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Lemon Sugar Cookies Recipe
Amanda Powell
These lemon sugar cookies are both tart and sweet, with a fantastic buttery consistency that leaves you craving another!
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Prep Time
10
minutes
mins
Cook Time
8
minutes
mins
Total Time
18
minutes
mins
Course
Dessert
Cuisine
American
Servings
24
cookies
Calories
62
kcal
Cook Mode
Prevent your screen from going dark
Ingredients
1x
2x
3x
2 ¾
cup
all-purpose flour
344 g
1
teaspoon
baking soda
½
teaspoon
baking powder
pinch
of salt
2
lemons
room temperature
1 ½
cup
sugar, plus extra for rolling
300 g
1
cup
unsalted butter, room temperature
230 g
1
large egg
room temperature
1
teaspoon
vanilla extract
Instructions
Preheat the oven to 350F.
Mix the flour, salt, baking powder and baking soda in a small bowl. Set aside.
Beat the butter with the sugar until light and creamy.
Zest both lemons and extract about 2 tablespoons of juice - about half a large lemon. Set aside ¼ of the zest in a separate bowl.
Mix the remaining zest, lemon juice, egg, and vanilla extract in the butter/sugar mixture and mix until well incorporated.
Slowly add the flour mixture to the wet ingredients one cup at a time. Mix until combined.
Mix the zest you set aside with some sugar for rolling.
Take a tablespoon of the dough and roll into a ball between your hands. Roll the ball in the lemon sugar.
Place the ball on a baking sheet lined with parchment paper. Repeat the the remaining cookie dough, leaving about 2 inches between each cookie.
Bake for 8 - 10 minutes, or until the edges of the cookies start to get a nice golden brown.
Cool the cookies on the baking sheet for a minute before transferring to a cooling rack.
Notes
Store in an airtight container and eat within 7 days (if they last that long in your house!)
Nutrition
Serving:
1
g
Calories:
62
kcal
Carbohydrates:
12
g
Protein:
2
g
Fat:
1
g
Cholesterol:
9
mg
Sodium:
75
mg
Fiber:
1
g
Keyword
lemon, sugar cookie
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