Description

Lemon sugar cookies are a delightful twist on the classic sugar cookie, offering a perfect balance of sweetness and tangy citrus flavor. These soft, chewy cookies are easy to make and require simple ingredients you likely already have in your pantry. Whether you’re baking for a holiday, party, or just a sweet treat, these lemon sugar cookies are sure to brighten your day with their refreshing flavor and irresistible texture.

Ingredients

For the Cookies

2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 tablespoon lemon zest (about 1 large lemon)
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract

For the Lemon Glaze (Optional)

1 cup powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon lemon zest

Instructions

Step 1: Preheat and Prepare

Preheat the oven to 350°F (175°C).
Line baking sheets with parchment paper or silicone mats.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, and salt.
Set aside.

Step 3: Cream Butter and Sugar

In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy.
Add the egg, lemon zest, lemon juice, and vanilla extract. Mix until well combined.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Avoid overmixing to keep the cookies tender.

Step 5: Scoop and Shape the Dough

Use a cookie scoop or tablespoon to portion the dough into 1.5-inch balls.
Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.

Step 6: Bake the Cookies

Bake for 10-12 minutes, or until the edges are lightly golden.
The centers should still be soft.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Step 7: Prepare the Lemon Glaze (Optional)

In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth.
Drizzle the glaze over the cooled cookies.

Notes

Don’t Overbake: The cookies will continue to cook slightly on the baking sheet, so remove them when the edges are just golden.
Chill the Dough: If the dough is too soft, chill it for 30 minutes before baking for easier handling.