Soft Lemon Sugar Cookies
Simple yet irresistible, with light citrus flavor and buttery soft texture. Made in ONE bowl with everyday ingredients.
Servings: 24 cookies
Calories: 107kcal
Ingredients
- 1 cup granulated sugar
- zest of 1 lemon
- 1/2 cup unsalted butter at room temperature
- 1 large egg at room temperature
- 2 tablespoons lemon juice from 1 large lemon
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon table salt
Instructions
- In a stand mixer or another large bowl, combine the sugar and lemon zest. Rub the mixture together for a minute between your fingers, so the zest incorporates into the sugar and infuses it with flavor.
- Add butter and beat on medium-high speed for 2-3 minutes, until the mixture is light and fluffy. Add egg, lemon juice, and vanilla. Scrape down the sides of the bowl and beat again until well-combined.
- Sprinkle flour, baking soda, and salt over the mixture. Beat on medium-low speed just until the streaks of flour disappear. Place dough in the refrigerator to chill for about 1 hour.
- When ready to bake, preheat oven to 350 degrees F. Prepare two baking sheets by lining with parchment paper or silicone baking mats.
- Scoop the chilled dough out into mounds of about 1 and 1/2 tablespoons each and place on baking sheets. For more even cookies, roll each into a smooth ball. (This isn't necessary, just depends on what you prefer.)
- Bake for 10-12 minutes, until the edges are very slightly browned and the tops are set. Let cool for 10-15 minutes on the baking sheets before transferring cookies to a wire rack. Sprinkle with extra lemon zest or sparkling sugar, if desired. Enjoy!
Notes
- Chilling: It’s important to chill this dough so the cookies don’t spread out too much while baking and maintain their soft, chewy texture.
- Lining the Pans: It’s helpful to line your baking sheets with silicone mats or parchment paper, both because they make clean-up easy and because they help cookies brown nicely, but not too much or too quickly, on the bottom.
- Cookie Scoop: I use this cookie scoop for this and countless other recipes.
- Storage: Cookies keep well covered at room temperature for 3-4 days.
- Recipe: Modestly adapted from Bunsen Burner Bakery.
Nutrition
Calories: 107kcal | Carbohydrates: 16g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 97mg | Potassium: 17mg | Fiber: 1g | Sugar: 8g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg