Store the cookies in an airtight container at room temperature for up to one week.
Cookie dough balls can be frozen for up to 3 months. When baking from frozen, add 1-2 extra minutes to the baking time.
Lemon Sugar Cookies
Lemon sugar cookies are a tangy-sweet treat perfect for any occasion. With their crisp edges and soft centers, these cookies are sure to delight anyone with a love for citrusy desserts.
Ingredients
Cookie Ingredients:
- 1/2 cup unsalted butter 1 stick
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- 1 1/2 cups unbleached all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
Glaze Ingredients:
- 1 cup powdered sugar
- 5 teaspoons lemon juice
- A few drops of vanilla extract optional
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper. In a mixing bowl, beat the butter and sugar together until well combined. Add in the egg, vanilla extract, lemon juice, and lemon zest, mixing until smooth. Gradually stir in the flour, baking powder, salt, and baking soda. Use a 1 tablespoon cookie scoop to form dough balls and place them about 1.5 inches apart on the prepared baking sheet. Bake for 7 minutes. Once done, remove from the oven and let the cookies cool on the baking sheet for 10 minutes before transferring them to a cooling rack.
- While the cookies cool, prepare the glaze by mixing the lemon juice into the powdered sugar, adding a few drops of vanilla extract. Stir until smooth, and adjust the consistency with a little more lemon juice or water if needed. Drizzle the glaze over the cooled cookies and allow them to cool completely.