Lemon Sugar Cookies
These lemon sugar cookies are soft, chewy, and bursting with fresh citrus flavor thanks to real lemon zest and juice. An easy drop cookie that bakes up in minutes!
Ingredients
- 1 cup (2 sticks; 226 grams) unsalted butter , at room temperature
- 1 ½ cups (300 grams) granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 2-3 Tablespoons grated lemon zest
- 2-3 Tablespoons lemon juice
- 3 cups (395 grams) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon Kosher salt
For Rolling
- ¼ cup granulated sugar
- 1-2 teaspoon grated lemon zest
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment, cream 1 cup butter and 1 1/2 cups sugar together on medium speed 2 minutes. Add one egg, 1/2 teaspoon vanilla, 2-3 Tablespoons lemon zest, and 2-3 Tablespoons lemon juice. Mix in 1 cup flour, 1 teaspoon baking soda, and 1/2 teaspoon salt just until combined. Add the remaining 2 cups flour and mix until no flour streaks remain. Chill at least 15 minutes, but up to 1 hour.
- In a small bowl, rub 1-2 teaspoons lemon zest into 1/4 cup sugar with your fingers until it becomes fragrant.
- Preheat the oven to 350°F. Line a baking sheet with a silicone mat or parchment paper.
- Using a medium cookie scoop, scoop the dough and roll into 1 1/2-inch balls. Drop into the sugar mixture and roll until coated. Place on the baking sheet about 2 inches apart.
- Bake 9 to 11 minutes, or until the bottoms are lightly golden. Transfer the cookies to a cooling rack to cool completely.
Notes
Store at room temperature in an airtight container up to 4 days or freeze up to 3 months.
Nutrition
Calories: 165kcal, Carbohydrates: 26g, Protein: 2g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 19mg, Sodium: 66mg, Potassium: 26mg, Fiber: 1g, Sugar: 11g, Vitamin A: 172IU, Vitamin C: 1mg, Calcium: 6mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
