Lemon cut-out sugar cookies are soft and thick and perfect for decorating , they are even amazing undecorated as well! Top them with an easy lemon buttercream for the ultimate lemon buttercream sugar cookie!
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I have always been a huge fan of sugar cookies, admittedly because I do LOVE decorating cookies, so it’s imperative to have a classic sugar cookie recipe on hand. However, after making the same rollout recipe over and over (even though I do love it), it does get tiresome. I’ve decided to work on some fun variations of cut-out cookies, these lemon cookies! They are the perfect cookies for all of your cookie decorating needs (or even for Christmas Sugar cookies).
If I could have only one dessert for the rest of my life, I think it would be sugar cookies. Thick, soft, and chewy buttercream sugar cookies. And with Fall and Winter coming, I'm definitely dreaming of Spring and Summer!
The flavor of lemon always reminds me of warmer days and sunshine. So today I'm transporting us to the thought of short sleeves, the warmth of the sun on our skin and brighter days ahead. In cookie form, of course!
This lemon sugar cookie recipe is a variation of my tried and true always perfect sugar cookies. Lemon juice replaces the vanilla and the addition of lemon zest ,this Microplane is my favorite zester and gives the cookies another burst of lemon flavor.
The recipe follows a traditional cookie preparation; cream butter and sugar, add egg and flavoring, followed by the dry ingredients. The dough needs a short rest, about 30 minutes or up to five days in the refrigerator and then it's ready to roll, cut and bake.
Making Your Roll-Out Lemon Sugar Cookies
Start by gathering your ingredients. The butter and egg work best when at room temperature. In most cases, letting these ingredients sit out for 1-2 hours will be sufficient.
INGREDIENTS
3 C all-purpose flour
2 tsp baking powder
1 C unsalted butter, room temp
1/2 tsp salt
3/4 C granulated sugar
1/2 C confectioners sugar
1 tbsp lemon zest, about 2 lemons
1 large egg, room temp
1 tbsp lemon juice
First thing, line your cookie sheets with parchment paper or silicone mats. If you bake a lot, I highly recommend getting a set of silicone baking mats (I use these). They help cookies to bake evenly in the oven - and just toss them in the dishwasher to clean, easy peasy!
In a medium bowl, combine dry ingredients - flour and baking powder. With a whisk, combine the mixture very thoroughly. Set aside.
I find it easier to zest my lemon before I start making the dough. Wash your lemon very well to start. Using a lemon zester or a small cheese grater. Shave off about 1 tablespoon of zest (or even more if you want an even bigger kick of freshness in your cookies). You can set the zest aside and save the inside of the lemons for another use, like for the lemon juice.
Make sure your unsalted butter is softened, but not melted. It should be just slightly warmer than room temperature, but it should still have its shape. I habitually forget to take my butter out ahead of time, so my trick to speeding up the softening process is to place the stick of butter in the microwave for 15 seconds on 50% power. Then I continue microwaving in 5 second increments on 50% power until I get the right softness.
In a large bowl, add the softened butter and salt. Using an electric mixer (either a hand mixer or a stand mixer with the paddle attachment), beat the ingredients on high speed for about 1 minute.
Then add in sugars and lemon zest until well combined into the butter, so you shouldn’t see many granules anymore. The mixture will look light in color and appear somewhat ‘fluffy’.
Add the egg and lemon juice or extract to the butter and sugar. Beat on medium speed for about 1 minute. The mixture will start to come together more cohesively and look a bit smoother. It will almost look like whipped butter at this point.
Now bring back out your bowl of mixed dry ingredients. Add a little of the dry mixture into your large mixing bowl a little at a time and beat on low to medium/low. Continue the process until you have added the entirety of your dry ingredients. Scrape down the sides of the bowl with a spatula to make sure everything is combined. The dough should start to form a ball around the paddle when mixing is finished.
Gather the lemon sugar cookie dough into a ball, wrap in plastic and press into about a 1-inch disk. Place the wrapped dough in the refrigerator for 30 minutes before rolling out.
HOW TO ROLL OUT YOUR DOUGH
The trick to getting thick, soft and chewy sugar cookies is not rolling the dough too thin. I prefer about a ¼ inch thick. Many of my cookie friends swear by this rolling pin for getting evenly rolled cookie dough.
How do I know when my sugar cookies are done?
Another trick to soft and chewy sugar cookies is not over baking them. The bake time is quick on lemon cut-out sugar cookies; only 7-8 minutes in a 375°F oven.
They are done baking when the edges are set and the middle of the cookies have a slightly puffy center.
The cookies will rest on the hot baking pan for 5-10 minutes, which helps to finish cooking the dough. After 10 minutes, remove the cookies to a wire rack to cool completely before decorating.
What buttercream frosting is best for lemon cut-out cookies?
I've paired this cookie recipe with my easy lemon buttercream frosting, which is my Easy Buttercream Frosting except with lemon extract. The frosting is the perfect balance of sweet and tart and really gives these lemon sugar cookies an extra pop of lemon! If you prefer a more subtle combination, just do vanilla extract instead.
What is the best way to store buttercream sugar cookies?
The cookies should stay fresh in an air tight container at room temperature for 2-3 days. You can also store them in the refrigerator in an air tight container for up to a week. To keep the cookies the absolute freshest, I would freeze them in an air tight container. They defrost at room temperature in about 30 minutes.
Remember to snap a picture and tag me on Instagram if you make these Lemon Cut-Out Sugar Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
Tips for Making the Perfect Cut-Out Cookie:
Roll Out Dough as Few Times as Possible: The more times you roll out your cookie dough, the tougher the cookies will be. Try to cut out as many cookies as possible each time you roll the dough to minimize the number of times you are rolling it.
Measure your Flour Properly: If you have a kitchen scale, that is ideal. If not, use the scoop and level method. Essentially, scoop the flour into your measuring cup until it is overflowing. Then, take the straight edge of a knife or spatula and scrape off the excess flour back into the container. Too much flour in cookies will lead to a more dry final product.
Bake the Same Size Together: When baking your cut-outs, do your best to bake the shapes with similar sizes to get the most evenly baked cookies.
Don’t Overmix: A common mistake in cookie baking is overmixing your cookie dough. The more you mix, the more the gluten develops, which then leads to a tougher, less soft cookie. Stop mixing as soon as you see the flour has been incorporated.
Make Sure Your Oven Temperature is Correct: Using an oven thermometer can be super helpful for both cooking and baking. Your oven may be running hot or cool and you would really never know without a thermometer. They are pretty reasonable and you can just let one hang on your oven rack and be assured your cookies are baking at the right temperature.
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