Lemon Sugar Cookies
These perfectly soft and chewy lemon sugar cookies are incredibly easy to make and have the best pillowy, melt in your mouth texture. With super chewy, buttery, sweet, zesty centers and tender edges these will easily become your new favorite lemon cookies. They’re bursting with fresh lemon flavor, making them the perfect thing to bake this spring!
Ingredients
For the Lemon Sugar
- 1/2 cup (100 g) granulated white sugar
- 1/2 tbsp (5 g) lemon zest
For the Lemon Cookies
- 2 3/4 cups (344 g) all purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (200 g) granulated white sugar
- 2 1/2 tbsp (25 g) lemon zest
- 1 cup (227 g) unsalted butter, very softened
- 1 egg, at room temperature
- 1 tsp vanilla
Instructions
For the Lemon Sugar
- Add the sugar and lemon zest to a medium bowl. Rub the lemon zest and sugar together with your fingertips to extract the most lemon flavor from the zest. Set aside for later use.1/2 cup (100 g) granulated white sugar, 1/2 tbsp (5 g) lemon zest
For the Lemon Cookies
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.2 3/4 cups (344 g) all purpose flour, spooned and leveled , 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt
- Add the sugar and lemon zest to a large bowl. Rub the lemon zest and sugar together with your fingertips to extract the most lemon flavor from the zest.1 cup (200 g) granulated white sugar, 2 1/2 tbsp (25 g) lemon zest
- Add in the softened butter. Cream the butter, sugar and lemon zest together with an electric mixer on high speed for 1-2 minutes until very light and fluffy.1 cup (227 g) unsalted butter, very softened
- Add in the egg and vanilla and mix on medium speed until pale in color and very fluffy, about 1-2 minutes.1 egg, at room temperature, 1 tsp vanilla
- Add in the dry ingredients. Mix on low speed just until combined.
- Scoop the dough with a 2 tbsp cookie scoop, and roll them into balls. Then roll the dough balls in the lemon sugar.
- Place the cookie dough balls at least 2 inches apart on the baking sheets. Slightly flatten each ball and form into a circle as best as you can. (See photo in the blog post above.)Bake 6-8 cookies at a time.
- Bake the cookies for 9-10 minutes, then let them cool on the baking sheet for 5 minutes. (When the cookies are straight out of the oven, scoot a large circular cookie cutter around them to give them a perfect circular shape.)
- Transfer the baked cookies to a cooling rack to finish cooling. Then enjoy!
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