Melt-in-Your-Mouth Lemon Sugar Cookies for Sunshine Bliss
Delight in these Lemon Sugar Cookies that are soft, buttery, and bursting with lemon flavor, perfect for any occasion.
Equipment
- - Mixer
- - Baking sheet
- - Parchment paper
- - Cookie scoop
Ingredients
For the Cookie Dough
- 1 cup Granulated Sugar Essential for sweetness.
- 2 lemons Lemon Zest Provides vibrant lemon scent and flavor.
- 1/2 cup Unsalted Butter At room temperature.
- 2 tbsp Vegetable Oil Keeps cookies soft.
- 1 large Egg Room temperature for better incorporation.
- 2 tsp Vanilla Extract Enhances flavor.
- 1/2 tsp Lemon Extract Optional for extra flavor.
- 2 cups Cake Flour Creates a tender texture.
- 1/4 tsp Baking Powder Helps cookies rise.
- 1/4 tsp Baking Soda For a light texture.
- 1/2 tsp Salt Balances sweetness.
For the Lemon Buttercream Frosting
- 1/2 cup Unsalted Butter At room temperature.
- 3 cups Powdered Sugar No substitutes for best results.
- 1 lemon Lemon Zest Fresh zest is key.
- 2 tbsp Fresh Lemon Juice Adds acidity for balance.
- 1 tbsp Milk Helps achieve desired consistency.
- 1/4 tsp Salt Balances sweetness.
Instructions
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Blend granulated sugar with lemon zest in a mixer until fragrant, about 1-2 minutes. Add butter and oil, then beat until fluffy, about 2 minutes.
- Incorporate egg, vanilla extract, and optional lemon extract into the mixture until well combined, about 2 minutes.
- Combine cake flour, baking powder, baking soda, and salt in a separate bowl. Gradually mix these dry ingredients into the wet mixture on low speed.
- Scoop the cookie dough using a 1½ oz cookie scoop, smooth the tops, and space them 2 inches apart on the baking sheet.
- Bake for 11-12 minutes until edges set but centers remain soft. Let cool on the baking sheet for a few minutes before transferring to a wire rack.
- Prepare frosting by beating butter, powdered sugar, lemon zest, lemon juice, milk, and optional food coloring until fluffy, about 1 minute.
- Frost the cooled cookies with the lemon frosting using an offset spatula.
Notes
Keep fresh lemon zest and juice for best flavor. Use a 1½ oz cookie scoop for even baking and keep cookies in an airtight container for up to 7 days.