These Lemon Sugar Cookies are soft and chewy with the perfect amount of lemon. Lemon zest is added to the dough and they're rolled in lemon zest and sugar to give them an added zesty flavor and a nice sugary crunch with every bite.
These Lemon Sugar Cookies are really easy to make and the dough comes together quickly. You'll need to wrap it in plastic wrap to chill for at least 30 minutes so it has some time to rest before being scooped, rolled in lemon sugar, and baked.
A FEW NOTES BEFORE WE GET STARTED
Room Temperature Ingredients:
Butter: It’s important that your butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
Egg: You want to make sure that your egg is at room temperature to ensure it is properly incorporated into your batter. If you forget to leave it out before you start baking, place it in a bowl of warm water for about 15 minutes until it becomes room temperature.
Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.
Preheat oven to 350º. In a stand mixer fitted with a paddle attachment or in a large bowl with a handheld mixer, blend together the butter, sugar, and lemon zest on medium speed for about 2-3 minutes until light and fluffy.
Scrape down the sides of the bowl with a spatula before adding in the egg. Continue to mix on medium speed until combined.
With the mixer on low, add in the flour, baking soda, and salt and mix just until combined, scraping down the sides of the bowl as needed. Carefully scoop dough onto a piece of plastic wrap, wrap tightly, and refrigerate for at least 30 minutes.
Once the dough is well chilled, combine sugar and lemon zest in a small bowl. Use a 2 tablespoon cookie scoop to scoop cookies. Roll them in the lemon sugar and place them several inches apart on a parchment lined cookie sheet.
Bake the cookies for about 11-12 minutes. Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack. Enjoy!
These Lemon Sugar Cookies are soft and chewy with the perfect amount of lemon. Lemon zest is added to the dough and they're rolled in lemon zest and sugar to give them an added zesty flavor and a nice sugary crunch with every bite.
Author:Marisa Guerra
Prep Time:40 minutes
Cook Time:12 minutes
Total Time:52 minutes
Yield:10 cookies
Category:Dessert
Ingredients
Lemon Sugar Cookies
4 oz (½ cup) unsalted butter, softened
148 grams (¾ cup) sugar
2 tbsp lemon zest
1 egg, room temperature
180 grams (1 ½ cups) flour
½ tsp baking soda
¼ tsp salt
Topping
50 grams (¼ cup) sugar
1 tbsp lemon zest
Instructions
Preheat oven to 350º.
In a stand mixer fitted with a paddle attachment or in a large bowl with a handheld mixer, blend together the butter, sugar, and lemon zest on medium speed for about 2-3 minutes until light and fluffy.
Scrape down the sides of the bowl with a spatula before adding in the egg. Continue to mix on medium speed until combined.
With the mixer on low, add in the flour, baking soda, and salt and mix just until combined, scraping down the sides of the bowl as needed.
Carefully scoop dough onto a piece of plastic wrap, wrap tightly, and refrigerate for at least 30 minutes.
Once the dough is well chilled, combine sugar and lemon zest in a small bowl.
Use a 2 tablespoon cookie scoop to scoop cookies. Roll them in the lemon sugar and place them several inches apart on a parchment lined cookie sheet.
Bake the cookies for about 11-12 minutes.
Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack. Enjoy!
Notes
These cookies are best enjoyed the same day, but will last for several days when stored at room temperature in an airtight container.
The dough can be made 1-2 days in advance, tightly wrapped in plastic wrap, and chilled in the fridge. Let it sit out for 10-15 minutes before scooping and baking.
