Lemon Sugar Cookies (Printer-Friendly)

Buttery sugar cookies infused with fresh lemon zest and juice, rolled in sugar and baked until golden.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1 cup unsalted butter, room temperature
05 - 1 1/4 cups granulated sugar
06 - 2 tablespoons grated lemon zest
07 - 1 large egg
08 - 2 tablespoons freshly squeezed lemon juice
09 - 1 teaspoon vanilla extract

→ For Rolling

10 - 1/4 cup granulated sugar

# How to Make It:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together the flour, baking soda, and salt until well blended. Set aside.
03 - In a large bowl, beat the butter and sugar together using a hand or stand mixer until light and fluffy, approximately 2-3 minutes.
04 - Beat in the lemon zest, egg, lemon juice, and vanilla extract until fully incorporated into the butter mixture.
05 - Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Do not overmix.
06 - Sop tablespoon-sized balls of dough and roll each in the extra sugar to coat evenly.
07 - Place cookies 2 inches apart on prepared baking sheets to allow for spreading.
08 - Bake for 9-11 minutes, until edges are lightly golden and centers are just set.
09 - Allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • The combination of buttery sweetness and bright lemon creates this perfect balance that keeps you reaching for just one more
  • They are incredibly forgiving and come out perfectly chewy every single time
02 -
  • Overbaking is the enemy here pull them out when edges are barely golden
  • Room temperature ingredients make the difference between cookies that spread nicely and ones that stay in sad little mounds
03 -
  • Chill the dough for 30 minutes if it feels too sticky to work with
  • A few drops of lemon extract can boost the flavor if your lemons are not super aromatic

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