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Lemon sugar cookies recipe taste like you’ve taken a big bite out of summer! So fresh and delicious, it’ll become a favorite!
Ingredients1 cup (2 sticks) butter, softened
1½ cups granulated sugar
1 egg
2¼ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon Kosher salt
1 teaspoon vanilla
zest of two large lemons
juice of one large lemon, about 1 tablespoon
¼ cup lemon sugar recipe for rolling cookiesInstructions
Preheat oven to 350º F. Line cookie sheets with parchment paper or a nonstick baking mat.
Cream together butter and granulated sugar until light and fluffy, about 3 minutes. Add egg and mix until creamed.
Stir in flour, baking powder, salt, vanilla, lemon zest and lemon juice. Allow to sit for about 3 minutes to allow lemon flavor to develop.
Scoop cookie dough by the tablespoon full and roll into a ball.
Add lemon sugar to a large bowl for rolling cookie dough in before baking. You can also use powdered sugar with a drop or two of lemon extract mixed in.
Place each ball of cookie dough into the bowl of lemon sugar and roll to coat well. Place cookie dough onto baking sheet, spacing about 1½-inches to 2 inches apart.
Lightly press each cookie down. Bake for 10 to 12 minutes or until lightly browned.
If you refrigerate the dough, they come out a little different.
I notice that Doris didn’t mention how to make lemon sugar in the recipe she shared. In case anyone was wondering how to make lemon sugar to roll the cookies in, here’s a tasty recipe.
Combine 1/2 cup of granulated sugar and the zest only of 1 lemon. Pulse them together, I use one of the small hand choppers that they sell for $10. You want to pulse rather than blend, that way the lemon zest really gets integrated.
When you zest your lemon, be sure you don’t get any of the white pith- which is bitter and not tasty at all.
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