Lemon Sugar Cookies: Sweet, Tangy, and Perfectly Soft!
If you love the perfect balance of sweet and citrusy, these Lemon Sugar Cookies will be your new favorite treat! With their soft, chewy texture and fresh lemon flavor, they’re ideal for any occasion. Whether you’re baking for a special event, making a batch for the family, or just treating yourself, these cookies will bring a burst of sunshine to your day!
Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- Zest of 1 large lemon
- 2 tablespoons fresh lemon juice
- ¼ cup granulated sugar (for rolling)
Tools You’ll Need
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Microplane or zester
- Citrus juicer
- Baking sheets
- Parchment paper or silicone baking mat
- Cookie scoop (optional)
- Wire cooling rack
Instructions
- Preheat & Prep. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix Dry Ingredients. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- Cream Butter & Sugar. In a large mixing bowl, beat butter and sugar together until light and fluffy (about 2-3 minutes).
- Add Wet Ingredients. Mix in the egg, vanilla extract, lemon zest, and lemon juice until well combined.
- Combine & Mix. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.
- Shape Cookies. Scoop dough into tablespoon-sized balls, roll in the extra granulated sugar and place them about 2 inches apart on the baking sheets.
- Bake. Bake for 8-10 minutes or until the edges are lightly golden. The centers will still be soft but will firm up as they cool.
- Cool & Enjoy. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Betty’s Pro Tips
- For extra lemony flavor, add a teaspoon of lemon extract.
- Chill the dough for 30 minutes for a thicker cookie.
- Sprinkle a little extra sugar on top before baking for a slight crunch.
- If you like a crisper cookie, bake for an additional 1-2 minutes.
Storage Suggestions
- Airtight Container – Store at room temperature for up to 5 days.
- Refrigerator – Keeps fresh in an airtight container for up to 7 days.
- Freezer – Store baked cookies in a freezer-safe bag for up to 3 months. To freeze the dough, shape it into balls, freeze it on a baking sheet, then transfer it to a Ziplock bag for up to 3 months. Bake directly from frozen, adding 1-2 minutes to baking time.
