Lemon Sugar Cookies
Prep time
Cook time
Total time
Crisp, buttery lemon sugar cookies.
Serves: 20 cookies
  • 1½ cups granulated sugar
  • zest of 2 lemons
  • 1 cup butter (2 sticks), cubed and room temperature
  • 1 egg
  • 1½ teaspoons lemon extract (or juice of 1 lemon)
  • 2¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ cup raw sugar, for rolling cookies (granulated works, too)
  1. Preheat the oven to 350 degrees F. Line your baking sheets with parchment and set aside. Combine your 1½ cups of granulated sugar and lemon zest in the bowl of your mixer, and rub together with your hands until the sugar is a pale yellow color. This infuses the sugar with the oils from the zest and makes for an extra lemony cookie.
  2. Add the butter to the sugar, and beat together until fluffy, about 3-4 minutes. Add in the egg, beat until combined, the add in the lemon extract, scraping down the sides of the bowl as needed.
  3. Whisk together the flour, baking soda and baking powder in a small bowl, then add it to the sugar mixture and mix until just moistened. Place ½ cup of raw or granulated sugar in a bowl, then roll balls of dough (about the size of heaping tablespoons) in the sugar. Place the cookies on your baking sheets a couple of inches apart, and press down lightly with the palm of your hand (see: lightly). Bake for 10-12 minutes, until set and slightly golden (but not browned). Allow to cool before moving to another surface. These will keep well in an airtight container for up to a week.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2014/09/15/lemon-sugar-cookies-2/