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To make sparkling lemon sugar cookies, you need a few simple ingredients. Here’s the list: - 2 ¾ cups all-purpose flour - 1 teaspoon baking soda - ½ teaspoon baking powder - ½ teaspoon salt - 1 cup unsalted butter, softened - 1 ½ cups granulated sugar - 1 large egg - 2 tablespoons lemon zest (from about 2 lemons) - ¼ cup fresh lemon juice - 1 teaspoon vanilla extract - ½ cup coarse sugar (for sprinkling) Each ingredient plays a key role in making these cookies taste great. The all-purpose flour gives structure. Baking soda and baking powder help them rise. The salt balances the sweetness, while unsalted butter adds richness. Granulated sugar sweetens and helps create a nice texture. The egg binds everything together. Fresh lemon juice and zest give that bright lemon flavor. Finally, vanilla extract adds depth. Coarse sugar on top makes them sparkle and adds a nice crunch. Gather all these ingredients before you start. This helps keep the process smooth and fun. Enjoy baking! {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). This step is key for even baking. While the oven warms up, take two baking sheets and line them with parchment paper. This makes cleanup easy and stops cookies from sticking. Next, grab a medium bowl. Here, whisk together 2 ¾ cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of baking powder, and ½ teaspoon of salt. Mix well and set it aside. This dry mix gives the cookies their structure. Now, in a large bowl, cream together 1 cup of softened unsalted butter and 1 ½ cups of granulated sugar. Mix for 2-3 minutes until it looks light and fluffy. This is where the cookies get sweetness and richness. Add 1 large egg, 2 tablespoons of lemon zest, ¼ cup of fresh lemon juice, and 1 teaspoon of vanilla extract to the butter mixture. Beat until everything is well combined. Slowly add the dry ingredients to this mix. Stir gently until just combined. Be careful not to overmix; this keeps the cookies soft. Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in ½ cup of coarse sugar to coat. Place them on your prepared baking sheets, about 2 inches apart. Gently flatten each ball with the bottom of a glass. Bake in the oven for 8-10 minutes. The edges should be lightly golden, and the centers should stay soft. Let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack. Enjoy your sparkling lemon sugar cookies! To get a soft cookie, don't overmix the dough. Mix until just combined. This helps keep the cookies soft. Use room-temperature butter for easier mixing. Creaming the butter and sugar well adds air, making your cookies light and fluffy. I suggest using a glass to flatten the dough balls slightly. This ensures even baking and a nice shape. Store your cookies in an airtight container. This keeps them fresh for up to a week. If you want to freeze them, let them cool completely first. Place them in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag. They can last up to three months in the freezer. Just thaw them in the fridge before enjoying. One common mistake is not measuring flour correctly. Too much flour makes cookies dry. Use the spoon-and-level method to measure. Also, remember to preheat your oven. If the oven isn’t hot enough, cookies won't bake evenly. Lastly, check your cookies before the time runs out. They should be lightly golden on the edges but soft in the center. Pro Tips Chill the Dough: For extra chewy cookies, chill the dough for at least 30 minutes before baking. This helps prevent the cookies from spreading too much in the oven. Fresh Ingredients: Use fresh lemon juice and zest for the best flavor. The fresher your ingredients, the more vibrant your cookies will taste. Don’t Overbake: Keep an eye on the cookies while baking. They should be lightly golden on the edges but still soft in the center for the perfect texture. Experiment with Toppings: Feel free to sprinkle additional toppings like sea salt or lemon zest on top before baking for an extra flavor boost. {{image_2}} You can play with flavors in your sparkling lemon sugar cookies. Try adding a hint of lavender for a floral touch. Ginger can bring warmth and spice to each bite. You might also mix in some lemon extract for an extra zesty punch. Just keep the balance right to avoid overpowering the lemon flavor. While coarse sugar gives a nice crunch, you can switch it up. Try using colored sugar for a fun look. If you want a richer taste, use brown sugar instead. For a more unique twist, sprinkle cinnamon sugar on top. Each option adds a new layer of flavor and texture. You can make these cookies gluten-free with a few easy swaps. Use a gluten-free flour blend in place of all-purpose flour. Check that the baking powder and baking soda are gluten-free, too. These simple changes keep the cookies soft and delicious while meeting dietary needs. Enjoy your treats without worry! To keep your sparkling lemon sugar cookies fresh, store them in an airtight container. This will lock in moisture and keep them soft. Use parchment paper between layers to prevent them from sticking. Keep the container in a cool, dry place away from sunlight. Avoid storing them in the fridge, as cold air can dry them out. These cookies can last about one week at room temperature. If you store them properly, you’ll enjoy their bright flavor and soft texture. After a week, they may lose their freshness and become harder. If you want to keep them longer, consider freezing them. Freezing cookies is a great way to save them for later. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze for about an hour until firm. Afterward, pack them in a freezer-safe bag or container. Make sure to label the bag with the date. You can freeze them for up to three months. When you want to enjoy them, just let them thaw at room temperature. Yes, you can use another citrus juice. Lime juice works well. You may also use orange juice for a sweeter taste. However, this will change the cookie's flavor. Fresh juice is always best for the brightest taste. If you don’t have coarse sugar, granulated sugar is fine. You can also use brown sugar for a deeper flavor. Just remember, it won’t have the same sparkle. The texture may change a bit too. Look for golden edges and soft centers. The cookies should not look wet. They will harden as they cool. You can also gently touch the edges; they should feel set. Yes, you can prepare the dough ahead. Chill it in the fridge for up to 3 days. You can also freeze the dough for up to a month. Just let it thaw before baking. This blog post covered how to make Sparkling Lemon Sugar Cookies. We explored the key ingredients, step-by-step baking instructions, and helpful tips to ensure great results. Adding variations can personalize your cookies, and I shared storage methods to keep them fresh. Enjoy baking these cookies, and try new flavors! You now have all you need for delicious treats. Happy baking!

Sparkling Lemon Sugar Cookies

Delicious and refreshing lemon-flavored sugar cookies with a sparkling sugar coating.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 24
Calories 120 kcal

Ingredients
  

  • 2.75 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1.5 cups granulated sugar
  • 1 large egg
  • 2 tablespoons lemon zest (from about 2 lemons)
  • 0.25 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 0.5 cup coarse sugar (for sprinkling)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
  • Beat in the egg, lemon zest, lemon juice, and vanilla extract until well combined.
  • Gradually mix the dry ingredients into the wet mixture until just combined. Do not overmix.
  • Scoop tablespoon-sized portions of dough and roll them into balls.
  • Roll each ball in coarse sugar to coat, then place them on the prepared baking sheets about 2 inches apart.
  • Gently flatten each dough ball slightly with the bottom of a glass or your hand.
  • Bake in the preheated oven for 8-10 minutes or until the edges are lightly golden but the centers remain soft.
  • Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For best results, use fresh lemon juice and zest.
Keyword cookies, lemon, sugar cookies