Old-Fashioned Sugar Cookies with Lemon Zest and Sanding Sugar
These classic sugar cookies feature a tender, buttery texture with a subtle hint of fresh lemon zest that brightens the traditional sweet flavor. The dough is enriched with both granulated and brown sugar for depth, then topped with sparkling sanding sugar that creates a delightful crunch. Perfect for holidays, bake sales, or any time you crave a timeless homemade treat, these cookies maintain their soft center while developing just enough structure to hold their shape beautifully.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- ¼ cup light brown sugar, packed
- 1 tablespoon lemon zest, grated
- 2 large eggs
- ¼ cup sanding sugar, for sprinklingregular granulated sugar1:1
less sparkle but same sweetness
Instructions
- 1
Preheat oven and line two baking sheets with parchment paper or silicone mats
- 2
Whisk together flour, baking soda, and salt in a bowl and set aside
- 3
Cream butter, granulated sugar, brown sugar, and lemon zest in stand mixer with paddle attachment at medium-high speed until pale and fluffy
- 4
Add eggs one at a time on low speed, mixing until fully incorporated after each addition
- 5
Scrape down sides and bottom of bowl and mix again briefly
- 6
Add flour mixture one cup at a time, mixing on low speed until just combined after each addition
- 7
Scoop cookie dough and transfer to baking sheets, spacing dough apart
- 8
Slightly flatten portioned dough mounds with spatula or hand
- 9
Lightly brush tops of each mound with water using pastry brush
- 10
Sprinkle tops with thin and even layer of sanding sugar
- 11
Transfer baking sheets to oven and bake until cookies have spread and are puffy
- 12
Remove from oven and let cool on sheets before transferring to cooling racks
Tips
Use a cookie scoop for uniform size and even baking across all cookies.
Don't overbake - cookies should be puffy with minimal browning around edges.
Cool on baking sheets briefly to prevent breaking when transferring to racks.
Good to Know
Store in airtight container at room temperature for up to 1 week.
Dough can be scooped and refrigerated for up to 2 days before baking.
Serve at room temperature with milk or coffee.
Common Mistakes
Avoid overmixing flour to prevent tough cookies.
Don't overbake or cookies will become hard and lose their tender texture.
Substitutions
less sparkle but same sweetness
FAQ
Can I freeze the cookie dough?
Yes, scoop dough onto baking sheets, freeze solid, then transfer to freezer bags for up to 3 months. Bake directly from frozen, adding 1-2 extra minutes.
What if I don't have sanding sugar?
Regular granulated sugar works fine, though you'll lose the sparkly appearance. You can also skip the sugar topping entirely for plain cookies.
How long do these cookies keep?
Store in an airtight container at room temperature for up to one week, or freeze baked cookies for up to 3 months.