These lemon sugar cookies are bright and cheerful, perfect for a sweet treat! Their zesty flavor and soft texture make them a joy to eat any time of the day.
When I bake these, the sweet lemony smell fills my kitchen and makes everyone smile. Plus, they are super easy to whip up—great for unexpected guests or just a cozy night in!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your cookies. If you’re looking to go gluten-free, try almond flour or a 1:1 gluten-free flour blend. Both can give a nice texture!
Unsalted Butter: Softened butter is key for creaming with sugar. If you’re in a pinch, use margarine or coconut oil, but note that the flavor might change a bit.
Lemon Zest & Juice: Fresh lemon makes a big difference in flavor. If lemons are unavailable, bottled lemon juice works, but I’d still recommend zesting another citrus like lime or orange for a twist!
Granulated Sugar: For a different sweetness profile, you could use brown sugar or coconut sugar. Brown sugar will add a hint of caramel flavor!
Vanilla Extract: Always use pure vanilla for the best flavor. If it’s not available, a drop of almond extract can add a fun twist, but use sparingly.
How Do I Cream Butter and Sugar Perfectly?
Creaming butter and sugar is one of the most critical steps for making light and fluffy cookies. Here’s how to do it right:
- Make sure your butter is softened but not melted. It should be easy to press your finger into it.
- In a mixing bowl, combine the butter and sugar. Use an electric mixer on medium speed and beat for about 2-3 minutes until it’s light and fluffy. This adds air and helps cookies rise.
- Scrape down the sides of the bowl with a spatula midway to ensure everything is mixed evenly.
Perfectly creamed butter and sugar can really elevate your cookies, making them soft and chewy!
How to Make Lemon Sugar Cookies
Ingredients You’ll Need:
For The Cookie Dough:
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 2 tbsp lemon zest (about 1 lemon)
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
For Rolling (Optional):
- Extra granulated sugar for rolling
How Much Time Will You Need?
This recipe will take about 15 minutes for prep and around 10-12 minutes to bake. So overall, you’ll be enjoying these delicious lemon sugar cookies in about 30 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it’s heating up, line your baking sheets with parchment paper so the cookies won’t stick when you bake them.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This step is important because it helps ensure the cookies rise evenly. Once mixed, set this bowl aside for now.
3. Cream the Butter and Sugar:
In a large bowl, add the softened butter and granulated sugar. Use a hand mixer or a sturdy spatula to cream them together until the mixture is light and fluffy, which should take about 2-3 minutes. This step is what makes your cookies nice and airy!
4. Add the Wet Ingredients:
Next, beat in the egg, lemon zest, fresh lemon juice, and vanilla extract. Mix well until everything is nicely combined—your dough will smell wonderful at this point!
5. Combine Everything Together:
Now it’s time to add the dry mixture to the wet ingredients. Gradually add the flour mixture into the large bowl, mixing just until everything is combined. Be careful not to overmix—just a few turns should do it!
6. Form the Cookies:
Scoop out about a tablespoon of the dough and roll it into a ball between your hands. If you like a little extra sweetness and crunch, roll the balls in some extra granulated sugar. This step is optional but tasty!
7. Arrange and Bake:
Place the cookie balls on the prepared baking sheets, leaving about 2 inches of space between each cookie. Bake them in the preheated oven for 10-12 minutes. You want the edges to be a light golden brown. The centers might look a bit underbaked, but don’t worry; they will firm up as they cool!
8. Cool and Enjoy:
Once they’re done baking, let the cookies cool on the baking sheets for about 5 minutes. Then, carefully transfer them to wire racks to cool completely. And there you have it—delicious lemon sugar cookies ready for you to enjoy!
Can I Substitute the Butter with Margarine?
Yes, you can use margarine as a substitute for butter in this recipe! Just make sure to use a stick margarine instead of a spreadable tub to ensure the right texture. The cookies might be slightly softer, but they will still taste great!
What If I Don’t Have Fresh Lemons for Zest and Juice?
No problem! You can use bottled lemon juice in place of fresh lemon juice, generally at a ratio of 1 tablespoon fresh juice to 1 tablespoon bottled juice. However, it’s best to use lemon zest from a lemon for the freshest flavor. If you don’t have lemons, you might try a lemon extract as an alternative—use about 1 teaspoon.
How Should I Store Leftover Cookies?
Store leftover Lemon Sugar Cookies in an airtight container at room temperature for up to a week. If you want to keep them fresh longer, you can freeze them. Just place them in a freezer-safe container or a resealable bag, separated by parchment paper, for up to 3 months. To enjoy, simply thaw at room temperature!
Can I Add Other Flavors or Ingredients to These Cookies?
Absolutely! Feel free to mix in some poppy seeds for a fun texture or add white chocolate chips for a sweet twist. You can also experiment with different citrus zests like lime or orange for variation. Just be mindful of the moisture balance if adding wet ingredients!
