Sugared Lemon Cookies
Brighten up your dessert table with these irresistible Sugared Lemon Cookies, a perfect balance of tangy citrus and buttery sweetness. Infused with fresh lemon juice and fragrant lemon zest, these cookies boast a vibrant, zesty flavor that’s sure to delight any lemon lover. Each bite offers a tender, melt-in-your-mouth texture, complemented by a crackly sugar-coated exterior that adds a satisfying crunch. Quick and easy to prepare in just under 30 minutes, this recipe is a go-to for bake sales, afternoon tea, or simply indulging your sweet tooth. Serve them fresh or enjoy their delicate flavor for days by storing them in an airtight container—they’re the ultimate treat for citrus enthusiasts!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 cups Unsalted butter (softened)
- 1.5 cups Granulated sugar
- 2 units Eggs (large)
- 0.25 cup Fresh lemon juice
- 1 tablespoon Lemon zest
- 1 teaspoon Vanilla extract
- 0.5 cups Granulated sugar (for rolling)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened unsalted butter and granulated sugar (1.5 cups) together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Then mix in the fresh lemon juice, lemon zest, and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Scoop tablespoon-sized portions of the dough and roll them into balls. Roll each ball in the additional granulated sugar (0.5 cups) until evenly coated.
Place the sugared dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops look slightly crackled. The centers will still look soft, but they will set as they cool.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve the cookies once cooled or store them in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
4340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.9 g | 250% | |
| Saturated Fat | 122.0 g | 610% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 517 mg | 172% | |
| Sodium | 628 mg | 27% | |
| Total Carbohydrate | 631.6 g | 230% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 401.4 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 107 mg | 8% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 402 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
