If you dream of a cookie that walks the line between tangy and sweet, these Lemon Sugar Cookies will send you straight to citrus heaven. They’re crisp on the edges, soft in the middle, and bursting with fresh lemon flavor in every golden bite—perfect for sharing, gifting, or simply treating yourself!
Why You’ll Love This Recipe
- Zesty Lemon Flavor: Both zest and fresh juice fill every cookie with sunshine-bright citrus that’s irresistibly refreshing.
- Perfectly Soft & Chewy: These cookies have a melt-in-your-mouth softness at the center, with just the right crispness on the edges.
- Quick & Easy Bake: No complicated steps—just pantry staples and a quick chill lead to foolproof results every time.
- Stunning Sugar Sparkle: Rolling the dough in sugar gives each cookie a beautiful, crackly finish that catches the light.
Ingredients You’ll Need
Just a handful of everyday ingredients come together to make these Lemon Sugar Cookies sing. Each one plays a special role—don’t skip a thing if you’re after that perfect balance of brightness, sweetness, and tender texture!
- Unsalted butter (room temperature): The foundation for rich, tender cookies that spread perfectly in the oven.
- Granulated sugar: Sweetens the batter and creates that signature crisp, sparkling coating on the outside.
- Lemon zest: Intensifies lemon flavor and adds lovely aromatic oils for extra zing—be generous here!
- Fresh lemon juice: Lays down real lemon tang, making every bite sing with natural citrus notes.
- Large egg: Binds the dough and ensures a chewy, cake-like bite.
- All-purpose flour: Gives structure and that just-right bite—measure carefully for perfect texture.
- Baking soda: Helps your cookies puff up and develop those irresistible crackly tops.
- Salt: Just a pinch makes the sweet and tart flavors pop.
- Extra sugar (for rolling): A quick roll before baking creates that glimmering, classic sugar cookie finish.
Variations
Lemon Sugar Cookies are endlessly adaptable to your cravings, diet, or what’s in your pantry! Don’t be afraid to put your own spin on this cheerful classic—the results are always delicious when you follow your taste buds.
- Gluten-Free Lemon Sugar Cookies: Swap the all-purpose flour for your favorite 1-to-1 gluten-free blend for equally irresistible cookies.
- Lemon-Lime Twist: Replace half the lemon zest and juice with lime for a tangy duo that tastes like summer.
- Extra Soft Cookies: Add an extra egg yolk for an even chewier, more cake-like result.
- Vegan Version: Use plant-based butter and replace the egg with a flaxseed “egg,” and you’ll still get a lovely lemony treat.
How to Make Lemon Sugar Cookies
Step 1: Cream the Butter, Sugar, and Lemon Zest
Start by beating together the room-temperature unsalted butter, granulated sugar, and those glorious flecks of lemon zest. Give it a solid 1–2 minutes with your electric mixer—the goal is a pale, fluffy mixture with the zest thoroughly dispersed. This step infuses the entire dough with lemony aroma and ensures a soft, luxurious texture later on.
Step 2: Add Lemon Juice and Egg
Now it’s time to deepen that citrus punch! Add in the fresh lemon juice and the egg, and beat until well-combined. The acid from the juice brightens the sugar and butter, while the egg brings everything together so the cookies bake up thick and chewy.
Step 3: Mix in Dry Ingredients
Sprinkle in your measured flour, baking soda, and salt. Use a spatula to gently fold them in until no floury streaks remain. The dough will be soft at this point, but that’s exactly what we want for tender Lemon Sugar Cookies later!
Step 4: Chill the Dough
Cover your bowl with plastic wrap and slide it into the fridge for 30–60 minutes. This helps the cookies hold their shape in the oven and allows the flavors to meld beautifully—don’t skip this little rest!
Step 5: Shape, Roll, and Bake
Preheat your oven to 350ºF and get your baking sheet ready. Scoop the chilled dough into balls—using a cookie scoop gives you neat, even cookies. Roll each dough ball in granulated sugar, then space them 2 inches apart on a silicone-lined sheet. Bake for 11–13 minutes, just until the edges turn faintly golden and the centers look set.
Step 6: Cool and Enjoy
Let the cookies rest on the sheet for 5 minutes (they’ll be soft and puffy right out of the oven), then transfer to a cooling rack. Admire the crinkly sugar tops and try not to eat them all before they’ve cooled—though sampling one warm, with its fresh lemon aroma, is a perk you shouldn’t miss.
Pro Tips for Making Lemon Sugar Cookies
- Zest Like a Pro: Use a microplane grater for the fluffiest, most fragrant lemon zest that melts seamlessly into the dough.
- Well-Chilled Dough, Always: Don’t rush the chill—that 30–60 minute fridge time prevents spreading and gives your cookies their perfect puff.
- Sugar Roll Power: For an ultra-sparkly, crisp edge, roll your dough balls once, gently press, then roll again before baking.
- Watch the Edges: For that dreamy soft center, pull the cookies from the oven when the edges are barely golden and the centers still look slightly underbaked—they’ll finish setting as they cool.
How to Serve Lemon Sugar Cookies
Garnishes
To make these Lemon Sugar Cookies even more charming, try a light dusting of powdered sugar after they’ve cooled, a sprinkle of extra lemon zest, or—if you adore even more zing—a drizzle of simple lemon glaze. Each touch amps up their bakery-worthy appeal while adding layers of citrus flavor.
Side Dishes
Lemon Sugar Cookies are divine with a cup of Earl Grey tea, a frosty glass of iced lemonade, or a bowl of berries and whipped cream for a breezy dessert platter. They’re lunchbox-friendly and make wonderful edible “thank you” gifts with your favorite herbal infusions on the side.
Creative Ways to Present
Arrange your cookies in pastel bakery boxes, tuck them into mason jars with a hand-tied ribbon, or stack and wrap them in parchment for easy gifting. For special occasions, create a lemon-themed cookie tower or serve them on a tiered tray alongside lemon curd and fresh fruit for a showstopping centerpiece.
Make Ahead and Storage
Storing Leftovers
Store any extra Lemon Sugar Cookies in an airtight container at room temperature and they’ll stay soft and flavorful for up to 5 days. Slip a slice of bread into the container to keep them extra moist, especially in dry climates.
Freezing
Baked cookies freeze beautifully—layer them between sheets of parchment in a freezer-safe bag, and they’ll keep for up to 2 months. Or, freeze the unbaked dough balls (already rolled in sugar) and bake straight from the freezer, adding a minute to the baking time for fresh cookies on demand.
Reheating
To give your Lemon Sugar Cookies that “just-baked” warmth after storage, a quick 5-second spin in the microwave or a minute in a low oven works wonders. It revives their soft center and makes the citrus aroma pop, perfect for serving with afternoon tea or a late-night treat.
FAQs
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Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is highly recommended for these Lemon Sugar Cookies because it adds vibrant citrus flavor and aroma. Bottled juice can taste dull or slightly bitter, but in a pinch, you can use it—just know the cookies may lack the same brightness.
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Why do my cookies sometimes turn out flat?
Flat cookies are usually the result of warm dough or insufficient flour. Make sure you chill your dough as directed, measure your flour accurately, and avoid overmixing after adding the dry ingredients. Each of these steps gives your cookies that ideal thickness and texture.
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How do I zest a lemon without getting bitter flavor?
Only grate the bright yellow outer layer and avoid the white pith underneath, which is bitter. A microplane works best for getting fine zest that blends seamlessly into your Lemon Sugar Cookies without any harsh aftertaste.
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Can I make the dough in advance?
Absolutely! You can refrigerate the covered dough for up to 48 hours before baking. In fact, resting the dough a little longer deepens the flavors. If chilling overnight or longer, let the dough warm for 10–15 minutes at room temperature before scooping and rolling in sugar.
Final Thoughts
These Lemon Sugar Cookies truly brighten any day with their pop of citrus, sparkly sugar crust, and melt-in-your-mouth crumb. Give them a try soon—your kitchen will fill with fresh lemon fragrance, and everyone around will be begging for just one more. Happy baking, friend!
Print
Lemon Cookie Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 22 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Lemon Cookies are a delightful treat that perfectly balances sweet and citrusy flavors. The buttery cookies with a hint of lemon zest are sure to brighten up your day.
Ingredients
Cookie Dough:
- 1 cup (226g) unsalted butter, room temperature
- 1 1/2 cups (300g) granulated sugar
- 3 Tbsp lemon zest
- 2 Tbsp fresh lemon juice
- 1 large egg
- 3 cups (360g) all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
For Rolling:
- 1/4 cup (50g) sugar for rolling cookies
Instructions
- Creaming the Ingredients: In a mixing bowl, beat the butter, sugar, and lemon zest with an electric mixer for 1-2 minutes.
- Adding Wet Ingredients: Add in the lemon juice and egg, beat again to combine.
- Incorporating Dry Ingredients: Gradually add in the flour, baking soda, and salt, mixing by hand with a spatula until combined.
- Chilling and Shaping: Cover the bowl with plastic wrap and refrigerate for 30-60 minutes. Use a cookie scoop to form balls, rolling each ball into the sugar.
- Baking: Place the cookies on a baking sheet and bake at 350ºF for 11-13 minutes until the edges turn golden. Let them cool before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg
