1-First Step: Preheat and Prep Dry Ingredients To make classic lemon sugar cookies, preheat oven to 190°C. Combine 285g flour, 1 tsp baking soda, and 1 tsp salt in a bowl. Whisk well for even distribution. This dry mix ensures your soft lemon sugar cookies have great lift and flavor balance. Line baking sheets with parchment for easy release. Prep lemon zest now for seamless integration.

2-Second Step: Cream the Butter and Sugars Beat 225g softened butter, 200g white sugar, and 165g brown sugar until creamy, about 2-3 minutes. Use a mixer for fluffy results. This step develops the cookie recipe’s signature texture: crisp outside, soft inside. Add lemon zest here for infused flavor throughout your lemon cookies.

3-Third Step: Add Wet Ingredients Add 2 eggs and 1 tsp vanilla extract, mixing well. Scrape bowl sides for uniformity. If using lemon juice, stir in 1-2 tbsp for extra tang. This binds everything, creating moisture for tender sugar cookies. Vegan adaptation: mix in flax eggs at room temp.

4-Fourth Step: Incorporate Dry Mix Gradually stir in flour mixture until just combined. Avoid overmixing to keep lemon sugar cookies soft. The dough should be thick and scoopable. For gluten-free, ensure flour is blended smoothly.

5-Fifth Step: Add Mix-Ins and Shape Fold in 340g chocolate chips gently. For pure lemon focus, roll dough balls (1 tbsp each) in lemon-sugar mix (granulated sugar + zest) instead. Place spoonfuls onto baking sheets, 2 inches apart. This yields about 48 cookies.

6-Final Step: Bake, Cool, and Glaze Bake for 8-10 minutes until golden edges form. Cool on sheets for 2 minutes before transferring to racks. Drizzle with lemon glaze (powdered sugar + juice) once cool. Store as noted below. Pro tip: underbake slightly for chewier soft cookies.