FORK IN THE KITCHEN
LEMON SUGAR COOKIES
super soft lemon sugar cookies
have the best
light and fluffy
sugar cookie texture with a subtle brightness from fresh lemon zest and juice. They are easy to make – with no rolling or cutting required.
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- Vegetable Oil
- Granulated Sugar
- Powdered Sugar
- All-Purpose Flour
- Baking Soda
- Cream of Tartar
- Vanilla Extract
- Lemon Juice & Zest
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Rub the lemon zest and sugar together until a sand-like mixture forms. This releases the oil from the zest.
Cream together room temperature butter and lemon zest sugars until light and fluffy.
It will form together, almost paste-like, when they've been creamed enough.
Add vegetable oil, egg, lemon juice, and vanilla extract, stirring until combined.
Add dry ingredients, stir until combined. Let the dough chill for 30 minutes in the fridge.
Dollop cookie dough on a baking sheet, about 2 inches apart.
Press the dough with a sugar-dipped glass, about halfway down.
Once pressed, bake cookies until edges are set, approximately 8 minutes.
If desired, make a batch of lemon buttercream frosting to top the cookies.
And enjoy! Store cookies in an airtight container at room temperature.
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