My kitchen smelled like sunshine the first time I made these Lemon Sugar Cookies. I was craving something that tasted like spring—bright, cheerful, and impossibly light—and I stumbled upon this gem of a recipe tucked in an old community cookbook. As I creamed the butter and sugar, the sharp, clean zest of fresh lemons filled the air, promising the perfect balance of sweet and tangy. That first bite, still warm from the oven with a delicate, crisp edge and a soft, melt-in-your-mouth center, was pure happiness. These cookies have become my go-to for bringing a little ray of light to any day, and I’m so excited to share them with you.
Ingredients
- 3/4 cup (1 1/2 sticks) unsalted butter, truly softened
- 1 cup granulated sugar, plus 1/2 cup more for rolling
- 1 cup powdered sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- 1 tablespoon finely grated lemon zest (about 2 lemons)
- 3 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon fine sea salt
Don’t let the simplicity fool you; each ingredient plays a starring role here. Using truly softened butter (not melted!) is non-negotiable for the right texture—it should give easily when pressed. I’ve tried bottled lemon juice in a pinch, and trust me, fresh lemon juice and zest make a monumental difference in that bright, authentic flavor. That cream of tartar might seem like a small detail, but it’s my secret weapon for that signature soft, chewy interior. Don’t skip it; it works in tandem with the baking soda for the perfect lift.(See the next page below to continue…)