Description
These Soft Lemon Sugar Cookies with Spring Sprinkles are tender, zesty, and perfect for spring! Easy to make, soft, and decorated with cheerful sprinkles, they’re a joyful treat for every occasion.
Ingredients
Scale
- 1 cup (225g) unsalted butter, softened
- 1 1/4 cups (250g) granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 tablespoons fresh lemon juice
- Zest of 1 large lemon
- 2 3/4 cups (345g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup (50g) sanding sugar
- 1/2 cup spring-themed sprinkles
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream butter and sugar until fluffy.
- Beat in egg, vanilla, lemon juice, and lemon zest until combined.
- Whisk flour, baking soda, baking powder, and salt. Gradually combine with wet ingredients.
- Roll dough into balls and coat with sanding sugar.
- Place 2 inches apart on baking sheets, flatten slightly.
- Bake 10–12 minutes until edges are golden.
- Press sprinkles on warm cookies.
- Cool on sheet 5 minutes, then transfer to wire rack.
Notes
Use room temperature butter for soft cookies. Press sprinkles onto warm cookies for best adhesion. Dough balls can be frozen for up to 2 months. Cookies store in airtight containers for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg