Description
Lemon Sugar Cookies are a bright and zesty treat perfect for any occasion. These soft, tender cookies combine the refreshing flavor of lemon with a sweet sprinkle of sugar, creating a delightful balance that’s both simple and irresistible. With a subtle tang from fresh lemon juice and zest, these cookies are easy to make and sure to become a favorite in your baking repertoire.
Ingredients
Scale
Wet Ingredients
- 2 eggs
- 50 ml (3 tbsp.) lemon juice
- 30 ml (2 tbsp.) vegetable oil
- 120 ml (½ cup) milk
Dry Ingredients
- 60g (½ cup) sugar
- ½ lemon (zest only)
- 1 teaspoon (5g) baking powder
- 210g (1 â…” cup) all-purpose flour
- 50g (¼ cup) cornstarch
- Sugar for sprinkling
Instructions
- Whisk wet ingredients: In a large bowl, whisk together the eggs, sugar, lemon zest, vegetable oil, and lemon juice until the mixture is smooth and fully combined.
- Mix dry ingredients: In a separate bowl, combine the flour, cornstarch, and baking powder. Stir to evenly distribute the leavening agent and starch.
- Combine mixtures: Gradually add the dry ingredients into the wet ingredients, stirring gently until a uniform dough forms without streaks of flour.
- Chill the dough: Cover the dough and refrigerate it for 30 minutes. This resting period helps firm up the dough, making it easier to handle and enhancing the texture of the finished cookies.
- Preheat the oven: Set your oven to 180°C (350°F) and allow it to fully preheat to ensure even baking.
- Form the cookies: Remove the chilled dough, cut it into pieces, and roll each piece into a ball. Arrange the dough balls spaced evenly on a baking sheet lined with parchment paper or a non-stick mat.
- Bake the cookies: Place the baking sheet in the oven and bake for about 15 minutes or until the cookies turn lightly golden around the edges.
- Finish and serve: Allow the cookies to cool slightly. Then, dip each cookie in milk briefly and immediately sprinkle with sugar for a sweet, slightly crunchy coating. Serve and enjoy!
Notes
- Chilling the dough helps prevent spreading and maintains the texture of the cookies.
- You can use lemon extract instead of fresh lemon juice for a more intense lemon flavor, adjusting quantity to taste.
- For a softer cookie, avoid overbaking; remove as soon as edges turn golden.
- Sprinkling sugar after dipping in milk adds a delightful crunch and subtle sweetness.
- Store cookies in an airtight container at room temperature for up to 5 days.
