Lemon Sugar Cookies: Bright, Soft, and Zesty Treats
These tender lemon sugar cookies balance sweet and zesty flavors with a soft texture. Fresh lemon juice and zest create a bright citrus finish, perfect for any season. Easy to make with straightforward steps for consistent results.
Servings: 24 servings
Calories: 180kcal
Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- 2 tablespoons lemon zest
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Whisk together flour, baking soda, baking powder, and salt in a medium bowl.
- In a large bowl, cream softened butter and sugar until light and fluffy.
- Add egg, vanilla extract, lemon juice, and lemon zest to the butter mixture. Mix until combined.
- Gradually add the dry ingredients to the wet ingredients. Stir until a soft dough forms.
- Portion dough into 24 equal pieces. Shape into balls and flatten slightly.
- Bake for 8–10 minutes until edges are lightly golden. Cool on baking sheets for 5 minutes before transferring to a rack.
Notes
Substitute gluten-free flour for a gluten-free option.
Margarine can replace butter for a non-dairy alternative.
Use an egg substitute for a vegan version.
Always use fresh lemon juice and zest for maximum flavor.
Store in an airtight container for up to 5 days.
Margarine can replace butter for a non-dairy alternative.
Use an egg substitute for a vegan version.
Always use fresh lemon juice and zest for maximum flavor.
Store in an airtight container for up to 5 days.