These Lemon Sugar Cookies are bright and cheerful, thanks to their zesty lemon flavor! They are soft, sweet, and easy to make, perfect for any occasion.
Just picture this: the warm cookies fresh out of the oven, filling your kitchen with sweet citrus goodness. I often enjoy them with a cup of tea while relaxing!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the cookies. You can use whole wheat flour for a nuttier flavor or gluten-free flour blends if needed. Just be mindful that texture may change slightly.
Butter: Unsalted butter is preferred for better control over the saltiness. If you don’t have any, you can use margarine or coconut oil, but this may affect the flavor and texture.
Lemon Zest and Juice: Fresh lemons are best for both zest and juice. If you can’t find fresh ones, bottled lemon juice works, but I always feel fresh offers a better flavor. Lime zest and juice can also be a fun substitute.
Sugar: Granulated sugar is used for sweetness and texture. If you’re cutting back on sugar, you can use coconut sugar or a sugar substitute. Just note that it may slightly change the sweetness intensity.
Egg: For a vegan option, use a flaxseed meal or chia seed mixture (1 tablespoon flax or chia with 3 tablespoons water, let sit until thick). This substitution holds moisture but may alter the texture a bit.
How Do You Cream Butter and Sugar Properly?
Creaming butter and sugar is vital for light, fluffy cookies. It incorporates air into the dough, giving the cookies a nice rise. Follow these easy steps:
- Ensure your butter is at room temperature. It should be slightly soft but not melted.
- Using a mixer on medium speed, beat the softened butter and sugar together for about 2-3 minutes.
- Scrape down the sides of the bowl occasionally to mix evenly.
- You’re aiming for a visibly lighter mixture that’s smooth and fluffy!
Remember, don’t rush this step! It lays the groundwork for your cookies’ final texture.
How to Make Lemon Sugar Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1 large egg
- 1 teaspoon vanilla extract
For Coating:
- 1/4 cup granulated sugar (for rolling cookies)
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare and another 10-12 minutes to bake. You’ll end up with delicious, zesty cookies in approximately 30 minutes, perfect for sharing or enjoying with a cup of tea!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While that’s warming up, line two baking sheets with parchment paper to prevent the cookies from sticking. This makes cleanup a breeze!
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt. This helps to evenly distribute the baking soda and salt throughout the flour. Once mixed, set it aside for later use.
3. Cream the Butter and Sugar:
In a large mixing bowl, beat the softened butter and 1 1/2 cups of granulated sugar together. Use a mixer or a sturdy spoon for about 2-3 minutes until the mixture is light and fluffy. It should look creamy and smooth!
4. Combine Wet Ingredients:
Add the lemon zest, fresh lemon juice, egg, and vanilla extract to the butter-sugar mixture. Mix all these delicious flavors until everything is combined well.
5. Combine Wet and Dry Mixes:
Now, gradually add the dry ingredient mix to the wet mix. Stir just until the ingredients are combined; don’t overmix. You want the dough to be soft and slightly sticky.
6. Shape the Cookies:
Using a cookie scoop or your hands, form the dough into balls about 1 inch in diameter. Roll each ball in the extra 1/4 cup of sugar until they are nicely coated. This gives the cookies a sweet, crunchy exterior.
7. Bake the Cookies:
Place the sugar-coated dough balls on the prepared baking sheets, leaving about 2 inches between each one. Gently flatten each ball with the bottom of a glass to create a nice shape. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden and the tops are set.
8. Cool and Enjoy:
After baking, remove the cookie sheets from the oven and let the cookies cool on the baking sheets for 5 minutes. Then, carefully transfer them to a wire rack to cool completely. Take a moment to enjoy the lovely smell!
Enjoy your bright and zesty Lemon Sugar Cookies! They’re sure to brighten up your day!
Can I Substitute the Butter with Margarine or Coconut Oil?
Yes, you can use margarine as a direct substitute for butter in this recipe. For coconut oil, make sure it’s in a solid state (not melted) to maintain the right texture. Keep in mind that coconut oil will add a slight coconut flavor to the cookies.
What If I Don’t Have Fresh Lemons?
If you don’t have fresh lemons, you can use bottled lemon juice, but the flavor may not be as bright. Use about half the amount (1/8 cup) of bottled juice since it’s often more concentrated. Alternatively, lemon extract can be used (1 teaspoon) for a more intense lemon flavor!
How Can I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them for up to 3 months. Just make sure they are fully cooled before wrapping them tightly in plastic wrap or placing them in a freezer-safe container.
Can I Make These Cookies Ahead of Time?
Absolutely! You can prepare the dough and refrigerate it for up to 3 days before baking. Just let it sit at room temperature for about 10-15 minutes to soften slightly before scooping and rolling. You can also freeze the rolled dough balls and bake them straight from the freezer, adding an extra couple of minutes to the baking time.
