Lemon Sugar Cookie Recipe

Imagine biting into a perfectly soft, chewy cookie with a bright citrus flavor that dances on your tongue—that’s the magic of these Lemon Sugar Cookies. The delicate balance of sweet and tangy creates an irresistible treat that’s both refreshing and comforting. These lemon sugar cookies are perfect for spring gatherings, summer picnics, or anytime you need a burst of sunshine in your day. You’ll learn how to create bakery-quality cookies with a vibrant lemon flavor that will have everyone asking for your secret recipe.

Why You’ll Love This Recipe

These lemon sugar cookies stand out from ordinary sugar cookies for so many delicious reasons. First, the texture is absolutely perfect—crisp around the edges yet tender and chewy in the center, creating that ideal cookie contrast that keeps you coming back for more. The bright citrus flavor from fresh lemon zest and juice cuts through the sweetness, making these cookies refreshingly different from other sugar cookie recipes.

What makes these lemon cookies truly special is how approachable they are to make. The dough comes together quickly with basic pantry ingredients, and the 30-minute chill time is just enough to firm up the dough while still getting cookies on your table without an all-day wait. The sugar coating adds a delightful crackly exterior that gives way to that perfect soft center.

Even novice bakers can achieve spectacular results with this foolproof recipe. The lemon flavor shines through beautifully without being overwhelming, making these cookies crowd-pleasers for both lemon enthusiasts and those who typically prefer traditional sugar cookies.

Ingredients List for the Lemon Sugar Cookies

These ingredients combine to create the perfect balance of sweetness and tangy lemon flavor. The fresh lemon zest is particularly important as it contains essential oils that provide an intense citrus aroma and flavor that dried alternatives simply can’t match.

• 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
• 1/4 cup (50g) sugar (for rolling cookies)

Pro Tips

Achieving perfect lemon sugar cookies every time comes down to these three critical techniques:

First, don’t rush the butter and sugar creaming process. Beating them together with the lemon zest for the full 1-2 minutes creates tiny air pockets that give your cookies their perfect texture. The zest releases its oils into the butter during this step, infusing maximum lemon flavor throughout the dough.

Second, the chilling time is non-negotiable. Even just 30 minutes in the refrigerator allows the flour to fully hydrate and the butter to firm up. This prevents excessive spreading during baking and creates that ideal chewy center with slightly crisp edges that makes these lemon cookies so irresistible.

Finally, watch your cookies carefully during the final minutes of baking. The perfect lemon sugar cookie should have just a faint golden color around the edges while still looking slightly underbaked in the center. They’ll continue cooking on the hot baking sheet for a few minutes after removing from the oven, so resisting the urge to bake them longer will reward you with perfectly soft, chewy cookies rather than crisp ones.

Instructions

Step 1: In a mixing bowl, beat the butter, sugar, and lemon zest with an electric mixer for 1-2 minutes.

Step 2: Add in the lemon juice and egg, beat again to combine.

Step 3: Gradually add in the flour, baking soda and salt, mixing by hand with a spatula until combined.

Step 4: Cover the bowl with plastic wrap and refrigerate for 30-60 minutes.

Step 5: Remove the dough from the fridge. Pre-heat the oven to 350ºF. Place 1/4 cup sugar in a bowl for rolling the cookies.

Step 6: Use a cookie scoop to form balls, rolling each ball into the sugar. Place the cookies 2 inches apart on a silicone lined baking sheet. Bake for 11-13 minutes or until the edges have a faint golden color.

Step 7: Allow the cookies to cool on the baking sheet for 5 minutes, then move to a cooling rack to cool completely.

Variations

The versatility of these lemon sugar cookies makes them perfect for customizing to your taste preferences or dietary needs. For a more intense citrus experience, try making lemon-lime sugar cookies by replacing half the lemon zest with lime zest and using a combination of lemon and lime juice. The dual citrus flavors create an even brighter, more complex cookie that’s perfect for summer.

For a gluten-free version that doesn’t sacrifice texture or flavor, substitute the all-purpose flour with a high-quality cup-for-cup gluten-free flour blend. Add 1/4 teaspoon of xanthan gum if your blend doesn’t already include it to maintain that perfect chewy texture.

During the holidays, transform these lemon cookies into festive treats by adding 1/2 cup of white chocolate chips to the dough and decorating the tops with colored sugar or sprinkles before baking. The white chocolate complements the lemon flavor beautifully while adding sweet creamy bites throughout.

Storage and Serving

These lemon sugar cookies stay fresh for up to 5 days when stored in an airtight container at room temperature. For the best texture, place a slice of bread in the container to help maintain moisture and keep your cookies perfectly soft. If you need to store them longer, the baked cookies freeze beautifully for up to 3 months—just thaw at room temperature for about 30 minutes before serving.

For an elevated dessert presentation, sandwich a scoop of lemon sorbet or vanilla ice cream between two cookies for a refreshing ice cream sandwich. The bright citrus flavor pairs perfectly with creamy desserts.

These cookies also make an excellent accompaniment to afternoon tea or coffee, especially alongside fresh berries for a light spring or summer dessert. For a special touch when serving guests, dust cooled cookies with a light coating of powdered sugar or drizzle with a simple lemon glaze made from powdered sugar and fresh lemon juice.

FAQs

Can I make the dough ahead of time?
Absolutely! The dough can be refrigerated for up to 3 days before baking. You can also freeze the dough balls (before rolling in sugar) for up to 3 months. When ready to bake, thaw in the refrigerator overnight, then roll in sugar and bake as directed, adding 1-2 minutes to the baking time.

Why did my cookies spread too much?
If your lemon sugar cookies spread too thin during baking, the dough likely needed more chilling time. Butter temperature is crucial—if it’s too warm, cookies will spread excessively. Try chilling the dough for longer or even placing the shaped dough balls in the freezer for 10 minutes before baking.

Can I use bottled lemon juice instead of fresh?
Fresh lemon juice provides the brightest, most authentic flavor for these lemon cookies. Bottled juice lacks the vibrant quality of fresh and may impart a slightly artificial taste. If you must use bottled, reduce the amount to 1½ tablespoons.

How can I make the lemon flavor stronger?
For more intense lemon flavor, add 1/4 teaspoon of lemon extract or increase the zest to 4 tablespoons. You can also add 1 teaspoon of lemon zest to the sugar used for rolling the cookies.

Can I make these cookies without an electric mixer?
Yes, you can make these cookies by hand, but you’ll need to cream the butter and sugar vigorously with a wooden spoon for about 3-4 minutes to incorporate enough air. Your arm will get a workout, but the results will be worth it!

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