Lemon Sugar Cookies

These Lemon Sugar Cookies will make your taste buds dance literally all night long.

Course Cookies

Cuisine American

Keyword lemon sugar cookies, sugar cookies

Prep Time 10

Cook Time 18

Total Time 28

Servings Cookies

Calories 171kcal

Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Whisk together the flour, baking soda, and baking powder in a medium size bowl. Set aside.
In a large bowl, using an electric or stand mixer, cream together the butter, and granulated sugar until combined.
Add egg yolks, vanilla extract, lemon zest and lemon juice. Mix until combined.
Add flour mixture and mix until just combined. DO NOT OVERMIX!
Using a cookie scoop or ice cream scoop, scoop dough into balls about 2 Tablespoons each, roll in sugar and place onto prepared baking sheet.
Bake for 10-15 minutes or until tops of cookies start to crack. Let cool for 5 minutes on baking sheet before moving them to a wire rack. Let cool completely on wire rack.

Softened Butter. Having softened butter is a must in this lemon sugar cookie recipe. If your butter is not softened the dough will be dry and crumbly, making it hard to form the dough into balls. So about an hour or two before you start making these cookies take 2 sticks of butter out of the fridge to soften.
Don't Over Mix. With almost all my cookie recipes, I always make sure to remind you to not overmix the cookie dough. Meaning, when you mix the flour mixture into the wet ingredients, only mix them together until just combined…you should still see some flour in your mixing bowl.
Scooping the cookie dough: I always use a 1 Tablespoon cookie scoop, each cookie dough ball has “2 scoops” of cookie dough, meaning that each cookie dough ball is 2 Tablespoons in size. In my opinion, this is the perfect-sized cookie. If you don’t have a cookie scoop, you can use an ice cream scooper but you will only need 1 ice cream scoop of cookie dough.
Store. You can store them in an airtight container at room temperature for up to a week.
Freeze. Roll the dough into balls and place them in an airtight container. You can freeze the cookie dough for up to 2 months. To bake, place frozen cookie dough balls onto prepared baking sheet and bake for 16-18 minutes.