Lemon Sugar Cookies
It’s New Year’s Eve, and I’m experimenting with new cookie recipes.
My step-mother-in-law believes that whatever we do on New Year’s Eve reflects how the rest of the year will go, so she will walk around the block carrying a suitcase because she wants to travel in the new year. I love this tradition, and in that light, I wanted to spend more time baking and experimenting with new recipes.
This recipe was an idea from my husband, as lemon is one of the favorite flavors in our house, and gosh am I glad I rolled with it. This is the final tweaked and tested version and it is absolutely delicious. To him, it reminds him of a cross between a lemon bar and a sugar cookie. To me, it reminds me of a lemon muffin top or a scone. All true and delicious in a small bite-sized cookie.
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Lemon Sugar Cookies
Equipment
- Stand mixer optional
Ingredients
Cookie Dough
- 6 Tbsp granulated sugar
- 2 lemons worth of lemon zest
- 4½ Tbsp butter melted (1/4 cup plus 1/2 Tbsp)
- 1 egg room temp
- ½ tsp vanilla extract
- 1½ Tbsp lemon juice
- 1 cup all-purpose flour
- ½ tsp baking powder
- ⅛ tsp salt
For Rolling the Doug
- ¼ cup granulated sugar
- ⅓ cup powdered/confectioner's sugar
Instructions
Making the Dough
- Add the sugar and lemon zest to the bowl of a stand mixer and combine.
- Add the melted butter and stir to combine. Add the eggs and mix.
- Add the lemon juice and vanilla and combine until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt. Add to the mixer and combine until smooth, scraping down the sides as needed.
- Chill the cookie dough in the fridge for at least an hour, preferably longer. They can be left to chill overnight for easy next day prep. (If you are going to freeze any of the dough, do it at this stage)
Rolling and Baking the Cookies
- Preheat the oven to 350℉
- Shape the cookie dough into approximately 1-1½ Tbsp balls. You'll likely get 12-14 cookies.
- Roll each ball in granulated sugar and then powdered sugar until fully coated.
- Place the cookie dough balls on parchment paper- or silicone-lined baking sheets, approximately 2 inches apart.
- Bake for ~10 minutes or until cookies have risen and the cracks in the cookies no longer appear shiny.
- Allow the cookies to cool for at least 10 minutes before removing from the pan (they are very delicate), and allow to cool completely before eating.
Notes
- Save the leftover lemon/lemon juice for any of my many recipes that feature lemon (or just enjoy with tea or water!)
