Lemon Sugar Cookies
A great little lemon cookie with just a hint of lemon. Rolled in sugar, they're great on their own, or even more lemony with the optional frosting.
Ingredients
Cookies
- 2 3/4 cups flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 large lemons, zested and juiced
- 1 1/2 cups sugar
- 1 cup unsalted butter, at room temperature
- 1 large egg
- 1/2 tsp vanilla
Frosting
- 1/3 cup butter, at room temperature
- 1 tsp lemon zest
- 1/3-1/2 cup lemon juice
- 4 cups powdered sugar
Instructions
Cookies
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- Whisk together flour, baking soda, baking powder and salt. Set aside.
- Beat together butter and sugar until smooth and creamy. Add lemon zest, egg, vanilla, and 2 tablespoons lemon juice; beat at medium speed until combined. Add dry ingredients and beat at low speed until combined.
- Roll into 1-inch balls and place 2 inches apart on baking sheets. If not using frosting, roll cookies in a cup of granulated sugar before placing on baking sheets.
- Bake until centers are set, 9-11 minutes. Cool on baking sheets for 2 minutes before moving to rack to cool completely.
Frosting
- Combine frosting ingredients and beat until smooth. Adjust the amount of lemon juice to achieve the correct consistency. Ice cookies with cool.
- Store in an airtight container.
Notes
- I'm not a fan of frosting, so I prefer these cookies plain and simple. If you have frosting lovers, this recipe makes plenty to cover all of your cookies.
- Butter and eggs should always be at room temperature for baking. Yes, I break that rule, but never in this cookie. In a buttery sugar cookie like this, room temperature is not the same as softened in the microwave. Put your butter on the counter for an hour prior to baking.