Lemon Sugar Cookies

Another day, another cookie recipe.

This sugar cookie recipe is full of lemon zest and lemon juice, that give the cookie a little zip. The cookie is rolled in granulated sugar that also gives the outside some crunch.

I am definitely obsessed with these cookies and I will be making them all summer long.

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lemon sugar cookies

In the bowl of a stand mixer, add 2 sticks of room temperature butter and some granulated sugar. Cream the mixture for a couple of minutes until light and fluffy.

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Add in lemon zest, lemon juice, and an egg. Continue to mix until the mixture is fully combined.

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Gradually add in flour, baking soda, and salt until mostly combined.

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Continue to mix with a spatula until completely mixed together.

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Cover the bowl with plastic wrap and refrigerate for at least an hour.

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Preheat oven to 350ºF.

Place granulated sugar in a separate bowl for rolling.

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Use a cookie scoop to portion out dough.

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Roll the dough between your hands to form a ball.

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Roll the dough in the granulated sugar to coat.

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Then place the dough on a prepared baking sheet.

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Repeat with remaining dough, spacing the dough balls 2-inches apart.

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Bake in the preheated oven for 11-13 minutes, or until the edges have a faint golden color.

Allow the cookies to cool on the baking sheet for 5 minutes, then move to a wire rack to cool completely.

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  1. Store cookies in an airtight container at room temperature for up to 4 days.

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Ingredients

  • 2 sticks (1 cup) unsalted butter, room temperature
  • 1-1/2 cups granulated sugar + 1/4 cup, for rolling
  • 3 tablespoons lemon zest
  • 2 tablespoons lemon juice
  • 1 large egg
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

instructions

  1. In the bowl of a stand mixer, beat the butter and 1-1/2 cups sugar for 1-2 minutes or until light and fluffy.
  2. Add in the lemon juice, lemon juice, and egg, then beat again to combine.
  3. Gradually add in the flour, baking soda, and salt until mostly combined, mixing by hand until there is no visible flour remaining.
  4. Cover the bowl with plastic wrap and refrigerate at least 1 hour.
  5. Remove the dough from the refrigerator and preheat the oven to 350ºF.
  6. Place the 1/4 cup of granulated sugar in a small bowl. Using a small cookie scoop, form balls of dough, rolling each ball in your hands. Roll each ball into the sugar.
  7. Place the cookie dough 2-inches apart on a lined baking sheet. Bake for 11-13 minutes or until the edges have a faint golden color.
  8. Allow the cookies to cool on the baking sheet for 5 minutes, then move to a wire cooling rack to cool completely.
  9. Store cookies in an airtight container at room temperature for up to 4 days.

2 thoughts on “Lemon Sugar Cookies

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