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These Lemon Sugar Cookies are a nice citrusy twist to a classic sugar cookie recipe. Loaded with lemon zest and lemon juice these cookies are perfect for Springtime!
Springtime is finally here! Time for BBQs, playing outside, and the kids getting back into sports. Amid the soccer games and finishing homeschooling I still make time to cook and bake.
These Lemon Sugar Cookies are perfect for coming in from a long time outside to enjoy a sweet treat. Serve them with my Homemade Lemonade!
Much like my Soft and Chewy Sugar Cookies, these cookies are soft and super chewy. Your family will love them!
How to make Lemon Sugar Cookies:
These cookies are very easy to make, and besides the chilling time they really do not take very long to make either.
Mix your wet ingredients and dry ingredients separately, and then you will mix them together.
Allow the dough to chill, and then scoop out and roll the dough into balls. Roll the cookie dough balls into sugar, and then bake.
Ingredient Notes:
- Butter: I used unsalted and softened to room temperature.
- Sugar: You need white granulated sugar. This is your standard table sugar. You will use sugar in your cookies and save some for later to roll your dough balls in before baking.
- Egg: at room temperature
- Lemon Extract: this is optional, but it really does give the cookies that strong lemon flavor.
- Yellow Food Coloring: This is also optional if you want your cookies very yellow.
- Lemon Juice and Lemon Zest
- Vanilla Extract
- All-Purpose Flour
- Baking Soda and Baking Powder
- Salt
Directions:
Step One – Preheat the oven to 350 F.
Step Two – In a large bowl combine butter and sugars. Beat on low with an electric hand mixer or in a bowl of a stand mixer until smooth and creamy.
Step Three – Add egg, lemon extract, food coloring, lemon juice, and vanilla extract. Follow with lemon zest. Mix on low until combined. Set aside.
Step Four – In a separate bowl, combine all-purpose flour, baking soda, baking powder, and salt.
- Tip: Make sure the baking soda is not expired for the best freshness.
Step Five – Whisk your dry ingredients to combine and add to wet ingredients gradually. Add ½ or 1 cup at a time, beat on low until combined, and then continue with the next batch.
Step Six – Mix until ingredients are almost combined, a few lumps here and there are fine. The batter will be more on the softer side, buttery.
Step Seven – Cover the bowl with plastic wrap and place in the fridge to chill for 1-2 hours or 30 minutes in the freezer.
It is important to chill the batter between the batches too. Or you can roll the cookie balls upfront, arrange them on baking sheets and store them this way in the fridge.
- Tip: Do not allow the cookies to become too cold as it could make the dough crumbly.
Step Eight – Once chilled Preheat the oven to 350 F and prepare a baking sheet with nonstick cooking spray or parchment paper. Scoop 2 tablespoonfuls of batter, rolling it into about 2-inch balls. Dip each ball in sugar.
Step Nine – You should be able to easily form the balls. If the dough seems to be tough, or crumbly (too frozen) then leave it out on the kitchen counter until it softens.
Step Ten – Arrange the cookie balls on a baking sheet lined with parchment paper at least 2 inches apart. Don’t press down!
Step Eleven – Bake for 11-12 minutes (the time varies due to different ovens).
Step Twelve – The cookies will have a soft center inside while hot. Once they cool down the texture outside will be slightly crunchy due to the sugar and inside will be very chewy, bright yellow (if using food coloring), soft and buttery.
Step Thirteen – Let the cookies stand in the pan for 5-10 minutes before transferring to a wire rack.
Cookie Tips and FAQs:
- These cookies will have a soft center, and a crispy outside due to the sugar coating.
- For a more golden-brown cookie try substituting some of the sugar with brown sugar.
- Chilling the dough is highly recommended as it prevents cookies spreading too much or in different directions and helps to achieve the right texture. Chilling or no chilling, it doesn’t affect the flavor of these cookies.
Cookie Dough should be chilled before baking:
This recipe must be chilled for at least 3 hours before baking. This cooking dough can last in the fridge for 2-3 days or can be frozen and kept for 1-2 weeks.
The reason you chill the cookie dough before baking is to prevent the cookies from spreading during baking.
The fats and oils in cookie dough solidify when refrigerated and stay together longer while baking, making a great cookie as the end result!
Storing the cookies:
Using an airtight container, these cookies can be stored for about a week to 10 days. You could also use a zip lock baggie!
You could also freeze these cookies. One they are fully cooled place them in a freezer safe container, and they can store in the freezer for close to 2 months.
Can the dough be frozen?
The dough can be frozen for up to 3 months. I would recommend making your dough balls, then wrapping individually in plastic wrap before storing in a freezer safe container or freezer zip lock bag.
If freezing, when going to bake make sure you add about 1 to 2 minutes to the bake time if baking still frozen.
Try some of my other Sugar Cookie Recipes:
Soft and Chewy Sugar Cookies – This sugar cookie is baked up soft and chewy and my all time favorite way to make sugar cookies. These Soft and Chewy Sugar Cookies are a must try.
Cream Cheese Sugar Cookies – These Cream Cheese Sugar Cookies are melt in your mouth amazing. Topped with a simple cream cheese frosting and finished off with sprinkles. They are the best sugar cookies you will ever make.
Sprinkle Cookies – The perfect cookie covered in colorful sprinkles. These Sprinkle Cookies are a favorite of mine and is a must try cookie recipe. Change up the sprinkle color to go with any theme or holiday!
If you tried any of my recipes I would love to hear from you, leave me a comment below. You can also connect with me on FACEBOOK, INSTAGRAM, and PINTEREST. I would love for you to follow along and discover more amazing recipes.
Show me what you are making, use hashtag #TDOARH
Lemon Sugar Cookies
Ingredients
- ½ cup unsalted butter, (softened to room temperature)
- 1 cup white granulated sugar
- 1 large egg, (softened to room temperature)
- 1 teaspoon lemon extract
- yellow food coloring
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoon lemon zest
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1/4 cup sugar, (for dipping)
Instructions
- Preheat the oven to 350 F.
- In a large bowl combine butter and sugars. Beat on low with an electric hand mixer or in a bowl of a stand mixer until smooth and creamy.
- Add egg, lemon extract, food coloring, lemon juice, and vanilla extract. Follow with lemon zest. Mix on low until combined. Set aside.
- In a separate bowl, combine all-purpose flour, baking soda, baking powder, and salt.
- Whisk your dry ingredients to combine and add to wet ingredients gradually. Add ½ or 1 cup at a time, beat on low until combined, and then continue with the next batch.
- Mix until ingredients are almost combined, a few lumps here and there are fine. The batter will be more on the softer side, buttery.
- Cover the bowl with plastic wrap and place in the fridge to chill for 1-2 hours. It is important to chill the batter between the batches too. Or you can roll the cookie balls upfront, arrange them on baking sheets and store them this way in the fridge.
- Once chilled Preheat the oven to 350 F and prepare a baking sheet with nonstick cooking spray or parchment paper. Scoop 2 tablespoonfuls of batter, rolling it into about 2-inch balls. Dip each ball in sugar.
- You should be able to easily form the balls. If the dough seems to be tough, or crumbly (too frozen) then leave it out on the kitchen counter until it softens.
- Arrange the cookie balls on a baking sheet lined with parchment paper at least 2 inches apart. Don’t press down!
- Bake for 11-12 minutes (the time varies due to different ovens)
- The cookies will have a soft center inside while hot. Once they cool down the texture outside will be slightly crunchy due to the sugar and inside will be very chewy, bright yellow (if using food coloring), soft and buttery.
- Let the cookies stand in the pan for 5-10 minutes before transferring to a wire rack.
Notes
Cookie Tips and FAQs:
- These cookies will have a soft center, and a crispy outside due to the sugar coating.
- For a more golden-brown cookie try substituting some of the sugar with brown sugar.
- Chilling the dough is highly recommended as it prevents cookies spreading too much or in different directions and helps to achieve the right texture. Chilling or no chilling, it doesn’t affect the flavor of these cookies.
