Lemon Sugar Cookies (Printable Version)

Buttery sugar cookies infused with fresh lemon zest and juice, rolled in sugar and baked until golden edges form.

# What You Need:

→ Dry Ingredients

01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1 cup unsalted butter, room temperature
05 - 1 1/4 cups granulated sugar
06 - 2 tablespoons grated lemon zest
07 - 1 large egg
08 - 2 tablespoons freshly squeezed lemon juice
09 - 1 teaspoon vanilla extract

→ For Rolling

10 - 1/4 cup granulated sugar

# How To Make:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
03 - Beat butter and sugar until light and fluffy, approximately 2-3 minutes.
04 - Beat in lemon zest, egg, lemon juice, and vanilla extract until fully incorporated.
05 - Gradually add dry ingredients to wet mixture, mixing just until combined.
06 - Scoop tablespoon-sized dough balls and roll each in additional sugar to coat evenly.
07 - Place cookies 2 inches apart on prepared baking sheets.
08 - Bake for 9-11 minutes until edges are lightly golden and centers are just set.
09 - Let cookies rest on baking sheet for 5 minutes before transferring to wire rack to cool completely.

# Expert Advice:

01 -
  • These cookies strike that perfect balance between tart and sweet that keeps you reaching for just one more
  • The texture is incredible—crisply sugared outside with a soft buttery center that melts in your mouth
  • They come together in under 30 minutes but taste like something from a fancy bakery case
02 -
  • I once skipped rolling the dough in sugar and they still tasted delicious but missed that wonderful crunchy exterior
  • The cookies look done before they actually are—pull them when centers still seem slightly soft for the best texture
  • Room temperature butter is nonnegotiable here, as cold butter creates cookies that never spread properly
03 -
  • Microplanes create the finest zest, but the small side of a box grater works in a pinch—just avoid the bitter white pith
  • If your dough feels too soft to roll, chill it for 15-20 minutes until firm enough to handle without sticking

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