Homemade Lemon Sugar Cookies Recipes

LEMON SUGAR COOKIES RECIPE

Steps:

• Preheat oven to 350º F. Line cookie sheets with parchment paper or a nonstick baking mat.
• Cream together butter and granulated sugar until light and fluffy, about 3 minutes. Add egg and mix until well-combined.
• Stir in flour, baking powder, salt, vanilla, lemon zest and lemon juice. Allow to sit for about 3 minutes to allow lemon flavor to develop.
• Scoop cookie dough by the tablespoon full and roll into a ball.
• Add lemon sugar to a large bowl for rolling cookie dough in before baking. Place each ball of cookie dough into the bowl of lemon sugar and roll to coat well. Place cookie dough onto baking sheet, spacing about 1 1/2-inches to 2 inches apart. Lightly press each cookie down. Bake for 10 to 12 minutes or until lightly browned.

MOM'S LEMON SUGAR COOKIES

Steps:

• Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and extract. In another bowl, whisk together flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Cover and refrigerate at least 2 hours., Preheat oven to 375°. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until lightly browned, 7-10 minutes. Remove to wire racks to cool.

LEMON COOKIES FROM SCRATCH

Steps:

• Cream sugar, butter, and lemon zest together in a large bowl using an electric mixer until light and fluffy, about 3 minutes.
• Combine eggs, lemon juice, and vanilla extract in a cup; mix using a fork until combined. Beat into egg mixture slowly on low speed.
• Whisk flour, baking powder, and salt together in a medium bowl. Add to egg mixture slowly on low speed until just combined. Do not overbeat; dough will be sticky. Cover and chill dough in the refrigerator for 30 minutes; it will still be sticky after chilling.
• Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
• Form dough into balls using a cookie scoop or tablespoon and roll each in powdered sugar. Place onto the prepared baking sheets, spacing 2 inches apart. Lightly smash each ball down using your hand.
• Bake in the preheated oven until the middle of each cookie is just barely set, 11 to 12 minutes. Let cool on a wire rack completely before storing in an airtight container.

LEMON SUGAR COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, beat butter, sugars and oil until blended. Beat in eggs and extract. Combine flour, baking soda and cream of tartar; stir into butter mixture (dough will be stiff)., Roll into 1-in. balls; place 2 in. apart on ungreased baking sheets. Press with bottom of a glass dipped in water, then in sugar. Bake 10 minutes or until edges are lightly browned.

OLD-FASHIONED LEMON SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees. Sift flour, baking soda, and salt into a bowl; set aside.
• Put sugars and lemon zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds. Add butter; mix until pale and fluffy, about 1 minute. Mix in eggs, 1 at a time, and then the lemon juice. Reduce speed; gradually add flour mixture, and mix until just combined.
• Scoop dough using a 2-inch ice cream scoop; space cookies 2 inches apart on parchment-lined baking sheets. Flatten cookies slightly with a spatula. Sprinkle tops with sanding sugar, then lightly brush with a wet pastry brush; sprinkle with more sanding sugar.
• Bake cookies until golden, about 15 minutes. Let cool on sheets on wire racks for 5 minutes. Transfer cookies to racks using a spatula; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.

LEMON SUGAR RECIPE

Steps:

• Stir together granulated sugar and lemon zest. Store in an airtight container for later use.

LEMON SUGAR COOKIES RECIPE

Steps:

• Cream butter and sugar in a large mixing bowl. Beat in eggs, lemon juice, and lemon zest till well combined.
• Stir in flour, baking powder, and salt.
• Roll dough into tablespoon sized balls and place on lightly greased cookie sheets. Flatten with a glass dipped in sugar.
• Bake at 350° for 9-10 minutes, or till barely light brown on the bottom. Let sit 3-4 minutes on pan, then remove to cooling racks.
• Cool cookies completely, then frost. I piped frosting on with a 1M star tip.

SOFT AND CHEWY LEMON SUGAR COOKIES

Steps:

• In a large bowl or stand mixer, cream together butter and 1 cup granulated sugar. Beat until light and fluffy. Mix in zest, lemon juice, egg and vanilla. Scrape bowl as needed. With mixer running on low, slowly incorporate baking soda, salt and flour. Continue mixing until well combined and no streaks remain. Transfer batter to a small bowl. Cover and refrigerate until thoroughly chilled, roughly 2-4 hours or overnight.
• Preheat oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper.
• Use a medium scoop to portion dough. Shape into smooth balls. Coat well in remaining 1/4 cup granulated sugar. Space 3 inches apart on the prepared baking sheet.
• Bake for 12-14 minutes. Allow cookies to rest on the pan for 5 minutes before transferring to a wire rack to cool completely. Store cooled cookies in an airtight container for up to several days.