These Lemon Sugar Cookies are soft, chewy, and bursting with fresh lemon flavor. The combination of tangy lemon zest and the sweetness of sugar makes them a perfect treat for any occasion. Whether you’re hosting a party or just craving something light and refreshing, these cookies will hit the spot. Plus, they’re super easy to make with simple ingredients!
Preparation Time: 15 minutes
Chilling Time: 30 minutes
Baking Time: 10-12 minutes
Total Time: 1 hour
Servings: About 20 cookies
Ingredients
- 1 ½ cups all-purpose flour (180 g)
- 1 tsp baking soda (5 g)
- ½ tsp baking powder (2 g)
- ¼ tsp salt (1 g)
- 1 cup unsalted butter, softened (227 g)
- 1 cup granulated sugar (200 g)
- 1 large egg
- 1 tbsp lemon zest (from about 1 lemon)
- 2 tbsp fresh lemon juice (about 1 lemon)
- ½ tsp vanilla extract (2 g)
- ½ cup granulated sugar (for rolling the cookies)
Directions
Make the Cookie Dough:
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, cream together the butter and 1 cup of sugar until light and fluffy (about 3-4 minutes).
- Beat in the egg, lemon zest, lemon juice, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together. Avoid overmixing.
Chill the Dough:
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes. Chilling helps the cookies maintain their shape and ensures a soft, chewy texture.
Shape and Roll the Cookies:
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Scoop tablespoon-sized portions of dough and roll them into balls.
- Roll each dough ball in the ½ cup of sugar to coat the cookie before placing them onto the prepared baking sheets. Space the cookies about 2 inches apart.
- Gently flatten each cookie with the bottom of a glass or your fingers to about ¼-inch thickness.
Bake the Cookies:
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. The cookies may look a bit soft in the center, but they will firm up as they cool.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serving Suggestions
- With a cup of tea: These cookies pair wonderfully with a hot cup of tea, especially in the afternoon.
- For a dessert platter: Serve alongside other cookies or desserts for a delightful variety.
- With frosting: If you want to take these cookies to the next level, top them with a light lemon glaze or cream cheese frosting.
- As a gift: Package them up in a cute box or jar for a homemade gift for family or friends.
- As a snack: Enjoy one or two cookies with a glass of milk for a quick and satisfying snack.
Cooking Tips
- Use fresh lemons: For the best flavor, use freshly grated lemon zest and freshly squeezed lemon juice. The zest is where the most potent lemon flavor lies.
- Chill the dough: Don’t skip the chilling step. It helps the cookies hold their shape and results in a thicker, chewier cookie.
- Don’t overbake: Keep an eye on the cookies while they bake. Overbaking can cause them to become dry and crumbly.
- Roll in sugar: Coating the dough balls in sugar before baking gives the cookies a crunchy, sweet exterior.
Nutritional Benefits
- Lemon: High in vitamin C, lemon can help boost the immune system and promote healthy skin.
- Butter: Adds a rich flavor and texture to the cookies. You can substitute with margarine or a plant-based butter if needed.
- Egg: A great source of protein and essential nutrients.
Dietary Information
- Vegetarian-friendly: This recipe is suitable for vegetarians.
- Can be made dairy-free: Substitute the butter with dairy-free margarine or a plant-based butter alternative.
Nutritional Facts (per cookie)
- Calories: 120 kcal
- Fat: 6 g
- Saturated Fat: 3.5 g
- Carbohydrates: 17 g
- Sugars: 9 g
- Protein: 1 g
- Fiber: 0.5 g
- Sodium: 50 mg
Storage
- Room Temperature: Store the cookies in an airtight container at room temperature for up to 1 week.
- Freezing: Freeze the dough balls before baking, then bake them directly from the freezer when ready. Alternatively, freeze baked cookies in a sealed container for up to 3 months.
Why You’ll Love This Recipe
- Easy to make: This recipe requires simple ingredients and minimal preparation, making it perfect for beginner bakers.
- Fresh and fragrant: The citrusy lemon zest gives the cookies a fresh, vibrant flavor that pairs wonderfully with the sweetness of the sugar.
- Soft and chewy: The cookies have the perfect balance of soft, chewy centers with a crisp, sugary exterior.
Conclusion
These Lemon Sugar Cookies are a perfect treat for any occasion, from a cozy afternoon tea to a holiday dessert platter. Their soft texture and tangy lemon flavor make them stand out from your typical sugar cookie. With just a few ingredients and simple steps, you can enjoy these delightful cookies fresh from the oven in no time. Don’t forget to try them with a cup of tea or a glass of milk for the ultimate indulgence!
Frequently Asked Questions
- Can I use a different citrus fruit instead of lemon?
- Yes! You can substitute lemon with lime, orange, or even grapefruit for a different citrus twist.
- Can I make these cookies dairy-free?
- Yes! Substitute the butter with dairy-free margarine or a plant-based butter, and they will still turn out great.
- How do I make these cookies gluten-free?
- You can use a gluten-free all-purpose flour blend in place of regular flour, ensuring that it contains xanthan gum for proper texture.
- Can I freeze the dough?
- Yes, you can freeze the dough. Roll it into balls and freeze them on a baking sheet before transferring to a bag or container. When ready to bake, just add a couple of extra minutes to the baking time.
- Can I add a glaze to these cookies?
- Absolutely! A simple lemon glaze made from powdered sugar and lemon juice would complement these cookies beautifully.
- How should I store the cookies?
- Store the cookies in an airtight container at room temperature for up to 1 week, or freeze them for up to 3 months.
- Can I make these cookies without an egg?
- Yes! You can use a flax egg or an egg replacer to make these cookies vegan.
- Why are my cookies spreading too much?
- If your cookies are spreading too much, try chilling the dough for longer before baking to firm it up.
- How do I know when the cookies are done?
- The edges should be golden, and the centers should be set but still soft. They will firm up as they cool.
- Can I double this recipe?
- Yes! If you want to make a larger batch, simply double the ingredients and follow the same instructions.