Brighten Your Day with These Irresistible Lemon Sugar Cookies
Delightfully bright and zesty lemon sugar cookies with a crackly lemon sugar coating—quick, easy, and perfect for gifting or a sunny treat any time of year.
Equipment
- Large bowl
- Mixer (hand or stand)
- Baking sheets
- Parchment Paper or Silicone Baking Mats
- Small bowl
- Measuring Cups and Spoons
- Wire rack
Ingredients
For the Lemon Sugar Coating
- 1/3 cup granulated sugar
- 2 to 3 tsp fresh lemon zest finely grated
For the Cookies
- 1 1/2 cups granulated sugar
- 1 tbsp fresh lemon zest finely grated
- 1 cup unsalted butter softened
- 1 egg room temperature
- 2 tbsp fresh lemon juice
- 1 tsp pure vanilla extract
- 2 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
Instructions
- Step 1: Prepare the lemon sugar coating by combining ⅓ cup granulated sugar with 2 to 3 teaspoons of finely grated fresh lemon zest in a small bowl. Rub the zest into the sugar with your fingers until moist and pale yellow. Set aside.
- Step 2: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats and lightly grease them to prevent sticking.
- Step 3: In a large bowl, beat softened butter, 1½ cups granulated sugar, and 1 tablespoon lemon zest on medium-high speed for 3-4 minutes until light and fluffy.
- Step 4: Beat in the egg, fresh lemon juice, and vanilla extract on medium speed for 1-2 minutes until combined.
- Step 5: In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add dry ingredients to wet mixture on low speed, mixing just until dough forms. Avoid overmixing.
- Step 6: Using a 1.5-tablespoon cookie scoop or spoon, portion dough and roll each ball in the lemon sugar coating until fully coated.
- Step 7: Arrange coated dough balls on prepared baking sheets about 2 inches apart.
- Step 8: Bake for 9-11 minutes until tops are crackly and edges are set but centers remain slightly soft.
- Step 9: Let cookies cool on baking sheets for 5-10 minutes before transferring to wire racks to cool completely.
Notes
Chill the dough if warm or too soft before scooping to prevent spreading. Store cookies in an airtight container at room temperature for 4-5 days or freeze for up to 3 months. Re-crisp softened cookies by warming in a 300°F oven for 5 minutes. For vegan versions, substitute butter and egg accordingly.