Need a treat that will lift up your spirit? Don’t worry, we have something special for you. These Tangy Lemon Sugar Cookies will surprise your taste buds with its rich flavor.
They are loaded with tangy bursts of lemon zest, and it has a soft, chewy texture. It’s a perfect balance of sweet and citrus. So, let’s make this delicious dessert.
Lemon Sugar Cookies
Craving a new and simple dessert? Well, then these Lemon Sugar Cookies will do just the trick. They are simple to make and even easier to eat.
Ingredients
- 2 sticks unsalted butter, room temperature (1 cup – 220 grams)
- 1 ½ cups granulated sugar (300 grams)
- 3 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 large egg
- 3 cups all purpose flour (350 grams)
- 1 tsp baking soda
- ¼ tsp salt
- ¼ cup sugar, for rolling cookies (50 grams)
Substitute Ingredients
Missing an ingredient? No problem! Swap unsalted butter for salted butter, just skip the extra salt.
If you’re out of fresh lemons, bottled lemon juice works, but zest is key for flavor. No all-purpose flour? Use a 1:1 gluten-free flour blend.
Brown sugar adds richness if granulated is unavailable, and a flax egg (1 tbsp flaxseed + 3 tbsp water) can replace the egg for a vegan twist!
Instructions
1. Cream the Butter, Sugar, and Lemon Zest: To start, grab a large mixing bowl and let the magic begin! Combine softened butter, sugar, and freshly grated lemon zest.
Using an electric mixer, beat the ingredients together on medium speed for 1-2 minutes.
You’ll know it’s ready when the mixture is smooth, fluffy, and bursting with that bright, citrusy aroma—like sunshine in a bowl!
2. Add Lemon Juice and Egg: Now it’s time to add the tangy twist! Pour in the freshly squeezed lemon juice along with one large egg.
Blend everything together until the egg disappears into the creamy mixture and you’ve got a velvety, smooth batter.
The lemon juice enhances the flavor and keeps things light and zesty, making this cookie dough irresistible already!
3. Mix in Dry Ingredients: Incorporating the dry ingredients is where the dough takes shape.
Slowly fold in the flour, baking soda, and a pinch of salt using a sturdy spatula. Go gently—no overmixing here!
Stir just until everything is well combined and you’re left with a dough that’s soft, slightly sticky, and ready for the next step. It’s cookie perfection in progress!
4. Chill the Dough: Patience is key here, but trust me, it’s worth it! Cover your bowl tightly with plastic wrap and place the dough in the fridge.
Let it chill for 30-60 minutes. This step not only makes the dough easier to handle but also intensifies those lemony flavors.
Plus, it ensures perfectly shaped cookies that bake up golden and delicious.
5. Preheat the Oven and Prepare for Rolling: Once the dough has had its well-deserved rest, preheat your oven to 350ºF and line a baking sheet with parchment or a silicone mat.
Meanwhile, pour 1/4 cup of sugar into a small bowl—this is for rolling your dough balls.
The sugar coating adds a lovely crunch and sparkle to the finished cookies, making them even more tempting!
6. Roll the Dough and Bake: Now for the fun part! Scoop out the chilled dough using a cookie scoop or spoon, then roll each portion into a smooth ball.
Give them a sugary coat by rolling them in the prepared sugar, then space them about 2 inches apart on your lined baking sheet.
Bake for 11-13 minutes, watching for those edges to turn a light golden brown—signaling cookie perfection!
7. Cool and Serve: Patience strikes again, but not for long! Let the cookies rest on the baking sheet for about 5 minutes—they’ll continue to firm up.
Then, transfer them to a cooling rack to cool completely. Once ready, enjoy the bright, tangy flavor and soft, buttery texture of these lemon sugar cookies.
They’re simple, stunning, and guaranteed to disappear fast!
Serving Suggestions
Serve these lemon sugar cookies with a cozy cup of tea, coffee, or a refreshing glass of iced lemonade for a zesty pairing.
For an elegant dessert, stack them on a platter with a dusting of powdered sugar or drizzle with white chocolate.
They’re perfect alongside vanilla ice cream for a tangy-sweet treat or served at brunch with fresh berries for a light, citrusy finish!
Storing Leftovers
To store Lemon Sugar Cookies, let them cool completely first. Place them in an airtight container with parchment paper between layers to prevent sticking.
Keep at room temperature for up to 5 days, or refrigerate for up to 10 days for extended freshness. To freeze, store in a freezer-safe bag for up to 3 months. Thaw at room temperature and enjoy!
Well, don’t they look just incredible? Now that you have made these irresistible Lemon Sugar Cookies, serve up a few of them on a plate and enjoy.