Lemon Sugar Cookies Recipe

If a burst of sunshine could be baked into a cookie, it would taste exactly like these Lemon Sugar Cookies. With a delicate crisp edge, soft center, and that sweet-tart sparkle of real lemon, these are the cookies I find myself craving on slow Sunday afternoons, holiday gatherings, and pretty much every day in between. This recipe is everything you love about a classic sugar cookie, but with a citrus twist that feels both nostalgic and refreshingly new. Trust me, after just one bite, you’ll understand why Lemon Sugar Cookies have become a permanent favorite in my kitchen!

this Recipe

Ingredients You’ll Need

We’re working with a handful of pantry basics and a splash of fresh lemon to transform simple dough into a cookie that practically radiates zesty joy. Each ingredient plays a key role in the crave-worthy taste and texture of these Lemon Sugar Cookies—don’t skip any steps!

• All-purpose flour: The sturdy base provides just enough structure, yielding cookies that are soft yet never crumbly.
• Baking soda: Helps the cookies spread so you get those irresistibly crisp edges.
• Baking powder: Gives a little lift for the perfect balance of chewy and airy texture.
• Salt: Enhances the citrus flavor and balances out the sweetness beautifully.
• Unsalted butter (softened): Brings buttery richness and keeps the crumb tender and moist—room temperature is key!
• Granulated sugar: Sweetens the dough and makes a sparkling crust when the cookies are rolled before baking.
• Large egg: Binds everything together and adds that golden lick of richness.
• Fresh lemon juice: Adds tangy brightness—the secret to the cookie’s signature zing.
• Lemon zest: Packs in natural oils for full-bodied, authentic citrus fragrance and flavor.
• Vanilla extract: Softens the acidity of the lemon and brings gentle warmth to every bite.
• Extra granulated sugar (for rolling): Coats each ball of dough for that gorgeous, crunchy sparkle.

How to Make Lemon Sugar Cookies

Step 1: Prep Your Oven and Baking Sheets

Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. This ensures your Lemon Sugar Cookies won’t stick and makes cleanup practically effortless.

Step 2: Whisk the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This quick step guarantees even rising and a consistent crumb in each cookie—just a little science for a lot of flavor payoff.

Step 3: Cream the Butter and Sugar

In a separate large mixing bowl, cream the softened butter and granulated sugar with a hand mixer or stand mixer. Beat on medium-high until light, fluffy, and pale—about 2–3 minutes. This aerates the dough, giving your Lemon Sugar Cookies their signature delicate texture.

Step 4: Add Flavors and Wet Ingredients

Beat in the egg, fresh lemon juice, lemon zest, and vanilla extract until fully combined. The real lemon juice and zest make the citrus flavor shine through every bite, and the vanilla adds that touch of classic comfort.

Step 5: Combine the Wet and Dry Mixtures

Gradually add your dry ingredients to the wet mixture, mixing on low until a soft, slightly sticky dough forms. Be careful not to overmix—you want tender cookies, not tough ones!

Step 6: Scoop, Roll, and Sugar

Using a small cookie scoop or tablespoon, portion the dough into 1-inch balls. Roll each ball in extra granulated sugar; this magical step creates that pretty, glittering crust and a little extra crunch on top.

Step 7: Arrange and Bake

Place dough balls on prepared baking sheets about 2 inches apart (they’ll spread as they bake). Pop them in the oven for 9–11 minutes, or until the edges are just turning golden. For soft, chewy Lemon Sugar Cookies, avoid overbaking—the centers will firm up as they cool.

Step 8: Cool and Enjoy

Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack. This helps them set perfectly so you get that perfect combination of crispy edges and soft middle.

How to Serve Lemon Sugar Cookies

Garnishes

A simple dusting of powdered sugar can transform your Lemon Sugar Cookies into bakery-worthy treats. For extra citrus oomph, a quick drizzle of lemon glaze (just mix powdered sugar with lemon juice) is divine. A few curls of fresh lemon zest on top make them look as bright and sunny as they taste.

Side Dishes

Serve with fresh berries, a fruit salad, or a scoop of vanilla ice cream for a stunning summer dessert. They also pair beautifully with a hot cup of tea, lemonade, or even some spicy chai for contrast—the cookies’ lively citrus perfectly balances richer, creamier or spicier drinks.

Creative Ways to Present

Stack your Lemon Sugar Cookies in a glass jar and tie with a ribbon for a cheerful homemade gift. For parties, create a build-your-own dessert platter with citrus curd, whipped cream, and fresh berries. Or, sandwich two cookies with lemon buttercream for a sweet surprise twist on classic sandwich cookies.

Make Ahead and Storage

Storing Leftovers

Keep cooled Lemon Sugar Cookies in an airtight container at room temperature—preferably away from direct sunlight or heat. They’ll stay soft and chewy for about 4–5 days, making them perfect for snacking all week long.

Freezing

To freeze, arrange completely cooled cookies in a single layer between sheets of parchment in a freezer-safe container or bag. They’ll stay fresh for up to 2 months. You can also freeze the unbaked cookie dough balls, then simply bake straight from frozen (add a minute or two to the baking time) whenever you get a cookie craving.

Reheating

If you love a warm, just-baked treat, pop a cookie in the microwave for about 8 seconds. The edges will crisp slightly and the center will be soft and aromatic, just like fresh out of the oven.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is highly recommended here—the flavor is much brighter and you need zest too! Bottled juice will work in a pinch, but the cookies may lack that extra pop of citrus sparkle. If possible, go for fresh lemons every time.

What’s the best way to make Lemon Sugar Cookies extra lemony?

For maximum citrus flavor, add a bit more lemon zest to the dough, or finish the cooled cookies with a tangy lemon glaze (powdered sugar and more lemon juice). You can also incorporate a drop or two of pure lemon extract.

Can I make the dough ahead of time?

Absolutely! Shape the dough into balls, roll in sugar, and refrigerate tightly wrapped for up to 24 hours. Bake straight from the fridge, just adding an extra minute or so to the bake time for perfect Lemon Sugar Cookies every time.

Can I substitute butter with margarine or vegan alternatives?

Yes, you can use vegan butters or margarine, though the flavor may differ. Make sure the substitute is unsalted and at room temperature for the best results. Texture should remain soft and chewy, but you’ll notice slight flavor changes.

How do I keep my cookies from spreading too much?

If your cookies are spreading too thin, ensure your butter isn’t too soft or melted, and don’t skimp on the chilling if your kitchen is warm. A quick 30-minute chill of the dough balls before baking will help them hold their shape.

Final Thoughts

I can’t overstate how much joy these Lemon Sugar Cookies bring to any occasion or even just a quiet afternoon at home. Their lovely lemon zing and irresistibly soft bite make them a recipe you’ll crave on repeat. Give them a try—you’ll be amazed at how something so simple can taste so wonderfully special!

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