Description
This Lemon Sugar Cookie recipe delivers soft, chewy cookies with a bright citrusy zing. Made with fresh lemon zest and juice, these classic American cookies are perfect for any occasion and easy to prepare. The dough is chilled for enhanced texture, then rolled in sugar before baking to create a delightful, slightly crisp exterior with a tender center.
Ingredients
Units
Scale
Dough Ingredients
- 1 cup (226g) unsalted butter, room temperature
- 1 1/2 cups (300g) granulated sugar
- 3 Tbsp lemon zest
- 2 Tbsp fresh lemon juice
- 1 large egg
- 3 cups (360g) all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
For Rolling
- 1/4 cup (50g) granulated sugar
Instructions
- Mix Butter, Sugar, and Lemon Zest: In a mixing bowl, use an electric mixer to beat together the butter, granulated sugar, and lemon zest for 1-2 minutes until light and fluffy.
- Add Lemon Juice and Egg: Add the fresh lemon juice and the egg to the bowl, then beat again until the mixture is fully combined and smooth.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour, baking soda, and salt to the wet mixture. Use a spatula to mix by hand until just combined, forming a soft dough.
- Chill the Dough: Cover the bowl tightly with plastic wrap and refrigerate the dough for 30 to 60 minutes to make it easier to handle and to help the cookies keep their shape while baking.
- Preheat Oven and Prep for Rolling: Remove the dough from the fridge. Preheat your oven to 350ºF (175ºC). Pour the ¼ cup of granulated sugar into a small bowl for rolling the cookie dough balls.
- Form and Roll Cookies: Using a cookie scoop, portion the dough into balls, then roll each ball generously in the sugar to coat.
- Bake Cookies: Place the sugared cookie dough balls about 2 inches apart on a silicone-lined baking sheet. Bake in the preheated oven for 11-13 minutes or until the edges show a faint golden hue indicating doneness.
- Cool: Allow the cookies to rest on the baking sheet for 5 minutes after baking, then transfer them to a wire rack to cool completely before serving.
Notes
- Refrigerating the cookie dough makes the cookies chewier and thicker because it reduces spreading during baking. If short on time, refrigerate for at least 15 minutes or refrigerate between baking batches.
- This recipe also works well with gluten-free flour, such as King Arthur Gluten Free Measure for Measure Flour.
- Do not skip pre-rolling the dough balls in sugar to achieve the signature crispy sugary edging.
- Ensure that butter is at room temperature for proper creaming and dough consistency.
Nutrition
- Serving Size: 1 cookie
- Calories: 184
- Sugar: 15g
- Sodium: 74mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 1g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 28mg
