Lemon Vanilla Sugar Cookies Recipe – Easy Step-by-Step Guide

Last Updated on 4 months by Neha Deshmukh

Lemon Vanilla Sugar Cookies Recipe – Easy Step-By-Step Guide

Hey everyone! If you’re anything like me, a good sugar cookie is pure comfort. There’s just something so satisfying about a perfectly baked, sweetly flavored cookie. I’m sharing my go-to Lemon Vanilla Sugar Cookies – they’re bright, cheerful, and seriously delicious. I first made these for a friend’s birthday, and they were a huge hit! Let’s get baking, shall we?

Why You’ll Love This Recipe

These aren’t just any sugar cookies. The combination of lemon and vanilla is absolutely divine – it’s a classic pairing for a reason! They’re also surprisingly easy to make, even if you’re not a seasoned baker. Plus, they’re the perfect canvas for decorating, making them ideal for any occasion. Whether it’s a festive holiday or just a cozy afternoon treat, these cookies will brighten your day.

Ingredients

Here’s what you’ll need to whip up a batch of these delightful cookies:

• 3 cups all-purpose flour (375g)
• 1 cup unsalted butter (226g), softened
• 1.5 cups confectioners sugar (180g)
• 1 large egg
• 1.5 tsp baking powder (7.5ml)
• 2 tsp lemon extract (10ml)
• 1 tsp vanilla extract (5ml)
• 0.5 tsp salt (2.5ml)

Ingredient Notes

A few little tips to make sure your cookies turn out just right:

• Confectioners Sugar: Don’t skimp on the confectioners sugar! It gives the cookies that melt-in-your-mouth texture. I prefer using a finely ground confectioners sugar for the smoothest dough.
• Lemon Extract: This is where the magic happens! A good quality lemon extract really elevates the flavor. I like to use a pure lemon extract, not imitation flavoring.
• Vanilla Extract: Just like the lemon extract, quality matters here too. A good vanilla extract adds warmth and depth to the cookies. I always have a bottle of pure vanilla extract on hand.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, in a medium bowl, sift together the flour, baking powder, and salt. This helps to ensure everything is evenly distributed. Set this aside for now.
2. In a separate, larger bowl, cream together the softened butter and confectioners sugar using an electric mixer. Beat for 2-3 minutes until light and fluffy. This step is important – it incorporates air into the dough, making the cookies tender.
3. Next, add the egg, lemon extract, and vanilla extract to the butter mixture. Mix until everything is well combined. Don’t overmix at this stage!
4. Now, gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. It might seem a little crumbly at first, but keep mixing – it will come together.
5. This is optional, but I like to wrap the dough in plastic wrap and chill it in the refrigerator for 3-4 hours. This makes it easier to roll out and prevents the cookies from spreading too much during baking. But if you’re short on time, you can skip this step and bake immediately.
6. Preheat your oven to 400°F (200°C).
7. On a lightly floured surface, roll out the dough to about 1/4-inch thickness.
8. Use cookie cutters to cut out your desired shapes. My kids love helping with this part!
9. Place the cookies on an ungreased baking sheet and bake for 6-8 minutes, or until the edges are lightly golden brown.
10. Let the cookies cool completely on a wire rack before decorating.

Expert Tips

• Don’t overbake! Sugar cookies are best when they’re slightly soft in the center.
• For perfectly even cookies, use a ruler to ensure the dough is rolled to a consistent thickness.
• If your dough is too sticky, add a little more flour, one tablespoon at a time.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: You can easily make these cookies vegan by using plant-based butter and an egg replacer (like flaxseed meal or applesauce). My friend, Priya, swears by using a flax egg – 1 tbsp flaxseed meal mixed with 3 tbsp water, let sit for 5 minutes.
• Gluten-Free Adaptation: For a gluten-free version, use a good quality gluten-free flour blend. I’ve had success with blends that contain xanthan gum.
• Festival Adaptations:
  • Christmas: Decorate with red and green icing and sprinkles.
  • Easter: Use pastel-colored icing and decorate with bunnies and eggs.
  • Diwali: Create intricate designs with royal icing inspired by traditional Rangoli patterns.

Serving Suggestions

These cookies are delicious on their own, but they’re even better with a glass of cold milk or a cup of hot tea. They’re also a lovely addition to a dessert platter or a gift box.

Storage Instructions

Store decorated cookies in an airtight container at room temperature for up to 3 days. You can also freeze undecorated cookies for up to 2 months. Just wrap them tightly in plastic wrap and place them in a freezer-safe bag.

FAQs

Let’s tackle some common questions:

• How can I prevent my sugar cookies from spreading? Chilling the dough is key! Also, make sure your oven temperature is accurate.
• Can I make the dough ahead of time? Absolutely! You can make the dough up to 2 days in advance and store it in the refrigerator.
• What is the best way to decorate sugar cookies? Royal icing is the classic choice, but you can also use buttercream frosting or even melted chocolate.
• What type of icing is best for sugar cookies? Royal icing dries hard, which makes it perfect for intricate designs.
• Can I freeze these cookies after they’ve been decorated? It’s not ideal, as the icing may crack. But if you must, freeze them in a single layer on a baking sheet before transferring them to a freezer-safe container.