Description
These Easy No Chill Lemon Sugar Cookies are a bright and refreshing treat perfect for any occasion. Soft, chewy, and bursting with fresh lemon flavor, these cookies are quick to prepare without any chilling time required. Coated in a zesty lemon sugar, they offer a delightful citrus twist on a classic sugar cookie, making them a perfect snack or dessert to brighten your day.
Ingredients
Scale
Lemon Sugar
- 1 1/4 cup white sugar (250g)
- 1 tbsp lemon zest (about 1 lemon)
Cookie Dough
- 1 cup unsalted butter, softened (227g)
- 1 large egg
- 1 egg yolk (white discarded)
- 1 tbsp fresh lemon juice
- 2 3/4 cup all purpose flour (330g)
- 1 tbsp corn starch
- 3/4 tsp baking soda
- 1/4 tsp kosher salt
For Garnish
- Additional lemon zest for sprinkling
Instructions
- Preheat Oven: Preheat your oven to 350° F (175° C) and line two cookie trays with parchment paper. You will bake in batches and reuse these trays for all the cookies.
- Make Lemon Sugar: In a large mixing bowl, add the white sugar then zest one lemon directly over the sugar. Mix thoroughly using a thick spoon or your hands to evenly distribute the zest. Remove 1/4 cup of this lemon sugar mixture and set it aside in a shallow bowl for coating the cookies later.
- Cream Butter and Sugar: To the remaining lemon sugar in the bowl, add softened unsalted butter. Beat on low to medium speed for about one minute until the mixture appears creamy and fluffy.
- Add Eggs and Lemon Juice: Add the whole egg, egg yolk (discard the white), and fresh lemon juice to the creamed butter and sugar. Mix again on medium speed for about 30 seconds until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, corn starch, baking soda, and kosher salt. Gradually add these dry ingredients to the wet mixture, mixing on medium speed for 1 to 2 minutes until a thick dough forms.
- Shape and Coat Cookies: Scoop out cookie dough portions using a 1 to 2 tablespoon cookie scoop. Roll each portion between your palms to form balls, then roll them thoroughly in the reserved lemon sugar mixture to coat.
- Arrange on Baking Sheets: Place the coated dough balls evenly spaced on the prepared cookie sheets, fitting about 8 cookies per sheet.
- Bake Cookies: Bake for 10 minutes in the preheated oven. They should be set but still soft in the centers.
- Shape Cookies: Immediately after removing from the oven, use a larger round cookie cutter to gently scoot over each cookie in a fast circular motion, shaping them perfectly round while warm.
- Garnish and Cool: Optionally, sprinkle additional lemon zest on top of the warm cookies for extra brightness. Allow cookies to cool completely on the baking sheet before enjoying.
Notes
- Do not chill the dough — this recipe is designed for quick baking without chilling.
- Using fresh lemon juice and zest is key for the bright lemon flavor.
- Be sure to beat the butter and sugar until fluffy for the best cookie texture.
- You can substitute corn starch with potato starch if unavailable.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For extra lemon zing, add a teaspoon of lemon extract to the dough.
- Prep Time: 15 minutes
- Cook Time: 10 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (about 30g)
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 95 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 35 mg
Keywords: lemon sugar cookies, no chill cookies, easy lemon cookies, lemon zest cookies, soft lemon cookies
