Description
These Lemon Sugar Cookies are a delightful treat with a bright citrus flavor and a sweet glaze. Soft and tender inside with a slight crisp on the outside, they combine the zestiness of lemon with a melt-in-your-mouth sugar cookie base, finished with a tangy lemon glaze for an extra burst of freshness.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter (1 stick), softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon fresh 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
Lemon Glaze
- 1 cup powdered sugar
- 5 teaspoons fresh lemon juice
- A few drops vanilla extract (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is smooth and fluffy, creating a light base for your cookie dough.
- Add Wet Ingredients: Beat in the egg, vanilla extract, fresh lemon juice, and lemon zest. Mix thoroughly to combine all the flavors well.
- Incorporate Dry Ingredients: Gradually stir in the all-purpose flour, baking powder, salt, and baking soda until a soft dough forms without overmixing.
- Form Cookies: Using a tablespoon, scoop out portions of dough and place them about 1.5 inches apart on your prepared baking sheet to allow room for spreading.
- Bake: Bake the cookies in the preheated oven for 7 minutes or until edges are lightly golden but centers remain soft.
- Cool Cookies: Let the cookies cool on the baking sheet for 10 minutes to firm up before transferring them to a wire rack to cool completely.
- Prepare Glaze: In a small bowl, mix the powdered sugar with fresh lemon juice and add a few drops of vanilla extract if using. Stir until smooth.
- Glaze Cookies: Drizzle the lemon glaze generously over the cooled cookies and let it set completely before serving.
Notes
- For best results, use fresh lemons for juice and zest to maximize flavor.
- Make sure the butter is softened but not melted to achieve the right dough consistency.
- You can refrigerate the dough for 30 minutes if it feels too soft to handle.
- Let the glaze set fully to avoid stickiness when stacking or storing cookies.
- Store the cookies in an airtight container at room temperature for up to 3 days.
