Lemon sugar cookies are our favorite summer treat. The taste of lemon is so bright and refreshing that it makes us forget all about those chocolate chip cookies. Plus, we love a cookie rolled in sugar for that sparkly crust it gives.
This recipe yields cookies that are soft and sweet with that perfect chewy center that keeps you wanting more. They take very minimal effort and the hardest part will be letting them chill in the fridge. Be patient! That rest time will be worth it for the wrinkly texture it provides.
Have you made these yet? Let us know what you think in the comments below!
2 1/2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. kosher salt
3/4 c. (1 1/2 sticks) butter, softened
3/4 c. granulated sugar, plus more for rolling
1/4 c. packed brown sugar Zest of 2 lemons
1 large egg, plus 1 egg yolk
3 tbsp. lemon juice
- In a large bowl, whisk together flour, baking soda, and salt.
- In another large bowl using a hand mixer, beat together butter, sugars, and lemon zest. Add egg and yolk and beat until combined. Scrape down sides then add lemon juice. Add dry ingredients and mix until just combined. Cover with plastic wrap and refrigerate until well chilled, at least 2 hours.
- Preheat oven to 350°. Line 2 large baking sheets with parchment and place sugar in a small bowl. Using a large cookie scoop, about 3 tablespoons, scoop dough and roll in sugar. Place on baking sheet 2” apart.
- Bake until edges are just set and middles are still soft, 12 to 14 minutes. Let cool on baking sheets.