Lemon Sugar Cookies Delight (Printable)

Soft, buttery lemon sugar treats with a sparkling sugar coating and tangy citrus glaze.

# What You'll Need:

→ Cookies

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/4 teaspoon salt
04 - 1 cup unsalted butter, room temperature
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 2 tablespoons fresh lemon juice
08 - 2 teaspoons finely grated lemon zest
09 - 1 teaspoon vanilla extract
10 - 1/4 cup granulated sugar, for rolling

→ Citrus Glaze

11 - 1 cup powdered sugar, sifted
12 - 2 to 3 tablespoons fresh lemon juice
13 - 1 teaspoon finely grated lemon zest

# Step-by-Step:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, and salt.
03 - Using an electric mixer, beat the butter and granulated sugar until light and fluffy, about 2 to 3 minutes.
04 - Beat in the egg, lemon juice, lemon zest, and vanilla extract until thoroughly combined.
05 - Gradually add the dry mixture to the wet ingredients, mixing just until combined.
06 - Scoop tablespoon-sized portions of dough, roll into balls, and coat each in the reserved granulated sugar.
07 - Place dough balls 2 inches apart on the prepared sheets.
08 - Bake for 10 to 12 minutes until edges are set and tops appear just dry; avoid overbaking.
09 - Allow cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
10 - Whisk powdered sugar with lemon juice and lemon zest until smooth; drizzle over cooled cookies and let set before serving.

# Expert Advice:

01 -
  • They stay soft for days without losing that buttery melt-in-your-mouth texture.
  • The bright lemon flavor cuts through the sweetness in a way that feels refreshing, not cloying.
  • Rolling them in sugar gives you that satisfying crackle on the outside while keeping the center tender.
  • The glaze is optional, but it turns a simple cookie into something you'd be proud to bring anywhere.
02 -
  • Do not overbake these. The moment the tops look dry, pull them out, even if they seem soft. They'll firm up as they cool, and overbaking turns them crumbly instead of tender.
  • Use fresh lemon juice and zest. Bottled juice and dried zest will give you a flat, one-dimensional flavor that tastes more like furniture polish than fruit.
  • Let the butter come to room temperature naturally. Microwaving it changes the texture and makes the dough greasy, which leads to flat, oily cookies.
03 -
  • Zest your lemons before you juice them, it's nearly impossible to zest a juiced lemon and you'll save yourself the frustration.
  • Rotate your baking sheets halfway through if your oven has hot spots, it ensures even baking and prevents burnt bottoms.
  • If you want a more pronounced lemon flavor, let the dough rest in the fridge for an hour before baking. The zest oils infuse deeper into the butter and the result is more intense.
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