Soft Baked Lemon Sugar Cookies With Coarse Sugar Recipe

Introduction

These soft baked lemon sugar cookies are chewy, bright with lemon zest, and wrapped in a crackly coarse sugar coating for a mottled, inviting look. The combination of lemon, vanilla, and a touch of extra egg yolk keeps the centers tender and flavorful.

Ingredients

• ½ cup unsalted butter (113g, softened to room temperature)
• 1 cup white granulated sugar (200g)
• 2 tbsp fresh lemon zest (12g, from about 2 medium lemons)
• 1 tbsp fresh lemon juice (15ml)
• 1 large egg (room temperature)
• 1 large egg yolk (room temperature)
• 1 tsp pure vanilla extract (5ml)
• 2 ¼ cups all-purpose flour (280g, spooned and leveled)
• ½ tsp baking soda (3g)
• ½ tsp baking powder (2g)
• ½ tsp kosher salt (3g)
• ⅓ cup coarse granulated sugar (65g, for rolling the dough)

Instructions

1. Step 1: Combine the granulated sugar and lemon zest in a large mixing bowl. Massage them together with your fingertips for about 1 to 2 minutes, until the sugar is fragrant and pale golden-yellow.
2. Step 2: Add the softened butter and beat with a hand mixer or stand mixer on medium speed for 2 to 3 minutes, until light, creamy, and fluffy.
3. Step 3: Add the egg, egg yolk, lemon juice, and vanilla extract. Beat on low speed just until combined, scraping down the sides of the bowl.
4. Step 4: Whisk the flour, baking powder, baking soda, and kosher salt in a separate medium bowl. Add the dry mixture to the wet mixture in two batches, mixing on low speed until just combined.
5. Step 5: Line a large flat baking sheet with matte white parchment paper. Scoop the dough into 1.5-inch (4cm) balls, then roll each ball generously in coarse granulated sugar until completely coated.
6. Step 6: Bake on the center rack at 350°F (175°C) for 10 to 12 minutes, until the edges are set and the centers are thick, slightly puffy, and underbaked. Let the cookies cool on the pan for 5 minutes.

Tips & Variations

• Additional egg yolk in the recipe adds a chewy texture; some people prefer thicker cookies.
• Use a 1.5-inch scooper to produce cookies of uniform size in the pan.
• Coarse sugar stays on the cookie, while granulated sugar can melt into the dough.
• Fresh lemon zest sprinkled in the dough introduces yellow flecks and bright lemon flavor beyond the sugar.
• Mix the dry ingredients briefly to prevent overmixing the dough.

Storage

Store cookies in an airtight container at room temperature for up to several days. For longer storage, freeze baked cookies or chilled dough portions and reheat briefly before serving to refresh their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Common question 1?

Can I freeze the cookie dough?

Yes, you can freeze the dough portions on a parchment-lined tray, then transfer to a bag or container. Bake from frozen, adding a minute or two to the bake time.

Common question 2?

How do I keep the cookies soft?

Ensure not to overbake; bake until the edges set but centers remain soft. Store in an airtight container to maintain moisture.

Soft Baked Lemon Sugar Cookies With Coarse Sugar Recipe

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★★★★★

4.7 from 96 reviews

Chewy, soft-baked lemon sugar cookies finished with a crackly, mottled coating of coarse sugar for a bright citrus bite and a delicate crunch.

• Author: luca
• Prep Time: 15 min
• Cook Time: 12 min
• Total Time: 27 min
• Yield: 18 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Dough

• ½ cup unsalted butter (113g), softened
• 1 cup white granulated sugar (200g)
• 2 tbsp fresh lemon zest (12g, from about 2 medium lemons)
• 1 tbsp fresh lemon juice (15ml)
• 1 large egg (room temperature)
• 1 large egg yolk (room temperature)
• 1 tsp pure vanilla extract (5ml)
• 2 ¼ cups all-purpose flour (280g), spooned and leveled
• ½ tsp baking soda (3g)
• ½ tsp baking powder (2g)
• ½ tsp kosher salt (3g)

Coating

• ⅓ cup coarse granulated sugar (65g), for rolling the dough

Instructions

1. Prepare lemon-sugar base Combine the granulated sugar and lemon zest in a large mixing bowl. Massage them together with your fingertips for about 1 to 2 minutes, until the sugar is fragrant and pale golden-yellow.
2. Cream butter and sugar Add the softened butter and beat with a hand mixer or stand mixer on medium speed for 2 to 3 minutes, until light, creamy, and fluffy.
3. Add wet ingredients Add the egg, egg yolk, lemon juice, and vanilla extract. Beat on low speed just until combined, scraping down the sides of the bowl.
4. Incorporate dry ingredients Whisk the flour, baking powder, baking soda, and kosher salt in a separate medium bowl. Add the dry mixture to the wet mixture in two batches, mixing on low speed until just combined, and scrape down as needed to avoid dry streaks.
5. Shape and coat dough Line a large flat baking sheet with matte white parchment paper. Scoop dough into 1.5-inch (4 cm) balls, then roll each ball generously in coarse granulated sugar until completely coated.
6. Bake Bake on the center rack at 350°F (175°C) for 10 to 12 minutes, until the edges are set and the centers are thick, slightly puffy, and underbaked. Let the cookies cool on the pan for 5 minutes, then transfer to a rack (if desired) to finish cooling.

Notes

• Reason to make this: extra egg yolk adds a chewy texture; some prefer it for thicker cookies.
• An 18-cookie batch is ideal for trays or cookie exchanges.
• Using a 1.5-inch scooper helps create uniform cookies for even baking.
• Coarse sugar stays on the outside, while regular sugar contributes to the inner dough flavor.
• Fresh lemon zest gives visible yellow flecks and a bright lemon aroma.
• Mix the dry ingredients briefly to prevent overmixing; stop mixing when there are no visible streaks of dry ingredients.

Keywords: lemon cookies, sugar cookies, lemon zest, coarse sugar, chewy cookies, baked cookies