These Lemon Sugar Cookies are light, buttery, and bursting with fresh lemon flavor. With a hint of zest and the sweetness of sugar, these cookies are perfect for any occasion. The crisp edges and soft center make them utterly irresistible!
Ingredients:
- 1 cup unsalted butter, room temperature
- 1 ½ cups granulated sugar
- 3 tablespoons lemon zest
- 2 tablespoons fresh lemon juice
- 1 large egg
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup sugar (for rolling the dough)
Directions:
1. Prepare the Dough:
- Beat Butter and Sugar: In a large mixing bowl, beat 1 cup unsalted butter, 1 ½ cups granulated sugar, and 3 tablespoons lemon zest together with an electric mixer on medium speed for 1-2 minutes until light and fluffy.
- Add Lemon Juice and Egg: Mix in 2 tablespoons fresh lemon juice and 1 large egg, beating until well combined.
2. Add Dry Ingredients:
- Mix Dry Ingredients: Gradually add 3 cups all-purpose flour, 1 teaspoon baking soda, and ¼ teaspoon salt to the wet ingredients. Mix by hand until just combined, forming a soft dough.
3. Chill the Dough:
- Refrigerate: Cover the dough and refrigerate for 30-60 minutes. Chilling helps the cookies hold their shape during baking and enhances the flavor.
4. Preheat the Oven:
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
5. Shape the Cookies:
- Roll in Sugar: Once the dough is chilled, roll it into small balls (about 1 ½ inches in diameter). Roll each dough ball in ¼ cup sugar to coat it evenly.
- Place on Baking Sheet: Place the sugar-coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
6. Bake:
- Bake: Bake the cookies in the preheated oven for 11-13 minutes, or until the edges are set and lightly golden. The centers should still be slightly soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Serving and Storage:
- Serving: These lemon sugar cookies are best enjoyed fresh, with a cup of tea or coffee. Their zesty lemon flavor makes them a refreshing treat for any time of day!
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days. You can also freeze the dough balls for up to 3 months and bake them directly from frozen (just add an extra minute or two to the baking time).
Helpful Notes:
- Extra Lemon Flavor: If you want an even stronger lemon flavor, you can add a teaspoon of lemon extract or an additional tablespoon of lemon juice.
- Chilling the Dough: Chilling the dough helps the cookies maintain their shape and ensures a soft, chewy texture. Don’t skip this step!
Frequently Asked Questions:
1. Can I skip rolling the dough in sugar?
While it’s optional, rolling the dough in sugar gives the cookies a lovely, sweet crust that contrasts beautifully with the tart lemon flavor.
2. Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is highly recommended for the best flavor, but you can use bottled lemon juice in a pinch. Just be sure to use fresh lemon zest for optimal flavor.
3. Can I freeze the dough?
Yes! You can freeze the dough balls on a baking sheet, then transfer them to a freezer-safe bag. When you’re ready to bake, simply place the frozen dough on a baking sheet and bake, adding a minute or two to the baking time.
4. Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend, and they should turn out beautifully.
5. How do I make the cookies softer?
To keep the cookies soft, don’t overbake them. Remove them from the oven when the edges are set but the centers still look slightly underdone. They will firm up as they cool.
These Lemon Sugar Cookies are a bright, citrusy twist on a classic cookie, making them the perfect addition to any cookie jar!
