These Lemon Sugar Cookies are bright, sweet, and zesty! With a lovely buttery base and a fresh lemon kick, they are perfect for any sweet craving or sunny day.
I love how easy they are to make—just mix, scoop, and bake! And trust me, your kitchen will smell amazing while they’re baking. Who can resist a cookie? 🍪💛
Key Ingredients & Substitutions
All-Purpose Flour: This is a staple for cookie texture. If you’re looking for a gluten-free option, try almond flour or a gluten-free all-purpose blend. Just keep in mind that the texture may change slightly.
Unsalted Butter: Softened butter gives cookies a rich flavor and helps them spread just right. If you’re out of butter, you can use coconut oil or a plant-based butter. The flavor might be slightly different, but still tasty!
Lemon Zest & Juice: These bring bright flavor. If you don’t have fresh lemons, bottled lemon juice works, but use less zest and juice as it’s often concentrated. Lime juice can also be a delicious substitute for a different twist!
Granulated Sugar: This helps in getting that sweet crunch. If you prefer less sugar, you can reduce it a bit or use a sugar substitute like agave or honey, though it may affect texture.
How Do I Get My Cookies to Be Perfectly Soft and Chewy?
Getting that soft and chewy texture is all about mixing and baking time. First, don’t over-mix your dough after adding the dry ingredients—it should be just combined. Over-mixing can lead to tougher cookies.
- Use room temperature butter for better creaming with sugar.
- Monitor baking time closely. Taking cookies out as soon as the edges are golden helps keep them soft.
- If they’re a bit puffy when they come out of the oven, let them cool a minute, then gently press down with a spatula.
How to Make Lemon Sugar Cookies
Ingredients You’ll Need:
For The Cookie Dough:
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- ¼ cup lemon juice
- Extra granulated sugar for rolling
How Much Time Will You Need?
This recipe will take about 15 minutes for preparation and around 10-12 minutes for baking. Overall, you can have these zesty lemon sugar cookies ready to enjoy in approximately 30 minutes!
Step-by-Step Instructions:
1. Prepping Your Oven and Sheets:
Start by preheating your oven to 350°F (175°C). While it’s heating up, grab some baking sheets and line them with parchment paper to prevent the cookies from sticking. This will make cleanup a breeze!
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This helps to evenly distribute the leavening agents and salt in your cookies. Once mixed, set this bowl aside for later.
3. Creaming the Butter and Sugar:
In a large bowl, beat the softened butter and 1 ½ cups of granulated sugar together using a hand mixer or a whisk. Mix until it’s light and fluffy, which should take around 2-3 minutes. This step is important for fluffy cookies!
4. Adding the Wet Ingredients:
To your butter and sugar mixture, add the egg, vanilla extract, lemon zest, and lemon juice. Mix until everything is nicely combined. You should get a smooth, creamy batter that smells like sunshine!
5. Combining Dry and Wet Ingredients:
Gradually add the bowl with the dry ingredients to the wet mixture. Stir gently until everything is just combined—don’t overmix, or your cookies might turn out tough.
6. Shaping the Cookies:
Use a cookie scoop or a tablespoon to portion out the dough. Roll each piece into a ball and then roll it in the extra granulated sugar to coat it. This gives the cookies a lovely sweet crunch on the outside.
7. Baking Time!
Place the sugar-coated cookie dough balls on the lined baking sheets, leaving about 2 inches of space between them. Now, pop them in the oven and bake for about 10-12 minutes. You’re looking for lightly golden edges and crackled tops.
8. Cooling Down:
Once done, let the cookies cool on the baking sheet for about 5 minutes. After, carefully transfer them to a wire rack to cool completely. This way, they will maintain their chewy texture!
Enjoy your delicious lemon sugar cookies with a bright, zesty flavor! They are perfect for sharing or enjoying with a cup of tea.
Can I Substitute the Butter with Margarine?
Yes, you can use margarine as a substitute for butter in this recipe! Just make sure to use a stick or tub margarine that is not a spread, as spreads may contain too much water, affecting the texture of your cookies.
How Can I Make These Cookies Chewier?
If you prefer chewier cookies, try chilling the dough for at least 30 minutes before baking. This helps the cookies maintain their shape and can enhance the texture. Additionally, you could reduce the baking time slightly to keep them softer in the center.
How to Store Leftover Cookies?
Store any leftover lemon sugar cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them by placing the cookies in a single layer on a baking sheet until firm, then transferring them to a freezer-safe bag for up to 3 months. Thaw at room temperature before enjoying!
Can I Use Fresh Lemons Instead of Zest and Juice from Bottled Sources?
Absolutely! Fresh lemons will provide the best flavor. Just make sure to zest and juice them yourself. One medium lemon typically yields about 1 tablespoon of zest and 2-3 tablespoons of juice, so adjust based on how zesty you want your cookies!
