Easy Soft and Chewy Lemon Sugar Cookies {No Rolling or Cutting Out}

Deliciously soft and crunchy, these easy Lemon Sugar Cookies are simple drop cookies (no need to roll or cut) and are amazing.

These light, lemony sugar cookies are perfect, thanks to a great way to infuse a natural lemon flavor with every bite.

How to make lemon sugar

Lemon sugar is the key to this recipe (used in two places). Making lemon sugar is easy.

1. Mix granulated sugar and lemon zest in a bowl.
2. rub lemon peel into the Stir the sugar with your fingers until it becomes very fragrant and the sugar has a light, moist, gritty consistency.

Rubbing the lemon peel will bring out the maximum lemon flavor. DO NOT SKIP THIS STEP.

lemon sugar cookie dough

Lemon sugar, which appears in second place, is a cookie dough!

In the first step, the lemon zest is added along with the sugar and butter so that the mixing process works the zest and releases the citrus lemon flavor.

Along with the vanilla and eggs, we will also add fresh lemon juice in a later step.

Both the lemon juice and lemon zest in the cookie dough help amplify the lemon flavor in the cookie.

Cookie dough + lemon sugar

Scoop cookie dough into balls – 2 tablespoons each (I used #40 Cookie Scoop) Afflink.

Roll each cookie dough ball liberally in lemon-peeled sugar.

If the lemon sugar has been left out for a while, you may need to break up clumps with your fingers so that it is completely sandy before rolling the cookie dough.

For maximum softness, bake the cookies until they are crisp and set.

There shouldn’t be a lot of gold around the edges or on the bottom.

perfect lemon sugar cookie

The lemon and sugar cookie combination is beautifully light and utterly delicious.

Soft and chewy sugar cookies are irresistible anywayBut with the addition of the bright lemon flavor, it really bothers me.

These cookies will stay fresh for 1-2 days when tightly sealed or covered. Baked cookies also freeze surprisingly well!

PS Our Favorite Way to Use Leftover Lemon Sugar Roll-up pancakes, crepes or Swedish pancakes. Brush with butter, sprinkle with lemon sugar and roll. Hmmm!

1 year ago: Instant Pot Creamy Tomato Basil Soup
Two years ago: Easy Brookie Pie {Brownie + Chocolate Chip Cookie}
3 years ago: Instant Pot BBQ Pork Tacos {with slow cooker variation}
four years ago: Little Toast Coconut Lime Bar
5 years ago: Perfect Lemon Poppy Seed Muffin
6 years ago: Creamy White Chicken Chili {stove or slow cooker}
7 years ago: Lemon Blueberry Cake with Whipped Lemon Cream Frosting
8 years ago: Zucchini Pizza Crust {low carb and super delicious}
9 years ago: Fluffy yellow cupcake
10 years ago: Slow Cooker Tomato Basil Soup

easy lemon sugar cookies

yield: 36 Cookies (2-3 dozen depending on size)

Preparation time: 20 minutes

Cooking time: 11 minutes

total time: 31 minutes

Lemon sugar:

• ⅓ cup (71 g) Granulated sugar
• 2-3 tea spoon fresh lemon peel (1 large lemon)

cookie:

• 1 cup (227 g) Butter Soften to room temperature (not too soft!)
• 1 ½ cup (318 g) Granulated sugar
• 1 tablespoon fresh lemon peel (1 large lemon)
• 1 big egg
• ¼ cup fresh lemon juice
• ½ tea spoon vanilla extract
• 2 3/4 cups + 2 tbsp (409 g) all purpose flour (see note)
• ½ tea spoon baking soda
• ½ tea spoon baking powder
• ½ tea spoon salt

• For lemon sugar, mix the sugar and zest in a bowl and use your fingers to rub the lemon zest into the sugar until it becomes very fragrant and the zest and sugar mix evenly and well.

• Preheat oven to 350 degrees Fahrenheit. Line 2 large rimmed baking sheets with parchment paper and lightly grease with cooking spray.

• In the bowl of an electric stand mixer fitted with a paddle attachment, or a large bowl with a handheld electric mixer, cream the butter, granulated sugar, and lemon zest together until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl as needed.

• Add the eggs, lemon juice, and vanilla, and beat for 1-2 minutes until the dough is light in color. Scrape sides of bowl if necessary. It looks a little stiff. That’s perfectly fine.

• Add flour, baking soda, baking powder and salt and mix. Do not overmix. Mix until there are no dry streaks.

• Scoop up a circle of cookie dough (about 2 tablespoons, I use) my #40 cookie scoop).

• Stir or crush lemon sugar to break up lumps. Roll cookie dough balls in lemon sugar and place on prepared baking sheets a few inches apart (about 12 cookies per baking sheet).

• Bake for 9-11 minutes until surface is slightly crispy (do not overcook).

• Let the cookies cool on the baking sheet for a few minutes, then transfer to a cooling rack to cool completely.

flour: At my altitude (2,500) adding lemon juice to the recipe makes the extra 2 tablespoons of flour very important. Tablespoons (3 cups of flour total) may be required. He recommends baking one “tester” cookie first. If it’s too flat, mix a little more flour into the dough.
Another cookie spreading tip: If the cookies spread and flatten too much while baking, try adding more flour per the notes above, increasing the baking temperature to 375 degrees Fahrenheit, or using convection baking (your oven may have that feature). If you have, see my article). Click here for the Instagram experiment come to this conclusion).Conversely, if your cookie is no Once you’ve spread it enough in the oven, reduce the oven temperature to 325 degrees, or try weighing the flour with a light hand next time (or use a scale to weigh the ingredients).

Serving: 1 cookie, calorie: one two threekcal, carbohydrates: 18g, protein: 1g, obesity: Fiveg, saturated fat: 3g, cholesterol: 19mg, sodium: 96mg, fiber: 0.3g, sugar: Teng

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