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The Ultimate Lemon Sugar Cookies Recipe for a Zesty Sweet Treat

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Learn how to make delicious Lemon Sugar Cookies. Easy recipe with step-by-step instructions.

Ingredients

Scale

As I’ve learned from years of baking—especially in my grandma’s kitchen—simple ingredients can create extraordinary treats. Here’s what you’ll need to whip up a batch of these sunshine-filled cookies:

  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened (or salted butter if that’s what you have on hand)
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • Zest of 2 fresh lemons (about 2 tablespoons)
  • 2 tablespoons freshly squeezed lemon juice
  • Additional granulated sugar for rolling (about 1/4 cup)

If you want to get a little creative, you can substitute some of the all-purpose flour with almond flour for a nuttier flavor or add a pinch of finely chopped fresh herbs like basil or thyme for an herby twist. I often experiment in my kitchen, remembering my grandma’s adventurous spirit, and I encourage you to do the same!

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat. I find that using parchment keeps the cookies from sticking and makes cleanup a breeze, just like my grandma always did.
  2. In a small bowl, whisk together the flour, baking powder, and salt. Set aside. I like to do this first so the dry ingredients are ready when I need them—efficiency is key when baking with love!
  3. In a large mixing bowl, beat the softened butter and sugar together on medium speed until the mixture is light and fluffy, about 3-4 minutes. I use a hand mixer for this step, but a stand mixer works beautifully too. The goal is to incorporate air, making the cookies tender.
  4. Add the eggs one at a time, beating well after each addition. Then, stir in the vanilla extract, lemon zest, and lemon juice. The aroma that fills the kitchen at this stage is pure sunshine—reminding me of summer mornings in my grandma’s garden.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix here; I learned from experience that overworking the dough can make the cookies tough.
  6. Pour some extra granulated sugar into a small bowl. Using your hands or a cookie scoop, form the dough into 1 1/2-inch balls. Roll each ball in the sugar until coated generously—this adds that lovely crunch and sparkle.
  7. Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Gently flatten each cookie just a little with the bottom of a glass or your fingertips.
  8. Bake for 10-12 minutes, or until the edges are golden and the cookies look set. My grandma always said, “When they smell like happiness, they’re ready,” and I’ve found that’s a pretty good rule of thumb.
  9. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This helps them set and prevents breaking—trust me, patience makes perfect cookies.

Find it online: https://artofeasycooking.com/lemon-sugar-cookies/