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Lemon Sugar Cookies

Lemon sugar cookies are mixed with fresh lemon zest and juice, chilled, then rolled in sugar and baked until the edges are lightly golden. They have a bright citrus flavor, lightly crisp edges, and soft centers.
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Prep Time 20 minutes
Cook Time 12 minutes
Chilling and cooling 35 minutes
Total Time 1 hour 7 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

  • 2.25 cup all-purpose flour
  • 0.5 tsp baking powder
  • 0.25 tsp salt
  • 0.75 cup unsalted butter softened
  • 1.25 cup granulated sugar divided
  • 1 egg large, at room temperature
  • 2 tbsp lemon zest finely grated, from about 2 medium lemons
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract

Equipment

  • 2 large baking sheets
  • 1 electric mixer

Method
 

  1. Whisk the all-purpose flour, baking powder, and salt together in a medium bowl.
  2. Beat the softened butter and 1 cup of the granulated sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes.
  3. Beat in the egg, lemon zest, lemon juice, and vanilla extract until combined, scraping down the bowl as needed.
  4. Add the flour mixture and mix on low just until no dry streaks remain.
  5. Cover and chill the dough for 30 minutes.
  6. Heat the oven to 350°F.
  7. Line two large baking sheets with parchment paper.
  8. Put the remaining 1/4 cup granulated sugar in a small bowl.
  9. Scoop the dough into 1 1/2-tablespoon portions.
  10. Roll each portion in the remaining sugar.
  11. Arrange the portions about 2 inches apart on the baking sheets.
  12. Bake at 350°F for 10 to 12 minutes, until the edges are set and lightly golden while the centers still look slightly soft.
  13. Let the cookies cool on the baking sheets for 5 minutes.
  14. Transfer the cookies to a wire rack to cool completely.

Notes

For the brightest lemon flavor, grate only the yellow zest and avoid the bitter white pith. Store airtight at room temperature for up to 4 days; freeze baked cookies for up to 2 months. For a dairy-free version, use a 1:1 dairy-free baking butter substitute.