Lemon sugar cookies

These lemon sugar cookies bring together the brightness of fresh lemon with the comforting sweetness of a classic sugar cookie. They have a chewy inside with a crisp sugary crust that makes every bite satisfying and a little refreshing. This recipe has become my go-to whenever I want something simple yet special to serve guests or enjoy with a cup of tea.

Ingredients

• All-purpose flour: which creates a tender cookie structure look for fresh flour with no off smells
• Baking soda and baking powder: to give the cookies a light rise without being cakey
• Salt: which balances the sweetness and enhances flavor depth
• Unsalted butter: softened to room temperature for smooth creaming and even texture
• Granulated sugar: for sweetness and that classic crunchy sugar coating
• One large egg: to bind the dough and add moisture
• Vanilla extract: which rounds out the lemon with a subtle warm note
• Fresh lemon juice: to add bright tartness always fresh for the best zing
• Lemon zest: to intensify the lemon flavor use a microplane to get fine pieces without the bitter pith
• Extra granulated sugar: for rolling that final coating that crisps up beautifully

Step-by-Step Instructions

Preheat and Prepare:

Preheat your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper. This prevents sticking and helps the cookies bake evenly.

Mix Dry Ingredients:

In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, and salt. Whisking ensures these ingredients are evenly combined so you don’t get pockets of baking soda or powder.

Cream Butter and Sugar:

In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. This can take about 3 to 5 minutes with a hand mixer. Proper creaming traps air which helps create a tender crumb.

Add Wet Ingredients:

Beat in the egg, vanilla extract, fresh lemon juice, and lemon zest until the mixture is uniform. The lemon juice and zest make these cookies lively and fragrant.

Combine Wet and Dry:

Gradually add the dry mixture to the wet, mixing gently until a soft dough forms. Avoid overmixing which can make the cookies tough.

Shape and Sugar Coat:

Using a tablespoon, scoop dough portions, roll each into a smooth ball, then roll in granulated sugar. Placing the sugared dough on the parchment spaced apart allows the cookies room to spread without sticking.

Bake and Cool:

Bake the cookies for 9 to 11 minutes until the edges are lightly golden but centers remain soft. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to avoid breakage and help firm up the texture.

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Storage Tips

Store the cookies in an airtight container on the counter to maintain their crisp exterior and chewy interior. If your kitchen is too warm, a cool spot in the pantry works better than the refrigerator, which can dry them out. You can also freeze the dough balls on a tray then transfer to a container for fresh-baked cookies anytime. Just thaw slightly before baking.

Ingredient Substitutions

If you do not have fresh lemons, 1 tablespoon of good quality bottled lemon juice can work but the zest is crucial for authentic flavor so consider zesting a lemon or using dried lemon peel available at specialty stores. Butter can be substituted with a quality margarine though butter brings the best richness. For gluten free versions, a suitable all-purpose gluten free flour blend may be used but texture will vary slightly.

Serving Suggestions

These cookies pair wonderfully with tea or coffee as a light dessert or snack. For a festive twist, try dipping half of each cookie in melted white chocolate and sprinkling finely chopped candied lemon peel on top. They are also delightful served with fresh berries or a lemon curd spread on the side.

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Frequently Asked Questions

→ What gives these cookies their lemon flavor?

Fresh lemon juice and lemon zest are combined into the dough, infusing the cookies with bright, natural citrus notes.

→ How do I achieve a soft and chewy texture?

Properly creaming softened butter with sugar and avoiding overbaking helps create the tender yet chewy center.

→ Can I enhance the lemon taste further?

Yes, adding an extra teaspoon of lemon zest intensifies the citrus aroma and flavor.

→ Why roll the dough balls in sugar before baking?

Rolling them in granulated sugar forms a crisp, sugary exterior that contrasts nicely with the soft inside.

→ How should these cookies be stored to maintain freshness?

Keep cookies in an airtight container at room temperature to preserve their texture for up to 5 days.