Summer Sugar Cookies Recipe

Bright, buttery Summer Sugar Cookies perfect for decorating and sharing at warm-weather gatherings. With a hint of lemon and endless shape options, they’re a crowd-pleasing summer dessert that’s simple to bake and fun to personalize.

No ratings yet

Print Pin

Course: Dessert, Snack

Cuisine: American

Prep Time: 25

Cook Time: 10

Chill Time: 30

Total Time: 1 5

Servings: cookies

Calories: 180kcal

Cost: $6–$8

Equipment

Stand mixer or hand mixer For creaming butter and sugar
Rolling pin With adjustable rings for even thickness
Parchment paper sheets For rolling and baking
Cookie cutter set Summer-themed: flowers, suns, circles, etc.
Wire cooling rack Helps cookies cool evenly
Squeeze bottles or piping bags For decorating with icing

Ingredients

Cookie Dough

2¾ cups all-purpose flour Use gluten-free blend if needed
1 teaspoon baking soda
1 teaspoon salt
1 cup butter Softened; vegan butter optional
1½ cups granulated sugar
1 egg Large
1 tablespoon vanilla extract
2 tablespoon lemon zest Freshly grated
1 tablespoon lemon juice Freshly squeezed

Icing & Decoration

3 cups powdered sugar For icing
3-4 tablespoon milk or cream Adjust for consistency
1 teaspoon vanilla extract For icing
gel food coloring Vibrant summer colors (optional)
sprinkles Optional: stars, sugar, pearls

Instructions

Preheat oven to 375°F and line baking sheets with parchment.
Whisk flour, baking soda, and salt in a bowl; set aside.
Cream butter and sugar until light and fluffy.
Add egg, vanilla, lemon zest and juice; mix to combine.
Slowly add dry ingredients; mix until just combined.
Chill dough for 30 minutes.
Roll dough between parchment to ¼-inch thickness.
Cut shapes with cookie cutters.
Place on sheets and bake 8–10 minutes.
Cool for 5 minutes on sheet, then transfer to rack.
Mix icing ingredients; color and decorate cooled cookies.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition