It’s time to bake cookies! This is the next cookie recipe you should try. Sugar cookies are always a favorite, but turning them into lemon sugar cookies makes them even more awesome. Bake these cookies “just because,” or save this recipe for the holidays. If you are a big fan of lemon cookies, you might like to try my lemon crinkle cookies recipe too.
Ingredients needed:
butter white sugar egg lemon zest vanilla extract vanilla bean paste all purpose flour salt baking powder
How to make Lemon Sugar Cookies:
Combine butter and sugar, and then mix in egg, lemon zest, vanilla extract and vanilla bean paste. Stir in flour, salt and baking powder to create the dough for your lemon sugar cookies. Use a 1 1/2 tablespoon scoop to scoop out the dough. Roll it into balls and roll the balls in sugar. Place the sugared cookie dough balls on a baking sheet 2-inches apart. This will give them room to grow, when baking.
Bake for about 12 minutes, until they are set along the edge and golden on the bottom. Let them sit on the baking sheet for at least 5 minutes before transferring them to a rack to cool completely.
Ingredient notes:
If you would like your cookies to be very lemony, use lemon extract instead of vanilla extract (or use half and half). The vanilla bean paste adds a good deal of flavor to the cookies, but you can certainly leave it out if you need to. Vanilla bean paste can be found online or in the baking aisle of your market near the vanilla extract.
What is the texture of lemon sugar cookies like?
These cookies are tender but not cakey. They will be firm enough to stack and store. But they break apart nicely and are more of a soft cookie than a crunchy cookie.
Store lemon sugar cookies in a sealed container at room temperature for up to one week. Store them in the same manner in the freezer for up to 3 months. I prefer to keep them in the freezer, where they’re safe from excessive munching! Maybe you have this problem too? Enjoy. These cookies are delicious.
