Lemon Sugar Cookies

It’s not the holidays without Sugar Cookies, and these Lemon Cut-Out Cookies are perfect for your holiday dessert tray. The perfect cookies for lemon lovers.

Lemon Sugar Cookies

Tis the season for Christmas Cookie baking and yes I tend to make a lot of Lemon cookies and desserts. We can’t seem to get enough of them. Especially the Italian.

As much as I love chocolate, he loves lemon.

These Lemon Sugar Cookies are good anytime of the year, not just the holidays. Delicious in the afternoon with a tea or coffee. They are soft on the inside and crunchy on the outside.

How to make Sugar Cookies

• In a medium bowl whisk together the flour, baking powder, salt and zest.
• In the stand up mixer using the flat beater cream the butter and sugar until light and fluffy.
• Add the egg, vanilla and lemon juice and combine.

• Add the whisked flour mixture and combine.
• Move to a lightly floured flat surface and gently form into a ball.

• Refrigerate for 1-2 hours.
• Roll dough into about 1/4 inch thick (a little thicker if you like) and cut with round cookie cutter or cutters of choice.
• Place the cookies on the prepared cookie sheets and chill for 15 minutes.

• Sprinkle with plain or lemon sugar.
• Bake in pre-heated oven for about 7-9 minutes.

• Let cool on cookie sheets for approximately 2-3 minutes before removing to a wire rack to cool completely.

I like to roll my dough probably a 1/4 inch sometimes a little thicker. We aren’t much of a frosting family, but sometimes a simple glaze works well.

But if you do prefer frosting then a butter cream frosting would work.

How to make Lemon Sugar

In a small bowl mix together 1/4 cup granulated sugar and the zest of 1/2 a lemon. Rub together between your fingers or use the bottom of a spoon. Let sit for about 15 minutes before using.

How to tell when they are done

They should never brown, the cookies are done as soon as they are set and have some colour, but be careful that it’s not too much. They should also start to crack across the centre.

How to store the cookies

The cooled cookies should be stored in an airtight container, separated by parchment paper. They should be kept in a cool dry area and will last up to five to seven days.

They can also be frozen, again in an airtight container or freezer bag. They will keep up to two to three months.

How to thaw baked cookies

Be sure to take them out of the container or bag and let sit at room temperature, so that condensation doesn’t form and make them soggy.

More Delicious Lemon recipes to try

Easy Lemon Squares

Lemon Shortbread Cookies

Best Homemade Lemon Bread

Italian Lemon Crostata

So if you are a lemon lover like us, why not give these Lemon Sugar Cookies a try and let me know. Enjoy!

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5 from 7 votes

Lemon Sugar Cookies

It's not the holidays without Sugar Cookies and these Lemon Cut-Out Cookies are perfect for your holiday dessert tray.

Course Christmas Cookies, cookies

Cuisine American

Prep Time 10 minutes

Cook Time 7 minutes

Chilling Time 1 hour

Total Time 1 hour 17 minutes

Servings 24 cookies

Calories 135kcal

Author Rosemary Molloy

Ingredients

• 2 cups + 1 tablespoon all purpose flour (268 grams)2 cups + 1 tablespoon all purpose flour (268 grams)
• 1 teaspoon baking powder1 teaspoon baking powder
• 1 pinch salt1 pinch salt
• 1/2 zest lemon1/2 zest lemon
• 3/4 cup butter (softened)* (170 grams)3/4 cup butter (softened)* (170 grams)
• 3/4 cup granulated sugar (150 grams)3/4 cup granulated sugar (150 grams)
• 1 large egg1 large egg
• 1 teaspoon vanilla1 teaspoon vanilla
• 1 tablespoon lemon juice1 tablespoon lemon juice

*If you use unsalted butter then add 1/4 teaspoon salt.

Lemon Sugar

• 1/4 cup granulated sugar (50 grams)1/4 cup granulated sugar (50 grams)
• 1/2 tablespoon lemon zest1/2 tablespoon lemon zest

Glaze

• 1/2 cup powdered / icing sugar (62 grams)1/2 cup powdered / icing sugar (62 grams)
• 1/2 teaspoon vanilla1/2 teaspoon vanilla
• 1-2 tablespoons milk / cream or lemon juice (or a mixture)1-2 tablespoons milk / cream or lemon juice (or a mixture)

Instructions

• In a medium bowl whisk together the flour, baking powder, salt and zest. set aside.
• In the stand up mixer using the flat beater cream the butter and sugar until light and fluffy, about 3 minutes. Add the egg, vanilla and lemon juice and combine.
• Add the whisked flour mixture and combine. Move to a lightly floured flat surface and gently form into a ball. Wrap the dough in plastic wrap and refrigerate for 1-2 hours.
• Then roll the dough into 1/4 inch thick (or a little thicker if you wish) and cut with round cookie cutter or cutters of choice. Place the cookies on parchment paper lined cookie sheets and chill for 15 minutes.
• Pre-heat oven 350F (180C).
• Sprinkle with plain or lemon sugar. Bake in pre-heated oven for about 7-9 minutes.
• Let cool on cookie sheets for approximately 2-3 minutes before removing to a wire rack to cool completely. Drizzle with glaze if desired. Enjoy!

LEMON SUGAR

• In a small bowl combine the sugar and zest by rubbing together.

GLAZE

• In a small bowl mix together until smooth, icing sugar, vanilla, cream, milk or lemon juice, should be quite thick. (if you want it thicker add more powdered sugar/icing sugar).

Nutrition

Calories: 135kcal | Carbohydrates: 19g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 56mg | Potassium: 33mg | Fiber: 1g | Sugar: 11g | Vitamin A: 190IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg

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