Soft buttery lemon sugar (Printable)

Tender, lemon-flavored baked goods rolled in sugar and topped with a citrus glaze.

# What You’ll Need:

→ Cookies

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/4 teaspoon salt
04 - 1 cup unsalted butter, at room temperature
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 2 tablespoons fresh lemon juice
08 - 2 teaspoons finely grated lemon zest
09 - 1 teaspoon vanilla extract
10 - 1/4 cup granulated sugar, for rolling

→ Citrus Glaze

11 - 1 cup powdered sugar, sifted
12 - 2 to 3 tablespoons fresh lemon juice
13 - 1 teaspoon finely grated lemon zest

# How To Make:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together the all-purpose flour, baking soda, and salt in a medium bowl.
03 - In a large bowl, beat the unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 2 to 3 minutes.
04 - Add the egg, fresh lemon juice, lemon zest, and vanilla extract to the creamed mixture. Beat until fully incorporated.
05 - Gradually add the dry flour mixture to the wet ingredients, mixing until just combined to avoid overworking the dough.
06 - Scoop tablespoon-sized portions of dough and roll them into balls. Coat each ball evenly in the reserved granulated sugar.
07 - Place dough balls about 2 inches apart on the prepared baking sheets to allow for spreading.
08 - Bake for 10 to 12 minutes, until the edges are set and the tops appear just dry. Avoid overbaking to maintain softness.
09 - Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
10 - Whisk powdered sugar, fresh lemon juice, and lemon zest in a small bowl until smooth. Drizzle the glaze over cooled cookies and let it set before serving.

# Top Tips:

01 -
  • They stay soft for days without losing that bright lemon punch.
  • The sugar coating gives them a delicate crunch that contrasts beautifully with the tender crumb.
  • You can make the dough ahead and bake them whenever a craving hits.
02 -
  • Do not overbake these. They should look underdone when you pull them out, they firm up as they cool.
  • If the dough feels too soft to roll, chill it for 15 minutes. Warm dough spreads too much and loses its shape.
  • Wait until the cookies are completely cool before glazing, or the glaze will melt and disappear into the surface.
03 -
  • Use a cookie scoop for perfectly uniform size, it makes a big difference in even baking.
  • Zest the lemon before you juice it, its much easier when the fruit is whole.
  • If the glaze is too thick, add lemon juice a few drops at a time until it drizzles smoothly.
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