Lemon sugar cookies are lushly lemon and slightly sweet.
Soft in the center with a crunchy lemon sugar top, they are best enjoyed with ice cold milk.
In the bowl of your stand mixer combine the wet ingredients. Beat for 30 seconds to combine.
In a medium mixing bowl measure out the dry ingredients and whisk to combine.
Add the dry ingredients into the wet ingredients about 1/3 at a time, stopping between additions to scrape down the sides of the bowl.
Once mixed refrigerate for an hour to set. Heat oven to 400 degrees and line a cookie sheet with parchment paper.
Make the lemon sugar by combining the two ingredients in a small bowl and mixing thoroughly.