Description
Delight in these Soft Lemon Sugar Cookies, bursting with fresh lemon zest and juice for a tangy, sweet treat. Featuring a tender texture and a lightly crisp edge, these cookies are topped with a luscious lemon glaze, perfect for any occasion or just a sunny snack.
Ingredients
Cookie Dough
- 1 Tablespoon lemon zest (from 2 lemons)
- ½ cup granulated sugar (plus more for rolling)
- ½ cup powdered sugar
- ½ cup unsalted butter, room temperature
- ½ cup vegetable oil
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1 Tablespoon freshly squeezed lemon juice
- 2 ¼ cups all-purpose flour
- ½ teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon fine salt
Lemon Frosting
- ½ cup unsalted butter, room temperature
- 1 Tablespoon fresh lemon juice
- 1 lemon, zested
- ½ teaspoon vanilla extract
- 1 ½ cups powdered sugar, sifted
- Pinch fine salt, as needed
Instructions
- Prepare lemon sugar mixture: In a small bowl or mixing bowl, rub together granulated sugar and 2 teaspoons of lemon zest until it resembles sand. This step releases the oils in the zest, infusing the sugar with vibrant lemon flavor.
- Cream wet ingredients: In the bowl of a stand mixer, combine the lemon sugar mixture, powdered sugar, and unsalted butter. Cream the butter and sugars together until pale and creamy. Then add vegetable oil, egg, vanilla extract, and lemon juice, mixing until fully combined.
- Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, cream of tartar, baking soda, and salt. Gradually mix these dry ingredients into the wet mixture until just combined, being careful not to overmix.
- Chill the dough: Cover the dough and chill for at least 30 minutes. This will help the cookies maintain their shape during baking and prevent excessive spreading. If you prefer thinner cookies, you can skip chilling but it’s not recommended.
- Preheat oven and prepare baking sheet: About 20 minutes before baking, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Pour extra granulated sugar into a small bowl for rolling.
- Shape and sugar the cookies: Using a #40 scoop or 1 ½ tablespoons, portion dough onto the baking sheet spaced about 2 inches apart. Moisten the bottom of a flat glass with water, dip it into the granulated sugar, and gently press each dough ball down to approximately ½ inch thickness. Dip the glass back into sugar between each cookie to prevent sticking.
- Bake: Bake cookies in the preheated oven for 7-10 minutes, or until they just start to turn golden around the edges. Baking times may vary slightly depending on your oven and baking sheet type.
- Cool the cookies: Let the cookies cool on the baking sheet for 1-2 minutes so they firm up enough to transfer without breaking. Then move them to a wire rack to cool completely. Store cooled cookies in an airtight container at room temperature for up to 4 days.
- Prepare lemon frosting: In a stand mixer, cream the butter until smooth. Add the lemon juice and vanilla extract, mixing to combine. Rub the lemon zest into the powdered sugar for extra flavor, then slowly add the powdered sugar to the butter mixture in ½ cup increments. Beat between each addition until light and fluffy, about 2-3 minutes on medium speed.
- Frost the cookies: Once cookies are fully cooled, spread the lemon frosting on top. The frosting adds a creamy, tangy finish that complements the soft, zesty cookies perfectly.
Notes
- For best results, use parchment paper or a silicone baking mat to prevent sticking and to promote even baking.
- Chilling the dough is recommended to prevent cookies from spreading too much during baking.
- If you don’t have a cookie scoop, use a tablespoon measuring spoon to portion the dough evenly.
- To enhance lemon flavor, rub zest into granulated sugar before mixing.
- Store cookies in an airtight container at room temperature to keep them soft and fresh.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
