These bright Lemon Sugar Cookies are sweet, tangy, and have a delightful crunch. With fresh lemon zest, they add a sunny twist to your snack time!
Don’t be surprised if they disappear fast; they are that good! I love enjoying them with a cup of tea—it’s the perfect match for cookie happiness!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your cookies. You can substitute with a gluten-free flour blend if needed, but the texture may differ slightly.
Unsalted Butter: Softened butter gives these cookies a rich flavor. If you’re in a pinch, you can use margarine or coconut oil, though it might alter the taste a bit.
Lemon Zest & Juice: The zest and fresh juice are what make these cookies zing! If you don’t have fresh lemons, bottled lemon juice can work, but fresh is always best for flavor.
Granulated Sugar: This adds sweetness and helps cookies spread. You can substitute with brown sugar for a deeper flavor or even coconut sugar for a healthier twist.
Vanilla Extract: Vanilla rounds out the flavors beautifully. If you don’t have any, almond extract can provide a nice alternative, but use it sparingly as it’s more intense.
How Do I Make Sure My Cookies Are Soft and Chewy?
The secret to soft and chewy cookies lies in the mixing and baking process. Follow these steps for great results:
- Beat your butter and sugar just until light and fluffy—don’t overdo it!
- When adding in the dry ingredients, mix gently. Overmixing can lead to tough cookies.
- Chilling the dough (though optional) can help control spread and maintain thickness.
- Watch your bake time closely. Remove cookies when they’re just set but not too golden; they’ll continue to firm up as they cool.
How to Make Lemon Sugar Cookies?
Ingredients You’ll Need:
For The Cookie Dough:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 tablespoon lemon zest (from about 1 lemon)
- 1/4 cup fresh lemon juice (about 1 lemon)
- 1 teaspoon vanilla extract
- Extra granulated sugar for rolling cookies (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and around 10-12 minutes to bake. If you choose to chill the dough, add another 30 minutes. Total time is approximately 45 minutes, with delicious cookies ready to enjoy!
Step-by-Step Instructions:
1. Prepare to Bake:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to help cookies bake evenly and prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This helps combine them evenly and will make mixing easier later. Set this bowl aside for now.
3. Cream the Butter and Sugar:
In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy. This should take about 2-3 minutes, and it’s a key step for making your cookies soft!
4. Add Wet Ingredients:
Now, add in the egg, lemon zest, lemon juice, and vanilla extract to the butter mixture. Mix it all together well until everything is combined smoothly.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients (your flour mix) to the wet ingredients. Mix until just combined—be careful not to overmix; we want soft cookies!
6. Chill the Dough (optional):
If you want the dough to be easier to handle, you can chill it in the refrigerator for about 30 minutes. This step is optional but can help with forming the cookies.
7. Shape the Cookies:
Scoop out tablespoon-sized portions of dough and roll them into balls. If you’d like a bit of extra sweetness and texture, roll each ball in granulated sugar before placing them on the baking sheet.
8. Bake the Cookies:
Place the cookie dough balls on the prepared baking sheet, making sure to leave plenty of space between each one as they will spread while baking. Pop them into the oven and bake for 10-12 minutes, or until the edges are lightly golden and the centers look slightly set.
9. Cool and Enjoy:
Once baked, allow the cookies to cool on the baking sheet for about 5 minutes. Then, gently transfer them to a wire rack to cool completely. Enjoy your delightful lemon sugar cookies with a refreshing twist!
Can I Substitute the Butter with Margarine?
Yes, you can substitute unsalted butter with an equal amount of margarine. Keep in mind that margarine may alter the flavor slightly, so try to use one that is of higher quality for the best taste.
How Do I Adjust for High Altitude Baking?
If you’re baking at high altitude, consider reducing the baking soda to 3/4 teaspoon and increase the flour by about 2 tablespoons. You may also want to increase the baking time slightly since cookies may bake faster at higher altitudes.
Can I Freeze the Cookie Dough?
Absolutely! You can freeze the cookie dough balls by placing them on a baking sheet in the freezer until firm, then transferring them to a freezer bag. They can be stored for up to 3 months. When ready to bake, bake from frozen; just add an extra minute or two to the baking time.
How Do I Store Leftover Cookies?
Store your lemon sugar cookies in an airtight container at room temperature for up to 1 week. For longer freshness, you can place parchment paper between the layers of cookies to prevent them from sticking together.
