Lemon Sugar Cookies Butter

Sweet citrusy Lemon Sugar Cookies are that ray of sunshine you crave with your afternoon tea or when you want to brighten up a gathering. These cookies have a tender crumb, tangy notes from real lemon, and a sparkly sugar coating that delivers an irresistible crunch. They are simple to prepare and bring a burst of fresh flavor to your everyday baking.

The first time I made these on a rainy Sunday, the smell alone had everyone gathering in the kitchen. Now these cookies have become our go to treat whenever we want something sweet and refreshing.

Ingredients

• All purpose flour: Gives structure to the cookies and keeps them tender. Look for unbleached flour for best texture.
• Baking soda: Ensures a light airy crumb. Always check yours is fresh for maximum lift.
• Baking powder: Adds a subtle lift that helps the cookies spread evenly.
• Salt: Balances sweetness and enhances the lemon so do not skip this even just a little is enough.
• Unsalted butter: At room temperature delivers rich flavor and the signature soft bite. Choose high quality butter for the best taste.
• Granulated sugar: Brings sweetness and that classic cookie texture. Use fine sugar if available for better creaming with the butter.
• Large egg: Binds everything and adds lightness. Fresh free range eggs work best.
• Vanilla extract: Rounds out citrus notes and adds depth. Opt for pure extract for a warmer flavor.
• Fresh lemon juice: Gives clean acidity. Squeeze lemons just before using for maximum brightness.
• Lemon zest: Packs extra citrus aroma so use unwaxed fresh lemons and a microplane for best results.
• Extra sugar for rolling: Achieves that beautiful crackly sugar crust that makes these cookies sparkle.

Instructions

Preheat Oven:

Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Line your baking sheets with parchment paper so cookies bake evenly and release easily.

Mix Dry Ingredients:

In a medium bowl whisk the flour baking soda baking powder and salt together until fully blended. This helps distribute the leaveners and salt evenly through the dough.

Cream Butter and Sugar:

In a large mixing bowl cream the softened butter and granulated sugar together. Beat well for about three minutes until the mixture looks fluffy pale and light. This step creates air for a soft cookie.

Add Egg and Flavorings:

Beat in the egg vanilla extract fresh lemon juice and lemon zest. Mix until the batter is smooth and the zest is evenly distributed so you get lemon in every bite.

Combine Wet and Dry Mixtures:

Gradually add the dry ingredients to the wet mixture. Do this in two or three parts mixing gently after each. Stir just until no streaks of flour remain for a tender cookie.

Shape and Sugar the Dough:

Scoop out tablespoon sized portions of dough. Roll each piece into a ball between your hands then roll each ball in extra granulated sugar until coated all over.

Bake:

Place the sugar coated balls on prepared baking sheets ensuring a couple inches between each. Bake for nine to eleven minutes. The edges should set and the tops look lightly golden but still soft in the middle.

Cool and Serve:

Let the cookies cool on the baking sheets for five minutes to finish setting up. Transfer to a wire rack to cool completely before enjoying or storing.

For me the zest is the star. Freshly grated lemon zest perfumes the dough and gives every bite that burst of sunshine. My kids always ask to help with zesting just for the amazing smell. I will never forget making these cookies with my grandmother and fighting over who got to lick the beaters.

Storage Tips

Once cooled keep cookies in an airtight container at room temperature for up to five days. For longer storage layer between sheets of parchment paper in a zip top bag and freeze for up to three months. Defrost at room temperature and they taste just baked.

Ingredient Substitutions

If you are out of fresh lemons bottled lemon juice can work in a pinch but zest is non negotiable for flavor. Try Meyer lemons for a floral twist. You can also swap half the all purpose flour for white whole wheat for extra nutrition without losing tenderness. Vegan butter and a flax egg substitute well if needed.

Serving Suggestions

Pile these cookies on a platter for brunch Tuck into lunchboxes for a midday pick me up Pair with iced tea or lemonade for a summer gathering Drizzle a little white chocolate on top for a party finish

Cultural and Seasonal Notes

Sugar cookies are a classic in many cultures but the burst of lemon makes these feel light and bright for spring and summer occasions. I often make a double batch for baby showers and garden parties. They also look lovely as part of a cookie exchange during the holidays.

Seasonal Adaptations

Add in poppy seeds for a twist during spring Use orange zest and juice for a wintery citrus spin Form smaller cookies and sandwich together with raspberry jam for a festive treat

Success Stories

A friend once made these for her book club and said not a single one made it home. My neighbor’s kids request them instead of birthday cake every year. Even my lemon skeptic husband is now a convert and happily sneaks a few extra from the cookie jar.

Freezer Meal Conversion

Scoop dough into balls and freeze unbaked on a baking sheet. Once solid transfer to a freezer bag. Bake directly from freezer adding a minute or two to the time. This way fresh cookies are always just minutes away.

These cookies are the perfect sweet treat for any occasion. Bright zesty and beautifully simple they’ll make you smile with every bite.

Recipe FAQs

→ How do I make cookies extra soft?

Cream the butter and sugar well, and avoid overbaking. Pull them from the oven when edges are just golden.

→ Can I use bottled lemon juice instead of fresh?

Fresh lemon juice and zest provide brighter flavor, but bottled lemon juice can be substituted if needed.

→ Why coat cookies in sugar before baking?

The sugar coat creates a subtle crunch and attractive sparkle once baked, enhancing overall texture.

→ Do these cookies freeze well?

Yes, cool cookies completely, then store in airtight containers or freeze for up to 2 months.

→ Can dough be prepared ahead of time?

Yes, shape dough balls and chill up to 48 hours. Bake directly from the fridge, adding a minute to bake time.