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
Lemon Sugar CookiesTis 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
So if you are a lemon lover like us, why not give these Lemon Sugar Cookies a try and let me know. Enjoy!
Lemon Sugar Cookies
Ingredients
- 2 cups + 1 tablespoon all purpose flour (268 grams)
- 1 teaspoon baking powder
- 1 pinch salt
- 1/2 zest lemon
- 3/4 cup butter (softened)* (170 grams)
- 3/4 cup granulated sugar (150 grams)
- 1 large egg
- 1 teaspoon vanilla
- 1 tablespoon lemon juice
*If you use unsalted butter then add 1/4 teaspoon salt.
Lemon Sugar
- 1/4 cup granulated sugar (50 grams)
- 1/2 tablespoon lemon zest
Glaze
- 1/2 cup powdered / icing sugar (62 grams)
- 1/2 teaspoon vanilla
- 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).
Brit says
Can’t wait to make these! Can you make the dough ahead of time, and if so, do you know how long it will last in the fridge? Thanks!
Rosemary says
Hi Brit, thanks, yes the dough will keep well wrapped for 2-3 days in the fridge. Let me know how it goes.
Hosanna says
These look beautiful, I’m a big fan of lemon! Quick question, would I be able to use royal icing to decorate these? Thanks for this recipe!
Rosemary says
Hi Hosanna, thanks so much, yes I am sure that would work. Let me know how it goes.
Simone says
I did not make the glaze and they had a great and delicate lemon flavour! Loved these.
Rosemary says
Hi Simone, thanks so much, glad you enjoyed them. Have a great weekend.
Jan Ross says
I changed your lemon sugar cookies by using grated clementine zest and juice. They were delicious.
Rosemary says
Hi Jan, thanks so much, yes clementine would be so good.
Delores says
I haven’t tried this recipe yet but it looks delicious!! I also am a lemon lover. I have a shortbread recipe that is always part of Christmas baking for me and I’ve been using my precious bag of limoncello sugar that I brought back from Italy, sprinkling it over the top of the cookies. SO good and makes me lonesome for Italy!!
I love how your recipes are so “my kind of food”😊
Rosemary says
Hi Delores, thanks so much I am so glad I can bring back some good memories of Italy. Have a wonderful week.
Redd Davis says
Great sugar cookies! Looks amazing