Lemon Sugar Cookies (Printer-friendly)

Soft, buttery cookies bursting with fresh lemon flavor and rolled in sparkling sugar.

# What You’ll Need:

→ Dry Ingredients

01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1 cup unsalted butter, room temperature
05 - 1 1/4 cups granulated sugar
06 - 2 tablespoons grated lemon zest (about 2 lemons)
07 - 1 large egg
08 - 2 tablespoons freshly squeezed lemon juice
09 - 1 teaspoon vanilla extract

→ For Rolling

10 - 1/4 cup granulated sugar

# How-To Guide:

01 - Preheat the oven to 350°F and line two baking sheets with parchment paper.
02 - Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
03 - Beat the butter and sugar together in a large bowl until light and fluffy, about 2-3 minutes.
04 - Beat in the lemon zest, egg, lemon juice, and vanilla extract until fully incorporated.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until combined.
06 - Scoop tablespoon-sized balls of dough and roll each in the extra sugar to coat evenly.
07 - Place cookies 2 inches apart on prepared baking sheets.
08 - Bake for 9-11 minutes, until edges are lightly golden and centers are just set.
09 - Allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • The crackly sugar coating gives way to a chewy center that's impossibly bright without being artificial or overwhelming
  • These cookies strike that perfect balance between nostalgic comfort and something special enough for gift giving
  • The dough comes together in under 15 minutes but tastes like you spent all afternoon making something extraordinary
02 -
  • Underbaking slightly is your friend, these cookies continue setting on the hot pan and stay wonderfully chewy for days
  • The sugar coating isn't optional, it creates that signature crackly top and prevents the bottoms from sticking to the parchment
  • Fresh zest makes a massive difference compared to dried, and microplanes get way more aromatic oils than regular box graters
03 -
  • Chill the dough for 30 minutes if it's too warm to handle, but don't skip rolling in sugar before chilling or it won't stick properly
  • If you only have salted butter, reduce the added salt to a tiny pinch to keep the flavor balanced

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