Soft and Chewy Lemon Sugar Cookies
These lemon sugar cookies are the ultimate treat for citrus lovers, offering a perfect balance of zesty lemon and buttery sweetness. With a signature crinkle top and a pillowy, tender center, they deliver a bright, fresh flavor that melts in your mouth with every bite.
Ingredients
Dry Goods & Leavening
- 3 cups All-Purpose Flour approx. 360g
- 1 tsp Baking Soda approx. 6g
- 1/4 tsp Salt approx. 1.5g
Dairy & Fats
- 1 cup Unsalted Butter softened: (approx. 226g)
Sweeteners
- 1 1/2 cups Granulated Sugar for the dough (approx. 300g)
- 1/4 cup Granulated Sugar for rolling (approx. 50g)
Citrus & Flavor
- 3 Tbsp Fresh Lemon Zest approx. 18g
- 2 Tbsp Fresh Lemon Juice approx. 30ml
- 1 Large Egg approx. 50g
Instructions
- Cream the Base: In a large bowl, cream together the softened butter, 1 1/2 cups of granulated sugar, and the fresh lemon zest. Beat for about 2–3 minutes until the mixture looks pale, fluffy, and fragrant.
- Add Wet Ingredients: Add the egg and fresh lemon juice to the bowl. Mix on medium speed until the batter is smooth and well-combined, scraping down the sides as needed.
- Mix in Dry Ingredients: Add the flour, baking soda, and salt. Mix on low speed just until the white streaks of flour disappear. Avoid over-mixing to ensure the cookies stay tender.
- Chill the Dough: Cover the bowl and refrigerate the dough for at least 60 minutes. Chilling is the secret to getting a thick cookie that doesn't spread too thin.
- Prep for Baking: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats.
- Shape and Roll: Scoop 1.5-inch (approx. 4cm) balls of dough. Roll each ball in the extra 1/4 cup of sugar until it is completely and heavily coated.
- Bake: Place the balls 2 inches (approx. 5cm) apart on the sheets. Bake for 11–13 minutes. The edges should be set and barely golden, while the centers remain soft.
- Cool: Allow the cookies to rest on the hot baking sheet for 5 minutes to set. Transfer them to a wire rack to cool completely before serving.
Notes
Zest Tip: For the best flavor, rub the lemon zest into the sugar with your fingertips before adding the butter, this releases the natural oils.
Freshness Matters: Always use freshly squeezed lemon juice rather than bottled for a cleaner, sharper citrus punch.
Storage: Keep in an airtight container at room temperature for up to 4 days to maintain that soft, chewy texture.
Nutrition (Per Cookie)
- Calories: 165 kcal
- Total Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 28mg
- Sodium: 85mg
- Total Carbohydrates: 22g
- Dietary Fiber: 0.5g
- Sugars: 13g
- Protein: 2g