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–+ servings
lemon sugar cookies
lemon cookie recipe, lemon cookies, lemon cookies recipe, lemon sugar cookies

Lemon Sugar Cookies with Lemon Sugar Topping

Prep Time :15 minutes
Cook Time :10 minutes
Chill Time :2 hours
Total Time :2 hours 25 minutes
Serves: 21
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Ingredients

Lemon Cookies

  • 1 1/2 cup + 2 tbsp all-purpose flour
  • 1/2 c butter room temperature
  • 1 cup granulated sugar
  • 1 egg room temperature
  • 1/2 tsp baking powder aluminum free
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 1/2 tsp lemon juice
  • 2 tbsp lemon zest packed

Lemon Sugar Topping

  • 1 tsp of lemon zest
  • 1/4 cup granulated sugar
US Customary - Metric

Instructions

  • In a large bowl, sift the flour, baking soda, baking powder, and salt. Set aside.
  • Next, in another large mixing bowl, add the granulated sugar and lemon zest. Using your hand or a rubber spatula, rub the zest and the sugar together to amplify the flavor. Then, add the butter, and beat with a hand mixer for 1-2 minutes.
  • Then, add the vanilla, lemon juice, and egg. Beat on medium until well combined.
  • Add your "sifted flour mixture" into your wet ingredients and mix with a wooden spoon or rubber spatula until combined. Be sure not to over mix.
  • Transfer the cookie dough to a fridge and let chill for at least 2 hours to allow the flour to hydrate and firm up the dough.
  • Preheat your oven to 350°F. Line a nonstick baking sheet with parchment paper.
  • Remove your chilled dough from the refrigerator. Use a 2 tablespoon-sized cookie scoop to form the cookie balls. Next, in a shallow bowl, mix your granulated sugar, and lemon zest until well combined. Rub the zest and the sugar together to amplify the flavor. Then, roll your ball of cookie dough in the sugar mixture and place the dough on a lined baking sheet. The dough should be about 2 -3 inches apart.
  • Bake the cookies at 350 degrees for about 9-11 minutes or until the edges of the cookies are set and the center is slightly puffed. Let the cookies rest for about 10 minutes or until set. I'll be hard, but worth the wait.
  • Once cooled, enjoy and feel free to add a comment on my blog! Also, be sure to share your photo on instagram and tag @‌butterloveandsalt! We would love to see how your cookies come out!

Notes

  1. Use room temperature ingredients. Allow your egg and butter to sit out and come to room temperature before you begin. This allows them to mix seamlessly into the dough so you don’t overmix, which can cause dense, tough cookies. 
  2. Avoid overmixing the cookie dough, or your lemon sugar cookies will turn out dense and tough, which we definitely don’t want! 
  3. Pack the lemon zest in the measuring spoon to ensure you use enough.
  4. Rub the lemon zest. This releases the natural oils, creating an even more delicious lemony flavor. 
  5. Don’t skip chilling the cookies. I know it’s hard to wait, but chilling the dough is key to achieving a bakery-worthy taste and texture. If you have time, a 2-hour chill (or overnight) is best, but 60 minutes will do. 
  6. Avoid overbaking. Every oven is different. So, keep a close eye on your cookies, and remove them as soon as the dough is set and the edges are lightly golden. Remember, they’ll continue to bake a bit as they cool on the pan! 
  7. Make sure you review the tips on measuring your flour.
  8. Gently swirl a cup or biscuit cutter around the edges of each cookie once your cookies are out of the oven to reshape them into perfect circles. 
 

Nutritional Information

Serving: 1gCalories: 121kcal (6%)Carbohydrates: 19g (6%)Protein: 1g (2%)Fat: 5g (8%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 19mg (6%)Sodium: 89mg (4%)Potassium: 16mgFiber: 0.3g (1%)Sugar: 12g (13%)Vitamin A: 147IU (3%)Vitamin C: 1mg (1%)Calcium: 10mg (1%)Iron: 0.5mg (3%)