Are you ready for spring and summer? I know that I am! I had a sweets craving hit and these Lemon Sugar Cookies recipe hit the spot for my sweet tooth! Be sure to check out all of our cookie recipes!
These soft Lemon Sugar Cookies are soooo good! The perfect mix of sweet and citrus in a cookie.
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I am still holding onto the summer dreams while the leaves are outside falling. Don’t worry we have a ton of pumpkin and apple recipes coming. I just needed one more summery recipe to end out the year.
There is just something about lemon that makes me think of warm weather and sunny skies.
Lemon Sugar Cookies Recipe
Ingredients:
- 1 cup butter, softened
- 1 3/4 cup white sugar
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 3 egg yolks
- 3/4 teaspoon vanilla
- 3 teaspoons lemon juice (freshly squeezed is best)
- Zest from one lemon
- 1 3/4 cup all-purpose flour
Lemon Sugar Cookies Directions:
- Preheat oven to 350 degrees.
- In a large mixing bowl, cream together butter and sugar for 30 seconds.
- Scrape the sides of the bowl and mix in baking soda and cream of tartar on low speed for 10 seconds.
- While the mixer is low speed, add in egg yolks (one at a time) and continue to mix until incorporated. Stir in vanilla, lemon juice, and lemon zest.
- One everything is combined, add in the flour 1/2 cup at a time and stir until all flour is incorporated. Do not over mix.
- Drop dough by the tablespoon on a parchment-covered baking sheet and (using your hands) roll each one into a ball. Cookies will spread during baking, so be sure to leave 3-4 inches between each one.
- Bake for 11-12 minutes or until edges are very slightly browned.
- Cool on cookie sheet for 5-10 minutes before removing cookies from the pan. (This will allow the cookies to finish baking by the heat of the pan.)
- Yield: 3 dozen
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Delicious perfect for spring and summer Lemon Sugar Cookies Recipe! This citrus light cookie is perfect for baby showers, brunch, holidays, Easter or any day of the week!
- 1 cup butter softened
- 1 3/4 cup white sugar
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 3 egg yolks
- 3/4 teaspoon vanilla
- 3 teaspoons lemon juice freshly squeezed is best
- Zest from one lemon
- 1 3/4 cup all-purpose flour
-
Preheat oven to 350 degrees.
-
In a large mixing bowl, cream together butter and sugar for 30 seconds.
-
Scrape the sides of the bowl and mix in baking soda and cream of tartar on low speed for 10 seconds.
-
While the mixer is low speed, add in egg yolks (one at a time) and continue to mix until incorporated. Stir in vanilla, lemon juice, and lemon zest.
-
One everything is combined, add in the flour 1/2 cup at a time and stir until all flour is incorporated. Do not over mix.
-
Drop dough by the tablespoon on a parchment-covered baking sheet and (using your hands) roll each one into a ball. Cookies will spread during baking, so be sure to leave 3-4 inches between each one.
-
Bake for 11-12 minutes or until edges are very slightly browned.
-
Cool on cookie sheet for 5-10 minutes before removing cookies from the pan. (This will allow the cookies to finish baking by the heat of the pan.)
Yield: 3 dozen
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