These lemon sugar cookies are bright, sweet, and packed with zesty flavor! They’re soft and chewy, perfect for any occasion. Who doesn’t love a burst of sunshine in cookie form?
I love making these cookies when I want something light and cheerful. They’re great with a cup of tea, and I might even share… if I have to! 😄
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the cookies. If you’re looking for gluten-free options, you can use a 1:1 gluten-free flour blend. I’ve found that the texture remains nice and soft!
Butter: Unsalted butter is great for controlling salt levels. If you need a dairy-free version, coconut oil or a vegan butter substitute works well. Just remember to soften it like you would butter first.
Sugar: Granulated sugar gives these cookies their sweetness and helps with the texture. If you’re aiming for a healthier choice, consider coconut sugar, but note it will change the color slightly.
Lemon Zest and Juice: Fresh lemon juice and zest brighten the flavor. If you don’t have fresh lemons, bottled juice in moderation can work in a pinch, but the zest will be missed!
Vanilla Extract: While essential for adding depth, you can skip it if needed. Some people suggest almond extract for a unique twist.
How Do You Achieve the Perfect Cookie Texture?
Getting the right texture is crucial to making these lemon sugar cookies delicious! Here’s what to keep in mind:
- Soften Butter: Ensure the butter is at room temperature for easy mixing and a light, fluffy texture. If it’s too cold, it won’t blend well.
- Don’t Overmix: When adding the dry ingredients, mix just until combined. Overmixing can lead to tough cookies. Less is more!
- Chill If Needed: If your dough is too warm and sticky, chill it in the fridge for 30 minutes. This helps the cookies hold their shape while baking.
The final result should be soft, chewy cookies with a delightful lemony flavor. Enjoy your baking!
How to Make Lemon Sugar Cookies
Ingredients You’ll Need:
Cookie Batter:
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Zest of 1 large lemon
- 2 tablespoons fresh lemon juice
For Rolling:
- Additional sugar for rolling
How Much Time Will You Need?
This recipe takes about 20 minutes to prep and 10-12 minutes to bake. So, in total, you’re looking at around 35-40 minutes from start to finish, including cooling time. Perfect for a quick sweet treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that’s warming up, grab a baking sheet and line it with parchment paper to keep your cookies from sticking.
2. Combine Dry Ingredients:
In a medium-sized bowl, whisk together the flour, baking soda, baking powder, and salt. This step helps make sure your leavening agents are evenly distributed. Once mixed, set the bowl aside for later.
3. Cream the Butter and Sugar:
In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together on medium speed. Keep mixing until the mixture becomes light and fluffy, which should take about 2-3 minutes. It’s like magic as it transforms!
4. Add Wet Ingredients:
Now it’s time to add the egg, vanilla extract, lemon zest, and lemon juice to the butter and sugar mixture. Beat everything together until everything is well combined. This will create a lovely, zesty flavor!
5. Mix in Dry Ingredients:
Gradually pour the dry ingredient mixture into the wet mixture. Mix on low speed until everything is just combined. Be careful not to overmix; we want these cookies to stay soft and tender!
6. Form the Dough Balls:
Using a cookie scoop or a tablespoon, take a portion of dough and roll it into a ball in your hands. Once you have all your dough balls, roll each one in some additional sugar to give them a sweet outer layer.
7. Prepare for Baking:
Place the sugar-coated dough balls on the prepared baking sheet, leaving about 2 inches of space between each one. This will give them room to spread while they bake.
8. Flatten the Cookies:
Gently press down each cookie ball with the bottom of a glass or your hand to flatten them slightly. This helps them bake evenly and gives them a nice thickness.
9. Bake the Cookies:
Slide your baking sheet into the preheated oven and bake for about 10-12 minutes. You’ll know they’re ready when the edges are just lightly golden and the centers are set but still soft.
10. Cool and Enjoy:
Once baked, let the cookies cool on the baking sheet for a few minutes—this makes them easier to move. Then transfer them to a wire rack to cool completely. Now they’re ready to be enjoyed!
Can I Use Margarine Instead of Butter?
Yes, you can use margarine as a substitute for butter in this recipe. Ensure it’s softened to the same consistency as the butter, and the cookies will turn out just as tasty!
What Can I Substitute for Fresh Lemon Juice?
If you don’t have fresh lemon juice, you can use bottled lemon juice. However, fresh juice will give you a brighter flavor. If using bottled, ensure it’s 100% lemon juice for the best results!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to a week. For longer storage, keep them in the fridge for up to two weeks, or freeze for up to three months. Just make sure to separate layers with parchment paper to prevent sticking!
Can I Add Extra Ingredients to the Dough?
Absolutely! Feel free to add ingredients like chocolate chips, nuts, or dried fruit for added flavor and texture. Just ensure that you don’t exceed a total of 1 cup of additional mix-ins to maintain the cookie’s structure!
