This Lemon Sugar Cookies Recipe creates showstopping cookies that are crisp around the edges, soft and chewy in the center, and deliciously sweet with a bold lemony taste. Finished with a lemon sugar topping, they’re guaranteed to disappear fast!
Sweet and Citrusy Lemon Sugar Cookies
Lemon is a hugely underrated flavor, in my opinion. Don’t get me wrong, I like all things rich and chocolatey, like my double chocolate chip cookies, fudge brownies and chocolate chess pie. However, if given the choice, I’ll go for fruity flavors every time, and this lemon cookies recipe is one of the best desserts you’ll ever taste.
It starts with a simple soft sugar cookie base. Then, I take it up a notch with both lots of lemon zest (I mean lots) and lemon juice. As a result, every bite is bursting with bright, citrusy flavor that brings a bit of cheer to even the gloomiest days.
One batch makes up to 21 cookies, but I’m warning you now. You’ll want to go ahead and make a second batch, because they’re seriously addicting!
More Lemon-Flavored Desserts
- Lemon Pound Cake with Lemon Icing
- Lemon Ice Box Pie with Honey Graham Cracker Crust
- Lemon Blueberry Cheesecake Recipe
- Lemon Whipped Cream
Recipe Ingredients
Flour: We are using all-purpose flour for the base of the cookie dough. However, if you need to make this recipe gluten-free, I recommend using a 1 to 1 all-purpose gluten-free flour. KING ARTHUR and CUP 4 CUP are two great options.
Butter: I recommend using unsalted butter. It adds a rich taste and contributes to the tender crumb of these cookies.
Sugar: You can’t have sugar cookies without sugar! It adds sweetness and balances the acidity from the lemon. We include it in the dough and reserve about ¼ cup to coat the cookie dough balls, ensuring we get plenty of sweet flavor in every bite.
Egg: We’re using a large egg to provide structure while keeping the cookies moist and chewy.
Leaveners: Baking soda and baking powder give the lemon cookies a little lift, creating the soft, chewy consistency we want while keeping the edges crisp.
Salt: This is a key component in every good cookie recipe and helps balance the sweet flavors.
Vanilla Extract: Use pure vanilla extract to add depth and a delicious vanilla flavor.
Lemon: We’re using both lemon zest and lemon juice in the dough. Then, we sprinkle extra zest on top so that every bite is bursting with a bright, lemony taste.
How to Make This Easy Lemon Cookies Recipe
Step 1. In a large bowl, sift the flour, baking soda, baking powder, and salt. Then, set aside.
Step 2. Next, add the granulated sugar and lemon zest to a second large bowl. Use your hand or a rubber spatula to rub the ingredients together. This releases the natural oils in the lemon zest, creating a stronger flavor. Then, add the butter, and beat with a hand mixer until fluffy, about 1-2 minutes.
Step 3. Then, add the vanilla, lemon juice, and egg. Beat on medium until well combined.
Step 4. Add the “sifted flour mixture” to the bowl of wet ingredients, and mix with a wooden spoon or rubber spatula until well combined. Be careful not to overmix.
Step 5. Transfer the cookie dough to the fridge, and chill for at least 2 hours.
Step 6. Preheat your oven to 350°F, and line a nonstick baking sheet with parchment paper.
Step 7. Remove the chilled cookie dough from the refrigerator, and use a 2-tablespoon-sized cookie scoop to portion cookie dough balls.
Step 8. Next, in a shallow bowl, mix the granulated sugar and lemon zest until well combined. Rub the zest and the sugar together to amplify the flavor. Then, roll the cookie dough balls in the sugar mixture, and place them on the prepared baking sheet, leaving about 2-3 inches between each piece.
Step 9. Bake the lemon sugar cookies for about 9-11 minutes or until the edges of the cookies are set and the center is slightly puffed. Let the cookies rest for about 10 minutes or until set. It’ll be hard, but it’s worth the wait!
Tips & Tricks
- Use room temperature ingredients. Allow your egg and butter to sit out and come to room temperature before you begin. This allows them to mix seamlessly into the dough so you don’t overmix, which can cause dense, tough cookies.
- Avoid overmixing the cookie dough, or your lemon sugar cookies will turn out dense and tough, which we definitely don’t want!
- Pack the lemon zest in the measuring spoon to ensure you use enough.
- Rub the lemon zest. This releases the natural oils, creating an even more delicious lemony flavor.
- Don’t skip chilling the cookies. I know it’s hard to wait, but chilling the dough is key to achieving a bakery-worthy taste and texture. If you have time, a 2-hour chill (or overnight) is best, but 60 minutes will do.
- Avoid overbaking. Every oven is different. So, keep a close eye on your cookies, and remove them as soon as the dough is set and the edges are lightly golden. Remember, they’ll continue to bake a bit as they cool on the pan!
- Make sure you review the tips on measuring your flour.
- Gently swirl a cup or biscuit cutter around the edges of each cookie once your cookies are out of the oven to reshape them into perfect circles.
How to Measure Flour
For the most accurate results, use a food scale to measure your ingredients. However, if that isn’t an option, follow the tips below:
- Use the Correct Measuring Cup: Use a dry measuring cup. These cups typically come in sizes like 1 cup, 1/2 cup, etc.
- Fluff the Flour: Before measuring, fluff up the flour in the bag or container using a spoon. This helps prevent compacting and ensures a more accurate measurement.
- Spoon into the Cup: Gently spoon the fluffed-up flour into the measuring cup, allowing it to pile up above the rim.
- Level Off: Use a flat edge, like the back of a knife, to level off the excess flour from the top of the measuring cup. Do this without tapping or shaking the cup to avoid settling.
How to Store and Freeze
If you’re lucky enough to have leftovers, store the cooled cookies in an airtight container at room temperature for up to 5 days.
Freeze baked cookies in an airtight container for up to 1 month. Or, freeze unbaked cookie dough for up to 3 months. To do so:
- Shape the Dough: Combine the ingredients, and portion the dough into balls.
- Freeze: Arrange the cookies on a baking sheet, and freeze (without the extra lemon sugar) for 1-2 hours or until the balls are solid.
- Store: Transfer the cookies to a sealable bag or an airtight container, and freeze for up to 3 months.
- Bake: When you’re ready to bake, thaw the cookies at room temperature for 30 minutes. Then, roll them in the lemon sugar topping, and bake as normal. You may need to add a few minutes to the baking time. So, keep a close eye on the cookies, and adjust as needed!
More Delicious Cookie Recipes
- Old-Fashioned Chewy Peanut Butter Cookies
- S’mores Cookies
- Brown Sugar Cookies
- Blueberry Cookies
- Banana Chocolate Chip Cookies
- The Best Cinnamon Cookies
I hope you love this Lemon Sugar Cookies Recipe! Easy to make, the cookies are soft, chewy, and infused with sweet lemon flavor! If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.
Lemon Sugar Cookies with Lemon Sugar Topping
Ingredients
Lemon Cookies
- 1 1/2 cup + 2 tbsp all-purpose flour
- 1/2 c butter room temperature
- 1 cup granulated sugar
- 1 egg room temperature
- 1/2 tsp baking powder aluminum free
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 1/2 tsp lemon juice
- 2 tbsp lemon zest packed
Lemon Sugar Topping
- 1 tsp of lemon zest
- 1/4 cup granulated sugar
Instructions
- In a large bowl, sift the flour, baking soda, baking powder, and salt. Set aside.
- Next, in another large mixing bowl, add the granulated sugar and lemon zest. Using your hand or a rubber spatula, rub the zest and the sugar together to amplify the flavor. Then, add the butter, and beat with a hand mixer for 1-2 minutes.
- Then, add the vanilla, lemon juice, and egg. Beat on medium until well combined.
- Add your “sifted flour mixture” into your wet ingredients and mix with a wooden spoon or rubber spatula until combined. Be sure not to over mix.
- Transfer the cookie dough to a fridge and let chill for at least 2 hours to allow the flour to hydrate and firm up the dough.
- Preheat your oven to 350°F. Line a nonstick baking sheet with parchment paper.
- Remove your chilled dough from the refrigerator. Use a 2 tablespoon-sized cookie scoop to form the cookie balls. Next, in a shallow bowl, mix your granulated sugar, and lemon zest until well combined. Rub the zest and the sugar together to amplify the flavor. Then, roll your ball of cookie dough in the sugar mixture and place the dough on a lined baking sheet. The dough should be about 2 -3 inches apart.
- Bake the cookies at 350 degrees for about 9-11 minutes or until the edges of the cookies are set and the center is slightly puffed. Let the cookies rest for about 10 minutes or until set. I’ll be hard, but worth the wait.
- Once cooled, enjoy and feel free to add a comment on my blog! Also, be sure to share your photo on instagram and tag @butterloveandsalt! We would love to see how your cookies come out!
Notes
- Use room temperature ingredients. Allow your egg and butter to sit out and come to room temperature before you begin. This allows them to mix seamlessly into the dough so you don’t overmix, which can cause dense, tough cookies.
- Avoid overmixing the cookie dough, or your lemon sugar cookies will turn out dense and tough, which we definitely don’t want!
- Pack the lemon zest in the measuring spoon to ensure you use enough.
- Rub the lemon zest. This releases the natural oils, creating an even more delicious lemony flavor.
- Don’t skip chilling the cookies. I know it’s hard to wait, but chilling the dough is key to achieving a bakery-worthy taste and texture. If you have time, a 2-hour chill (or overnight) is best, but 60 minutes will do.
- Avoid overbaking. Every oven is different. So, keep a close eye on your cookies, and remove them as soon as the dough is set and the edges are lightly golden. Remember, they’ll continue to bake a bit as they cool on the pan!
- Make sure you review the tips on measuring your flour.
- Gently swirl a cup or biscuit cutter around the edges of each cookie once your cookies are out of the oven to reshape them into perfect circles.
Nutritional Information
Recipe by: Chavez Adams / Butter, Love & Salt | Photography by:Meg McKeehan
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