Spring Lemon Sugar Cookies
Highlighted under: Simple Baking Collection
I absolutely adore baking during the spring season, and these Spring Lemon Sugar Cookies have become a delightful staple in my kitchen. The tangy lemon zest combined with a soft, chewy cookie creates a perfect balance of flavors. As the weather warms up, these cookies are a refreshing treat that I love to share with friends and family. They are easy to make, and the vibrant lemon aroma fills the house, adding to the festive atmosphere of spring. Let's bring some sunshine to your table with these delicious cookies!
Baking these Spring Lemon Sugar Cookies became a cherished ritual for me last year when I decided to brighten up my family's Easter celebration. The zest from fresh lemons truly elevates the flavor and makes the cookies feel light and airy, which is perfect for springtime. I experimented with the texture by adjusting the baking time, and I found that slightly underbaking them results in a soft center that pairs beautifully with the crunch of the edges.
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Why You Will Love This Recipe
- Bright and zesty lemon flavor that awakens the senses
- Soft and chewy texture that makes each bite delightful
- Perfectly sweetened to complement your spring gatherings
The Importance of Ingredients
The balance of ingredients in these Spring Lemon Sugar Cookies is crucial for achieving the perfect texture. The combination of baking soda and baking powder ensures a light and fluffy cookie while providing just the right amount of spread. If you ever find yourself without baking powder, you can substitute it with an equivalent amount of baking soda combined with vinegar, but remember that this might alter the flavor slightly.
Using unsalted butter in this recipe allows you to control the salt levels more effectively. The soft, creamy texture helps create that tender bite we all love in cookies. If you’re in a pinch, you can replace unsalted butter with room temperature coconut oil, though the flavor will vary and your cookies will be slightly denser.
Techniques for Perfect Cookies
When creaming together the butter and sugar, aim for a light and fluffy texture. It’s essential to beat them long enough—about 3-5 minutes—to incorporate air, which creates a lighter cookie. A stand mixer fitted with a paddle attachment is particularly effective here, allowing for a smooth mixture without overworking the dough.
Be cautious not to overmix the dough once you add the dry ingredients. Mixing just until combined helps maintain that soft, chewy texture. Overmixing can develop the gluten in the flour, resulting in a tougher cookie. A few flour streaks are perfectly fine—just fold them in gently to keep the cookie’s delightful chew.
Ingredients
Gather the following ingredients to create your delicious cookies:
Spring Lemon Sugar Cookies
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- ¼ cup lemon juice
- ½ teaspoon salt
- Optional: powdered sugar for dusting
Ensure all your ingredients are measured out for the best results.
Instructions
Follow these steps to bake your cookies:
Preheat Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Dry Ingredients
In a bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Cream Butter and Sugars
In another bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the Egg and Flavorings
Beat in the egg, vanilla extract, lemon juice, and lemon zest until well mixed.
Combine Mixtures
Gradually add the dry ingredients to the wet mixture, combining until just blended.
Scoop and Bake
Drop spoonfuls of the dough onto the prepared baking sheet, spacing them 2 inches apart. Bake for 10-12 minutes or until edges are lightly golden.
Cool and Serve
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar if desired.
Enjoy your freshly baked cookies with a glass of lemonade!
Pro Tips
- For an extra lemony punch, consider adding a lemon glaze on top of the cooled cookies. Just mix powdered sugar with lemon juice until you reach your desired consistency, and drizzle over the cookies.
Serving Suggestions
These Spring Lemon Sugar Cookies are incredibly versatile for serving. Pair them with a light herbal tea or a refreshing lemonade to enhance the bright lemon flavors. For an upscale presentation, consider sandwiching two cookies around a layer of lemon buttercream for an elegant treat that can steal the show at any gathering.
If you're hosting a brunch or picnic, arranging these cookies on a colorful platter with edible flowers will add a festive touch. The vibrant lemon zest contrasts beautifully with the petals, making each serving not just delicious but visually appealing too.
Storage and Make-Ahead Tips
These cookies can be stored in an airtight container at room temperature for up to a week. However, if you want to maintain their soft texture, it’s best to layer them with parchment paper to prevent them from sticking together. For longer storage, consider freezing the uncooked dough in rounded balls. You can simply pre-scoop and freeze, then bake from frozen—a great time-saver.
When ready to bake, just pop the frozen dough balls onto a baking sheet and add a couple of extra minutes to the baking time. This method not only saves time but also allows you to enjoy freshly baked cookies whenever the craving strikes!
Questions About Recipes
→ Can I use a different type of citrus?
Absolutely! Oranges or limes would also work beautifully in this recipe.
→ How should I store the cookies?
Store them in an airtight container at room temperature for up to a week. Refrigeration can make them dry.
→ Can I freeze the cookie dough?
Yes, you can freeze the dough for up to three months. Just thaw it in the refrigerator before baking.
→ What other flavors can I add?
You might try adding poppy seeds for a delightful crunch or swapping some of the flour for almond flour for added richness.
Spring Lemon Sugar Cookies
I absolutely adore baking during the spring season, and these Spring Lemon Sugar Cookies have become a delightful staple in my kitchen. The tangy lemon zest combined with a soft, chewy cookie creates a perfect balance of flavors. As the weather warms up, these cookies are a refreshing treat that I love to share with friends and family. They are easy to make, and the vibrant lemon aroma fills the house, adding to the festive atmosphere of spring. Let's bring some sunshine to your table with these delicious cookies!
Created by: Matilda Rowe
Recipe Type: Simple Baking Collection
Skill Level: Beginner
Final Quantity: 24 cookies
What You'll Need
Spring Lemon Sugar Cookies
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- ¼ cup lemon juice
- ½ teaspoon salt
- Optional: powdered sugar for dusting
How-To Steps
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In another bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the egg, vanilla extract, lemon juice, and lemon zest until well mixed.
Gradually add the dry ingredients to the wet mixture, combining until just blended.
Drop spoonfuls of the dough onto the prepared baking sheet, spacing them 2 inches apart. Bake for 10-12 minutes or until edges are lightly golden.
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar if desired.
Extra Tips
- For an extra lemony punch, consider adding a lemon glaze on top of the cooled cookies. Just mix powdered sugar with lemon juice until you reach your desired consistency, and drizzle over the cookies.
Nutritional Breakdown (Per Serving)
- Calories: 120 kcal
- Total Fat: 6g
- Saturated Fat: 4g
- Cholesterol: 20mg
- Sodium: 60mg
- Total Carbohydrates: 17g
- Dietary Fiber: 0g
- Sugars: 8g
- Protein: 1g