Lemon Sugar Cookies 
Ingredients:
1 cup unsalted butter, softened
1 ½ cups granulated sugar
3 tablespoons lemon zest (from 2–3 lemons)
2 tablespoons fresh lemon juice
1 large egg
3 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
¼ cup granulated sugar (for rolling)
Directions:
1. Prepare the Dough:
In a large mixing bowl, beat the softened butter, granulated sugar, and lemon zest together with an electric mixer until light and fluffy, about 1–2 minutes.
Add the fresh lemon juice and egg to the butter mixture. Beat until fully combined and smooth.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing by hand or with a spatula until the dough forms.
2. Chill the Dough:
Cover the dough with plastic wrap and refrigerate for 30–60 minutes. This step helps the cookies maintain their shape during baking.
3. Roll and Bake:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
Scoop tablespoons of dough and roll them into balls. Roll each dough ball in the additional granulated sugar until fully coated.
Place the dough balls 2 inches apart on the prepared baking sheets.
4. Bake:
Bake the cookies in the preheated oven for 11–13 minutes, or until the edges are lightly golden. The centers will still look slightly underdone but will set as they cool.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips for Success:
For extra lemony flavor, add 1/2 teaspoon of lemon extract to the dough.
Store the cookies in an airtight container for up to 5 days to keep them soft and fresh.
Prep Time: 15 minutes | Chill Time: 30 minutes | Cook Time: 12 minutes | Total Time: 57 minutes
Servings: 24 cookies
Calories: 150 kcal per cookie"