Lemon Sugar Cookies
Bright, Buttery, and Irresistibly Soft Yield: 36 cookies Prep Time: 20 min Chill Time: 1 hr Bake Time: 10–12 min/batch Total Time: 2 hr 30 min
Ingredients
- Cookie Dough
- 2¾ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- ½ tsp salt
- 1 cup unsalted butter softened
- 1½ cups granulated sugar
- 1 large egg + 1 egg yolk
- ¼ cup fresh lemon juice about 2 lemons
- 2 tbsp lemon zest
- 1 tsp vanilla extract
- ½ tsp lemon extract optional
- Rolling Sugar
- ½ cup granulated sugar
- 2 tbsp powdered sugar
- 1 tsp lemon zest
- Optional Glaze
- 1½ cups powdered sugar
- 3 –4 tbsp lemon juice
- 1 tbsp lemon zest
- Pinch of salt
Instructions
- Make Dough
- Whisk flour, baking soda, cream of tartar, and salt. In another bowl, beat butter and sugar 3–4 min until fluffy. Beat in egg and yolk. Add lemon juice, zest, vanilla, and lemon extract. Gradually mix in dry ingredients until just combined.
- Chill
- Cover and refrigerate at least 1 hr (up to 24 hr).
- Shape
- Preheat oven to 375°F. Mix rolling sugars and zest in a shallow bowl. Scoop 1½-tbsp dough balls and roll in sugar mixture. Place 2 inches apart on parchment-lined sheets.
- Bake
- Bake 10–12 min until edges set and centers are slightly soft. Cool 5 min on sheets, then transfer to a rack.
- Optional Glaze
- Whisk glaze ingredients and drizzle over cooled cookies. Let set 15 min
Notes
Use fresh lemons for the best flavor.
Don’t skip chilling; it keeps cookies thick and chewy.
Slightly underbake for soft centers—they’ll firm as they cool.