I can’t remember how many times I have made these Lemon Sugar Cookies since I received the recipe in a group recipe swap. They are to good not to share. You will love them to so I can’t keep them to myself!
Why you will love these Lemon Sugar Cookies!
- Lemon Sugar Cookies are a soft and chewy sugar cookie filled with lemon flavor. If you love all things lemon you will love these sugar cookies.
- Lemon Sugar Cookies are the perfect cookie, soft and chewy in the middle with slightly crispy edges, it’s definitely a party in your mouth! They are not overly sweet so it’s easy to eat cookie after cookie.
- Lemon Sugar Cookies are topped with sanding sugar, so no frosting is needed. If you’re not a frosted sugar cookie fan this recipe is for you.
- Lemon Sugar Cookies are simple, elegant, and the perfect cookie for any occasion like a baby shower, bridal shower, weddings, lunch with your friends, just about any occasion you can think of. Cookies are always a great idea especially when they are simple to make.
If you bake on a regular basis or not, I’m sure you have all the ingredients to make these delicious Lemon Sugar Cookies.
Here is what you need.
TOOLS:
- Stand or Hand Mixer
- Measuring Spoons
- Measuring Cups
- Cookie Scoop
- Cookie Sheet
- Parchment Paper
INGREDIENTS:
- 1 cup salted butter
- 1 cup granulated sugar
- 3 large eggs
- 1 tablespoon lemon zest
- juice of half a lemon
- 2 1/4 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 cup white sanding sugar
INSTRUCTIONS:
Preheat oven to 350 degrees F. Line cookie sheet with parchment paper, set aside while making the dough.
In a small bowl sift together flour, cream of tartar, and baking soda. Set aside.
In a mixing bowl add sugar and lemon zest. Mix on medium speed for 30 seconds.
Add butter, mix until pale and fluffy, about 1 minute.
Mix in eggs, 1 at a time, and then the lemon juice.
Reduce speed, gradually add flour mixture, and mix until just combine.
Cool cookie dough in the refrigerator for at least an hour. This helps so the cookies don’t go completely flat during baking.
Using a cookie scoop; scoop dough 2 inches apart on a parchment lined cookie sheet.
Flatten cookies slightly with a spatula. Sprinkle sanding sugar, then lightly brush with a wet pastry brush, sprinkle with more sanding sugar.
Bake cookies until golden brown, between 8 to 10 minutes. Let cool on cookie sheet for 3 minutes then transfer to a cooling rack; let cool completely.
Cookies can be stored in an airtight container at room temperature for 4 days or you can freeze the cookies in freezer bags for up to 3 months.
Happy Baking!!
This is Renee “Doing what I Love”
Lemon Sugar Cookies
Ingredients
- 1 cup salted butter
- 1 cup granulated sugar
- 3 large eggs
- 1 tbsp lemon zest
- juice of ½ a lemon
- 2 ¼ cups all-purpose flour
- 1 tsp cream of tartar
- ½ tsp baking soda
- ¼ cup white sanding sugar
Instructions
- Preheat oven to 350 degrees F. Line cookie sheet with parchment paper, set aside while making the dough.
- In a small bowl sift together flour, cream of tartar, and baking soda. Set aside.
- In a mixing bowl add sugar and lemon zest. Mix on medium speed for 30 seconds.
- Add butter, mix until pale and fluffy, about 1 minute.
- Mix in eggs, 1 at a time, and then the lemon juice.
- Reduce speed, gradually add flour mixture, and mix until just combine.
- Cool cookie dough in the refrigerator for at least an hour. This helps so the cookies don't go completely flat during baking.
- Using a cookie scoop; scoop dough 2 inches apart on a parchment lined cookie sheet.
- Flatten cookies slightly with a spatula.
- Sprinkle sanding sugar, then lightly brush with a wet pastry brush, sprinkle with more sanding sugar.
- Bake cookies until golden brown, between 8 to 10 minutes. Let cool on cookie sheet for 3 minutes then transfer to a cooling rack; let cool completely.
- Cookies can be stored in an airtight container at room temperature for 4 days or you can freeze the cookies in freezer bags for up to 3 months.
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