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Close up photo of thick, pale yellow Lemon Sugar Cookies topped with tiny specks of fresh yellow lemon zest.

Sensational Lemon Sugar Cookies for Citrus Dessert Lovers

These perfectly thick, soft-baked Lemon Sugar Cookies feature a beautifully crackly top crust, golden brown edges, and a burst of fresh yellow lemon zest wrapped in a sparkling granulated sugar coating.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1/2 cup unsalted butter (113g) softened to room temperature
  • 1 cup white granulated sugar (200g) for the dough
  • 1/3 cup white granulated sugar (66g) reserved for rolling
  • 1 1/2 tbsp fresh grated yellow lemon zest (9g) divided (1 tbsp for dough, 1/2 tbsp for rolling)
  • 2 tbsp fresh lemon juice (30ml)
  • 1 large egg (50g) room temperature
  • 1 tsp vanilla extract (5ml)
  • 2 1/4 cups all-purpose flour (270g) spooned and leveled
  • 1 tsp baking powder (4g)
  • 1/2 tsp baking soda (2g)
  • 1/2 tsp fine sea salt (3g)

Equipment

  • 1 Stand Mixer Or an electric hand mixer for creaming the butter and sugar.
  • 1 Citrus Zester A microplane works best for fine specks of fresh lemon zest.
  • 2 Baking sheet Light-colored aluminum prevents the bottoms from burning.

Instructions
 

Dough Preparation
  1. In a large mixing bowl, combine 1 cup (200g) of granulated sugar and 1 tbsp (6g) of fresh lemon zest. Rub the zest into the sugar with your fingertips until fragrant and pale yellow.
  2. Add the softened butter and beat on medium-high for 2-3 minutes. Scrape down the sides, then mix in the egg, fresh lemon juice, and vanilla extract until just combined.
  3. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Add to the wet mixture on low speed, mixing only until the flour disappears to keep the dough soft.
  4. Preheat oven to 350°F (175°C). Mix the remaining 1/3 cup (66g) of sugar and 1/2 tbsp (3g) lemon zest in a small bowl. Scoop 2-tablespoon portions of dough, roll into balls, and heavily coat them in the lemon-sugar mixture.
  5. Place dough balls 2 inches apart on a parchment-lined baking sheet. Bake for 11-13 minutes until the edges are slightly golden brown and the tops are crackly. Cool on the pan for 5 minutes before moving to a silver wire cooling rack.

Notes

Chill the Dough: If your kitchen is very warm, chill the dough for 20 minutes before rolling to ensure thick cookies.
Store in an airtight container at room temperature for up to 5 days with a piece of white bread to maintain softness.
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