Soft Buttery Lemon Sugar (Printable Version)

Soft buttery lemon treats rolled in sparkling sugar with a tangy citrus glaze finish.

# What You'll Need:

→ Cookies

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/4 teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 2 tablespoons fresh lemon juice
08 - 2 teaspoons finely grated lemon zest
09 - 1 teaspoon vanilla extract
10 - 1/4 cup granulated sugar, for rolling

→ Citrus Glaze

11 - 1 cup powdered sugar, sifted
12 - 2 to 3 tablespoons fresh lemon juice
13 - 1 teaspoon finely grated lemon zest

# How To Make:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, and salt in a medium bowl.
03 - Using an electric mixer, cream softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes.
04 - Beat in egg, lemon juice, lemon zest, and vanilla extract until fully combined.
05 - Gradually add dry ingredients to wet mixture, stirring until just combined.
06 - Scoop tablespoon-sized portions of dough, roll into balls, then roll each in the reserved granulated sugar to coat.
07 - Place dough balls 2 inches apart on prepared baking sheets.
08 - Bake for 10 to 12 minutes until edges are set and tops appear dry; avoid overbaking.
09 - Allow cookies to cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
10 - Whisk powdered sugar, lemon juice, and lemon zest until smooth. Drizzle glaze over cooled cookies and allow to set before serving.

# Helpful Hints:

01 -
  • They're soft enough to bite into without fighting, with a subtle crunch from the sparkling sugar coating that keeps you reaching for just one more.
  • The fresh lemon flavor is bright but never overwhelming, making them perfect with coffee, tea, or even on their own at three in the afternoon.
  • They come together in about an hour total, so you can go from craving them to sharing them with people without much fuss.
02 -
  • Overbaking is the enemy here—pull them out when they look just barely done, because they'll firm up as they cool and you want that soft, tender bite.
  • Room temperature butter and fresh lemon juice genuinely change the outcome; I tried shortcuts once and the difference was noticeable enough that I never did again.
03 -
  • If your dough is sticky and hard to scoop, chill it for 15 minutes before rolling; cold dough is much easier to work with and your cookies will have a better shape.
  • The glaze thickens as it cools, so if it's too thick to drizzle, whisk in a teaspoon more lemon juice and it'll loosen right up.
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