When the sun is out and lemonade is flowing, there’s nothing better than a batch of soft, zesty lemon sugar cookies to celebrate the season. These cookies are light, refreshing, and packed with citrus flavor—ideal for picnics, potlucks, or an afternoon snack with iced tea.

Let’s get baking!

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🌿 Ingredients:

For the cookies:

• 2 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 ½ cups granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest

For rolling:

• ¼ cup granulated sugar
• Optional: extra lemon zest mixed in

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🥣 Instructions:

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
3. Cream butter and sugar: In a large bowl, beat the softened butter and sugar until light and fluffy (about 2-3 minutes).
4. Add wet ingredients: Beat in the egg, vanilla extract, lemon juice, and lemon zest until well combined.
5. Combine: Gradually mix the dry ingredients into the wet mixture until a soft dough forms.
6. Shape: Scoop dough into 1-inch balls, then roll in the extra sugar (and zest, if using). Place on prepared baking sheets about 2 inches apart.
7. Bake: Bake for 8–10 minutes, or until the edges are set and the centers look just slightly underbaked. They’ll finish setting as they cool!
8. Cool: Allow cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack.

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🌞 Pro Tips:

• Add white chocolate chips for a creamy twist.
• For extra lemon punch, drizzle with a lemon glaze made from powdered sugar and lemon juice.
• Store in an airtight container for up to 5 days—or freeze for up to 3 months!

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📸 Perfect for Summer Snaps

These cookies are not only delicious—they’re photo-ready! Stack them on a vintage plate, pair with fresh lemons, or serve with a tall glass of iced lemonade for a vibrant summer photo op.

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