1. Recipes

How to Make Lemon Sugar Cookies - A Step-by-Step Guide

There's something about the combination of citrus and sweetness that makes for an irresistible treat, and these lemon sugar cookies are no exception. With a bright, tangy flavor and a soft, chewy texture, these cookies are the perfect way to satisfy your sweet tooth while adding a burst of sunshine to your day. Whether you're baking for a special occasion or simply looking for a delicious new dessert to enjoy, these lemon sugar cookies are sure to become a fast favorite.

To make these...

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Ingredients

  • 3 ½ cups all-purpose flour
  • 1 (3.4 ounce) package instant lemon pudding mix
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 cups white sugar, divided
  • ⅓ cup packed light brown sugar
  • 2 teaspoons lemon zest
  • 1 ½ cups unsalted butter, melted
  • 2 large eggs
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract

Information

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Additional Time: 2 hrs 5 mins
  • Total Time: 2 hrs 35 mins
  • Servings: 24
  • Yield: 24 cookies

  • Whisk together flour, pudding mix, salt, baking powder, and baking soda in a large bowl; set aside.
  • Combine white sugar, brown sugar, and lemon zest in the bowl of a stand mixer fitted with the paddle attachment.
  • Mix on medium speed to release oils of lemon zest into sugar, and until fragrant, about 20 seconds. Add melted butter and mix on medium speed until smooth, about 20 seconds. Add eggs, lemon juice, and vanilla and mix until smooth, about 20 seconds.
  • Add flour mixture to butter mixture and mix on medium-low speed until just combined (be sure not to overmix), about 20 seconds. Scrape down sides and bottom of bowl and mix for 2 more seconds. Cover bowl with plastic wrap and refrigerate for 2 hours, up to overnight.
  • Preheat oven to 375 degrees F (190 degrees C) with racks on upper and lower third of oven. Place remaining 1/2 cup sugar on a shallow plate and set aside. Line two large baking sheets with parchment paper.
  • Remove cookie dough from refrigerator and scoop with a spoon or ice-cream scoop into 2 1/2 ounce balls. Roll with hands to form an even ball and roll in sugar. Place about 1 1/2-inches apart on prepared baking sheets.
  • Place baking sheets on upper and lower racks and bake until cookies have spread, are starting to crackle on top, and are golden brown around the edges, 15 to 18 minutes, rotating pans and switching racks halfway through. Remove and let cool slightly on baking sheets, about 5 minutes. Transfer to wire racks to cool completely.

    • Nutrition

    266 cal.

    • Total Fat: 12g
    • Saturated Fat: 8g
    • Cholesterol: 46mg
    • Sodium: 188mg
    • Total Carbohydrate: 38g
    • Dietary Fiber: 1g
    • Protein: 3g
    • Potassium: 35mg

    Categories

    Baking recipes
    Dessert recipes
    Lemon recipes
    Sugar recipes
    Cookie recipes