Lemon Sugar Cookies That Brighten Your Day with Sunshine Flavor
Delight in these Lemon Sugar Cookies, bursting with zesty flavor, perfect for any occasion.
Equipment
- - Stand mixer
- Baking sheet
- Parchment paper
- Cookie scoop
- - Offset spatula
Ingredients
For the Cookie Dough
- 1 cup Granulated Sugar Adds sweetness and enhances the cookie's texture.
- 2 lemons Lemon Zest The source of vibrant lemon flavor; fresh zest is critical for maximum flavor.
- 1/2 cup Unsalted Butter Provides richness and contributes to the cookies' soft texture; must be at room temperature.
- 2 tablespoons Vegetable Oil Adds moisture and tenderness to the cookie dough.
- 1 large Egg Acts as a binder for the dough and helps with the cookie's structure.
- 2 teaspoons Vanilla Extract Enhances overall flavor complexity.
- 1/2 teaspoon Lemon Extract Boosts lemon flavor intensity; can be skipped if unavailable.
- 2 cups Cake Flour Delivers a tender crumb; do not substitute with all-purpose flour for the same result.
- 1/4 teaspoon Baking Powder Provide leavening to help cookies rise.
- 1/4 teaspoon Baking Soda Provide leavening to help cookies rise.
- 1/2 teaspoon Salt Balances sweetness and enhances flavors.
For the Lemon Frosting
- 1/2 cup Unsalted Butter Creates a creamy frosting base; room temperature is vital for smooth mixing.
- 3 cups Powdered Sugar Sweetens the frosting and gives it a fluffy texture.
- 1 lemon Lemon Zest Introduces more lemon flavor to the frosting.
- 2 tablespoons Fresh Lemon Juice Provides acidity and bright citrus flavor.
- 1 tablespoon Milk Adjusts frosting consistency.
- 1/4 teaspoon Vanilla Extract Adds depth to the frosting's flavor.
- 1/4 teaspoon Salt Balances the sweetness of the frosting.
Instructions
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Combine granulated sugar and lemon zest in a stand mixer, rubbing them together to release the citrus fragrance. Then, add the softened butter and vegetable oil, creaming them together until the mixture is light and fluffy—about 2 minutes.
- Scrape the bowl and mix in the egg, vanilla extract, and optional lemon extract until smooth and fluffy.
- Incorporate the cake flour, baking powder, baking soda, and salt gradually, mixing on low speed until just combined.
- Portion the dough using a cookie scoop (about 1.5 ounces per cookie) and roll each piece into a ball. Place them 2 inches apart on the baking sheet.
- Bake for 11-12 minutes until puffy and edges are set while the centers remain slightly soft. Allow cooling before transferring.
- Prepare the lemon frosting by beating together the unsalted butter, powdered sugar, lemon zest, fresh lemon juice, milk, vanilla extract, and salt until light and fluffy.
- Frost your cooled cookies generously with the lemon frosting using an offset spatula, and sprinkle with some additional lemon zest.
Notes
Store cookies in an airtight container to keep them soft for up to a week. For longer shelf life, freeze them unfrosted.