From the Cook

1/2

Lemon Sugar Cookies

OnlineCook Verified

Ingredients

Warning0 allergens identified

Lemon Sugar Cookies

¼ cup granulated sugar(for rolling dough balls)

⅔ cup unsalted butter(softened)

1 cup granulated sugar(for dough)

1 egg

2 teaspoons vanilla extract

1 ½ teaspoons fresh lemon juice

1 tbsp lemon zest(fresh, from 1 large lemon)

2 cups all purpose flour(plus 2 Tbsp)

1 tsp baking soda

¼ tsp cream of tartar

½ tsp salt

Instructions

Line two baking sheets with silicone baking mats or parchment paper. Set aside.

Place the sugar for rolling into a small bowl. Set aside.

Place the softened butter and granulated sugar into a large bowl. Using a mixer fitted with a whisk attachment, cream together on medium speed for 1 minute, or until combined.

Add the egg, vanilla extract, lemon juice, and lemon zest, and continue to beat on medium speed until light and fluffy, 30 seconds to one minute. Scrape down the sides of the bowl with a rubber spatula.

Turn the mixer to low, and add the flour, baking soda, cream of tartar, and salt to the bowl. Beat the mixture for about 1 minute, until all ingredients are combined.

Form the cookie dough into 20 balls, and place on a small baking sheet or plate. Roll each cookie in the bowl of granulated sugar, and return to the sheet.

Once all the cookies are coated in sugar, place the baking sheet or plate in the freezer. Freeze for 15-20 minutes while the oven preheats.

Preheat the oven to 350°F.

Remove the dough balls from the freezer and transfer to the lined baking sheets. Place the sheets directly into the oven, and bake on middle rack until cookies are just slightly golden brown on the edges and puffy on top, 12-15 minutes.

Check to see that cookies are done. Remove from oven or add time as needed.

Allow the cookies to cool for 5 minutes on the baking sheets, then transfer them to cooling racks to cool completely.

Serve. Leftover cookies may be stored in an airtight container at room temperature for 3 days, or 5 days in the refrigerator.

Video Tutorial Bite Tutorial

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Zest Your Lemon Fresh 🍋
Zest the lemon before juicing it to capture the most fragrant oils, and use a microplane grater for fine, evenly distributed zest that won't overpower the cookies.
Cream Your Butter Properly 🧈
Beat softened butter and sugar together for 3-4 minutes until pale and fluffy to incorporate air, which creates the signature chewy texture these cookies need.
Balance Acid with Baking Soda ⚗️
The lemon juice's acidity reacts with baking soda to create lift and chewiness—don't skip the cream of tartar, as it stabilizes the dough and enhances the citrus flavor.
Chill Before Baking ❄️
Refrigerate the dough for at least 30 minutes to prevent spreading and ensure thick, chewy cookies with distinct edges rather than thin, crispy ones.
Perfect the Texture Timing ⏱️
Remove cookies from the oven when the edges are set but centers still appear slightly underdone—they'll continue cooking on the baking sheet and develop that signature chewy center.