These Lemon Sugar Cookies are bright, sweet, and just a little zesty! With a soft texture and a sprinkle of sugar on top, they’re perfect for any occasion.
Every time I bake these, my whole house smells lemony fresh! I love sharing them with friends and family—everyone always comes back for more. 🍋
Making these cookies is a breeze. Just mix, scoop, and bake! They’re my go-to treat when I need something quick and delicious. Enjoy with a cup of tea or lemonade!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your cookies, giving them structure. If you need a gluten-free option, you can replace it with a 1:1 gluten-free flour blend — just check the packaging for specifics!
Unsalted Butter: Softened butter is key to achieving a creamy texture. If you’re short on time, you can microwave it in short bursts, but watch closely! You can also use coconut oil for a dairy-free alternative, but the taste might be a bit different.
Lemon Zest & Juice: Freshness is crucial here. If lemons aren’t available, you can use bottled lemon juice, but the cookies won’t taste as bright. For a fun twist, try using orange or lime zest and juice instead!
Granulated Sugar: This is what sweetens your cookies. If you want a little variation, try using half brown sugar for a slightly chewier texture. You can also use coconut sugar, but the cookies may be darker in color.
Vanilla Extract: It enhances the flavor. If you’re out of vanilla, a dash of almond extract can add a lovely nutty flavor. Just remember, a little goes a long way!
How Do You Achieve the Perfect Cookie Texture?
Getting the right texture with lemon sugar cookies is all about the mixing method and baking time. Here’s how to nail it:
- Start by creaming the butter and sugar well—this helps create air, leading to a lighter cookie.
- Don’t overmix the dough once you add the dry ingredients; just mix until everything is combined for a tender cookie.
- Watch your baking time! Pull them out when the edges are lightly golden but the centers look slightly underbaked. They’ll continue to cook on the baking sheet.
Letting the cookies cool on the baking sheets for a few minutes helps them set before moving them. This keeps them from breaking apart. Enjoy your baking!
How to Make Lemon Sugar Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 2 tbsp lemon zest (from about 2 lemons)
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2-3 tbsp milk
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and another 8-10 minutes to bake. After that, allow some time for the cookies to cool and the glaze to set. In total, you can have these delightful lemon sugar cookies ready in about 45 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While that’s warming up, line your baking sheets with parchment paper to make sure the cookies don’t stick.
2. Mix the Dry Ingredients:
In a medium bowl, combine the flour, baking soda, baking powder, and salt. Use a whisk to mix them together well, and then set this bowl aside for later.
3. Cream the Butter and Sugar:
Next, in a large bowl, use an electric mixer to cream together the softened butter and granulated sugar. Beat them together until the mixture is light and fluffy—this should take about 2-3 minutes.
4. Add the Wet Ingredients:
Once your butter and sugar are ready, add in the egg, lemon zest, lemon juice, and vanilla extract. Mix everything together until it’s well combined and smooth.
5. Combine Dry and Wet Mixtures:
Gradually add the bowl of dry ingredients to the wet mixture. Mix gently until just incorporated. Be careful not to overmix, or the cookies might not be as soft.
6. Shape the Cookies:
Scoop tablespoon-sized balls of dough and place them onto the prepared baking sheets. Leave about 2 inches of space between each one since they’ll spread a little while baking.
7. Bake the Cookies:
Pop the trays in the oven and bake for 8-10 minutes or until the edges of the cookies begin to turn a lovely golden color. Once they’re done, take them out and let them cool on the baking sheets for a few minutes before transferring them onto a wire rack to cool completely.
8. Make the Glaze:
While your cookies are cooling, prepare the glaze by whisking together the powdered sugar and milk in a small bowl until smooth. If you want a thicker glaze, add less milk; for a thinner one, add a bit more.
9. Glaze and Enjoy:
Once the cookies are completely cool, drizzle the glaze over them. Allow the glaze to set for a few minutes, then they’re ready to be enjoyed. These lemon sugar cookies are sure to bring a burst of sunshine to your day!
Can I Substitute the Butter for a Dairy-Free Option?
Absolutely! You can use a dairy-free butter substitute or coconut oil in equal amounts. Just ensure that your substitute is softened for easy mixing. This will keep the texture similar without the dairy.
How Do I Store Leftover Cookies?
Store the cookies in an airtight container at room temperature for up to one week. If you want them to stay fresh longer, you can freeze them in a freezer bag for up to three months—just thaw at room temperature before enjoying!
Can I Use Dried Lemon Zest Instead of Fresh?
Yes, you can use dried lemon zest if you don’t have fresh lemons on hand. Use about 1 tablespoon of dried zest since it’s more concentrated in flavor. Just mix it in with your dry ingredients, and you’ll still get that lovely lemony flavor!
What Can I Use Instead of Granulated Sugar?
If you’d like a healthier option, you can substitute granulated sugar with coconut sugar in a 1:1 ratio. Keep in mind that this may slightly alter the color and flavor of the cookies, giving them a more caramelized taste. Just make sure to keep an eye on the baking time!
