How to Bake Soft and Chewy Lemon Sugar Cookies: These Lemon Sugar Cookies are everything you love in a cookie—soft, chewy, buttery, and bursting with fresh lemon flavor.
How to Bake Soft and Chewy Lemon Sugar Cookies
The dough is flavored with lemon zest, and the cookies are rolled in lemon sugar for an extra punch of citrus. They’re easy to make and perfect for spring or whenever you crave a refreshing dessert!
Why You’ll Love These Lemon Sugar Cookies:
- Soft & Chewy: Slightly underbaked centers and pillowy edges make these cookies irresistible.
- Fresh Lemon Flavor: Made with plenty of lemon zest rubbed into sugar to extract its oils for maximum lemony goodness.
- Perfect Texture: Equal parts butter and sugar, plus a perfectly balanced mix of dry ingredients, give these cookies their tender, melt-in-your-mouth texture.
Ingredients:
For the Lemon Sugar:
- ½ cup (100g) granulated white sugar
- ½ tbsp (5g) lemon zest
For the Cookies:
- 2 ¾ cups (344g) all-purpose flour, spooned and leveled
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (200g) granulated white sugar
- 2 ½ tbsp (25g) lemon zest
- 1 cup (227g) unsalted butter, very softened
- 1 large egg, at room temperature
- 1 tsp vanilla extract
Step-by-Step Instructions:
1. Prepare Lemon Sugar
In a small bowl, combine the ½ cup sugar and ½ tbsp lemon zest. Rub the zest into the sugar with your fingers until fragrant. Set aside.
2. Preheat and Prepare Baking Sheets
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
3. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
4. Cream Butter, Sugar, and Lemon Zest
In a large mixing bowl, add the 1 cup sugar and 2 ½ tbsp lemon zest. Rub them together with your fingers to release the lemon oils. Add the softened butter and beat with an electric mixer on high speed for 1-2 minutes until very light and fluffy.
5. Add Egg and Vanilla
Beat in the egg and vanilla extract on medium speed for 1-2 minutes until pale and fluffy.
6. Add Dry Ingredients
Gradually add the dry ingredients to the wet mixture and mix on low speed until just combined. Do not overmix.
7. Shape and Roll the Dough
Scoop the dough using a 2-tbsp cookie scoop and roll it into balls. Roll each ball in the prepared lemon sugar to coat.
8. Bake
Place the dough balls 2 inches apart on the baking sheets and slightly flatten each ball. Bake for 9-10 minutes or until the edges are set and the centers look slightly underbaked.
9. Shape and Cool
When the cookies come out of the oven, use a large circular cookie cutter to scoot around each cookie, creating a perfectly round shape. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips for Perfect Lemon Sugar Cookies:
- Use Very Soft Butter: The butter should be so soft that you can easily press your finger into it. This ensures it creams smoothly with the sugar, creating a light and fluffy dough.
- Measure Flour Correctly: Spoon the flour into your measuring cup and level it off with a knife. Or better yet, use a kitchen scale—1 cup of flour equals 125g.
- Beat the Egg Thoroughly: Whisk the egg and vanilla into the butter mixture until pale and fluffy to give the cookies their pillowy texture.
- Underbake Slightly: Slightly underbaking ensures soft, chewy centers. The cookies will continue to bake on the hot pan as they cool.
Storage Tips:
- Room Temperature: Store in an airtight container at room temperature for up to 3 days.
- Freezer: Freeze baked cookies for up to 3 months. Thaw at room temperature before serving.
Why Rubbing Lemon Zest into Sugar Works:
The oils in the lemon zest contain intense citrus flavor. By rubbing the zest into the sugar, you release these oils, infusing the sugar with a stronger lemon flavor. This step is key to creating cookies with vibrant, fresh lemony goodness!
Customization Ideas:
- Lemon Glaze: Drizzle a simple glaze made of powdered sugar, lemon juice, and milk over the cookies for an extra burst of sweetness.
- Citrus Twist: Substitute or mix in orange or lime zest for a citrusy combo.
- Add White Chocolate Chips: For a sweet contrast to the lemon flavor, mix white chocolate chips into the dough.
These Soft and Chewy Lemon Sugar Cookies are everything you need for a refreshing, spring-inspired treat. Their perfect balance of sweetness, butteriness, and lemony tang will make them your new go-to cookie recipe. Bake a batch today and enjoy their pillowy goodness!
FAQs:
Q1: Can I use bottled lemon juice instead of fresh lemon zest?
A1: Fresh lemon zest is key to getting the best flavor in these cookies. Bottled lemon juice won’t provide the same intensity or aromatic oils.
Q2: Can I make the dough ahead of time?
A2: Yes! You can refrigerate the dough for up to 2 days or freeze it for up to 3 months. Let refrigerated dough sit at room temperature for 10-15 minutes before baking.
Q3: Why are my cookies flat?
A3: Flat cookies may be the result of overly warm butter or too little flour. Ensure your butter is softened but not melted and that you measure your flour correctly.
Q4: Can I make these cookies gluten-free?
A4: Yes, use a 1:1 gluten-free flour blend as a substitute for all-purpose flour.