These lemon sugar cookies are bright, sweet, and oh-so-refreshing! They have a wonderful zing from the lemon that makes each bite delightful.
I’ll let you in on a secret: I love making these when I want a little sunshine on a rainy day. Plus, they’re the perfect snack with a cup of tea! 🍋
Key Ingredients & Substitutions
Flour: All-purpose flour is essential for structure. If you’re looking for gluten-free options, try a 1:1 gluten-free baking blend. I’ve had good results with these blends that include xanthan gum, which helps mimic the texture of wheat flour.
Butter: I recommend unsalted butter for better control of salt levels. If you’re dairy-free, you can substitute with vegan butter or coconut oil. Just make sure it’s softened for easy mixing.
Sugars: The mix of granulated and powdered sugar gives a nice texture. If you want a healthier option, you can swap granulated sugar for coconut sugar or maple sugar. Keep in mind that the flavor will change slightly.
Lemon: Fresh lemon zest and lemon juice are crucial for that bright flavor. If you don’t have fresh lemons, bottled lemon juice works in a pinch, but it won’t be as vibrant. Zesting might also be omitted if you prefer a milder lemon taste.
Vanilla Extract: While vanilla adds depth, you can replace it with almond extract for a different flavor profile. Just a drop will do, as it’s stronger.
How Do I Achieve the Perfect Cookie Texture?
Getting the right texture for cookies can be tricky, but it’s all about mixing the ingredients properly and not overdoing it. Remember that technique matters as much as the ingredients!
- Beat the butter and sugars until fluffy. This step adds air, making your cookies light.
- When you add the egg and liquids, mix gently. You want them combined, but don’t overmix or the cookies can become tough.
- Gradually add dry ingredients just until incorporated. A few flour streaks are okay!
Also, chilling the dough for about 30 minutes helps to firm it up, making the cookies less likely to spread too much while baking. Enjoy your baking!
How to Make Lemon Sugar Cookies
Ingredients You’ll Need:
For The Cookie Dough:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/4 cup powdered sugar
- 1 large egg
- 1 tablespoon lemon zest (from about 1 lemon)
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- Extra granulated sugar for rolling (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 10-12 minutes to bake. After baking, the cookies need about 5 minutes to cool on the pan. In total, expect to spend about 30 minutes to whip up these delicious lemon sugar cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Then, line a baking sheet with parchment paper to make sure your cookies don’t stick while baking. This step is super important for an easy cleanup!
2. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until well combined. This mixture will help your cookies rise and stay fluffy. Once mixed, set it aside for later.
3. Cream the Butter and Sugars:
Now it’s time to make your cookie dough! In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and powdered sugar together until the mixture is light and fluffy. This should take about 2-3 minutes—don’t skip this step, as it adds air to your cookies!
4. Add the Wet Ingredients:
Add in the large egg, lemon zest, fresh lemon juice, and vanilla extract to your butter mixture. Mix everything together until it’s well blended. The combination of lemon zest and juice will give your cookies that bright, zesty flavor.
5. Combine Dry and Wet Mixtures:
Gradually add the bowl of dry ingredients to your wet mixture. Mix just until everything is combined—be careful not to overmix, as it can make the cookies tough. You want them soft and fluffy!
6. Shape the Cookies:
Scoop out tablespoons of the dough and roll them in extra granulated sugar if you want a sparking finish. Place them onto the lined baking sheet, leaving some space between each scoop because they’ll spread a bit while baking.
7. Bake the Cookies:
Pop the baking sheet into your preheated oven and bake for about 10-12 minutes. Keep an eye on them; the cookies should have lightly golden edges and appear set but still soft in the center.
8. Cool and Serve:
When the cookies are done baking, take them out and let them cool on the baking sheet for about 5 minutes. After that, gently transfer them to a wire rack to cool completely. This step helps them firm up a bit and makes sure they don’t get soggy.
9. Enjoy!
Your lemon sugar cookies are now ready to enjoy! Perfect for a sweet treat with a refreshing taste. Share them with friends or keep them all for yourself—you deserve it!
Can I Substitute the Butter for a Dairy-Free Option?
Yes, you can substitute the unsalted butter with a dairy-free alternative like coconut oil or vegan butter. Just make sure it’s softened for easy mixing!
What If I Don’t Have Fresh Lemons?
No worries! You can use store-bought lemon juice as a substitute. For every tablespoon of fresh lemon juice, use about 1 tablespoon of bottled lemon juice. Keep in mind that fresh zest gives a stronger flavor, but the juice will still add a nice citrusy note!
How Should I Store the Cookies to Keep Them Fresh?
Store your cookies in an airtight container at room temperature for up to a week. If you want them to last longer, you can store them in the freezer in a single layer, separated by parchment paper, for up to 3 months. Just thaw them at room temperature before enjoying!
Can I Use Other Citrus Zest Instead of Lemon?
Absolutely! Feel free to experiment with other citrus fruits like orange or lime zest. Just remember that different citrus will impart slightly different flavors, so adjust based on your preference!
