Lemon Sugar Cookie Recipe

These Lemon Sugar Cookies are bright, soft, and perfectly sweet with a zesty kick of citrus. I love how they melt in my mouth while delivering that fresh lemon flavor that makes them stand out from classic sugar cookies. They’re ideal for spring and summer, but honestly, I bake them all year round whenever I want a refreshing twist on a traditional treat.

Why You’ll Love This Recipe

I’m obsessed with this recipe because it combines everything I want in a cookie: a soft, chewy texture and a pop of tart lemon in every bite. These cookies are easy to make, don’t require chilling, and always come out with beautifully crackled tops. They’re perfect for sharing, gifting, or just enjoying with a cup of tea or coffee. And if I love lemon desserts as much as I do, these are a must-try.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking soda

• Baking powder

• Salt

• Unsalted butter, softened

• Granulated sugar

• Egg

• Fresh lemon zest

• Fresh lemon juice

• Vanilla extract

• Optional: extra sugar for rolling

Directions

1. I preheat the oven to 350°F and line a baking sheet with parchment paper.

2. In a medium bowl, I whisk together flour, baking soda, baking powder, and salt.

3. In another bowl, I cream the softened butter and sugar until light and fluffy.

4. I beat in the egg, lemon zest, lemon juice, and vanilla extract until well combined.

5. Gradually, I mix the dry ingredients into the wet mixture until a soft dough forms.

6. I scoop the dough into balls and roll them in sugar if I want that extra sparkle and crunch.

7. I place the dough balls on the prepared baking sheet, leaving space between each one.

8. I bake them for 9–11 minutes until the edges are set and the tops are slightly crackled.

9. After baking, I let them cool on the pan for a couple of minutes before transferring to a wire rack.

Servings and timing

This recipe yields about 24 cookies. It takes around 15 minutes to prep and 10 minutes to bake each batch, so I can have these done in about 30–35 minutes from start to finish.

Variations

Sometimes I add a lemon glaze made from powdered sugar and lemon juice for a little extra zing. If I’m feeling creative, I mix in white chocolate chips or even crushed freeze-dried raspberries for a fruity twist. I’ve also tried using Meyer lemons when they’re in season for a slightly sweeter flavor.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. If I want to keep them longer, I freeze them in a single layer and then transfer to a freezer-safe bag. To enjoy again, I let them thaw at room temp—no reheating needed.

FAQs

Can I use bottled lemon juice?

I’ve tried it, but fresh lemon juice and zest give a much brighter, more authentic flavor. I definitely recommend fresh if possible.

Do I need to chill the dough?

Nope! I love that this dough doesn’t need chilling. I can bake them right away, which is great when I’m short on time.

Can I make them gluten-free?

Yes, I use a good 1:1 gluten-free flour blend and the results are still soft and flavorful.

Why didn’t my cookies crack on top?

That usually happens if the butter is too soft or the dough is too warm. I make sure to measure flour correctly and avoid overmixing.

How do I keep them soft?

I store them in an airtight container and sometimes add a slice of bread to keep them from drying out.

Conclusion

These Lemon Sugar Cookies are everything I crave in a citrusy dessert—bright, chewy, and full of flavor. They’re simple to make but feel special enough for any occasion. Whether I’m baking them for friends, family, or just for myself, they always bring a little sunshine to the table.

Lemon Sugar Cookie Recipe

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• Author: Linda
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 24 cookies
• Category: Dessert
• Method: Bake
• Cuisine: American
• Diet: Vegetarian

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Description

Lemon Sugar Cookies are soft, chewy, and bursting with fresh lemon flavor, offering a refreshing citrus twist on the classic sugar cookie.

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Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar (plus extra for rolling, optional)
• 1 large egg
• 1 tbsp fresh lemon zest
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract

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Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
3. In a large bowl, cream the softened butter and sugar until light and fluffy.
4. Beat in the egg, lemon zest, lemon juice, and vanilla extract until fully combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
6. Roll dough into balls and coat with additional sugar, if desired.
7. Place on prepared baking sheet, spacing them out to allow spreading.
8. Bake for 9–11 minutes, until edges are set and tops are slightly crackled.
9. Cool on the pan for a few minutes, then transfer to a wire rack to cool completely.

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Notes

• Add a lemon glaze made with powdered sugar and lemon juice for extra zing.
• Use Meyer lemons for a slightly sweeter flavor.
• Mix in white chocolate chips or freeze-dried raspberries for variation.
• Store with a slice of bread in the container to keep cookies soft.

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Nutrition

• Serving Size: 1 cookie
• Calories: 130
• Sugar: 10g
• Sodium: 60mg
• Fat: 6g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 17g
• Fiber: 0g
• Protein: 1g
• Cholesterol: 20mg