Why Make This Recipe
Lemon Sugar Cookies are a delightful treat that combines the sweetness of classic sugar cookies with a refreshing lemon twist. They are thick and soft, making them the perfect snack or dessert for any occasion. The bright lemon flavor adds a zesty touch that lifts the spirit, while the soft texture keeps everyone coming back for more. Whether you’re baking for a family gathering, a picnic, or simply to enjoy at home, this recipe will surely please your taste buds.
How to Make Lemon Sugar Cookies
Ingredients
- 1/2 cup unsalted butter (113g), softened to room temperature
- 1 cup granulated sugar (200g)
- 2 tbsp fresh lemon zest (12g)
- 1 large egg (room temperature)
- 1 tbsp fresh lemon juice (15ml)
- 1 tsp vanilla extract (5ml)
- 2 cups all-purpose flour (240g)
- 1 tbsp cornstarch (8g)
- 1/2 tsp baking soda (3g)
- 1/2 tsp baking powder (2g)
- 1/2 tsp kosher salt (3g)
- 1/4 cup coarse sparkling sugar (50g), for rolling
Directions
- Preparation and Baking: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a large bowl, beat the softened butter and granulated sugar together until creamy. Add the lemon zest, egg, lemon juice, and vanilla extract. Mix until smooth. In another bowl, whisk the flour, cornstarch, baking soda, baking powder, and salt together. Gradually add this dry mixture to the wet ingredients and mix until fully combined.
- Scoop out the dough and roll it into balls. Roll each ball in coarse sparkling sugar to coat. Place the cookie balls on the prepared baking sheet, leaving space between each. Bake for 10-12 minutes or until the edges are lightly golden. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
How to Serve Lemon Sugar Cookies
Serve these Lemon Sugar Cookies with a cup of tea or lemonade. They are perfect for afternoon snacks or dessert after dinner. You can also dust them with a little extra powdered sugar for an added touch.
How to Store Lemon Sugar Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They should stay good for about a week. If you want to keep them for longer, you can freeze them for up to three months. Just make sure to separate the layers with parchment paper to prevent sticking.
Tips to Make Lemon Sugar Cookies
- Use fresh lemon zest for the best flavor.
- Make sure the butter is at room temperature for easy mixing.
- Don’t overbake the cookies; they will continue to firm up as they cool.
- For a stronger lemon taste, add a bit more lemon juice or zest.
Variation
You can add chopped nuts like pecans or walnuts to the dough for an extra crunch. Another variation is to mix in white chocolate chips for a sweet and creamy contrast to the tangy lemon.
FAQs
Can I make these cookies ahead of time?
Yes! You can prepare the dough and refrigerate it for up to three days before baking.
What can I use instead of cornstarch?
You can use an equal amount of all-purpose flour instead of cornstarch, but the texture might be slightly different.
How do I know when the cookies are done?
The cookies should be lightly golden around the edges but still soft in the center. They will firm up as they cool.
Lemon Sugar Cookies
Ingredients
Method
- Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter and granulated sugar together until creamy.
- Add the lemon zest, egg, lemon juice, and vanilla extract. Mix until smooth.
- In another bowl, whisk the flour, cornstarch, baking soda, baking powder, and salt together.
- Gradually add this dry mixture to the wet ingredients and mix until fully combined.
- Scoop out the dough and roll it into balls. Roll each ball in coarse sparkling sugar to coat.
- Place the cookie balls on the prepared baking sheet, leaving space between each.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.