Soft Lemon Sugar Cookies
Soft Lemon Sugar Cookies
Ingredients
- 1 1/4 cups all purpose flour
- 1/4 teaspoon fine salt
- 1/2 teaspoon baking powder
- 1/2 cup granulated sugar
- 2 tablespoons dark brown sugar
- 1/2 lemon, zest of
- 1/2 cup unsalted butter, room temperature
- 1 teaspoon lemon extract
- 1/2 teaspoon vanilla extract
- 1 egg, room temperature
- as needed granulated sugar, for rolling
Instructions
- 1
In a medium bowl, whisk together the all purpose flour, fine salt, and baking powder. Set aside.
⏱️ 2 min
- 2
In the bowl of a stand mixer, combine the granulated sugar and dark brown sugar.
⏱️ 1 min - 3
Zest half of a lemon directly into the sugars in the stand mixer bowl.
⏱️ 1 min - 4
Using your fingers, rub the lemon zest into the sugars until fragrant. This helps to release the lemon oils and infuse the sugar with flavor.
⏱️ 2 min
- 5
Add the room temperature unsalted butter, room temperature egg, lemon extract, and vanilla extract to the sugar and zest mixture in the stand mixer bowl.
⏱️ 2 min
- 6
Using the paddle attachment, whip the butter, sugars, egg, and extracts together on medium speed until well combined and creamy, about 2-3 minutes.
⏱️ 3 min
- 7
Gradually add the whisked dry ingredients (flour, salt, baking powder) to the wet ingredients in the stand mixer bowl. Mix on low speed until just combined, being careful not to overmix.
⏱️ 2 min
- 8
Using an ice cream scoop, scoop out portions of the cookie dough.
⏱️ 2 min
- 9
Place extra granulated sugar for rolling in a shallow dish. Roll each scooped dough ball in the sugar until fully coated.
⏱️ 2 min
- 10
Gently form the sugar-coated dough into smooth balls with your hands.
⏱️ 1 min
- 11
Place the dough balls on a baking sheet lined with parchment paper. Refrigerate the dough balls overnight or for up to two days. This step is crucial to prevent the cookies from spreading too much during baking.
- 12
When ready to bake, preheat your oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350 - 13
Arrange the chilled cookie dough balls on the prepared baking sheet, leaving about 2 inches between each cookie.
⏱️ 1 min
- 14
Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft. Do not overbake. The cookies will continue to set as they cool.
⏱️ 12 min•🌡️ 350 - 15
Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Soft Lemon Sugar Cookies
- 1 1/4 cups all purpose flour
- 1/4 teaspoon fine salt
- 1/2 teaspoon baking powder
- 1/2 cup granulated sugar
- 2 tablespoons dark brown sugar
- 1/2 lemon, zest of
- 1/2 cup unsalted butter, room temperature
- 1 teaspoon lemon extract
- 1/2 teaspoon vanilla extract
- 1 egg, room temperature
- as needed granulated sugar, for rolling
Instructions
- 1
In a medium bowl, whisk together the all purpose flour, fine salt, and baking powder. Set aside.
⏱️ 2 min - 2
In the bowl of a stand mixer, combine the granulated sugar and dark brown sugar.
⏱️ 1 min - 3
Zest half of a lemon directly into the sugars in the stand mixer bowl.
⏱️ 1 min - 4
Using your fingers, rub the lemon zest into the sugars until fragrant. This helps to release the lemon oils and infuse the sugar with flavor.
⏱️ 2 min - 5
Add the room temperature unsalted butter, room temperature egg, lemon extract, and vanilla extract to the sugar and zest mixture in the stand mixer bowl.
⏱️ 2 min - 6
Using the paddle attachment, whip the butter, sugars, egg, and extracts together on medium speed until well combined and creamy, about 2-3 minutes.
⏱️ 3 min - 7
Gradually add the whisked dry ingredients (flour, salt, baking powder) to the wet ingredients in the stand mixer bowl. Mix on low speed until just combined, being careful not to overmix.
⏱️ 2 min - 8
Using an ice cream scoop, scoop out portions of the cookie dough.
⏱️ 2 min - 9
Place extra granulated sugar for rolling in a shallow dish. Roll each scooped dough ball in the sugar until fully coated.
⏱️ 2 min - 10
Gently form the sugar-coated dough into smooth balls with your hands.
⏱️ 1 min - 11
Place the dough balls on a baking sheet lined with parchment paper. Refrigerate the dough balls overnight or for up to two days. This step is crucial to prevent the cookies from spreading too much during baking.
- 12
When ready to bake, preheat your oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350 - 13
Arrange the chilled cookie dough balls on the prepared baking sheet, leaving about 2 inches between each cookie.
⏱️ 1 min - 14
Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft. Do not overbake. The cookies will continue to set as they cool.
⏱️ 12 min•🌡️ 350 - 15
Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
⏱️ 5 min