If you’re longing for a treat bursting with sunshine and sweetness in every bite, these Lemon Sugar Cookies might just be your new favorite obsession. Soft, chewy, and loaded with zesty lemon flavor, they have that unmistakable fresh-from-the-oven charm and just the right touch of sparkle from their sugary shell. Whether it’s a cozy afternoon snack, a bright addition to your dessert table, or a thoughtful homemade gift, these cookies are a pure celebration of citrusy goodness!
Ingredients You’ll Need
The magic of Lemon Sugar Cookies lies in their elegantly simple ingredient list. Every component plays a role, from lending a subtle tang to ensuring the perfect soft bite and vibrant finish. Here’s what you’ll need—and why each one matters:
- All-purpose flour: Gives these cookies their sturdy, chewy texture—perfect for holding all that zesty lemon flavor in place.
- Baking soda: Adds a gentle lift, helping the cookies puff up with every bake.
- Baking powder: Works alongside the soda for an extra tender crumb and lighter texture.
- Salt: Balances the sweetness and amplifies all the other flavors.
- Unsalted butter, softened: Brings rich flavor and lovely softness—make sure it’s at room temperature for easy creaming!
- Granulated sugar (plus extra for rolling): Gives you sweetness and that delightful crunch around each cookie’s edge when rolled before baking.
- Zest of 2 lemons: Where the main punch of lemony flavor comes from, infusing every bite with bright citrus notes.
- Large egg: Binds the dough together and helps with that perfect chewy interior.
- Vanilla extract: Adds a warm, mellow background note that balances the citrus beautifully.
- Fresh lemon juice: Doubles down on the tangy lemon character, making these cookies impossible to resist.
How to Make Lemon Sugar Cookies
Step 1: Prep Your Baking Space
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. This simple step guarantees even baking, easy removal, and zero sticky messes—so your Lemon Sugar Cookies stay as gorgeous as they taste.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Mixing these separately not only ensures an even rise but also helps avoid any clumps or overly salty bites in your finished cookies.
Step 3: Cream Butter, Sugar, and Lemon Zest
In a large bowl, beat the softened butter, granulated sugar, and most importantly, all that fresh lemon zest until the mixture is light and fluffy. This step is where the magic starts—the zest releases its fragrant oils into the butter, creating a flavor base that perfumes the entire batch.
Step 4: Add the Egg, Vanilla, and Lemon Juice
Mix in the egg, vanilla extract, and fresh lemon juice until everything is silky-smooth and well combined. Don’t rush this step; a well-mixed batter ensures every cookie bursts with that signature tang.
Step 5: Bring Wet and Dry Together
Gradually add the dry ingredient mix to your wet ingredients, stirring gently. Stop mixing as soon as you see the dough come together—overmixing can make cookies tough, and we want the softest Lemon Sugar Cookies possible!
Step 6: Shape and Sugar the Dough
Scoop out tablespoon-sized portions of dough, rolling them into smooth balls. Roll each ball in a little extra granulated sugar—a step that gives these cookies their classic sparkle and a subtle crunchy edge.
Step 7: Bake to Perfection
Place your sugared dough balls at least two inches apart on the lined baking sheets. Bake for 8–10 minutes; you’re aiming for set edges but centers that still look slightly soft for the dreamiest texture. Let them cool on the baking sheet for about five minutes before moving to a wire rack to finish cooling.
How to Serve Lemon Sugar Cookies
Lemon Sugar Cookies Garnishes
For a finishing touch, try sprinkling a pinch of extra lemon zest or powdered sugar over your cooled cookies. A delicate lemon glaze drizzled across the tops can add both flavor and flair, making each bite extra special. If you want to get extra fancy for a party tray, tiny edible flowers brighten the presentation further.
Side Dishes
These cookies shine next to a cup of Earl Grey tea or a tall glass of iced lemonade. For a dessert platter, arrange them with fresh berries or a dollop of whipped cream. The lemon flavor pops even more when paired with lightly sweetened mascarpone or cool vanilla ice cream.
Creative Ways to Present
Lemon Sugar Cookies make a stunning edible gift: layer them in a mason jar with a pretty ribbon or arrange them in a decorative tin lined with parchment. For parties, consider sandwiching lemon curd or berry jam between two cookies for sweet little lemon cookie sandwiches everyone will remember.
Make Ahead and Storage
Storing Leftovers
Your Lemon Sugar Cookies stay soft and flavorful for days if you store them in an airtight container at room temperature. Pop a small piece of bread in the container—believe it or not, this old trick keeps the cookies moist and fresh even longer!
Freezing
If you’d like to make a batch ahead, you can freeze both the shaped (unbaked) dough balls and the baked cookies. For dough, place rolled balls on a baking sheet, freeze until solid, then transfer to a zip-top bag. Bake straight from frozen with just an extra minute or two added. Baked cookies freeze well, too; just let them cool completely before sealing in an airtight container for up to three months.
Reheating
Revive leftover Lemon Sugar Cookies by popping them in a 300°F oven for two or three minutes—they’ll taste and smell like they’re freshly baked! Let them sit a moment before biting in to enjoy that just-baked softness.
FAQs
Can I use bottled lemon juice instead of fresh?
While bottled lemon juice works in a pinch, fresh juice and zest provide a brighter, fuller lemon flavor that truly sets these cookies apart. If you can, go for fresh lemons—you’ll taste the difference!
How do I know when my Lemon Sugar Cookies are done?
You’ll know they’re ready when the edges look set but the centers are still slightly soft and pale. They’ll finish setting as they cool on the baking sheet, giving you that perfect soft, chewy bite.
Can I substitute limes or oranges for the lemons?
Absolutely! The same recipe will work beautifully with lime or orange zest and juice, offering a fun twist and equally irresistible results. Just adjust the zest and juice amounts to taste.
Why roll the dough in extra sugar?
Coating each dough ball in granulated sugar is what creates that signature sparkling crust and gentle crunch on the outside. It’s an extra step well worth taking for authentic Lemon Sugar Cookies.
Can I make these cookies gluten-free?
Yes, you can substitute a good all-purpose gluten-free flour blend for the regular flour. Just make sure to check your other ingredients for hidden gluten if baking for those with sensitivities.
Final Thoughts
Lemon Sugar Cookies are everything I love in a homemade treat—bright, sweet, easy to make, and full of fresh flavor. I genuinely hope you give them a try and share them with family, friends, or anyone who could use a warm, zesty pick-me-up. Happy baking!
Print
Lemon Sugar Cookies Recipe
- Total Time: 25 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Bright and buttery Lemon Sugar Cookies that combine the zing of fresh lemon with a tender, melt-in-your-mouth texture. These cookies are bursting with citrusy flavor, rolled in sparkling sugar, and perfectly soft in the center—an irresistible treat for any occasion!
Ingredients
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar (plus extra for rolling)
- Zest of 2 lemons
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside; this helps distribute the leavening agents evenly.
- Cream Butter, Sugar, and Lemon Zest: In a large bowl, beat the softened butter, granulated sugar, and lemon zest together until the mixture is light and fluffy. This incorporates air into the dough for a tender cookie.
- Add Egg, Vanilla, and Lemon Juice: Beat in the egg, vanilla extract, and fresh lemon juice until everything is smoothly blended. The lemon juice boosts the citrus flavor and moisture.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, mixing just until everything is combined for a soft, pliable dough. Avoid overmixing to keep cookies tender.
- Shape and Coat Cookies: Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each dough ball in extra granulated sugar, coating them evenly for a sparkling finish when baked.
- Arrange on Baking Sheets: Place the sugared dough balls about 2 inches apart on the prepared baking sheets to allow for spreading.
- Bake: Bake for 8–10 minutes, or until the edges are set and start to turn golden, but the centers still appear slightly soft. This ensures a chewy texture.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set up while staying soft inside.
Notes
- For extra lemon flavor, add an additional teaspoon of lemon zest or a drop of lemon extract.
- Be careful not to overbake—slightly underbaked centers keep these cookies soft and chewy.
- Store leftover cookies in an airtight container at room temperature for up to 5 days.
- You can freeze dough balls and bake them directly from frozen; just add 1–2 minutes to the baking time.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 12g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 23mg