There’s something special about this lemon sugar cookie recipe that brings back the joy of baking from scratch—bright lemon zest, a soft buttery center, and a sugary crunch that reminds me of my grandma’s kitchen in spring. I’ve tested and tweaked this lemon sugar cookie recipe to get just the right balance of citrus and sweetness, and I can tell you it’s a keeper. No chill time needed, so when the craving hits, you can have warm, chewy cookies in under 30 minutes.
It’s the kind of treat I always make for Easter brunch or when friends drop by unexpectedly—and it never lasts long. If you’re looking for a go-to lemon sugar cookie recipe that’s easy, fast, and absolutely unforgettable, this one’s got you covered. It’s not just another lemon cookie—it’s the lemon sugar cookie recipe I reach for again and again.
Why This lemon sugar cookie recipe is Special
This lemon sugar cookie recipe has become a favorite in my kitchen because it truly captures that dreamy, melt-in-your-mouth texture while offering the kind of bright lemon flavor that makes people pause mid-bite and smile. What makes this lemon sugar cookie recipe shine is the combination of fresh lemon zest and juice—just enough to give each bite a tangy kick without tipping into too tart.
I love how versatile it is; whether I’m baking a light summer dessert, putting together a sweet little brunch spread, or just treating myself with a cozy cup of tea, these cookies fit right in. And if you’re like me and adore citrus, try pairing this lemon sugar cookie recipe with lemon bars or a bowl of chilled fruit salad for the ultimate sunny dessert table. You’ll be going back for seconds—I always do.
Jump to:
- Ingredients
- Instructions
- Helpful Hints and Tips
- Dietary Benefits & Serving Suggestions
- Recipe Variations & Substitutions
- Equipment
- Storage Instructions
- The Secret That Makes This Lemon Sugar Cookie Recipe Unforgettable
- FAQ
- Why This Lemon Sugar Cookie Recipe Belongs in Your Baking Hall of Fame
- Related
- Pairing
- Lemon Sugar Cookies Recipe
Ingredients
Here's what you'll need to make these incredible soft lemon sugar cookies:
For the Cookie Dough:
- All-purpose flour
- Unsalted butter, softened to room temperature
- Granulated sugar, plus extra for rolling
- Large egg, room temperature
- Fresh lemon juice
- Fresh lemon zest (from about 2 large lemons)
- Vanilla extract
- Lemon extract (optional, but recommended for extra citrus punch)
- Baking powder
- Salt
For the Optional Lemon Glaze:
- Powdered sugar
- Fresh lemon juice
- Lemon zest
- Pinch of salt
Substitution Options:
- For gluten-free lemon cookies: Replace all-purpose flour with a 1:1 gluten-free flour blend
- For dairy-free version: Use vegan butter substitute
- No fresh lemons? You can use bottled lemon juice, but fresh gives the best bright lemon taste
- Add ½ cup rolled oats for lemon oatmeal cookies variation
The fresh lemon zest is crucial for these cookies – it contains the essential oils that give the most intense lemon flavor. Don't skip it!
See recipe card for quantities.
Instructions
Prepare and Mix Wet Ingredients
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures even browning on the bottom of your cookies.
- In a large mixing bowl, cream together the softened unsalted butter and ¾ cup granulated sugar using an electric mixer on medium speed for 3-4 minutes until light and fluffy. This creaming process is essential for creating the perfect texture in your lemon cookie dough.
- Beat in the egg, fresh lemon juice, fresh lemon zest, vanilla extract, and lemon extract (if using) until well combined. The mixture might look slightly curdled – that's completely normal when adding citrus juice to butter.
Combine Dry Ingredients and Form Dough
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This simple baking recipe technique ensures your leavening agent is evenly distributed.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Don't overmix – this keeps your cookies tender.
- The lemon cookie dough should be soft but not sticky and hold together when pressed.
Shape and Bake the Cookies
- Roll the dough into 1½-inch balls (about 2 tablespoons each). Roll each ball in extra granulated sugar for a beautiful sparkly finish.
- Place cookies 2 inches apart on your prepared baking sheets, leaving room for slight spreading.
- Bake for 10-12 minutes, or until the edges are just set and lightly golden. The centers should still look slightly soft – they'll continue cooking on the hot pan. This timing creates perfectly chewy lemon cookies.
Cool and Glaze (Optional)
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. This prevents breaking while they're still fragile.
- If you're making iced lemon cookies, prepare the lemon glaze by whisking together powdered sugar, lemon juice, lemon zest, and salt until smooth.
- Once cookies are completely cool, drizzle the glaze over cookies or dip the tops for full coverage. Let the glaze set for 15 minutes before serving.
- Step 1: Prepare and Mix Wet Ingredients
Cream butter and sugar, then mix in egg, lemon juice, lemon zest, and extracts until smooth.
- Step 2: Combine Dry Ingredients and Form Dough
Whisk dry ingredients separately, then gently combine with the wet mixture to form a soft dough.
- Step 3: Shape and Bake the Cookies
Roll dough into sugar-coated balls, place on a tray, and bake until edges are just set.
- Step 4: Cool and Glaze (Optional)
Let cookies cool completely, then drizzle with optional lemon glaze and allow to set.
Helpful Hints and Tips
Here's a game-changing tip: Let your cookie dough rest for 10 minutes after mixing. This allows the flour to fully hydrate and the lemon flavors to meld together, resulting in better texture and more intense citrusy and sweet flavor.
For even more lemony goodness, try adding a teaspoon of lemon extract to your powdered sugar glaze. You can also find quality lemon extract and citrus zesters at most kitchen supply stores.
Dietary Benefits & Serving Suggestions
These lemon sugar cookies offer a lighter alternative to heavy chocolate desserts while still satisfying your sweet tooth. The fresh lemon juice provides vitamin C, and using real butter gives you quality fats that help with nutrient absorption.
These cookies pair beautifully with:
- Hot tea or coffee for afternoon tea cookies
- Fresh berries and whipped cream
- Vanilla ice cream for a simple summer dessert
- Lemon bars for a complete citrus dessert spread
They're also perfect for special occasions – consider them for Easter celebrations, spring parties, or as a bright addition to any holiday cookie tray.
Recipe Variations & Substitutions
Transform this basic lemon sugar cookie recipe into exciting variations:
- Lemon Sugar Cookie Bars: Press the dough into a greased 9x13 pan and bake for 18-20 minutes. Cut into squares once cooled.
- Soft Lemon Cookies with Icing: Double the glaze recipe and spread thickly on cooled cookies for bakery-style treats.
- Lemon Cutout Cookies: Chill the dough for 2 hours, roll to ¼-inch thickness, and use cookie cutters for shaped cookies.
- Chewy Lemon Cookies: Add an extra egg yolk and reduce flour by 2 tablespoons for ultra-chewy texture.
- Lemon Cream Cheese Cookies: Replace 4 tablespoons of butter with softened cream cheese for tangier, more tender cookies.
For those following specific diets, this lemon sugar cookie recipe easily adapts to create healthy lemon cookies by reducing sugar by ¼ cup and adding a tablespoon of honey.
Equipment
While you can make these cookies with basic kitchen tools, certain equipment makes the process easier:
- Stand mixer or hand mixer: Creates perfectly creamed butter for the best texture
- Cookie scoop: Ensures uniform cookie sizes for even baking
- Microplane zester: Gets the finest lemon zest without bitter pith
- Parchment paper: Prevents sticking and makes cleanup easy
- Wire cooling racks: Allows proper air circulation for cooling
A good cookie scoop is especially helpful for consistent results – aim for 1½-inch diameter cookies for the perfect bite-size treat.
Storage Instructions
Store your baked from scratch lemon sugar cookies in an airtight container at room temperature for up to one week. Layer them between parchment paper to prevent sticking, especially if you've glazed them.
For longer storage, freeze the cookies in freezer-safe containers for up to 3 months. You can also freeze the unbaked lemon cookie dough balls on a baking sheet, then transfer to freezer bags. Bake directly from frozen, adding 1-2 extra minutes to the baking time.
If you've made iced lemon cookis, let the glaze set completely before storing to prevent smudging.
The Secret That Makes This Lemon Sugar Cookie Recipe Unforgettable
When I first started perfecting my lemon sugar cookie recipe, I kept missing that soft, bakery-style bite I loved. It wasn’t until one quiet afternoon—after baking batch after batch—that I realized the magic wasn’t in fancy ingredients or tools, but in knowing when to pull the cookies from the oven.
The secret? Don’t wait until they look done. Take them out when the edges are barely golden and the centers still seem a little underbaked. They’ll finish setting on the pan, staying soft and tender just like the ones from your favorite bakery. This small moment of trust—pulling them out early—is what finally gave me the perfect lemon sugar cookie recipe I now share with pride.
FAQ
Can I add lemon juice to sugar cookie mix?
Yes! Adding lemon juice to sugar cookie mix is a great way to enhance flavor. It adds a fresh, tangy brightness that balances the sweetness. Just be sure to adjust the flour slightly if your dough becomes too soft. For best results, use both lemon juice and zest to create that perfect lemon sugar cookie flavor.
What is the secret to making cookies soft and chewy?
The secret lies in removing the cookies from the oven while the centers still look slightly underbaked. They continue baking on the hot pan, locking in moisture and creating that soft, chewy texture. Also, using brown sugar and not overmixing the dough helps retain softness. This method is key in my lemon sugar cookie recipe!
Why do you poke holes in sugar cookies?
Poking holes in sugar cookies isn’t always necessary, but when done, it’s usually for texture or even baking. Some recipes use this trick to prevent puffing or to help glazes soak in evenly. In my lemon sugar cookie recipe, though, we skip this step to keep the top smooth and tender with that signature softness.
What is the best cookie in the world?
While it’s a tough choice, many would say the best cookie is the one that brings back a cherished memory. For me, it’s this lemon sugar cookie recipe—soft, bright, and full of homemade love. But classics like chocolate chip or unique treats like blueberry pie cookies also hold their place in the cookie hall of fame.
Why This Lemon Sugar Cookie Recipe Belongs in Your Baking Hall of Fame
This lemon sugar cookie recipe isn’t just a sweet treat—it’s a baking experience you’ll return to again and again. With their bright citrus flavor, soft chewy center, and effortless preparation, these cookies are the kind of dessert that makes an ordinary day feel special. Whether you’re setting the tone for a sunny afternoon or finishing off a brunch spread, they’re always the right choice.
And if you’re craving more seasonal magic, don’t miss my soft and buttery Summer Sugar Cookies or the fruity charm of these Blueberry Pie Cookies—they make the perfect companions in any cookie jar. Now grab your lemons and let this lemon sugar cookie recipe become the shining star of your dessert collection. You’ll be amazed at how many smiles one batch can bring.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this lemon sugar cookie recipe:
Lemon Sugar Cookies Recipe
Equipment
- 1 Hand or Stand Mixer For creaming butter and sugar
- 1 Microplane/zester For fresh lemon zest
- 1 Cookie scoop 1½-inch recommended for even sizes
- 2 Baking sheets Lined with parchment or silicone mats
- 1 Wire rack For cooling cookies
Ingredients
Cookie Dough
- 2 ¼ cups all-purpose flour Can use gluten-free blend
- 1 cup unsalted butter Softened to room temperature
- ¾ cup granulated sugar Plus extra for rolling
- 1 large egg Room temperature
- 2 tablespoon lemon juice Fresh is best
- 2 tablespoon lemon zest About 2 large lemons
- 1 teaspoon vanilla extract
- ½ teaspoon lemon extract Optional but recommended
- 1 teaspoon baking powder
- ½ teaspoon salt
Optional Lemon Glaze
- 1 cup powdered sugar
- 2–3 tablespoon lemon juice Adjust for desired consistency
- 1 tablespoon lemon zest Adds extra punch
- 1 pinch salt Balances sweetness
Instructions
- Preheat oven to 350°F and line baking sheets with parchment.
- Cream butter and sugar until light and fluffy, 3–4 minutes.
- Beat in egg, lemon juice, lemon zest, vanilla, and lemon extract.
- In separate bowl, whisk flour, baking powder, and salt.
- Add dry ingredients to wet, mix until just combined.
- Let dough rest for 10 minutes for best texture.
- Roll into 1½-inch balls, then coat in granulated sugar.
- Bake 10–12 minutes until edges are just set; centers slightly soft.
- Cool 5 minutes on sheet, then transfer to wire rack.
- If glazing, drizzle or dip cooled cookies; let glaze set before storing.
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