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Lemon sugar cookies are the citrus classic done properly: fine lemon zest folded into the dough and more pulsed into the palm sugar rolling crust. Crackly tops, soft middles, and a clean lemon perfume. One bowl, one sheet, ten minutes of baking.
Pro Tips
- Divide the zest as the method intends: one teaspoon pulsed into the rolling sugar, two teaspoons creamed into the dough. Both layers matter.
- Grate only the yellow of the lemon. The white pith underneath is bitter and will flatten the flavor.
- Roll the balls with wet hands so the lemon sugar clings thickly, then flatten with a greased glass.
- Space the cookies three inches apart. They spread and flatten as they bake, more than you expect.
- Bake one sheet at a time and let the cookies cool 10 minutes on the sheet, where they finish setting.
Frequently Asked Questions
Can I use lemon extract instead of fresh zest?
Fresh zest is better here. It carries the lemon oils and the flecks that make the cookies look and taste bright. If you must use extract, a teaspoon is the limit.
How do I get the most zest from a lemon?
Use a fine rasp grater and stop as soon as you see white pith. A firm, room-temperature lemon gives the most zest.
How should I store lemon sugar cookies?
Airtight at room temperature for up to 5 days. They stay soft in the center throughout.
Are these cookies paleo?
Yes. Almond flour, palm sugar, coconut oil, eggs, vanilla, and lemon zest, with no grains or dairy.
Recipe Card
Ingredients
Method
- 1.
- Adjust an oven rack to the middle position and heat the oven to 350°F.
- Line two large baking sheets with parchment paper. Process ½ cup palm sugar with one teaspoon lemon zest in food processor until combined (about 10 seconds).
- Spread ½ cup of the palm sugar and lemon zest mixture in a shallow dish for rolling.
- In a medium bowl, whisk the flour, baking powder, and salt together.
- 2.
- In a large bowl, beat the coconut oil and remaining 1½ cups palm sugar together with an electric mixer on medium speed for about 30 seconds or until well combined.
- Beat in the vanilla, two teaspoons lemon zest, and then the eggs one at a time until combined (about 30 seconds), scraping down the bowl and beaters as needed.
- 3.
- Reduce the mixer speed to low and slowly add the flour mixture, beating until combined (about 30 seconds). Give the dough a few final stirs with a rubber spatula to make sure it is well combined.
- 4.
- Working with two tablespoons at a time, roll the dough into balls with wet hands, then coat with the palm sugar.
- Place balls on the prepared baking sheets, spaced about three inches apart. Flatten the cookies to a three-quarter-inch thickness with the greased bottom of a drinking glass.
- Sprinkle the remaining palm sugar over the flat tops.
- 5.
- Bake the cookies, one sheet at a time, until the edges are set and beginning to brown, but the centers are still soft and puffy (10 to 12 minutes), rotating each baking sheet halfway through the baking.
- Cookie will spread out and flatten.
- 6.
- Let the cookies cool on the baking sheet for 10 minutes.
- Serve warm or transfer to a wire rack and cool completely.
