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Close-up of pale golden-yellow lemon sugar cookie dough topped with fresh lemon zest flakes and loose sugar grains.
FL Recipes

Lemon Sugar Cookies: Soft, Chewy, and Perfectly Cracked

Master the art of perfect Lemon Sugar Cookies. This recipe yields beautifully cracked, crinkly cookies with crisp edges, a dense chewy center, and a sparkling sugar coating packed with fresh lemon zest.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 165
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Lemon Sugar Cookies Ingredients
  • 1 1/2 cups granulated sugar Plus an additional 1/2 cup for rolling
  • 2 tbsp fresh lemon zest From about 2 medium lemons
  • 1/2 cup unsalted butter Softened to room temperature
  • 1 large egg Room temperature
  • 1 large egg yolk Adds chewiness and color
  • 1 tbsp fresh lemon juice Freshly squeezed
  • 1 tsp pure vanilla extract
  • 2 1/4 cups all-purpose flour Spoon and leveled
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 cup granulated sugar Set aside in a shallow bowl for rolling

Equipment

  • 1 Metal Baking Sheet Light-colored metal prevents the bottoms from burning.
  • 1 Microplane Zester Essential for fine, bright yellow zest flakes.
  • 1 Cookie Scoop A 2-tablespoon scoop ensures even baking.

Method
 

Making and Baking the Cookies
  1. In a large mixing bowl, aggressively rub the 1 1/2 cups of granulated sugar and the fresh lemon zest together with your fingertips for 2 minutes until fragrant and pale yellow.
  2. Add the softened unsalted butter to the lemon sugar. Beat on medium speed with a hand mixer for 3-4 minutes until light and fluffy.
  3. Mix in the whole egg, extra egg yolk, fresh lemon juice, and vanilla extract on low speed until just combined. Scrape down the bowl.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, and kosher salt.
  5. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just incorporated into a thick, pale golden-yellow dough.
  6. Preheat the oven to 350°F (175°C). Line a metal baking sheet with crinkled white parchment paper. Place the remaining 1/2 cup of sugar in a bowl.
  7. Using a 2-tablespoon cookie scoop, portion the dough into balls. Roll each generously in the loose granulated sugar until completely coated.
  8. Place the coated balls 2 inches apart on the baking sheet. Bake for 11-13 minutes until the edges are slightly browned and crisp, and the surfaces are beautifully cracked.
  9. Remove from the oven while centers are still slightly puffy. Let them rest on the hot metal baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Calories: 165kcalProtein: 2gFat: 6gFiber: 0.5g

Notes

For thicker cookies, chill the dough for 30 minutes before rolling.
Do not skip rubbing the lemon zest into the sugar; it is crucial for flavor.
Keyword chewy lemon cookies,Crinkly Sugar Cookies,lemon sugar cookies

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