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Lemon Sugar Cookies Recipe

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4.1 from 11 reviews

These Lemon Sugar Cookies are a delightful treat with a perfect balance of zesty lemon flavor and sweet sugar. Soft and slightly chewy with a hint of tang from the lemon juice and zest, these cookies are easy to make and perfect for sharing. The dough is partially melted butter-based, creating a soft texture that bakes up into domed, puffy cookies with a slightly underdone center for extra softness.

Ingredients

Cookie Dough

  • 1 cup (224g) unsalted butter, sliced
  • 1 cup (200g) sugar
  • 1 large egg yolk
  • 1 tsp vanilla bean paste
  • Zest of 1 lemon
  • 2 tbsp lemon juice
  • 1/2 tsp kosher salt
  • 1/2 tsp baking soda
  • 1/2 tsp cream of tartar
  • 2 1/2 cups (320g) all-purpose flour or gluten-free baking flour, spooned and leveled

Lemon Sugar Coating

  • 1/4 cup (50g) sugar
  • Zest of 1/2 lemon

Instructions

  1. Heat Butter: Either on the stovetop or in the microwave (30 to 45 seconds), heat the butter until it’s half melted. Stir it well to break up the soft chunks so it looks like cottage cheese.
  2. Mix Sugar and Butter: Pour the half melted butter into a large bowl and whisk with the sugar until the mixture is smooth and creamy.
  3. Add Wet Ingredients: Add the egg yolk, vanilla bean paste, lemon zest, and lemon juice to the bowl. Whisk everything together until the mixture is creamy and combined.
  4. Add Dry Ingredients: Whisk in the kosher salt, baking soda, and cream of tartar to distribute evenly. Then, switch to a silicone spatula and fold in the flour gradually until the flour disappears into the dough.
  5. Chill Dough: Cover the dough bowl and chill in the refrigerator for 20 minutes to firm up the dough. (Longer chilling can be done if desired, see notes.)
  6. Preheat Oven and Prepare Baking Sheet: While the dough chills, preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
  7. Prepare Lemon Sugar Coating: In a small dish, combine the sugar and lemon zest for the coating. Use your fingers to toss them together thoroughly.
  8. Shape and Coat Cookies: Using a large cookie scoop (about 3 tablespoons), scoop out dough portions and toss each into the lemon sugar mixture to coat thoroughly. Place 5 to 6 cookies on the prepared baking sheet, spacing them approximately four fingers apart to allow for spreading.
  9. Bake Cookies: Bake the cookies for 10 to 12 minutes (11 minutes is ideal) until they are domed and puffed with a slightly underdone center, which keeps them soft inside.
  10. Cool Cookies: Allow cookies to cool on the baking sheet for about one minute, then transfer them to a cooling rack. As they cool, they will settle and flatten to their final texture.
  11. Serve: Once completely cooled, the lemon sugar cookies are ready to enjoy!

Notes

  • For a more intense lemon flavor, zest extra lemon and add to the dough or coating.
  • Longer chilling time (up to 1 hour or overnight) will develop flavors and improve dough firmness, making the cookies less likely to spread.
  • Use gluten-free baking flour if you need a gluten-free version.
  • Don’t overbake; slightly underdone centers keep the cookies soft and tender.
  • Store cookies in an airtight container at room temperature for up to 5 days.

Find it online: https://yumntasty.com/lemon-sugar-cookies-recipe/