Lemon Sugar Cookies (Printable version)

Buttery, bright lemon sugar cookies with a refreshing citrus twist. Soft-baked and ready in 25 minutes.

# What You'll Need:

01 - 2 1/2 cups all-purpose flour

02 - 1/2 teaspoon baking soda

03 - 1/2 teaspoon salt

04 - 1 cup unsalted butter, room temperature

05 - 1 1/4 cups granulated sugar

06 - 2 tablespoons grated lemon zest

07 - 1 large egg

08 - 2 tablespoons freshly squeezed lemon juice

09 - 1 teaspoon vanilla extract

10 - 1/4 cup granulated sugar

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.

02 - In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

03 - In a large bowl, beat the butter and sugar together 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.

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.

01 -

The crackly sugar shell gives way to the softest, butteriest center you've ever bitten into
Fresh lemon zest makes these taste like something from a fancy bakery, not your kitchen counter

02 -

Room temperature ingredients are non-negotiable here. Cold butter creates strange textures that never bake up quite right.
Fresh zest makes all the difference. Dried lemon peel simply cannot replicate the bright, aromatic oils you get from fresh fruit.

03 -

Chill the dough for 30 minutes if it feels too sticky to work with. This also helps control spreading if your kitchen runs warm.
Rotate the baking sheets halfway through baking. My oven has hot spots that left half the batch overdone until I learned this trick.