Lemon Sugar Cookies
Lemon Sugar Cookies
Ingredients
For the Cookie Dough
- 1/2 cup unsalted butter, partially melted
- 1/2 cup granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest, from 1 large lemon
- 2 tablespoons fresh lemon juice, from 1 large lemon
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 1/2 cups all-purpose flour
For the Lemon Sugar Coating
- 1/4 cup granulated sugar
- 1 teaspoon lemon zest, from 1 large lemon
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375
- 2
Place the cubed unsalted butter into a microwave-safe measuring cup. Microwave on high for 30-45 seconds, or until the butter is mostly melted but still has a few solid pieces remaining. Set aside.
⏱️ 1 min
- 3
In a large mixing bowl, combine the 1/2 cup granulated sugar and the partially melted butter. Whisk vigorously until well combined and smooth.
⏱️ 2 min
- 4
Add the egg yolk, vanilla extract, 1 tablespoon lemon zest, and fresh lemon juice to the butter mixture. Whisk until all ingredients are fully incorporated.
⏱️ 2 min
- 5
Stir in the salt and baking powder into the wet ingredients. Whisk for another 30 seconds to ensure they are evenly distributed.
⏱️ 1 min
- 6
Add the all-purpose flour to the bowl. Use a spatula to mix until a cohesive dough forms. Be careful not to overmix.
⏱️ 2 min
- 7
Cover the dough bowl tightly with plastic wrap and refrigerate for 20 minutes to chill. This will make the dough easier to handle.
⏱️ 2 min
- 8
While the dough chills, prepare the lemon sugar coating. In a small bowl, combine the 1/4 cup granulated sugar and 1 teaspoon lemon zest. Use your fingers to rub the zest into the sugar until fragrant and well mixed.
⏱️ 3 min
- 9
Remove the chilled dough from the refrigerator. Scoop out small portions of dough (about 1 tablespoon each) and roll them into smooth balls. Roll each dough ball thoroughly in the lemon sugar mixture until completely coated.
⏱️ 5 min
- 10
Place the coated dough balls onto the prepared baking sheet, leaving about 2 inches of space between each cookie. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
⏱️ 12 min•🌡️ 375
- 11
Once baked, remove the cookies from the oven and let them cool on the baking sheet for 2-3 minutes before transferring them to a wire cooling rack to cool completely.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Sugar Cookies
For the Cookie Dough
- 1/2 cup unsalted butter, partially melted
- 1/2 cup granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest, from 1 large lemon
- 2 tablespoons fresh lemon juice, from 1 large lemon
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 1/2 cups all-purpose flour
For the Lemon Sugar Coating
- 1/4 cup granulated sugar
- 1 teaspoon lemon zest, from 1 large lemon
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375 - 2
Place the cubed unsalted butter into a microwave-safe measuring cup. Microwave on high for 30-45 seconds, or until the butter is mostly melted but still has a few solid pieces remaining. Set aside.
⏱️ 1 min - 3
In a large mixing bowl, combine the 1/2 cup granulated sugar and the partially melted butter. Whisk vigorously until well combined and smooth.
⏱️ 2 min - 4
Add the egg yolk, vanilla extract, 1 tablespoon lemon zest, and fresh lemon juice to the butter mixture. Whisk until all ingredients are fully incorporated.
⏱️ 2 min - 5
Stir in the salt and baking powder into the wet ingredients. Whisk for another 30 seconds to ensure they are evenly distributed.
⏱️ 1 min - 6
Add the all-purpose flour to the bowl. Use a spatula to mix until a cohesive dough forms. Be careful not to overmix.
⏱️ 2 min - 7
Cover the dough bowl tightly with plastic wrap and refrigerate for 20 minutes to chill. This will make the dough easier to handle.
⏱️ 2 min - 8
While the dough chills, prepare the lemon sugar coating. In a small bowl, combine the 1/4 cup granulated sugar and 1 teaspoon lemon zest. Use your fingers to rub the zest into the sugar until fragrant and well mixed.
⏱️ 3 min - 9
Remove the chilled dough from the refrigerator. Scoop out small portions of dough (about 1 tablespoon each) and roll them into smooth balls. Roll each dough ball thoroughly in the lemon sugar mixture until completely coated.
⏱️ 5 min - 10
Place the coated dough balls onto the prepared baking sheet, leaving about 2 inches of space between each cookie. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
⏱️ 12 min•🌡️ 375 - 11
Once baked, remove the cookies from the oven and let them cool on the baking sheet for 2-3 minutes before transferring them to a wire cooling rack to cool completely.
⏱️ 2 min