Lemon Sugar Cookies

Soft and chewy lemon sugar cookies are the perfect dessert for spring. Freshly grated lemon zest and lemon juice produce an incredible lemon flavor. I have had this recipe bookmarked ever since I laid eyes on them over on Two Peas and Their Pod. They looked so light and refreshing that I knew they would be a hit in my citrus loving family. Rolling the dough in sugar before you bake them produces a wonderful sugar crust.

Lemon Sugar Cookies

Printer Friendly Version

Ingredients:
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • Zest of 2 large lemons
  • 1 1/2 cups granulated sugar
  • 1 cup unsalted butter, at room temperature
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons fresh lemon juice
  • 1/2 cup granulated sugar for rolling cookies
Directions:
  1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter and sugar until smooth and creamy. Add lemon zest, egg, vanilla extract and lemon juice; beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.
  4. Place the ½ cup sugar for rolling in a shallow bowl. Roll a heaping tablespoon of dough into a 1½-inch ball, roll the ball in the sugar, and then place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart
  5. Bake until the cookies are slightly brown around the edges and their center are just set and very lightly colored, 8 to 10 minutes. Cool the cookies on the baking sheets about 2 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature. Store in an airtight container at room temperature.

Source: Two Peas and Their Pod

29 Responses to “Lemon Sugar Cookies”

  1. #
    1
    KitchenGeisha — April 15, 2011 @ 8:28 am

    Lemons just scream Spring! These look delicious, I love lemon!

    Thanks so much for the recipe, I have to bake some cookies this weekend. Apparently my daughter has been selling them to her classmates and she owes a batch.

  2. #
    2
    Maris (In Good Taste) — April 15, 2011 @ 8:33 am

    These look so wonderful. The photos are amazing. I feel like I could reach in and grab a cookie!

  3. #
    3
    Lauren at Keep It Sweet — April 15, 2011 @ 8:34 am

    I was just thinking about trying this recipe! Glad to know you also liked it.

  4. #
    4
    Judy — April 15, 2011 @ 8:38 am

    Think I’ll try this one with Meyer lemons…can’t wait!

  5. #
    5
    tryityoumightlikeit — April 15, 2011 @ 8:38 am

    I make these with lime and coconut and they are delicious.

  6. #
    6
    simplynutritiouskate — April 15, 2011 @ 8:46 am

    I love lemon, it makes me happy and so excited for the summertime :)

  7. #
    7
    Junia @ Mis Pensamientos — April 15, 2011 @ 9:31 am

    yum! lemon cookies remind me of lemon cake hehehe.

  8. #
    8
    Jeannie — April 15, 2011 @ 10:01 am

    Lovely cookies! Perfect for spring, looking so bright and cheerful!

  9. #
    9
    Shaz (Feedingmykidsbetter) — April 15, 2011 @ 10:09 am

    Oooh yum. I think I might try making these into ‘cars’ using my car cookie cutter. I’m sure my boys will lap it up!

  10. #
    10
    Jenny — April 15, 2011 @ 11:03 am

    Wow those cookies were made for Spring! Loving the lemon taste :D

  11. #
    11
    3rdfloorbakes — April 15, 2011 @ 11:38 am

    There isn’t anything much better than a soft sugar cookie. I’ll have to give these a try too!

  12. #
    12
    Nicole@HeatOvenTo350 — April 15, 2011 @ 12:04 pm

    I love lemon cookies! They’re just so fresh tasting. They’d be great for Easter!

  13. #
    13
    Mike — April 15, 2011 @ 3:26 pm

    They sell candied citron pieces at Polcari’s, a shop in the North End here in Boston, and I put them in lemon sugar cookies a few weeks ago and they were outstanding, if I say so myself! These look equally delicious!

  14. #
    14
    Georgia @ The Comfort of Cooking — April 15, 2011 @ 5:04 pm

    Christina, I love the lemon flavor you used in these cookies! They look just so good – soft, buttery and absolutely delicious. Thanks for sharing. I hope you have a great weekend!

  15. #
    15
    happywhennothungry — April 15, 2011 @ 6:23 pm

    These cookies look amazing! I love the lemon. They’re perfect for spring!

  16. #
    16
    muppy — April 15, 2011 @ 11:38 pm

    Yum, they look fantastic, i am a lemon lover so definitely one to remember.

  17. #
    17
    Sara — April 16, 2011 @ 12:06 am

    Your photos are always so lovely. Anyway, these remind me of a lime sugar cookie I’ve made – that hint of citrus is really delicious.

  18. #
    18
    Maria — April 16, 2011 @ 11:05 am

    Glad you liked the cookies!

  19. #
    19
    Livin' in the Kitchen — April 17, 2011 @ 12:05 pm

    I made some of these the other day, only they were frosting cookies! Delicious, posting them today!
    These look amazing, I did the stacked cookie picture, too. Wish I’d thought of putting lemons in the picture, they make the entire picture look so fresh and really draw you to the cookies!

  20. #
    20
    katshealthcorner — April 17, 2011 @ 7:04 pm

    Lemon Cookies are the BEST! :D

  21. #
    21
    Judy — April 19, 2011 @ 8:34 am

    Made these on Friday and the only bad thing was I couldn’t stop eating them! I made them with white whole wheat flour and doubled the lemon and vanilla (didn’t want the WW to overpower the flavor…so very delish!

  22. #
    22
    olena — April 22, 2011 @ 6:25 pm

    i made this! yummy))I followed the recipe but my cookies don’t look so nice, they are flat(

    • Christina replied: — April 27th, 2011 @ 9:55 pm

      I am sorry that your cookies turned out flat! :( Sometimes that happens to me when I leave the butter out too long. When a recipe calls for “room temperature” butter I cut it up into small 1-inch chunks and let them sit at room temperature for about 15 minutes before using it in the recipe. That way the butter is neither too soft or cold. I hope they still tasted yummy..let me know if you try them again! :)

  23. #
    23
    bourbonnatrix — April 26, 2011 @ 1:56 pm

    they look perfect for spring!

  24. #
    24
    Janelle Ashley — May 3, 2011 @ 11:10 am

    I made these after you posted this and oooohhhh my soul, SO GOOD. Now, I know I’m pregnant and have had a craving for all things lemon, but sincerely, These hit the spot! :) I’m trying to convinence my cupcake makin’ mom to make a cupcake version and we’ll stick a cookie on the top as a garnish! :)
    mmm…. time for a second batch! <3

    • Christina replied: — May 5th, 2011 @ 9:44 pm

      Yea! I am so glad that you enjoyed them! I love the idea of the lemon cupcakes to go with these…I might have to give those a try! :)

  25. Pingback: Peanut Butter Oatmeal White Chocolate Cookies | Sweet Pea's Kitchen

  26. #
    25
    verkoren — April 25, 2012 @ 9:03 am

    Reblogged this on Roerend!.

  27. #
    26
    Suparna Chaudhry — July 11, 2012 @ 4:12 pm

    Can’t wait to try these out! How many cookies does this recipe give?

Leave a Comment