Lemon Sugar Cookies Recipe
There’s something uniquely satisfying about biting into Lemon Sugar Cookies: that crackly sugar-dusted exterior gives way to a soft, chewy center bursting with vibrant citrus flavor. These cookies are a true celebration of springtime brightness with the tang of real lemon and the buttery comfort of a classic sugar cookie, making them absolutely irresistible for any occasion—or really, for no occasion at all other than sheer cookie joy!
Ingredients You’ll Need
Each ingredient in this recipe is a superstar, working together to create Lemon Sugar Cookies that are tender, zesty, and perfectly sweet. You probably have most of these on hand, but don’t be tempted to skip a thing—every detail here means more deliciousness in each bite!
- All-purpose flour: Creates the classic cookie structure, keeping them soft yet sturdy enough to hold their shape.
- Baking soda: Gives a gentle lift for that perfectly chewy texture with delicate edges.
- Salt: Enhances every flavor, balancing sweetness and highlighting the lemon.
- Unsalted butter, softened: Provides richness and buttery goodness that’s essential in sugar cookies.
- Granulated sugar: Sweetens both the dough and the outside, offering a crisp, sparkly finish.
- Zest of 2 lemons: Packs a bold, sunshiny punch—this is where that real lemon flavor shines through!
- Large egg: Binds everything together, adding moisture for a soft, melt-in-your-mouth bite.
- Vanilla extract: Adds warm, fragrant undertones that make the citrus taste even brighter.
- Fresh lemon juice: Gives an extra burst of tang and boosts that authentic lemon flavor.
- Extra granulated sugar (for rolling): Coats each cookie in sparkling sweetness for the perfect first bite.
How to Make Lemon Sugar Cookies
Step 1: Prep and Preheat
Start by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper. This simple step guarantees even baking and makes cleanup a breeze later—a must when you’re planning to enjoy Lemon Sugar Cookies without a mountain of dishes to tackle.
Step 2: Combine Your Dry Ingredients
Whisk together the flour, baking soda, and salt in a medium bowl. This not only ensures everything is evenly distributed, but also fluffs up your flour, making for softer, lighter cookies every single time.
Step 3: Cream Butter, Sugar, and Lemon Zest
Pop the softened butter, granulated sugar, and all that fragrant lemon zest into a large bowl. Beat them together until light and fluffy—give it at least 2–3 minutes. This builds a foundation for the iconic airy texture of Lemon Sugar Cookies, while the lemon zest infuses the butter deeply with citrus flavor.
Step 4: Add the Wet Ingredients
Mix in the egg, vanilla extract, and lemon juice until everything is smoothly combined. The dough will look creamy, pale, and already smell fantastic (try not to sneak a taste just yet!).
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients into the bowl with your lemony butter mixture. Mix just until combined—you want the dough to come together but without overmixing. This little bit of restraint ensures your cookies turn out delightfully soft and tender.
Step 6: Shape and Coat
Scoop out tablespoon-sized portions of dough and gently roll them into balls. Then, toss each dough ball in that extra granulated sugar. The sugar forms a sparkly, crackly exterior that is both pretty and incredibly satisfying to bite into.
Step 7: Bake to Perfection
Place the dough balls on your prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, just until the edges begin to turn golden. The centers should stay soft—resist the urge to overbake, as the cookies will finish setting as they cool.
Step 8: Cool and Enjoy
Let the cookies cool on the pan for 5 minutes before transferring them to a wire rack to cool completely. This little rest helps them keep their chewy centers and crisp edges, so you get the best of both worlds with every single Lemon Sugar Cookie.
How to Serve Lemon Sugar Cookies
Garnishes
For an extra pop of citrus, try drizzling your cooled Lemon Sugar Cookies with a quick lemon glaze (simply mix powdered sugar and lemon juice to your desired consistency). A sprinkle of additional lemon zest on top adds a lovely color contrast and amps up the zippy aroma that makes these cookies so irresistible.
Side Dishes
Pair these cookies with a mug of hot tea, a tall glass of milk, or even a scoop of vanilla ice cream if you’re feeling extra indulgent. Their fresh, tangy flavor also makes them a delightful addition to a spring brunch spread or picnic basket alongside fresh berries and fruit salads.
Creative Ways to Present
Get playful with your presentation! Stack Lemon Sugar Cookies in a pretty gift box lined with parchment for a homemade treat, arrange them in a circle on a serving platter with candied lemon slices in the center, or even use them as a sweet base for mini ice cream sandwiches—lemony, dreamy, and sure to impress.
Make Ahead and Storage
Storing Leftovers
Keep your Lemon Sugar Cookies super fresh by storing them in an airtight container at room temperature. They’ll stay soft and flavorful for up to five days—if you can resist eating them all before then! A slice of bread tucked in the container will help prevent them from drying out.
Freezing
If you want to enjoy these cookies on demand, you’re in luck: you can freeze both the dough balls and the baked cookies. Simply place shaped dough balls (before rolling in sugar) on a lined tray, freeze until firm, then transfer them to a zip-top bag. Bake straight from frozen, adding an extra minute or two. Baked cookies can be frozen well-wrapped for up to three months.
Reheating
To bring frozen or day-old Lemon Sugar Cookies back to life, warm them for just a few seconds in the microwave for that fresh-from-the-oven appeal. Alternatively, a quick stint in a 300°F oven for about 3–5 minutes will restore their irresistible texture and aroma.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is best here, as it delivers the brightest, cleanest citrus flavor. Bottled juice can work in a pinch, but you might miss out on that true zesty punch that makes Lemon Sugar Cookies shine.
What’s the secret to keeping these cookies soft?
The combination of enough butter and a careful baking time is key—pull them from the oven when the edges are just turning golden. Letting them cool on the pan for a few minutes ensures the centers set perfectly tender without becoming dry.
Can I add white chocolate or berries to the dough?
Absolutely! White chocolate chips or even a handful of dried blueberries add a fun twist to Lemon Sugar Cookies. Fold them in after you’ve mixed the dough so everything’s evenly distributed.
Is it possible to make these cookies gluten-free?
Yes! Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. The cookies may be a bit more delicate, but the lemony flavor will still be fabulous.
What’s the best way to zest lemons for this recipe?
Use a microplane or fine grater to zest only the bright yellow part of the lemon, avoiding the bitter white pith underneath. Zesting directly over the mixing bowl ensures you don’t lose a drop of the fragrant lemon oils.
Final Thoughts
If you’ve been craving a sweet treat that brings pure sunshine to your kitchen, you absolutely have to try making these Lemon Sugar Cookies. They’re easy enough for a lazy weekend but special enough to share with friends and family—though no one will judge if you keep a few extras just for yourself!
Print
Lemon Sugar Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Lemon Sugar Cookies are a delightful citrus twist on classic sugar cookies. With a burst of lemon flavor in every bite, these soft and tender cookies are perfect for any occasion.
Ingredients
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- zest of 2 lemons
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- 1/4 cup granulated sugar (for rolling)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Prepare dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.
- Mix wet ingredients: In a large bowl, beat the softened butter, sugar, and lemon zest until light and fluffy. Add the egg, vanilla extract, and lemon juice, and mix until fully combined.
- Combine dry and wet ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Form dough balls: Scoop tablespoon-sized portions of dough and roll them into balls. Roll each dough ball in the extra granulated sugar.
- Bake: Place the dough balls on the prepared baking sheets and bake for 10–12 minutes, or until the edges are just turning golden.
- Cool: Let the cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For an extra lemony punch, drizzle the cooled cookies with a simple lemon glaze made from powdered sugar and lemon juice.
- Store in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
