Lemon Sugar Cookies GTP
Soft lemon sugar cookies rolled in sugar. Makes ~20 cookies.
🍽️ Makes 20
Ingredients
| 1 ¾ cups + 1 leveled TBS (230 g) | all-purpose flour | |
| ½ tsp | 2.5 ml | baking soda |
| ¼ tsp | 1.3 ml | salt |
| ½ cup (115 g) | unsalted butter, softened | |
| 1 cup (200 g) | granulated sugar (plus extra for rolling) | |
| 1 | egg | |
| 2 tbsp | 30 ml | plain yogurt or sour cream |
| 1 lemon | lemon zest | |
| 2 tbsp | 30 ml | fresh lemon juice |
| 1 tsp | 5 ml | vanilla extract (optional but adds depth) |
Instructions
Notes from an earlier trial (need at least a double batch): 1 egg, 2 tbsp milk, 2 tbsp lemon juice, 1.5 cups flour, 1/4 cup sugar, vanilla, 1/4 baking powder, 1/2 soda, lemon zest, a pinch of salt, 60 g cold butter in cubes. To try with the corrections below: sour cream or yogurt, a little more flour.
- Preheat & Prep — Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.
- Mix Dry Ingredients — In a bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream Butter & Sugar — In another bowl, beat the softened butter with sugar until light and fluffy (2–3 mins).
- Add Wet Ingredients — Beat in the egg, yogurt, lemon zest, lemon juice, and vanilla until smooth.
- Combine — Gradually mix in the dry ingredients just until no dry streaks remain.
- Check the dough texture: it should be soft but not too sticky (mine was sticky but they turned out great!).
- If still too wet (since lemon juice is more acidic and thin), you can add up to ½ tbsp more flour.
- Shape & Sugar-Coat — Scoop dough with a spoon onto the tray and sprinkle with sugar.
- Bake — Bake for 9–11 minutes, until edges are set but centers are soft. Don't overbake—soft is key!
- Cool — Let cookies cool on the sheet for 5 mins, then transfer to a rack.
Optional Tweaks:
- Add a lemon glaze (powdered sugar + lemon juice) after baking.
- Fold in white chocolate chips for extra sweetness.
- For crispier edges, chill the dough for 30 minutes before baking.