I have to share this. These are some of the best videos I’ve ever seen.Lemon Sugar Cookies: What are some goodAre like sunshine on a plate? I’ve always been a fan of sugar cookies, but sometimes they can be plain? These are anything BUT plain. What makes lemons so unique? Think of them like a sugar cookie’s sophisticated cousin, the one who always brings the good vibes. My grandma used to make something similar but hers were always a bit too tart. I’ve tweaked this recipe over the years to find the perfect balance of sweet and tangy. Is it true that you’ll be hooked after a bite?
What is lemon sugar cookies?
What are some of these things?Lemon sugar cookies are a classic.What is your favorite soft, melt-in-your-mouth sugar cookie? Fresh lemons are a great way to enjoy the freshness. Is this a sugar Cookie Dough recipe that gets some lemon zest and lemon juice? What is the result? A cookie that’s sweet, tangy, and incredibly addictive. The name really says it all – they’re cookies, they’re sugary, and they taste wonderfully of lemon! What are some good pick-me-ups? Is this a treat to share?
Why you’ll love this recipe?
Where do I begin?Lemon Sugar Cookies: What are some goodThe combination of sweet and tart is just incredible, and it’s a flavor that appeals to everyone. Even my husband, who claims he “doesn’t like lemon desserts,” sneaks these when a friend says I’m not that good. What are some of the best ways to make them? This isn’t one of those recipes that requires fancy equipment or complicated techniques. What I love about these is that they’re pretty budget friendly too. What are some of the best pantry ingredients? Can you serve them as a simple afternoon treat with ice-cold tea or dress them up with some fancy outfits? What is the best glaze for a special occasion? What are some of the best wedding dresses? What are some of the best Lemon Bars?
How do I make lemon sugar cookies?
Quick Overview
Making these Lemon Sugar Cookies: How do I makeIs a breeze, I promise! I’ll start by creaming together the butter and sugar, then adding in the lemon zest and lemon juice. What are wet ingredients? What are the dry ingredients? The dough chills for a bit, then you roll it out, cut out your favorite shapes, and bake until golden brown. What is the best part about lemon glaze? What is the whole process in less than an hour? What are some of my favorite things to bake and share? What are your favorite songs?
Ingredients
For the Cookies:
* 1 cup (2 sticks) unsalted butter, softened: Make sure it’s *softened*, not melted! I always take mine out of the fridge before baking.
* 1 ½ cups granulated sugar: I prefer granulated for that classic sugar cookie texture, but you could experiment with caster. Is sugar good for you?
* 2 large eggs: Use room temperature eggs for best results.
* 14 cup fresh lemon juice: Freshly squeezed is key! Why doesn’t juice have the same bright flavor as bottled juice?
* 1 tablespoon lemon zest: Is it safe to zest lemon before you juice it?
* 1 teaspoon Vanilla Extract: Adds a little extra warmth and depth of flavor.
* 3 cups all-purpose flour: Spoon and level your flour for accurate measuring.
* 1 teaspoon baking powder: This helps the cookies rise and become nice and fluffy.
* 12 teaspoon baking soda: For a little extra lift and tangy flavor.
* 14 teaspoon salt: Balances the sweetness and enhances lemon flavor.
For the Glaze:
* 2 cups powdered sugar: Sift it for a smoother glaze, if you’re feeling fancy.
* ¼ cup fresh lemon juice: Again, fresh is best!
* 1 tablespoon milk: You can use any kind of milk – dairy or non-dairy. I sometimes use almond milk and it tastes amazing!
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. How do you prevent cookies from sticking to your cookie? I’ve tried silicone baking mats, but I really prefer parchment paper for these cookies – they just make them look so good! Is it possible to bake more evenly?
Step 2: Cream Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Set aside. What is the best way to do this with an electric mixer? Do not rush this step – it’s important for creating a tender cookie. You want the mixture to be pale and almost whipped.
Step 3: Add Eggs, Lemon Juice, Zest and Vanilla
How do you beat the eggs one at a time, then stir in the fresh lemon juice, lemon zest, and vanilla extract. Make sure everything is well combined. How do you scrape down the sides of a bowl as needed to ensure all the ingredients are incorporated.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. How do you make a tough cookie? The dough should be soft and slightly sticky.
Step 5: Chill the Dough
Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes. How do you roll cookies out? I usually chill mine for an hour, just to be safe.
Step 6: Roll and Cut Out
On a lightly floured surface, roll out the dough to about 14 inch thickness. Use cookie cutters to cut out your desired shapes. I love using lemon-shaped cookie cutters for these, but you can use any shape you like. Reroll the scraps and cut out more cookies until all the dough is used.
Step 7: Bake
Place the cookies on the prepared baking sheet, leaving about an inch of space between each cookie. Bake for 8-10 minutes, or until the edges are lightly brown. Keep a close eye on them – they can burn easily. I always set a timer for 7 minutes and then check them every minute after that.
Step 8: Cool
Let the cookies cool on the baking sheet for a few minutes before transferring them to the wire rack. How do I cool my skin completely? Don’t try to glaze them while they’re still warm – the glaze will just melt right off.
Step 9: Make the Glaze
While cookies are cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, fresh lemon juice, and milk until smooth. Set aside. Add more milk if needed to reach your desired consistency. I like my glaze to be thin enough to coat the cookies nicely, but thick enough that I can drizzle easily.
Step 10: Glaze and Enjoy!
Once the cookies are completely cool, drizzle them with the lemon glaze. Let the glaze set for a few minutes before serving.
What should I serve it with?
These Lemon Sugar Cookies: How do I make are so versatile, they can be served with just about anything! Here are a few of my favorite pairings:
For Breakfast: Pair them with a strong cup of black coffee or a creamy latte. The lemon flavor cuts through the richness of the coffee perfectly.
For Brunch: Arrange them on a pretty platter with fresh berries and a glass of sparkling wine. They’re perfect for a special occasion brunch.
As Dessert: Serve them after dinner with a scoop of vanilla Ice Cream or a dollop of whipped cream. They’re a light and refreshing way to end a meal.
For Cozy Snacks: Curl up on the couch with a few cookies and a mug of hot tea. They’re the ultimate comfort food on a chilly day.
My family always begs me to make these when we have friends over for afternoon tea. They’re always the first thing to disappear!
Top Tips for Perfecting Your Lemon Sugar Cookies
Okay, so you know the basics, but here are a few extra tips and tricks I’ve learned over the years to make these lemon sugar cookies absolutely perfect:
Butter Tip: Use good quality butter, it really does make a difference! And make sure it’s properly softened – not melted. If it’s too soft, the cookies will spread too much in the oven. If it’s too cold, it will be difficult to cream with the sugar.
Zesting Tip: When zesting the lemon, be careful not to zest too deep into the white pith, which is bitter. Only zest the yellow part of the peel.
Mixing Advice: Be careful not to overmix the dough. Overmixing develops the gluten in the flour, which can result in tough cookies. Mix until just combined.
Chilling is Key: Don’t skip the chilling step! Chilling the dough prevents the cookies from spreading too much in the oven and also allows the flavors to meld together.
Baking Tips: Keep a close eye on the cookies while they’re baking. They can burn easily. I always set a timer and check them frequently.
Glaze Consistency: Adjust the amount of milk in the glaze to reach your desired consistency. If you want a thicker glaze, use less milk. If you want a thinner glaze, use more milk. I actually like adding a tiny pinch of salt to my glaze to off set the sweetness.
Lemon Upgrade: If you want to take the lemon flavor to the next level, you can add a few drops of lemon extract to the dough and/or the glaze. But be careful not to add too much – it can be overpowering.
Ingredient Swaps: You can substitute gluten-free flour for all-purpose flour if needed. The texture might be slightly different, but they’ll still taste great! As mentioned, I sometimes swap the milk for almond milk in the glaze.
Storing and Reheating Tips
These lemon sugar cookies are best enjoyed fresh, but they can be stored for later. Here’s how:
Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days. They might lose a little bit of their crispness, but they’ll still taste delicious.
Refrigerator Storage: For longer storage, store the cookies in an airtight container in the refrigerator for up to a week. Let them come to room temperature before serving.
Freezer Instructions: You can also freeze the cookies for up to 2 months. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. Thaw them at room temperature before serving. Don’t glaze them before freezing – add the glaze after thawing.
Glaze Timing Advice: If you’re planning to store the cookies for more than a day, I recommend glazing them right before serving. This will prevent the glaze from becoming sticky or soggy.
Frequently Asked Questions
Final Thoughts
So there you have it – my recipe for the most delicious lemon sugar cookies you’ll ever taste! I truly believe these are special. They are easy, they taste incredible, and they’re perfect for any occasion. If you’re looking for a simple yet impressive treat to share with friends and family, look no further. And if you love these, be sure to check out my other cookie recipes – I’ve got everything from classic chocolate chip to decadent peanut butter blossoms. Happy baking, everyone! I can’t wait to hear how yours turn out! Leave a comment below and let me know if you’ve tried them or what your favorite variation is. I’d also love it if you’d rate the recipe. Don’t forget to share with your friends!
Lemon Sugar Cookies
Ingredients
Main Ingredients
- 1 cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon lemon zest
- 2.5 cups all-purpose flour
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 0.25 cup powdered sugar
- 1 tablespoon lemon juice
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C).
- Cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in lemon zest.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Roll dough into 1-inch balls and place on ungreased baking sheets.
- Bake for 8-10 minutes, or until edges are lightly golden.
- In a small bowl, whisk together powdered sugar and lemon juice to make a glaze.
- Drizzle glaze over warm cookies.
