Description
These soft and chewy lemon sugar cookies are packed with fresh lemon zest and rolled in citrus-infused sugar for an extra burst of flavor. With a light, buttery texture and the perfect balance of sweet and tangy, these cookies are easy to make and perfect for any occasion.
Ingredients
Scale
Lemon Sugar
- ⅓ cup (71 g) granulated sugar
- 2–3 teaspoons fresh lemon zest (from 1 large lemon)
Cookie Dough
- 1 cup (227 g) unsalted butter, softened to room temperature
- 1 ½ cups (318 g) granulated sugar
- 1 tablespoon fresh lemon zest (from 1 large lemon)
- 1 large egg
- ¼ cup fresh lemon juice
- ½ teaspoon vanilla extract
- 2 ¾ cups + 2 tablespoons (409 g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Instructions
Step 1: Make the Lemon Sugar
- In a small bowl, mix ⅓ cup sugar and 2-3 teaspoons lemon zest.
- Rub the zest into the sugar with your fingers until fragrant. Set aside.
Step 2: Prepare the Dough
- In a large mixing bowl, cream together butter, sugar, and lemon zest until light and fluffy (about 3-4 minutes).
- Add the egg, lemon juice, and vanilla extract. Mix until fully incorporated (the mixture may look slightly curdled).
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Step 3: Roll & Bake
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop dough into 2-tablespoon-sized balls using a cookie scoop.
- Roll each dough ball in the lemon sugar and place on the baking sheet, about 2 inches apart.
- Bake for 9-11 minutes until the edges are set and the tops are slightly crackled.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For a stronger lemon flavor: Add an extra teaspoon of lemon zest.
- If cookies spread too much: Add 1-2 extra tablespoons of flour.
- For crispier edges: Bake for an additional 1-2 minutes.
- Storage: Keep cookies in an airtight container at room temperature for up to 5 days.
- Freezing dough: Scoop into balls and freeze for up to 3 months. Bake straight from frozen, adding 1-2 extra minutes to the bake time.
- Prep Time: 15 minutes
- Cook Time: 9-11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg