Name: Easy Lemon Sugar Cookies - Delicious & Simple Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 2 min
Yield: Approximately 24 cookies
Ingredients: 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1 teaspoon fresh lemon juice; 1 teaspoon lemon zest; 1 1/2 cups all-purpose unbleached flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/4 teaspoon baking soda; 1 cup powdered sugar; 5 teaspoons fresh lemon juice; A few drops of vanilla extract (optional)

Lemon Sugar Cookies Recipe! There are few things in life as utterly delightful and universally loved as a perfectly baked cookie, and this Lemon Sugar Cookies Recipe! is here to elevate your cookie game to celestial heights. Imagin extracte biting into a delicate, buttery disc, its crisp edges giving way to a tender crum extractb, all infused with the bright, zesty perfume of fresh lemon. It’s a sensory experience that awakens the palate and brings an instant smile. People adore these cookies not just for their irresistible sweetness, but for their charming simplicity. They’re the ideal treat for afternoon tea, a welcome addition to any dessert spread, or simply a moment of pure, unadulterated joy you can hold in your hand. What truly sets this Lemon Sugar Cookies Recipe! apart is the masterful balance of sweet and tart; the sugar provides the comforting foundation, while the lemon zest and juice cut through the richness, creating a flavor profile that is both refreshing and deeply satisfying. Get ready to create a batch that will disappear faster than you can say ‘more, please!’

Ingredients:

1/2 cup unsalted butter, softened (1 stick)
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
1 teaspoon lemon zest (from about 1 lemon)
1 1/2 cups all-purpose unbleached flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
For the Glaze:
1 cup powdered sugar (also known as confectioners’ sugar or icing sugar)
5 teaspoons fresh lemon juice
A few drops of vanilla extract (optional, for added flavor)

Preparing the Dough

Creaming the Butter and Sugar

To begin extract, let’s get our cookie dough started. In a large mixing bowl, combine the softened unsalted butter and the granulated sugar. I like to use a stand mixer with a paddle attachment for this, but you can certainly use a hand mixer or even a sturdy whisk and some elbow grease. Cream these two ingredients together until the mixture is light and fluffy. This process, known as creaming, incorporates air into the butter and sugar, which is crucial for creating tender cookies. It usually takes about 3 to 5 minutes of continuous mixing. You’ll notice the mixture will turn a pnon-alcoholic ale yellow color and become noticeably lighter in texture. Scrape down the sides of the bowl occasionally to ensure everything is evenly incorporated.

Adding Wet Ingredients and Flavorings

Once the butter and sugar are perfectly creamed, it’s time to add the wet ingredients. Crack the large egg into the bowl. Then, add the vanilla extract, the fresh lemon juice, and the finely grated lemon zest. The lemon zest is where all that bright, fragrant citrus flavor really comes from, so be sure to zest your lemon before juicing it. Mix everything together on low speed until just combined. You don’t want to overmix at this stage. It might look a little curdled at first, but don’t worry, that’s perfectly normal. The butter will emulsify with the egg and other liquids.

Incorporating Dry Ingredients

Now, let’s bring in the dry ingredients to form our cookie dough. In a separate medium bowl, whisk together the all-purpose unbleached flour, baking powder, salt, and baking soda. Whisking them together beforehand ensures that the leavening agents (baking powder and baking soda) and salt are evenly distributed throughout the flour, which leads to uniformly baked cookies. Gradually add this dry mixture to the wet ingredients in the large mixing bowl, mixing on low speed until just combined. Be careful not to overmix the dough once the flour is added. Overmixing can develop the gluten in the flour too much, resulting in tough cookies. You’re looking for a soft, slightly sticky dough.

Chilling and Baking the Cookies

Chilling the Dough for Better Handling

Before we can shape our cookies, it’s important to chill the dough. This step is essential because it solidifies the butter, making the dough much easier to handle and preventing the cookies from spreading too much during baking. Cover the bowl tightly with plastic wrap or transfer the dough to an airtight container. Refrigerate for at least 30 minutes, or up to 2 days. If you plan to chill it for longer than a couple of hours, you might find it helpful to divide the dough into two portions to make it easier to work with when it’s firm.

Shaping and Baking

Once the dough is chilled and firm enough to handle, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking. Take about 1 to 1.5 tablespoons of chilled dough and roll it into a ball. You can then gently flatten the balls slightly with the palm of your hand or the bottom of a glass if you prefer a flatter cookie. Alternatively, you can roll the dough into a log, chill it further, and then slice it into rounds. Place the shaped dough balls about 2 inches apart on the prepared baking sheets. Bake for 9 to 12 minutes, or until the edges are lightly golden and the centers look set but not browned. The exact baking time will depend on your oven and the size of your cookies.

Preparing the Lemon Glaze

Mixing the Glaze Ingredients

While the cookies are cooling, let’s prepare the bright and zesty lemon glaze. In a small bowl, combine the powdered sugar and 5 teaspoons of fresh lemon juice. Start with the lemon juice and add it gradually, whisking continuously until you achieve a smooth, pourable consistency. If the glaze seems too thick, add a tiny bit more lemon juice, a teaspoon at a time. If it’s too thin, you can add a little more powdered sugar. This glaze adds a lovely sweet and tart finish to our Lemon Sugar Cookies Recipe! For an extra hint of flavor, stir in a few drops of vanilla extract if you like.

Glazing the Cooled Cookies

Once your cookies have cooled completely on a wire rack, it’s time to add the finishing touch. Dip the tops of the cooled cookies into the lemon glaze, or use a spoon to drizzle the glaze over the cookies. You can also place the cookies on a cooling rack set over a baking sheet and spoon or pour the glaze over them, allowing the excess to drip off. Let the glaze set completely before stacking or storing the cookies. This usually takes about 30 minutes to an hour. Enjoy these delightful Lemon Sugar Cookies Recipe!

Conclusion:

And there you have it – the ultimate Lemon Sugar Cookies Recipe! I hope you’ve enjoyed this journey into creating these delightfully tangy and sweet treats. These cookies are perfect for any occasion, whether you’re looking for a simple afternoon pick-me-up or a showstopper for a special gathering. Their bright citrus flavor makes them incredibly versatile, and the simple sugar cookie base ensures they’re always a crowd-pleaser. Don’t be afraid to get creative with your decorations – a simple glaze or some colorful sprinkles can elevate these cookies even further. I encourage you to bake a batch and share the sunshine they bring!

For serving suggestions, consider pairing these Lemon Sugar Cookies Recipe! with a refreshing glass of iced tea or a hot cup of coffee. They also make a wonderful addition to a dessert platter alongside other baked goods. If you’re feeling adventurous, try adding a touch of lemon zest to your frosting for an extra flavor boost, or experiment with different citrus fruits like lime or orange for a fun twist.

Frequently Asked Questions:

How can I make the lemon flavor more intense?

To achieve a more intense lemon flavor in your Lemon Sugar Cookies Recipe!, you can increase the amount of lemon zest used. Also, consider adding a tablespoon of fresh lemon juice to the dough. For an even bolder punch, you can soak some lemon zest in the melted butter for about 15-20 minutes before proceeding with the recipe. This allows the citrus oils to infuse the butter more effectively.

Can I make these cookies ahead of time?

Absolutely! These Lemon Sugar Cookies Recipe! store beautifully. Once completely cooled, you can store them in an airtight container at room temperature for up to a week. They also freeze well. For freezing, place them in a single layer on a baking sheet until frozen, then transfer them to a freezer-safe bag or container for up to three months. Let them thaw at room temperature before serving.