Are you ready for spring and summer? I know that I am! I had a sweets craving hit and this Lemon Sugar Cookies recipe hit the spot for my sweet tooth!
Contents
Lemon Sugar Cookies Recipe
Delicious perfect for spring and summer Sugar Cookies with Lemon Zest Recipe! This light citrus cookie is perfect for baby showers, brunch, holidays, Easter or any day of the week!
These soft Lemon Sugar Cookies are too good! The perfect mix of sweet and citrus in a cookie. There is just something about lemon that makes me think of warm weather and sunny skies.
Be sure to check out all of our cookie recipes! One of my personal favorites is this Carrot Cake Oatmeal Cookie recipe! Oh my goodness these are dangerous to have in the house. I can easily enjoy way to many of them while working at my desk.
I also love this Lemon Mascarpone Pie that looks absolutely delicious! Fluffy and perfect for a party of family dinner.
Ingredients:
- Butter
- White sugar
- Baking soda
- Cream of tartar
- Egg yolks
- Vanilla
- Lemon juice (freshly squeezed is best)
- Lemon
- All-purpose flour
Yield: 3 dozen
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Lemon Sugar Cookies Recipe
Ingredients
- 1 cup Butter softened
- 1 ¾ cup White Sugar
- 1 teaspoon baking soda
- 1 teaspoon Cream of Tartar
- 3 Egg Yolks
- ¾ teaspoon Vanilla Extract
- 3 teaspoons Lemon Juice freshly squeezed is best
- 1 Zest from one lemon
- 1 ¾ cup All Purpose Flour
Instructions
- 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 ½ 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.)
Notes
Nutrition
Recipe originally shared on September 20, 2014. Updated January 2021
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