These lemon sugar cookies are a sweet and zesty treat that will brighten your day! With a soft and chewy texture, they are bursting with refreshing lemon flavor.
Whenever I bake these cookies, the kitchen smells amazing—like a sunny day! They’re perfect with a cup of tea or just as a snack when I need a little pick-me-up.
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your cookies. If you need a gluten-free option, you can try using a 1:1 gluten-free flour blend.
Butter: Unsalted butter is preferred so you can control the salt levels. If dairy-free is your goal, use coconut oil or vegan butter instead. They also give great flavor!
Lemon Zest & Juice: Fresh is best for bright flavor! If you’re short on lemons, bottled lemon juice works in a pinch, but the zest will be missed. Lime can also be a fun substitute for a twist.
Sugar for Coating: White granulated sugar gives a nice crunch. You can replace it with coarse sugar (like sugar in the raw) for an extra sparkle.
How Do I Cream Butter and Sugar Properly?
Creaming butter and sugar is key to fluffy cookies. This step incorporates air, making your cookies light. Here’s how to do it:
- Make sure your butter is softened but not melted—let it sit at room temperature for about 30 minutes.
- Add granulated sugar to the butter and use an electric mixer or a whisk if you’re feeling strong! Start on low then increase to medium-high until the mixture is light and fluffy (about 2-3 minutes).
- Scrape down the sides of the bowl to ensure everything gets mixed in.
With proper creaming, you’ll notice a lighter texture in your cookies which is delightful! Don’t rush this step; it’s worth it for the final result.
How to Make Lemon Sugar Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 2 tablespoons lemon zest (from about 2 lemons)
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
For Rolling the Cookies:
- 1/4 cup granulated sugar
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and 8-10 minutes for baking. You’ll have tasty lemon sugar cookies ready in less than 30 minutes, including cooling time. Perfect for a quick treat!
Step-by-Step Instructions:
1. Prepping the Oven and Baking Sheet:
First, preheat your oven to 350°F (175°C). This will help the cookies bake evenly. While the oven is heating up, line a baking sheet with parchment paper. This prevents the cookies from sticking and makes for easier cleanup!
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Make sure there are no lumps, and set this bowl aside. This mixture is essential for giving your cookies the right texture!
3. Creaming Together the Wet Ingredients:
In a large mixing bowl, take your softened butter and sugar. Cream them together using a mixer until the mixture is light and fluffy—this takes about 2-3 minutes. Next, add in the egg, lemon zest, lemon juice, and vanilla extract. Mix it all together until well blended. Your kitchen will smell amazing!
4. Combining Wet and Dry Ingredients:
Now, it’s time to bring everything together. Slowly add the dry ingredients from the earlier bowl to the buttery mixture, mixing until just combined. Don’t overmix! You want the dough to stay nice and soft.
5. Forming the Cookies:
Scoop out tablespoon-sized portions of dough and roll them into little balls. The dough can be a bit sticky, so if you find it hard to handle, you can chill it for a few minutes. Once you’ve rolled the dough into balls, roll each one in the additional granulated sugar to give them a sweet coating.
6. Baking the Cookies:
Place your dough balls on the lined baking sheet, making sure they are spaced about 2 inches apart. This gives them room to spread while baking. Pop them in the oven and bake for 8-10 minutes, until the edges look lightly golden and the tops are crackled.
7. Cooling the Cookies:
Once they’re done, take the baking sheet out of the oven. Let the cookies cool on the sheet for about 5 minutes. This helps them set up a little before you move them. After that, carefully transfer them to a wire rack to cool completely.
8. Enjoying Your Cookies:
Your lemon sugar cookies are now ready! Enjoy them fresh, share with friends, or store them in an airtight container for later. Happy baking!
Can I Use Different Types of Sugar?
Absolutely! You can substitute brown sugar for granulated sugar for a deeper flavor and chewier texture. Just keep in mind that the cookies may be a bit darker and have a slightly different taste. You can also use coconut sugar for a healthier option, though the cookies may not be as sweet.
What If I Don’t Have Fresh Lemons?
No worries! If you don’t have fresh lemons, you can use bottled lemon juice, but aim for a high-quality, 100% lemon juice for the best flavor. For the zest, you can skip it, as zest provides a fresh citrus aroma that bottled juice lacks. About 2-3 tablespoons of bottled lemon juice should be equivalent to the juice from 2 lemons.
How to Store Lemon Sugar Cookies?
Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them as well! Just be sure to place a sheet of parchment paper between layers to prevent sticking. They will stay fresh for up to 3 months in the freezer. To enjoy, simply thaw at room temperature or pop them in the microwave for a few seconds!
Can I Make the Dough in Advance?
Definitely! You can prepare the cookie dough ahead of time. Simply wrap the dough tightly in plastic wrap and refrigerate it for up to 3 days. When you’re ready to bake, scoop and roll the dough balls, then coat in sugar before baking. If you prefer, you can also freeze the rolled dough balls, placing them in a freezer-safe bag, and bake straight from frozen—just increase the baking time by a minute or two.