Lemon Sugar Cookies

Perfectly zingy and sweet these Lemon Sugar Cookies are to die for! Topped with a lemony icing, you won't be able to hold yourself back.

Course Dessert

Cuisine American

Keyword Lemon Sugar Cookie Recipe, Lemon Sugar Cookies

Prep Time 20

Cook Time 8

Total Time 28

Servings cookies

Calories 101kcal

Author Katie Cooksey

Ingredients

1/2 cup salted butter softened
1/2 cup granulated sugar + an extra 2 tablespoons
1 egg
1 teaspoon vanilla
1/2 teaspoon lemon extract
zest of 1 lemon
1 teaspoon baking powder
1 1/2 cups all purpose flour

for the glaze-

1 cup powdered sugar
1 tablespoon lemon juice

US Customary - Metric

Instructions

Preheat oven to 350 degrees. Line baking sheet with parchment paper or silicone baking mat and set aside.
Cream butter and 1/2 cup sugar together in stand mixer until light and fluffy. Stir in egg, vanilla, lemon extra and lemon zest. Scrape sides and mix again. Stir in dry ingredients until just combined.
Scoop onto prepared sheets and flatten slightly with the bottom of a cup dipped in the remaining 2 tablespoons sugar. Bake 8-9 minutes, cool 2 minutes and transfer to cooling rack.
Stir powdered sugar and lemon juice together until smooth. Drizzle over top of each cookie. After a few minutes, the glaze should dry and you can eat them ALL.

Video

Notes

Storage & Make Ahead

Store baked lemon sugar cookies in an airtight container at room temperature for up to 4 days. If stacking, place parchment paper between layers to keep the glaze looking pretty. For longer storage, freeze the baked cookies, glazed or unglazed, in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.

To make ahead, prepare the dough and refrigerate it for up to 48 hours before baking. You can also scoop the dough into balls and freeze on a baking sheet until firm, then transfer to a freezer bag for up to 2 months. Bake straight from frozen, adding 1 to 2 extra minutes as needed. Glaze after the cookies have completely cooled.

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