There’s something irresistible about a perfectly baked lemon cookie — the refreshing zest of lemon combined with the buttery richness of the dough is a match made in dessert heaven. These Zesty Lemon Sugar Crusted Cookies are crisp on the outside, soft and chewy on the inside, and coated with a sparkling sugar crust that gives them an extra sweet crunch. Whether you’re looking for a fresh, light treat for a gathering or a simple recipe to satisfy your citrus cravings, these cookies are a quick and easy option that delivers delicious results every time.
Let’s dive into the step-by-step guide to creating these scrumptious lemony delights!
Ingredients:
- 1 cup butter, softened
- 1 1/2 cups sugar
- 2 eggs
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- 3 cups all-purpose flour
- Extra sugar for rolling the dough (regular or decorator sugar crystals for extra crunch)
Directions:
Step 1: Preheat the Oven
Start by preheating your oven to 400°F (200°C). Line your baking sheets with parchment paper or silicone baking mats for easy cleanup and perfect cookie bottoms.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, using a stand mixer or a hand mixer, cream the softened butter and sugar together until light and fluffy. This should take about 2-3 minutes on medium speed. The mixture should look pale and airy.
Step 3: Add Eggs and Flavorings
Add the eggs one at a time, mixing thoroughly after each addition. This helps the eggs incorporate smoothly into the butter-sugar mixture.
Next, add the lemon extract, vanilla extract, fresh lemon juice, and lemon zest. Mix well until everything is combined, and the dough is infused with that bright lemony aroma.
Step 4: Mix Dry Ingredients Separately
In a separate bowl, whisk together the baking soda, cornstarch, and flour. The cornstarch helps make the cookies tender and gives them a chewy texture, while the baking soda ensures they puff up slightly as they bake.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, a little at a time, mixing on low speed until the dough comes together. The dough should be soft but not sticky, with a light yellow hue from the lemon zest and juice.
Step 6: Roll Dough Balls in Sugar
Using a small cookie scoop or a rounded teaspoon, scoop out the dough and roll it into balls about 1 to 1.5 inches in diameter. Once shaped, roll each ball in sugar until fully coated. For an extra-crunchy exterior, use decorator sugar crystals for this step.
Step 7: Bake the Cookies
Place the sugar-coated dough balls onto your prepared baking sheets, spacing them about 2 inches apart. Bake the cookies for 6-7 minutes at 400°F, or until the edges are lightly golden and set, but the centers remain soft. The key is to avoid overbaking to keep the centers chewy.
Step 8: Cool and Enjoy
Once baked, remove the cookies from the oven and let them cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely. These cookies are best enjoyed fresh and can be served warm or at room temperature.
Serving and Storage Tips
- Serving: These cookies are perfect on their own, but you can take them up a notch by serving them with a scoop of vanilla ice cream or a drizzle of white chocolate. Their zesty flavor makes them a great match for a cup of tea or lemonade.
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container — the cookies will absorb the moisture from the bread and stay fresh longer.
- Freezing: These lemon cookies freeze wonderfully! You can freeze the unbaked dough balls (already rolled in sugar) for up to 2 months. Just bake straight from frozen, adding an extra minute or two to the bake time.
Helpful Notes
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature. This ensures the dough comes together smoothly and the cookies bake evenly.
- Lemon Zest: Fresh lemon zest is crucial in this recipe for adding a concentrated burst of lemon flavor. Use a microplane to zest the lemon finely and avoid the bitter white pith underneath the peel.
- Avoid Overbaking: These cookies can go from soft to hard quickly, so keep an eye on them! Bake just until the edges are set and slightly golden while the centers remain soft and chewy.
Tips from Well-Known Chefs
- Ina Garten always recommends adding a pinch of salt to cookie recipes, even if it’s not listed. A small pinch of sea salt sprinkled on the dough before baking can enhance the sweetness and brighten the lemon flavor.
- Martha Stewart advises chilling the dough for at least 30 minutes before baking if you prefer thicker, more substantial cookies. This helps prevent the cookies from spreading too much in the oven.
- Sally McKenney of Sally’s Baking Addiction suggests adding a tiny drop of yellow food coloring to the dough for a vibrant look that screams lemon, though it’s entirely optional.
Frequently Asked Questions (FAQs)
1. Can I use bottled lemon juice instead of fresh lemon juice?
While bottled lemon juice can be used in a pinch, fresh lemon juice is highly recommended for the best flavor. The brightness of fresh lemon juice makes a big difference.
2. How do I know when the cookies are done?
The cookies are ready when the edges are set and lightly golden, while the centers are still soft. They may look slightly underbaked in the center, but they’ll firm up as they cool.
3. Can I make the dough ahead of time?
Yes! You can refrigerate the dough for up to 3 days before baking. If chilled, allow the dough to sit at room temperature for about 10-15 minutes before scooping and baking.
4. Can I add other flavorings or mix-ins?
Absolutely! Try adding white chocolate chips or poppy seeds for a fun twist. You can also substitute the lemon extract with almond or coconut extract for a different flavor.
5. Why did my cookies spread too much?
If your cookies spread too much, the butter might have been too warm. Ensure your butter is softened but not melted, and consider chilling the dough for 30 minutes before baking to reduce spreading.
6. Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture might be slightly different, but they will still taste great.
7. What can I use if I don’t have cornstarch?
Cornstarch helps create a tender, soft cookie, but if you don’t have it, you can substitute it with an equal amount of all-purpose flour.
8. Can I use margarine instead of butter?
Butter provides the best flavor and texture, but you can substitute margarine if needed. Just be aware that the cookies may have a slightly different taste and texture.
9. How can I make the cookies more lemony?
If you love a strong lemon flavor, add more lemon zest or even a few drops of lemon oil for a more intense punch.
10. Can I roll the cookies in powdered sugar instead of granulated sugar?
Yes! Rolling the cookies in powdered sugar will give them a crinkle cookie effect with a sweet, snowy exterior.
These Sugar Crusted Lemon Cookies are the perfect balance of sweet and tangy, with a light, crunchy sugar coating that adds a delightful texture. Whether you’re baking them for a special occasion or just to satisfy a lemon craving, these cookies are sure to become a favorite in your recipe collection! Enjoy!