Lemon sugar cookie. I may be a chocoholic but these cookies got me from the first bite. It was from the first bite of cookie dough because after one taste, I was hooked! I do adore Lemon Sugar Cookies-they are soft, chewy, and rolled in sugar.

Lemon sugar cookies recipe taste like you've taken a big bite out of summer! I've been making this lemon version of my sugar cookie recipe for years and years and every time I take them to an event. These Lemon Sugar Cookies are buttery and soft, with the perfect hint of lemon. You can cook Lemon sugar cookie using 11 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Lemon sugar cookie

1. Prepare 1 cup of cold butter cut into cubes.
2. Prepare 2 cups of sugar.
3. It's 2 of eggs.
4. You need 1 tsp of vanilla extract.
5. Prepare 1 1/2 tbsp of fresh lemon juice.
6. You need 1 tbsp of lemon zest, may put more for flavor.
7. Prepare 3 cups of flour.
8. It's 1 1/4 tsp of baking powder.
9. It's 1/4 tsp of baking soda.
10. Prepare 1/2 tsp of salt.
11. You need as required of use yellow food coloring for colour(optional).

I took my favorite sugar cookie recipe and adapted it to come up with today's recipe for Lemon Sugar Cookies. Reviews for: Photos of Lemon Sugar Tea Cookies. It's super important to measure the flour correctly. Too much or too little flour can change the consistency of the.

Lemon sugar cookie step by step

1. Preheat oven to 350 degrees..
2. In a large bowl, cream butter and sugar for 4 minutes until light and fluffy. Add eggs, vanilla, lemon juice, and lemon zest and stir to combine..
3. Stir in flour, baking powder, baking soda, and salt and mix just until combined..
4. Drop dough onto light-colored baking sheet..
5. Bake for 9-11 minutes. Sprinkle with sugar or white sparkling sugar..

These wonderfully chewy cookies have a light lemon flavor from both the juice and zest. The sanding sugar on top adds sparkle and a bit of crunch. —Michael Vyskocil, Glen Rock, Pennsylvania. They have always been one of my favorites and they really are quite versatile. Store in an airtight container in the refrigerator until ready to bake. Roll cookies in powdered sugar just before baking (not before.