These vanilla bean lemon sugar cookies are the perfect addition to your cookie routine. They are packed full of vanilla bean paste, tons of lemon zest and rolled in sugar for a delicious sweet treat.
I know it’s September but I’m still holding on to the very last ounce of summer. Especially when it comes to cookies and dessert. I mean, is lemon really ever out of season? I don’t know. Maybe?
I just knew I wasn’t quite ready to start posting about apples and pumpkin so instead, I’m giving you this AMAZING vanilla bean lemon sugar cookie recipe. Which, when I made I ate way too many. They are one of those cookies that once you eat one you’ll want to eat at least 2 more.
Plus, I really wanted to make a cookie for the blog because I almost never make cookies. I was sorta shocked when I looked at my cookie recipes and noticed I didn’t have very many.
Whoops! Time to make up for that!
Tips for making lemon vanilla bean sugar cookies
- I always like to use an electric stand mixer when I’m making cookies but these can easily be done in a hand help mixer as well. I’m basically just lazy and love how easy it is to turn it on and walk away.
- As always I used my favorite ingredient – vanilla bean paste. Do you have to use it? No. Vanilla extract will work just as well but I feel like vanilla bean paste gives you big time vanilla flavor.
- I also love to use my OXO cookie scoop when I’m making these cookies because it ensures that each cookie will be the same size and cook at the same speed. I know some people think cookies scoops are necessary but I really do love them.
- Part of the baking process involves taking the cookies out of the oven and pressing them down and then baking some more. This helps the cookies get that crinkly looking top and helps so they bake evenly and perfect. I like to use the bottom of a glass drinking glass for this step but you could also use a measuring cup or small spatula.
Can I freeze these vanilla bean lemon sugar cookies?
Yes! In fact, I made a full batch and froze half just to see how they would turn out.
I left them in the freezer for 2 months and let them defrost on the counter before I ate them. They were just as soft and delicious as the day I made them.
Just make sure you store your cookies really well before you freeze them so they don’t get freezer burnt. I wrapped mine in plastic wrap and then put them inside a freezer-safe zip-top bag.
Can I substitute different citrus?
Yes and no.
Orange and vanilla bean is a great combination. It’s almost like a creamsicle in cookie form. Meyer lemon is also an awesome choice.
I would likely skip pairing vanilla bean and lime. I personally don’t find the combination super delicious.
If you like this cookie recipe, you’ll love these other ones:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1-1/4 cup granulated sugar, more for rolling
- 1 cup unsalted butter, room temperature
- 4 tablespoons lemon zest
- 1 tablespoon vanilla bean paste
- 2 tablespoons lemon juice
- 1 large egg
- In a medium-sized mixing bowl whisk together flour, baking soda, and kosher salt, set aside.
- In the bowl of an electric mixer add sugar, butter, lemon zest, and vanilla bean paste.
- Mix until fluffy, about 5 minutes. Make sure to scrape down the sides of the bowl a few times while mixing.
- Add in the lemon juice and egg. Mix until combined.
- Slowly add in the flour and mix just until combined.
- Let the dough rest for an hour in the fridge.
- Shortly before baking preheat the oven to 350 degrees and prepare baking sheets with non-stick spray or line with parchment paper.
- Scoop out 2 tablespoon balls of dough, roll in sugar and place on your prepared baking sheets. Leave 2 inches between cookies.
- Place into the oven for 6 minutes, remove, flatten cookies to 1/4 inch thick with the bottom of a glass and add back to the oven to bake for another 6 minutes.
- Let cool and enjoy.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 170Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 101mgCarbohydrates: 23gFiber: 1gSugar: 11gProtein: 2g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Did you make this recipe?
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