Searching for the right treat to brighten your day? These Lemon Sugar Cookies feature a soft, buttery texture with the addition of a zesty lemon glaze and are sure to become a family favorite. The lightly crisp edges and sweet sugar coating on the outside really make for one delicious contrast of texture and flavor in every bite.
These cookies are so soft that one bite feels like they just melt in your mouth. The glaze is optional, but it adds a very thin layer of sugary sweetness that is hard to resist with these luscious cookies.
Why You’ll Love These Lemon Sugar Cookies
- Zesty & Refreshing – Lemon Sugar Cookies Recipe bring a citrus burst, balancing their sweetness perfectly with a tangy zing.
- Simple & Elegant – The light lemon glaze over these cookies is perfect for impressing the in-laws or enjoying with the family.
- Ease of Preparation – With very simple ingredients and easy guidelines, anyone can whip up a wonderful batch of these cookies.
- All-Purpose for Any Event – Perfect for everything from casual snacking to a special meal.
Ingredients to Make Lemon Sugar Cookies Recipe
- Fresh Lemon Juice & Zest: Used in both the cookie dough as well as the glaze. This gives a strong lemon flavor to the cookies.
- All-Purpose Flour & Cornstarch: These form the base of the sugar cookie dough, creating a light, tender crumbly texture.
- Baking Powder & Baking Soda: These help the cookies rise, making them light and fluffy.
- Salt: Just a pinch enhances all the flavors, making the cookies well-balanced.
- Granulated Sugar: Sweetens the dough and contributes to the slightly crisp exterior.
- Unsalted Butter: Creamed together with the sugar, it becomes light and fluffy.
- Eggs: Bind all the ingredients together and add a little richness.
- Powdered Sugar: Used to make a tangy-sweet glaze that’s spread over the top.
How to Make Lemon Sugar Cookies
Absolutely effortless to make, and what a great summer taste. Just follow these simple steps:
- Mix the Dry Ingredients: In a medium bowl, combine flour, cornstarch, baking powder, baking soda, and salt; whisk until combined.
- Cream the Butter and Sugar: Combine butter with 1 1/2 cups sugar and lemon zest until light and fluffy. Beat in the egg, yolk, and lemon juice one by one; keep beating until well incorporated.
- Combine & Chill: Slowly mix in dry ingredients by hand until no streaks of flour remain. Cover dough and refrigerate for 30-60 minutes.
- Preheat & Prepare: Preheat the oven to 350°F. Place 1/2 cup of reserved sugar on a small plate.
- Form & Roll: Portion dough into 1-inch balls, rolling them in sugar. Place on parchment-lined baking sheets about 2 inches apart.
- Bake: Bake for 9-10 minutes until light golden around the edges. Keep the dough not in use in the fridge between batches. Cool cookies on the trays, then transfer to a wire rack.
- Glaze: In a small bowl, combine powdered sugar and lemon juice to create a glaze. Drizzle over cookies and sprinkle with more lemon zest. Allow the glaze to harden.
Tips for Perfect Lemon Sugar Cookies
- Use Room Temperature Ingredients: This ensures that everything incorporates perfectly.
- Zest Before Juicing: It makes the process much easier and quicker while your hands are still dry.
- Enhance Lemon Flavor: For a more pronounced lemony taste, use 1 teaspoon of lemon extract.
- Chill the Dough: This helps prevent the Lemon Sugar Cookies from spreading too much when baked.
- Even Baking: Use a cookie scoop for uniform cookies, and rotate your baking sheets halfway through cooking to ensure even baking.
- Cool Before Glazing: Make sure the cookies are cool before glazing. If they aren’t at room temperature, the glaze might melt.
How to Store Lemon Sugar Cookies
These Lemon Sugar Cookies are an absolute joy to share. With over 30 cookies in each batch, they are perfect for any occasion. Here’s how to store them:
- For Storage: Keep cooled cookies in an airtight container layered with parchment paper. Store them at room temperature for up to 5 days, or in the fridge for up to a week.
- To Freeze: You can freeze baked, unbaked dough balls, or baked unglazed cookies by flash-freezing them on a tray until solid. Transfer to a freezer bag and freeze for 2-3 months. Thaw cookies at room temperature. For unbaked dough, add 2-3 minutes to the baking time.
