Lemon Sugar Cookie Recipe

I’ve baked zesty lemon sugar cookies that are soft around the edges with a delicate chew in the center—bright, buttery, and impossibly easy to make.

Why You’ll Love This Recipe

I adore how the fresh lemon zest and juice give these cookies a lively citrus flavor while the sugar coating adds just the right sparkle. They’re simple to prep, bake in under 15 minutes, and feel both cozy and festive—perfect with tea or dessert cravings.

Ingredients

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

• All-purpose flour

• Baking powder

• Salt

• Granulated sugar (plus extra for rolling)

• Unsalted butter, softened

• Large eggs

• Fresh lemon zest

• Fresh lemon juice

• Vanilla extract

Directions

1. Preheat the oven to 350 °F (175 °C). Line baking sheets with parchment paper.

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

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

4. Beat in eggs, lemon zest, lemon juice, and vanilla extract until smooth.

5. Gradually add dry ingredients to the wet, mixing until just combined.

6. Scoop dough into 1-inch balls. Roll each ball in additional granulated sugar.

7. Place balls about 2 inches apart on prepared sheets and gently flatten slightly.

8. Bake for 10–12 minutes, until edges begin to turn golden while centers remain soft.

9. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

Yields about 24 cookies.

• Prep time: 10 minutes

• Bake time: 10–12 minutes

• Cooling time: 5 minutes

• Total time: approximately 25–30 minutes

Variations

• Lemon glaze: Drizzle or dip cooled cookies in a thin mixture of powdered sugar and lemon juice.

• Zest boost: Stir extra lemon zest into the rolling sugar for a citrusy sparkle.

• Herb-infused: Mix in a teaspoon of finely chopped fresh rosemary or thyme with the sugar for a savory twist.

• Gluten-free: Substitute a 1:1 gluten-free flour blend and check texture, as dough may spread more.

• Sugar cookie style: Roll dough thinner, cut with cookie cutters, bake 8–10 minutes, and decorate with royal icing or sprinkles.

Storage/reheating

I store cooled cookies in an airtight container at room temperature for up to 5 days, separating layers with parchment paper. If desired, I warm one in the microwave for 10–15 seconds for that fresh-out-of-the-oven appeal.

FAQs

Can I use bottled lemon juice?

Yes, although I always prefer fresh lemon zest to retain the bright, natural flavor.

Why are my cookies flat?

They may be over-creamed or the dough too warm. I chill dough balls for 10 minutes before baking if needed.

How do I get a crackled sugar coating?

Rolling the dough in granulated sugar before baking creates that pretty crackle as the cookies spread.

Can I freeze the dough?

Absolutely—I shape and roll dough balls, then freeze them on a tray before transferring to a bag. Bake directly from frozen, adding a minute or two to the bake time.

How do I keep cookies soft?

I include an extra tablespoon of sugar and store them at room temperature in a sealed container with a slice of bread—it helps maintain softness.

Conclusion

These Lemon Sugar Cookies deliver a cheerful burst of citrus in every bite with a tender texture and sparkling sugar finish. I love how easy they are to whip up and how versatile they feel—ideal for brightening coffee breaks, bake sales, or anytime I crave something sweet with a summery twist!