These Lemon Sugar Cookies are bursting with sweet-tart flavor and perfect for spring! Crispy on the outside while completely soft and chewy on the inside, they're rolled in lemon sugar before baking for ultimate lemon goodness.
Course Dessert
Cuisine American
Keyword lemon sugar cookies
Prep Time 20 minutesminutes
Cook Time 8 minutesminutes
Chill Time 30 minutesminutes
Total Time 28 minutesminutes
Servings 24
Calories 67kcal
Author Erica
Ingredients
Lemon Sugar
½cupgranulated sugaror demerara sugar
1lemonzested
Cookie Dough
1 ½cupsall-purpose flour
½teaspoonbaking powder
½teaspoonbaking soda
Pinch kosher salt
½cupunsalted buttersoftened
¾cupgranulated sugar
1tablespoonlemon zestfrom 2 medium lemons
1large egg
1tablespoonlemon juicefrom 1/2 lemon
1teaspoonvanilla extract
½teaspoonlemon extract
Instructions
For Lemon Sugar
Place 1/2 cup of granulated sugar in a bowl, then add the zest of a lemon. Rub the zest into the sugar with your fingers, infusing the flavor.
For Cookie Dough
Preheat oven to 375 degrees F. Line baking sheets with parchment paper and set aside.
Combine flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
In the bowl of a stand mixer, beat the butter for 30 seconds until smooth. Add sugar and lemon zest and cream for 2 minutes until fluffy. Add the egg and mix until incorporated. Blend in the lemon juice and extracts until combined.
Gradually add flour and mix until a smooth dough forms. Cover the bowl with plastic wrap and refrigerate for 30-45 minutes (or overnight).
When ready to bake, use your hands to shape tablespoons of dough into balls. Roll in lemon sugar, then place two inches apart on prepared baking sheets. Press down slightly on the balls of dough.
Bake for 8-9 minutes, being sure to watch them for doneness. The centers will be soft and puffy and may look underdone, but they will continue to bake for 1 minute after removing them from the oven. Do not wait until the edges turn brown - those are overbaked and won't be as soft and chewy! Remove from oven and allow to cool on baking sheets 5 minutes, then move to cooling rack.