Zesty Lemon Sugar Cookies (Printer-Friendly)
Soft, bright lemon treats with crisp edges, fresh zest, and a sweet glaze for a sunny bite anytime.
# What You'll Need:
→ Cookie Dough
01 -
250 g all-purpose flour
02 -
1/2 teaspoon baking soda
03 -
1/2 teaspoon baking powder
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1/4 teaspoon fine sea salt
05 -
115 g unsalted butter, softened to room temperature
06 -
180 g granulated sugar
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1 large egg
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2 tablespoons freshly grated lemon zest
09 -
2 tablespoons freshly squeezed lemon juice
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1 teaspoon pure vanilla extract
→ Lemon Glaze
11 -
120 g powdered sugar
12 -
2–3 tablespoons whole milk (as needed for consistency)
# Steps to Follow:
01 -
Preheat oven to 175°C. Line baking sheets with parchment paper.
02 -
In a medium bowl, whisk together flour, baking soda, baking powder, and salt until evenly mixed.
03 -
In a large bowl, beat the softened butter and granulated sugar together for 2–3 minutes until pale and fluffy.
04 -
Beat in the egg, lemon zest, lemon juice, and vanilla extract until fully incorporated. The mixture may appear slightly curdled—this is normal.
05 -
Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no streaks of flour remain. Avoid overmixing.
06 -
Roll dough into tablespoon-sized balls and set them 5 cm apart on prepared baking sheets. Dough may be sticky; avoid adding extra flour.
07 -
Bake cookies for 8–10 minutes, or until edges begin to turn light golden. Centers should look slightly soft. Rotate baking sheet halfway for even baking.
08 -
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
09 -
In a small bowl, whisk powdered sugar with 2–3 tablespoons milk until glaze is smooth and thick enough to drizzle.
10 -
Once cookies are fully cooled, drizzle lemon glaze over each and allow to set before serving.
# Extra Suggestions:
01 -
Lemon zest provides essential oils that define the citrus flavor; always use freshly grated zest for best results.
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Cookies remain soft and fresh for up to 5 days in an airtight container at room temperature.
03 -
Freeze unbaked dough balls up to 3 months; bake from frozen with 1–2 extra minutes in the oven.
04 -
If stacking glazed cookies, separate with parchment to avoid sticking.
05 -
For intensified flavor, gently rub lemon zest into the sugar before creaming.