Super Soft Lemon Sugar Cookie (Uses Cold Butter!)
This Lemon Sugar Cookie is everything you want in a cookie—soft, tender, and real citrus flavor! The secret to that bakery-style texture? Two special ingredients and cold butter makes all the difference. Plus, each cookie gets rolled in homemade lemon sugar—no extract needed! We worked hard to perfect these, and trust us—they’re a refreshing treat for spring and summer or even a fun addition to your Christmas cookie exchange!
Servings: 30 cookies
Calories: 161kcal
Equipment
- Parchment Paper
- stand mixer or hand mixer with bowl
Ingredients
Lemon Sugar
- ½ cup sugar
- 1 tablespoon fresh lemon zest
Lemon Sugar Cookie Dough
- ¾ cup (1.5 sticks) butter cold and cut in small cubes
- ¼ cup canola oil
- 1 cup granulated sugar
- ½ cup powdered sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 tablespoon lemon zest
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ cups cake flour
- 2 cups all-purpose flour
Instructions
Lemon Sugar
- Place the sugar and lemon zest in a food processor fit with the “S” blade or a blender. Pulse for 20-30 seconds or until zest is thoroughly combined with the sugar.½ cup sugar, 1 tablespoon fresh lemon zest
Lemon Sugar Cookie Dough
- In a stand mixer or a large bowl with hand beaters, beat the cold butter, oil, and sugars on low for 30 seconds. Scrape the bowl, then increase to medium speed for another 30 seconds, then high speed for 30 seconds, or until very light and fluffy.¾ cup (1.5 sticks) butter , ¼ cup canola oil, 1 cup granulated sugar, ½ cup powdered sugar
- Beat in the eggs, one at a time. Add the vanilla and zest. Scrape well.2 eggs, 1 teaspoon vanilla, 1 tablespoon lemon zest
- In a medium bowl, combine the cornstarch, baking soda, salt, cake flour, and all-purpose flour. Add the flour mixture to the butter mixture and combine on low until just combined. The dough should be very moist. Scrape the bowl well.1 teaspoon cornstarch, 1 teaspoon baking soda, ½ teaspoon kosher salt, 1 ½ cups cake flour, 2 cups all-purpose flour
- Using a standard scoop, scoop cookies onto baking sheets lined with parchment paper. Place 12 cookies per sheet pan.
- Break up the lemon sugar until smooth. Roll the cookies in lemon sugar. Place on sheet lined with parchment, 12 per sheet. Then use a flat measuring cup or glass cup to gently flatten the cookies to about ¾ inch thick. Chill for 30 minutes.
- Once chilled, preheat the oven to 400°F. Bake for 6-8 minutes, until the cookies are slightly golden on the bottom but still soft in the center. Cool completely on the cookie sheet.
Notes
Tips & Tricks
- Don’t substitute the cake flour. All purpose flour will make a heavy cookie. If you don’t have any, use this cake flour substitute method.
- Don't skip refrigerating. I know it's an annoying extra step, but it's so worth it to keep the cookies thick instead of flat.
- Be really careful not to overbake or they will be dry. They will be very soft in the center when you take them out. They will continue cooking on the pan slightly.
- Variation: Drizzle our lemon glaze on them!
Nutrition
Serving: 1cookie | Calories: 161kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 116mg | Potassium: 22mg | Fiber: 0.4g | Sugar: 12g | Vitamin A: 158IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg
