Lemon Sugar Cookies

Alright, these lemon sugar cookies? They’re soft, buttery, and bursting with bright lemon flavor in every bite. Like your favorite sugar cookie—but with a zesty twist that makes them totally irresistible.

I first baked them when I was craving something sweet but fresh. Whipped up a quick dough with lemon zest, juice, and a touch of vanilla, then rolled them in sugar before baking. They came out golden on the edges, soft in the center, and smelled so good.

They’re easy to make, don’t need chilling, and are perfect for spring, summer—or honestly, any day you want something sweet and citrusy. If you love lemon desserts that melt in your mouth, these cookies are for you.

Let’s bake a batch—you’ll be hooked after the first bite.

Why You’ll Love This Recipe

• Fresh Lemon Flavor, Naturally: The zest and juice from real lemons give the cookies a lively citrus note that’s gentle, not overpowering.
• Balanced Texture: These cookies are slightly crisp at the edges, soft in the center, and just chewy enough to keep you reaching for more.
• Simple Ingredients, Big Flavor: Nothing fancy—just everyday pantry staples with the addition of fresh lemon to wake everything up.
• Versatile and Shareable: Serve them plain, glaze them, or sandwich them with lemon curd. They travel well and keep beautifully, making them great for potlucks or homemade gifts.
• Kid-Friendly and Beginner-Approved: The dough is easy to handle, doesn’t require rolling or cutters, and the results feel special without being fussy.

What You Need to Know Before You Start

Prep & Cook Times

• Prep Time: 20 minutes to make and shape the dough
• Chill Time: 30 minutes to help the cookies hold their shape
• Bake Time: 10 to 12 minutes per batch
• Total Time: Just over an hour, including cooling

Yield

This recipe makes around 24 cookies using a standard 1.5 tablespoon cookie scoop. If you use a smaller scoop, you’ll get closer to 30–32 cookies. You can easily double or triple the recipe for holidays or gifting.

Difficulty Level

These cookies are easy to make and require no special skills. Perfect for beginners or anyone baking with kids. If you can mix, scoop, and bake—you’ve got this.

Required Kitchen Tools

Having the right tools on hand keeps everything smooth. Here’s what you’ll need:

• 2 Mixing Bowls (one large for wet ingredients, one medium for dry)
• Electric Mixer (hand or stand mixer with paddle attachment)
• Microplane/Zester (for finely grating lemon zest)
• Measuring Cups & Spoons (accuracy matters in baking)
• Spatula & Whisk (for combining and scraping down the bowl)
• Cookie Scoop (1.5 to 2 tablespoons for even cookie sizing)
• Baking Sheets (light-colored preferred to avoid over-browning)
• Parchment Paper or Silicone Baking Mat (for non-stick baking)
• Wire Cooling Rack (to cool the cookies evenly)

Optional: Small bowl and spoon if you plan to roll cookies in sugar before baking, or a whisk and bowl for a glaze.

Ingredients for Lemon Sugar Cookies

Each ingredient plays an important role in the flavor, texture, or structure of the cookie. Here’s what you’ll need, with tips on why it matters:

• 1 cup (226g) Unsalted Butter, softened
  Provides richness, moisture, and helps create that tender crumb. Room temperature butter creams best with sugar.
• 1 1/4 cups (250g) Granulated Sugar
  Sweetens the dough and helps with that slight crispiness on the edge.
• 1 Large Egg
  Binds everything together and gives structure. Room temperature works best for even mixing.
• 1 tablespoon Fresh Lemon Zest (from 1–2 lemons)
  Packed with natural lemon oils. This is where the real lemon flavor shines.
• 2 tablespoons Fresh Lemon Juice
  Brightens the dough and balances the sweetness. Don’t skip this.
• 1 teaspoon Pure Vanilla Extract
  Adds warmth and rounds out the citrus with depth.
• 2 1/2 cups (312g) All-Purpose Flour
  Gives structure and shape to the cookies without making them too dense.
• 1/2 teaspoon Baking Powder + 1/2 teaspoon Baking Soda
  These work together to provide lift and softness. Baking soda reacts with the lemon juice for a gentle rise.
• 1/2 teaspoon Salt
  Just enough to bring out the flavor without making the cookies taste salty.
• Optional: Extra Granulated Sugar for Rolling
  Rolling the dough balls in sugar before baking gives a delicate sparkle and an extra layer of crispness.
• Optional Glaze (for topping):
  • 1 cup Powdered Sugar
  • 1–2 tablespoons Lemon Juice
    Whisk together until smooth and drizzle over cooled cookies for a sweet finish.

Variations for Lemon Sugar Cookies

• Make Them Fancy: Glaze cooled cookies with a lemon icing or press a pinch of turbinado sugar on top before baking for crunch.
• Lemon Poppy Seed Twist: Stir in 1–2 teaspoons of poppy seeds for a bakery-style finish.
• Use Meyer Lemons: If you find Meyer lemons, they’re sweeter and slightly floral—beautiful in these cookies.
• Add Almond Extract: Just 1/4 teaspoon adds a lovely background flavor without competing with the lemon.
• Lemon Sandwich Cookies: Use lemon curd or cream cheese frosting between two cookies for a citrusy treat that feels more like dessert.

How to Make Lemon Sugar Cookies – Step-by-Step Instructions

1. Cream the Butter and Sugar

In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using a hand mixer or stand mixer. Mix on medium speed for 2–3 minutes until light, fluffy, and slightly pale in color. This step helps create that soft and tender texture by incorporating air into the dough.

2. Add Egg, Lemon, and Vanilla

Crack in the egg, then add the lemon zest, lemon juice, and vanilla extract. Beat for 1–2 more minutes until well combined. The citrus aroma should really start to come through at this stage.

3. Whisk Dry Ingredients Separately

In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents.

4. Combine Wet and Dry Mixtures

With the mixer on low, gradually add the dry ingredients to the wet ingredients. Mix just until the dough comes together. Do not overmix—stop as soon as no flour streaks remain. The dough will be soft and slightly sticky.

5. Chill the Dough

Cover the bowl with plastic wrap and chill the dough for at least 30 minutes in the refrigerator. This helps the cookies hold their shape and enhances the flavor.

6. Preheat the Oven and Prepare the Pans

While the dough chills, preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats.

7. Scoop and Roll

Use a cookie scoop (1.5–2 tablespoons) to portion the dough. If desired, roll each dough ball in granulated sugar for a delicate crisp finish. Place cookies 2 inches apart on the prepared sheets.

8. Bake

Bake for 10–12 minutes, or until the edges are just starting to turn light golden. The centers should still look soft—don’t overbake. They’ll continue to cook slightly as they cool.

9. Cool

Allow cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. If you plan to glaze them, make sure they’re fully cooled before drizzling.

Storing Lemon Sugar Cookies

• Room Temperature: Store baked cookies in an airtight container for up to 5 days.
• Freezer (Baked): Cool completely and freeze for up to 2 months. Thaw at room temperature.
• Freezer (Dough): Scoop and freeze dough balls for up to 3 months. Bake from frozen with a slightly longer baking time.

Tips and Tricks for Success

• Zest before Juicing: Always zest your lemons before cutting and juicing. It’s nearly impossible to zest a squeezed lemon.
• Use Room Temperature Ingredients: They blend more evenly and help create a smoother dough.
• Don’t Overbake: These cookies should look slightly underdone in the center when removed—they’ll firm up as they cool.
• Weigh Your Ingredients: For the most consistent results, use a kitchen scale instead of cups.
• Glaze After Cooling: Only drizzle the glaze once cookies are completely cool, or it will melt and run.

Nutrition Information

Serving Size	1 cookie (approximate)
Calories	165
Total Fat	8g
Saturated Fat	5g
Cholesterol	25mg
Sodium	90mg
Total Carbs	22g
Sugars	12g
Protein	2g
Fiber	0g

Note: Nutrition may vary depending on glaze, ingredient brands, and portion size.

Lemon Sugar Cookies FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is best for flavor and acidity. Bottled lemon juice can be too sharp or metallic. If fresh lemons aren’t available, use bottled in a pinch—but reduce the amount slightly.

How long do these cookies stay fresh?

Stored in an airtight container at room temperature, the cookies stay soft for up to 5 days. For longer storage, freeze them.

Can I freeze the dough?

Yes. Shape the dough into balls and freeze on a baking sheet. Once solid, transfer to a zip-top bag. Bake directly from frozen, adding 1–2 extra minutes to the bake time.

Why did my cookies spread too much?

That can happen if the butter was too soft or the dough wasn’t chilled. Chilling helps the cookies maintain shape. Be sure to measure the flour correctly—too little will lead to spreading.

Do I have to roll the cookies in sugar?

No, that step is optional. It gives the outside a subtle crunch, but the cookies are still delicious without it.

Conclusion

Lemon Sugar Cookies bring together the comfort of a classic sugar cookie with the fresh twist of citrus. They’re simple, honest, and satisfying—perfect for any season and any occasion. Whether you enjoy them plain, glazed, or dressed up with fillings or toppings, these cookies are sure to become a go-to recipe in your kitchen.