Lemon Sugar Cookies: Soft, Sun-Kissed Bliss at Home
Lemon Sugar Cookies are delightful treats that bring brightness to any occasion with their soft texture and zesty flavor.
Equipment
- Oven
- Mixing bowls
- Baking sheets
- Parchment paper
- - Mixer
- Microplane
Ingredients
For the Cookie Base
- 1 cup Granulated Sugar
- 2 lemons Lemon Zest fresh preferred
- 1/2 cup Unsalted Butter room temperature
- 2 tablespoons Vegetable Oil or melted coconut oil
- 1 large Egg room temperature
- 2 teaspoons Vanilla Extract imitation can be used
- 1/2 teaspoon Lemon Extract optional
- 2 cups Cake Flour or all-purpose flour
- 1/4 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1/2 teaspoon Salt optional for low-sodium diets
For the Frosting
- 1/2 cup Unsalted Butter room temperature
- 3 cups Powdered Sugar
- 1 lemon Lemon Zest fresh preferred
- 2 tablespoons Fresh Squeezed Lemon Juice bottled may lack freshness
- 1 tablespoon Milk any type
- 1/4 teaspoon Salt optional
Instructions
Making the Cookies
- Preheat the oven to 350°F (175°C) and prepare baking sheets with parchment paper.
- Infuse granulated sugar with lemon zest in a mixing bowl.
- Cream the mixture with unsalted butter and vegetable oil until light and fluffy.
- Incorporate the large egg, vanilla extract, and optional lemon extract.
- Combine dry ingredients gradually until no flour streaks remain.
- Scoop approximately 1½ ounces of dough onto prepared sheets, spacing about 2 inches apart.
- Bake for 11-12 minutes until edges are set but centers remain soft.
- Allow cookies to cool completely on a wire rack.
Frosting the Cookies
- Prepare frosting by beating unsalted butter, powdered sugar, lemon zest, fresh lemon juice, milk, and salt until fluffy.
- Frost the cooled cookies generously and sprinkle with additional lemon zest if desired.
Notes
Store cookies in an airtight container at room temperature for up to 1 week.