Lemon Sugar Cookies
Light, tangy, crisp on the outside, chewy on the inside lemon sugar cookies with a lemon icing. Better than a bakery!
Servings: 24
Calories: 191kcal
Ingredients
- 1 cup salted butter room temperature, 8 ounces
- 1 1/2 cups granulated sugar 300 grams
- 1 large egg
- zest of 1 lemon
- 1 tablespoon fresh lemon juice 15 grams
- 2 3/4 cups all-purpose flour 325 grams
- 1 teaspoon baking soda 5 grams
- 1/2 teaspoon baking powder 2 grams
For the glaze:
- 1 cup powdered sugar 130 grams
- 3 tablespoons lemon juice 30-45 grams
- extra lemon zest for topping optional
Instructions
- In a large mixing bowl, use a hand mixer to cream together the butter and sugar until light and fluffy, 2-3 minutes. Beat in the egg, lemon zest and juice. Mix until well combined, scraping the sides of the bowl as needed. 1 cup salted butter, 1 1/2 cups granulated sugar, 1 large egg, zest of 1 lemon, 1 tablespoon fresh lemon juice
- Add in the flour, baking soda and baking powder. Mix until well combined. The cookie dough will be crumbly, but should come together nicely if you try to roll it into a ball. 2 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder
- Roll dough into 1-1/2" inch balls and place on a parchment paper lined cookie sheet. Take a wooden tamper or a glass and slightly flatten each cookie dough ball.
- Refrigerate the cookie dough for 30 minutes before baking. (Sprinkle with granulated sugar before baking, if desired.) Preheat the oven to 375ºF.
- Bake or 7-9 minutes. To keep the cookies soft, they should not be browned. Allow the cookies to sit on the baking sheet for 3 minutes before removing them to a wire rack to cool completely.
- In a small bowl, whisk the powdered sugar and lemon juice until smooth. Drizzle or spoon the glaze on the cooled cookies. Sprinkle with extra lemon zest if desired. 1 cup powdered sugar, 3 tablespoons lemon juice, extra lemon zest for topping
- Allow the glaze to set, then store the cookies in an airtight container.
Notes
- The original recipe called for 1 teaspoon lemon extract and 1/2 tablespoon lemon juice rather than the zest of a lemon and 1 tablespoon lemon juice.
- If you don't have salted butter, use unsalted butter and add a dash of salt.
- Storage Instructions: Store the cookies in an airtight container at room temperature for up to 3 days. The cookies also freeze well for up to 6 weeks.
Nutrition
Calories: 191kcal | Carbohydrates: 29g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 110mg | Potassium: 32mg | Fiber: 0.4g | Sugar: 17g | Vitamin A: 248IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg