Spring is finally here and the garden is starting to wake up. There is nothing like the fresh scent of citrus to brighten your kitchen. These ultimate lemon sugar cookies are the perfect way to welcome the sunshine.
You will love how these cookies fill your home with a sweet aroma. They are soft, chewy, and have a lovely little crunch from the sugar. Your family will reach for seconds before the first batch is even cool.
Why You’ll Love This Recipe
These cookies are a total winner for busy spring afternoons. They use simple pantry staples you likely already have on hand. The fresh lemon zest makes the flavor bright and zesty without being too sour.
This recipe is wonderful for Easter or Mother’s Day celebrations. Kids love helping roll the dough balls in the sparkly lemon sugar. It is a fun, hands-on activity that rewards you with a delicious treat.
Simple Cooking Steps
Making these cookies is very straightforward and stress-free. You will start by mixing your dry ingredients together. Then, you cream the butter and sugar until it looks light and fluffy. This creates that perfect melt-in-your-mouth texture.
The secret is letting the dough rest in the fridge for a bit. This helps the cookies keep their shape and stay thick. Even if you are a beginner baker, you can master this recipe easily.
Ingredients You’ll Need
Fresh lemons are the star of the show here. Make sure to zest them before you juice them!
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar (for dough)
- 1/3 cup granulated sugar (for rolling)
- 2 tablespoons fresh lemon zest
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
Step-by-Step Instructions
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- Prepare the lemon sugar by combining 1/3 cup sugar with 1 teaspoon of the lemon zest in a small bowl; rub together with fingertips until fragrant and set aside.
- In a stand mixer fitted with a paddle attachment, cream the softened butter, 1 1/4 cups sugar, and the remaining lemon zest on medium-high speed for 3 to 4 minutes until light and fluffy.
- Add the egg and egg yolk one at a time, beating well after each addition to ensure proper emulsification.
- Mix in the fresh lemon juice and vanilla extract on low speed.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined; do not overmix.
- Cover the dough and refrigerate for at least 60 minutes to control spread and hydrate the flour.
- Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats.
- Scoop approximately 1.5 tablespoons of dough per cookie and roll into smooth spheres.
- Roll each dough ball in the prepared lemon sugar until evenly coated and place on the baking sheets 2 to 3 inches apart.
- Bake for 10 to 12 minutes until the edges are set and very lightly golden, ensuring the centers remain soft and slightly puffed.
- Cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Best Ways to Enjoy It
Serve these cookies warm with a cold glass of milk. They are also wonderful paired with a light herbal tea on the porch. The bright yellow color looks beautiful on a white serving platter.
If you are hosting a spring brunch, place these in a basket with a linen napkin. They travel well, so they are perfect for picnics or school bake sales. Your friends will definitely ask you for the recipe!
Keep It Fresh
Store your leftover cookies in an airtight container at room temperature. They will stay soft and delicious for up to five days. If you have extra dough, you can freeze the individual balls for later.
To enjoy them warm again, just pop one in the microwave for five seconds. This softens the butter and makes them taste freshly baked. It is like a little hug in a cookie!
Tips for Best Results
- Use fresh lemons instead of bottled juice for the best flavor.
- Don’t skip the chilling time or the cookies will spread too much.
- Rub the lemon zest into the sugar to release the fragrant oils.
- Make sure your butter is soft but not melted for a fluffy texture.
- Use room temperature eggs so they mix smoothly into the butter.
- For a holiday twist, add a tiny drop of yellow food coloring.
- Bake one sheet at a time for the most even results.
Ways to Switch It Up
- Swap the lemon for lime or orange for a different citrus vibe.
- Add a tablespoon of poppy seeds for a classic lemon-poppy flavor.
- Use a gluten-free flour blend if you have dietary needs.
- Drizzle a simple powdered sugar glaze over the top for extra sweetness.
Common Questions
Can I make the dough ahead of time?
Yes, you can make the dough a day in advance. Keep it tightly wrapped in the fridge until you are ready to roll and bake. This is a great time-saver for busy holidays.
How do I know when the cookies are done?
Look for edges that are just barely golden brown. The centers should still look soft and slightly puffed. They will firm up as they cool on the baking sheet.
Why did my cookies come out flat?
This usually happens if the dough or the butter was too warm. Make sure to chill the dough for the full hour. Also, ensure your baking sheets are completely cool before adding a new batch.
I hope these bright and cheerful cookies bring a little extra joy to your spring table. They are so simple to make and truly satisfy that sweet craving. Happy baking, and enjoy every zesty bite!
— Lidia
Ultimate Lemon Sugar Cookies
Ingredients
- 2 1/4 cups all -purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sal t
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar (for dough)
- 1/3 cup granulated sugar (for rolling)
- 2 tablespoons fresh lemon zest
- 1 large egg , room temperature
- 1 large egg yolk, room temperature
- 2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
Instructions
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- Prepare the lemon sugar by combining 1/3 cup sugar with 1 teaspoon of the lemon zest in a small bowl; rub together with fingertips until fragrant and set aside.
- In a stand mixer fitted with a paddle attachment, cream the softened butter, 1 1/4 cups sugar, and the remaining lemon zest on medium-high speed for 3 to 4 minutes until light and fluffy.
- Add the egg and egg yolk one at a time, beating well after each addition to ensure proper emulsification.
- Mix in the fresh lemon juice and vanilla extract on low speed.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined; do not overmix.
- Cover the dough and refrigerate for at least 60 minutes to control spread and hydrate the flour.
- Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats.
- Scoop approximately 1.5 tablespoons of dough per cookie and roll into smooth spheres.
- Roll each dough ball in the prepared lemon sugar until evenly coated and place on the baking sheets 2 to 3 inches apart.
- Bake for 10 to 12 minutes until the edges are set and very lightly golden, ensuring the centers remain soft and slightly puffed.
- Cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
