Lemon sugar cookies are a delightful twist on the classic sugar cookie, offering a burst of citrusy flavor that’s perfect for any occasion. Whether you’re baking for a holiday, a gathering with friends, or just satisfying your sweet tooth, these cookies will bring a refreshing tang to your dessert table. Their soft, buttery texture combined with a bright lemon glaze makes them irresistible. Plus, the recipe is simple and straightforward, making it a great choice for both novice and experienced bakers alike.
Ingredients:
For the Cookies:
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 1 large egg
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Lemon Glaze (Optional):
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
- 1 teaspoon lemon zest
Step-by-Step Directions
Step 1: Cream the Butter and Sugar
In a large mixing bowl, combine 1 1/2 cups of granulated sugar with 1 cup of softened unsalted butter. Use an electric mixer to beat them together until the mixture is light and fluffy. This step is crucial for creating a tender, melt-in-your-mouth cookie.
Step 2: Add Egg and Lemon
Next, add 1 large egg, 1 tablespoon of lemon zest, and 1 tablespoon of lemon juice to the butter-sugar mixture. Continue beating until everything is well combined, ensuring the lemon flavor is evenly distributed throughout the dough.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together 2 1/2 cups of all-purpose flour, 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Gradually add these dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can result in tough cookies.
Step 4: Chill the Dough
Wrap the dough in plastic wrap and refrigerate it for at least 1 hour. Chilling the dough helps to firm it up, making it easier to handle and roll out. It also prevents the cookies from spreading too much while baking.
Step 5: Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures that the cookies bake evenly and don’t stick to the pan.
Step 6: Shape and Bake
Remove the chilled dough from the refrigerator and roll it into balls about the size of a walnut. Place them on the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with the bottom of a glass or your hand. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Be careful not to overbake, as you want the cookies to remain soft and tender.
Step 7: Prepare the Lemon Glaze (Optional)
While the cookies are baking, you can prepare the optional lemon glaze. In a small bowl, mix together 1 cup of powdered sugar, 2-3 tablespoons of lemon juice, and 1 teaspoon of lemon zest until smooth. Once the cookies have cooled, drizzle the glaze over the top for an extra burst of lemon flavor.
Step 8: Cool
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This step ensures that the cookies set properly and don’t crumble when handled.
Serving and Storage Tips
- Serving: These lemon sugar cookies are perfect on their own, but you can also pair them with a cup of tea or coffee for a delightful afternoon treat. They also make a beautiful addition to a dessert platter, especially during spring and summer gatherings.
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days. If you’ve added the lemon glaze, it’s best to layer the cookies with parchment paper to prevent them from sticking together. For longer storage, you can freeze the cookies for up to 3 months. To enjoy, simply thaw them at room temperature before serving.
Helpful Notes
- Butter Temperature: Make sure the butter is softened but not melted. This ensures that the dough comes together properly and the cookies bake up with the right texture.
- Lemon Zest: For the best flavor, use fresh lemon zest. The zest contains essential oils that give the cookies their bright, citrusy flavor. Be sure to zest only the yellow part of the lemon skin, avoiding the bitter white pith.
- Chilling the Dough: Don’t skip the chilling step! It’s crucial for preventing the cookies from spreading too much during baking.
- Baking Time: Keep an eye on the cookies while they bake. The edges should be lightly golden, but the centers should remain soft. This ensures a tender, chewy cookie.
Tips from Well-Known Chefs
- Ina Garten: Always use fresh ingredients, especially when baking. Fresh lemon juice and zest make a significant difference in flavor.
- Martha Stewart: For an extra touch of elegance, sprinkle the tops of the cookies with a bit of sparkling sugar before baking. It adds a lovely crunch and visual appeal.
- Mary Berry: If you find your dough is too sticky to handle, lightly flour your hands or the surface before rolling the dough balls. This will make shaping easier without affecting the cookie’s texture.
Frequently Asked Questions (FAQ)
Q1: Can I substitute the lemon juice with lemon extract?
- Yes, you can, but keep in mind that lemon extract is more concentrated. Use about 1/2 teaspoon of lemon extract in place of the 1 tablespoon of lemon juice.
Q2: How can I make the cookies gluten-free?
- You can substitute the all-purpose flour with a gluten-free flour blend. Ensure it’s a 1:1 substitute, as some gluten-free flours require additional binders like xanthan gum.
Q3: Can I use margarine instead of butter?
- While you can use margarine, the flavor and texture of the cookies might differ slightly. Butter provides a richer flavor and a better crumb.
Q4: Can I freeze the cookie dough?
- Yes, you can freeze the dough before baking. Roll it into balls, place them on a baking sheet to freeze until solid, then transfer them to a freezer-safe bag. When ready to bake, you can bake them straight from frozen; just add a couple of minutes to the baking time.
Q5: What can I use instead of lemon for a different flavor?
- You can substitute the lemon with orange or lime for a different citrus flavor. Alternatively, vanilla or almond extract can provide a completely different taste profile.
Q6: My cookies spread too much. What did I do wrong?
- Spreading can be caused by not chilling the dough long enough or by using too much butter. Make sure to measure your ingredients accurately and chill the dough as directed.
Q7: How do I make the cookies more lemony?
- For a more intense lemon flavor, you can add an extra tablespoon of lemon zest or a few drops of lemon extract to the dough.
Q8: Can I add poppy seeds to these cookies?
- Yes, adding poppy seeds is a great idea! Stir in a tablespoon of poppy seeds into the dough for a classic lemon-poppy seed flavor.
Q9: Why did my cookies turn out dry?
- Dry cookies can result from overbaking or using too much flour. Make sure to measure your flour correctly by spooning it into the measuring cup and leveling it off. Also, keep an eye on the baking time.
Q10: Can I make these cookies without the glaze?
- Absolutely! The cookies are delicious on their own. The glaze is optional and adds an extra layer of lemon flavor, but the cookies will still be wonderful without it.
Conclusion
These Lemon Sugar Cookies are a delightful treat that brings together the perfect balance of sweet and tangy flavors. Their soft, buttery texture combined with the vibrant lemon glaze makes them a crowd-pleaser for any occasion. By following the tips and directions provided, you’ll be able to create these cookies with ease and confidence. Happy baking!
Can these be made into a roll and done like slice and bake?