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Lemon Sugar Cookies

Bright, tangy lemon sugar cookies with a sparkling lemon sugar coating that bake up soft with slightly crisp edges—perfect for gifting, sharing, or enjoying any day.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

For the Lemon Sugar Coating
  • 1/3 cup granulated sugar for coating
  • 2-3 tsp fresh lemon zest finely grated
For the Cookie Dough
  • 1 cup unsalted butter softened (2 sticks)
  • 1.5 cups granulated sugar
  • 1 tbsp fresh lemon zest finely grated
  • 1 large egg at room temperature
  • 1/4 cup fresh lemon juice
  • 1/2 tsp pure vanilla extract
  • 2 3/4 cups all-purpose flour plus 2 tablespoons
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt

Equipment

  • Mixing Bowl
  • Whisk
  • Measuring Cups and Spoons
  • Baking Sheets
  • Parchment Paper
  • Scoop or spoon
  • Wire rack

Method
 

  1. Step 1: Make the lemon sugar coating by combining ⅓ cup granulated sugar with 2-3 teaspoons finely grated lemon zest. Rub the zest into the sugar with your fingers until moist and fragrant. Set aside.
  2. Step 2: Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper and lightly grease them.
  3. Step 3: In a large mixing bowl, beat the softened butter, 1½ cups granulated sugar, and 1 tablespoon lemon zest on medium-high speed until light and fluffy, about 3-4 minutes. Scrape down the sides as needed.
  4. Step 4: Beat in the egg, fresh lemon juice, and vanilla extract on medium speed for 1-2 minutes until fragrant.
  5. Step 5: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet on low speed, mixing just until combined. Do not overmix.
  6. Step 6: Using a 1.5-tablespoon scoop or spoon, portion the dough into balls. Roll each ball thoroughly in the lemon sugar coating until fully coated.
  7. Step 7: Place the coated dough balls on the prepared baking sheets about 2 inches apart. Bake for 9-11 minutes until tops are slightly crackly and edges are set but centers remain soft.
  8. Step 8: Let cookies cool on the baking sheets for 5-10 minutes before transferring to a wire rack to cool completely.

Notes

For variations, try adding ½ cup white chocolate chips or chopped macadamia nuts to the dough. For a dairy-free option, substitute vegan butter and reduce added salt. Store cookies at room temperature in an airtight container up to 4 days, or freeze them for longer storage. Reheat in a 300°F oven for 3-5 minutes to refresh.