Lemon Sugar Cookies Delight (Printable Version)

Soft, buttery lemon sugar treats rolled in sparkling sugar and finished with a tangy glaze.

# Ingredient List:

→ Cookies

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/4 teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 2 tablespoons fresh lemon juice
08 - 2 teaspoons finely grated lemon zest
09 - 1 teaspoon vanilla extract
10 - 1/4 cup granulated sugar, for rolling

→ Citrus Glaze

11 - 1 cup powdered sugar, sifted
12 - 2 to 3 tablespoons fresh lemon juice
13 - 1 teaspoon finely grated lemon zest

# How to Prepare:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together all-purpose flour, baking soda, and salt in a medium bowl.
03 - Using an electric mixer, beat butter and granulated sugar in a large bowl until light and fluffy, about 2 to 3 minutes.
04 - Beat in the egg, fresh lemon juice, lemon zest, and vanilla extract until well combined.
05 - Gradually add the dry ingredients to the wet mixture, mixing until just combined.
06 - Scoop tablespoon-sized portions of dough, roll into balls, and then coat each in the extra granulated sugar.
07 - Place dough balls 2 inches apart on prepared baking sheets.
08 - Bake for 10 to 12 minutes until the edges are set and tops are just dry. Avoid overbaking.
09 - Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
10 - Whisk powdered sugar, fresh lemon juice, and lemon zest in a small bowl until smooth.
11 - Drizzle the glaze over the cooled cookies and let it set before serving.

# Expert Suggestions:

01 -
  • They're buttery and soft without being cakey, with just the right amount of tender give when you bite in.
  • The lemon flavor is bold and real, not that artificial pucker some recipes hide behind.
  • You can have finished cookies in about forty minutes, which means they're perfect for last-minute gatherings or just because.
02 -
  • Baking soda and fresh lemon juice react immediately, so don't let the mixed dough sit around—get those balls rolling and onto the pans as soon as you've stirred everything together.
  • The moment you think they look done, they probably are; pulling them out when the tops still look slightly soft prevents that hard, crunchy cookie situation.
  • Fresh lemon zest is genuinely different from bottled, so if you only have bottled lemon extract, use just a few drops because it's intensely concentrated.
03 -
  • Room temperature butter creams properly—cold butter will fight you, so plan ahead or sit it on the counter for twenty minutes while you gather everything else.
  • Watch these like you're having a conversation with them; the difference between perfect and dry is literally two minutes, and every oven runs its own race.
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