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.
Keyword lemon sugar cookies
Prep Time 20minutes
Cook Time 8minutes
Chill Time 30minutes
Total Time 28minutes
1/2cupgranulated sugaror demerara sugar
1 1/2cupsall-purpose flour
Pinch kosher salt
1tablespoonlemon zestfrom 2 medium lemons
1tablespoonlemon juicefrom 1/2 lemon
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.