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🍪CookiesBeginner🇺🇸American

Lemon Sugar Cookies

#cookies#baking#lemon#desserts#Christmas

These bright, buttery cookies are infused with fresh lemon zest and juice, rolled in lemon-sugar, baked until lightly golden, then finished with a tangy lemon glaze. The dough is shaped into logs, chilled, sliced, and baked for perfectly uniform rounds that are soft and tender. A simple glaze and extra zest add a burst of citrus on top.

Source: https://www.seriouseats.com/lemon-sugar-cookies-recipe-11865082?print

⏱25 prep+30 cook=55 min total
24
cookiess
$7.27
Total Cost
$0.30
Per cookies

Bakeware

  • •
    Baking Sheet (18×13in, 1in deep)

Appliances

  • •
    Electric Mixer
  • •
    Oven

Tools

  • •
    Whisk
  • •
    Offset Spatula

Measuring

  • •
    Measuring Cups
  • •
    Measuring Spoons

Prep

  • •
    Large Mixing Bowl
  • •
    Medium Mixing Bowl

Other

  • •
    Plastic Wrap
  • •
    Chef's Knife
  • •
    Parchment Paper
  • •
    Wire Rack

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  • 140 g (1 cup 2 tbsp 2 tsp) Confectioners' Sugar, sifted
  • 270 g (1¼ cups) Granulated Sugar
  • 46 g (3 tbsp) Lemon Juice, from 1 large lemon
  • 11 g (⅛ count) Lemon Zest, packed
  • 23 g (1 tbsp 1½ tsp) Lemon Juice, from 4 large lemons, divided
  • 1 g (¼ tsp) Vanilla Extract
  • 2 g (0 counts) Lemon Zest, for garnish
  • 227 g (2 sticks) Butter, softened
  • 50 g (1 Egg) Eggs, room temperature
  • 4 g (1 tsp) Vanilla Extract
  • 320 g (2 cups 9 tbsp) Unbleached All-Purpose Flour
  • 2 g (½ tsp) Baking Powder
  • 1 g (½ tsp) Diamond Crystal Kosher Salt, Diamond Crystal

Ingredients

  • 270 g (1¼ cups) Granulated Sugar
  • 11 g (⅛ count) Lemon Zest, packed
  • 23 g (1 tbsp 1½ tsp) Lemon Juice, from 4 large lemons, divided
  • 227 g (2 sticks) Butter, softened
  • 50 g (1 Egg) Eggs, room temperature
  • 4 g (1 tsp) Vanilla Extract
  • 320 g (2 cups 9 tbsp) Unbleached All-Purpose Flour
  • 2 g (½ tsp) Baking Powder
  • 1 g (½ tsp) Diamond Crystal Kosher Salt, Diamond Crystal

Steps

  1. 1
    In a large bowl, combine granulated sugar and lemon zest, rubbing together until fragrant, . Transfer some of this lemon-sugar mixture to a small bowl and set aside.
    • 270 g (1¼ cups) Granulated Sugar
    • 11 g (⅛ count) Lemon Zest, packed
  2. 2
    Add softened butter to the bowl with the remaining lemon-sugar and, using an electric mixer, beat on medium-high speed until fluffy and combined, , scraping down the sides as needed.
    • 227 g (2 sticks) Butter, softened
  3. 3
    Add the egg, lemon juice, and vanilla extract; beat on medium-high until creamy and fluffy, .
    • 50 g (1 Egg) Eggs, room temperature
    • 23 g (1 tbsp 1½ tsp) Lemon Juice, from 4 large lemons, divided
    • 4 g (1 tsp) Vanilla Extract
  4. 4
    In a medium bowl, whisk together all-purpose flour, baking powder, and kosher salt.
    • 320 g (2 cups 9 tbsp) All-Purpose Flour
    • 2 g (½ tsp) Baking Powder
    • 1 g (½ tsp) Diamond Crystal Kosher Salt, Diamond Crystal
  5. 5
    Add the flour mixture to the butter mixture and beat on low speed until just combined, .
  6. 6
    Divide the dough into two equal portions (about 397 g each). Place each portion on plastic wrap, shape into a 2-inch-wide log about 6 inches long, wrap tightly, and twist ends to seal. Refrigerate until firm, at least or up to .
  7. 7
    Adjust the oven rack to the middle position and preheat oven to 350°F (175°C). Line two large rimmed baking sheets with parchment paper. Remove dough logs from the refrigerator.
  8. 8
    Spread the reserved lemon-sugar on a large plate. Unwrap the logs and roll each in the lemon-sugar to coat evenly. Trim off about 1/4 inch from each end and discard or reserve. Using a sharp knife, slice each log into 1/2-inch-thick rounds (about 12 per log).
  9. 9
    Place the rounds on the prepared baking sheets, spacing at least 1 1/2 inches apart. Freeze until firm, .
  10. 10
    Bake the cookies one sheet at a time (keeping the other in the freezer) until edges are set and beginning to brown, . Cool on the baking sheet , then transfer to a wire rack and let cool completely, .

Ingredients

  • 140 g (1 cup 2 tbsp 2 tsp) Confectioners' Sugar, sifted
  • 46 g (3 tbsp) Lemon Juice, from 1 large lemon
  • 1 g (¼ tsp) Vanilla Extract
  • 2 g (0 counts) Lemon Zest, for garnish

Steps

  1. 1
    In a medium bowl, whisk together powdered sugar, the lemon juice, and the vanilla extract until smooth and well combined.
    • 140 g (1 cup 2 tbsp 2 tsp) Confectioners' Sugar, sifted
    • 46 g (3 tbsp) Lemon Juice, from 1 large lemon
    • 1 g (¼ tsp) Vanilla Extract

Steps

  1. 1
    Using an offset spatula, spread about 1 teaspoon of lemon glaze on each cooled cookie and garnish with lemon zest. Let stand until the glaze is set, .
$7.27
Total Cost
$0.30
Per cookies

Prices listed are approximate. Actual costs may vary based on store, location, and availability.

Ingredient Costs

  • Confectioners' Sugar(Domino)
    $0.54
  • Granulated Sugar(Domino)
    $0.67
  • Lemon Juice(Fresh Squeezed)
    $1.02
  • Lemon Juice(Fresh Squeezed)
    $0.51
  • Vanilla Extract(McCormick Pure)
    $0.24
  • Butter(Land O'Lakes)
    $3.15
  • Eggs(Meijer)
    $0.16
  • Vanilla Extract(McCormick Pure)
    $0.95
  • Baking Powder(Rumford)
    $0.03
  • Diamond Crystal Kosher Salt(Diamond Crystal)
    $0.01
Missing pricing data for:
  • • lemon-zest
  • • lemon-zest
  • • unbleached-all-purpose-flour
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