Lemon Sugar Cookie Recipe

Ingredients:

2 sticks unsalted butter, room temperature, 1 cup – 230 grams

1 ½ cups granulated sugar, 300 grams

3 tbsp lemon zest

2 tbsp fresh lemon juice

1 large egg

3 cups all purpose flour, 360 grams

1 tsp baking soda

¼ tsp salt

¼ cup sugar, for rolling cookies, 50 grams

EQUIPMENT

KitchenAid 9-Speed Mixer

My favorite spatula!

Zester

Instructions

In a mixing bowl, beat the butter, sugar, and lemon zest with an electric mixer for 1-2 minutes.

Add in the lemon juice and egg, beat again to combine.

Gradually add in the flour, baking soda and salt, mixing by hand with a spatula until combined.

Cover the bowl with plastic wrap and refrigerate for 30-60 minutes.

Remove the dough from the fridge. Pre-heat the oven to 350ºF. Place 1/4 cup sugar in a bowl for rolling the cookies.

Use a cookie scoop to form balls, rolling each ball into the sugar. Place the cookies 2 inches apart on a silicone lined baking sheet. Bake 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 cooling rack to cool completely.

Nutrition Information:

YIELDS: 24 | SERVING SIZE: 1

Notes

Refrigerating the cookie dough will help produce cookies that are chewier and thicker because they won’t spread as much. But I get it. Sometimes I really dislike chilling dough.

So here’s my suggestion – if you can fit it in, refrigerate the dough, even for 15 minutes. If not, at least refrigerate the dough between baking batches.

For example, if you can fit 8 cookies on one baking sheet, bake those and put the dough in the fridge while you’re waiting.

Frequently Asked Questions:

Can I use salted butter instead of unsalted butter in this recipe?

Yes, you can use salted butter if that’s what you have on hand.

Just keep in mind that using salted butter will add a bit more salt to the cookies.

To compensate, you can reduce the added salt slightly or omit it altogether.

What is the purpose of refrigerating the cookie dough before baking?

Refrigerating the cookie dough serves a few purposes.

It helps firm up the dough, making it easier to handle and shape into balls.

Additionally, it allows the flavors to meld and intensify, resulting in a richer taste.

Chilled dough also helps prevent cookies from spreading too much during baking.

Can I freeze the cookie dough for later use?

Yes, you can freeze the cookie dough for future baking.

After shaping the dough into balls and rolling them in sugar, place them on a baking sheet and freeze until firm.

Once frozen, transfer the dough balls to an airtight container or freezer bag, and store them for up to several months.

When ready to bake, you can place the frozen dough balls directly onto a baking sheet and extend the baking time slightly.

What should I look for to know when the cookies are done baking?

The cookies are done when the edges have a faint golden color.

They may still look slightly soft in the center, but they will continue to firm up as they cool on the baking sheet.

Overbaking can result in dry cookies, so it’s better to slightly underbake them.

Can I customize these lemon sugar cookies with additional ingredients like nuts or chocolate chips?

Absolutely! You can customize these cookies by adding ingredients like chopped nuts (e.g., almonds or walnuts) or white chocolate chips for extra flavor and texture.

Just fold them into the dough before shaping the cookies into balls.

Can I use margarine or a butter substitute instead of unsalted butter?

While you can technically use margarine or a butter substitute, it’s recommended to use real unsalted butter for the best flavor and texture in these cookies.

Butter contributes to the characteristic rich and buttery flavor of traditional sugar cookies.

What can I use if I don’t have a zester for the lemon zest?

If you don’t have a zester, you can use a fine grater to zest the lemon.

Alternatively, you can carefully use a vegetable peeler to remove the outermost layer of the lemon peel (avoiding the bitter white pith), and then finely chop the peel.

This will provide a similar lemony flavor.

Can I make the cookie dough ahead of time and refrigerate it overnight?

Yes, you can prepare the cookie dough ahead of time and refrigerate it overnight.

In fact, chilling the dough for an extended period can enhance the flavor.

Just be sure to cover the dough tightly with plastic wrap to prevent it from drying out.

Do I need to use a silicone baking mat, or can I use parchment paper instead?

You can use either a silicone baking mat or parchment paper to line your baking sheet. Both will work well to prevent the cookies from sticking to the pan. If you don’t have a silicone mat, parchment paper is a great alternative.

Can I freeze the baked cookies for later enjoyment?

Yes, you can freeze the baked Lemon Sugar Cookies.

Allow them to cool completely, then store them in an airtight container or freezer bag with layers separated by parchment paper.

They can be stored in the freezer for up to three months.

When you’re ready to enjoy them, simply thaw at room temperature.