Lemon Sugar Cookies (Print Version)
# Ingredients:
→ For the Cookie Dough
01 -
1 cup unsalted butter, softened to room temperature
02 -
1 cup granulated sugar
03 -
1 large egg
04 -
2 tablespoons fresh lemon zest (from about 2 lemons)
05 -
2 tablespoons fresh lemon juice
06 -
2½ cups all-purpose flour
07 -
½ teaspoon baking powder
08 -
½ teaspoon baking soda
09 -
¼ teaspoon salt
→ For the Lemon Frosting
10 -
½ cup unsalted butter, softened to room temperature
11 -
3 cups powdered sugar
12 -
2 tablespoons fresh lemon zest
13 -
3 tablespoons fresh lemon juice
14 -
1-2 tablespoons heavy cream (optional, for adjusting consistency)
# Instructions:
01 -
Begin by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper for perfect release every time.
02 -
In a large bowl, cream together your softened butter and sugar until it becomes light, fluffy, and almost cloud-like - about 3 minutes of mixing. Add the egg, lemon zest, and fresh lemon juice, beating until the mixture is smooth and fragrant with citrus.
03 -
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt until perfectly combined. Gradually add this dry mixture to your wet ingredients, mixing gently just until a soft dough forms - overmixing will make your cookies tough!
04 -
Scoop the dough and roll it between your palms into 1-inch balls, then place them about 2 inches apart on your prepared baking sheets. Gently flatten each ball with your fingertips or the bottom of a glass dipped in sugar.
05 -
Slide your cookies into the preheated oven and bake for 10-12 minutes, just until the edges turn a delicate golden color. The centers may seem soft, but they'll firm up as they cool.
06 -
Allow your cookies to rest on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. This patience ensures they'll hold together perfectly.
07 -
While the cookies cool, beat the softened butter until creamy and smooth. Gradually incorporate the powdered sugar, one cup at a time, then mix in the fresh lemon zest and juice until the frosting becomes bright and velvety.
08 -
If your frosting seems too thick, add a little heavy cream, one tablespoon at a time, until you reach that perfect spreadable consistency.
09 -
Once your cookies have cooled completely, crown each one with a swirl of tangy lemon frosting. For an extra touch of elegance, sprinkle with a pinch of additional lemon zest.
# Notes:
01 -
These cookies capture the perfect balance of sweet and tangy in every bite
02 -
For the most vibrant flavor, use fresh lemons rather than bottled juice
03 -
The cookies will keep in an airtight container for up to 5 days