Lemon Sugar Cookies

Prep Time
15 minutes + 35 minutes chilling time
Cook Time
10 to 12 minutes
Lemon sugar cookies on a wire cooling rack

Redpath® Golden Yellow Sugar & Redpath® Special Fine Granulated Sugar 2kg

Redpath® Golden Yellow Sugar

Redpath® Golden Yellow Sugar

Light-coloured and just right for baking, the subtle notes of caramel and moist texture make it ideal for allowing delicate flavours to shine through in your creations.

Redpath® Golden Yellow Sugar

Redpath® Special Fine Granulated Sugar 2kg

Redpath® Special Fine Granulated Sugar 2kg

An economically-sized bag of our versatile granulated sugar, it’s ideal for sweetening coffee and tea, baking, preserving, canning, and cooking.

Redpath® Special Fine Granulated Sugar 2kg
34 cookies
  • 1 cup (200 g) Redpath® Granulated Sugar
  • 1 tbsp (6 g) finely grated lemon zest
  • 2 ½ cups (313 g) all-purpose flour
  • ½ tsp (3 g) salt
  • ½ tsp (2 g) baking powder
  • ½ tsp (2 g) baking soda
  • ¾ cup (170 g) butter (room temperature)
  • ¼ cup (54 g) Redpath® Golden Yellow Sugar, firmly packed
  • 1 egg
  • 2 tbsp (30 ml) fresh lemon juice
  • 1 tsp (5 ml) pure vanilla extract

Step 1

Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper.

Step 2

In a small bowl, rub together the Redpath® Granulated Sugar with the lemon zest until sugar is fragrant and well mixed. Set aside.

Step 3

In a bowl, whisk together the flour, salt, baking powder, and baking soda until thoroughly combined.

Step 4

In the bowl of a stand mixer, using the paddle attachment, cream butter, the lemon-sugar mixture, and the Redpath® Golden Yellow Sugar until creamy and smooth; about 2 to 3 minutes.

Step 5

Add in the egg. Mix until incorporated. Add in the lemon juice and vanilla extract and blend until combined.

Step 6

Add half of the flour mixture into the bowl and mix on medium-low speed until just combined. Add in the remaining flour mixture and mix until combined; do not overmix.

Step 7

Cover bowl with plastic wrap and place into the fridge to chill and rest; at least 30 minutes.

Step 8

With a small ice cream scoop, portion out the cookie dough. Roll the dough between hands and form into a ball. Place onto the prepared baking sheets about 2 inches apart. Gently press dough with your palm or the base of a flat-bottomed drinking glass.

Step 9

Place baking sheets into the freezer to chill; about 5 mins.

Step 10

Remove baking sheets from freezer and place into the preheated oven. Bake for 10 to 12 minutes or until edges are a pale golden brown.

Step 11

Allow cookies to cool on the baking sheets for 10 minutes before carefully removing and placing onto a wire cooling rack to cool completely. Store in an airtight container between parchment or wax paper for up to a week.

Lemon sugar cookies stacked on plate with more cookies cooling in the background