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–+ servings
bright zesty lemon sugar cookies

Lemon Sugar Cookies

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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • 2 Baking sheet
  • 1 stand mixer or hand mixer
  • 2 Mixing bowl
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 microplane zester
  • 1 Citrus juicer
  • 1 Cooling rack
  • 1 Parchment paper roll
  • 1 Cookie scoop 1.5 tablespoons

Ingredients
  

  • 2 1/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 cup granulated sugar
  • 2 tablespoon granulated sugar for rolling
  • 1 tablespoon lemon zest finely grated
  • 3/4 cup unsalted butter softened
  • 1 large egg room temperature
  • 2 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon lemon extract optional

Instructions
 

  • Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • Whisk together the flour, baking soda, baking powder, and salt in a medium bowl.
  • In a large bowl, beat the butter, 1 cup sugar, and lemon zest on medium speed until light and fluffy, 2 to 3 minutes.
  • Beat in the egg, lemon juice, vanilla, and lemon extract until smooth and combined.
  • Add the dry ingredients to the wet in two additions, mixing on low just until a soft dough forms.
  • Cover the bowl and chill the dough in the refrigerator for 30 minutes.
  • Place the remaining 2 tablespoons sugar in a small bowl for rolling.
  • Scoop the dough into 1.5-tablespoon portions, roll into balls, and coat lightly in the sugar.
  • Arrange the dough balls 2 inches apart on the prepared baking sheets.
  • Bake one sheet at a time for 9 to 11 minutes until edges are set and tops look slightly crackled.
  • Let cookies cool on the sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

For extra lemon punch, increase the zest to 1.5 tablespoons or finish warm cookies with a light lemon glaze made from powdered sugar and lemon juice; avoid overbaking to keep centers soft—pull them when edges are set but centers look pale, as they continue to firm up while cooling. If dough feels sticky after chilling, chill an additional 10 minutes; conversely, if too firm to scoop, let sit at room temperature for 5 minutes. Use room-temperature butter and egg for best texture, and weigh flour (270 g) to prevent dry cookies. These freeze well: freeze scooped dough balls up to 2 months and bake from frozen adding 1 to 2 minutes.
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