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Soft chewy lemon sugar cookies are always a hit! A light lemon cookie that will be a crowd favorite.
Lemon Sugar Cookies
I may be a chocoholic but these cookies got me from the first bite. Actually, I lie. It was from the first bite of cookie dough because after one taste, I was hooked! Since my Mom loves all things lemon, I decided I had to break free from my chocolate love affair and make something that she would love – a sweet, soft lemon sugar cookie.
She was smitten with the first taste! This cookie is bursting with fresh lemon flavor without being too tart and if you could imagine a marriage between a soft sugar cookie and a tangy lemon, you will get this delectable lemon sugar cookie.
This is a soft, chewy lemon cookie with a light lemon flavor. It is a simple, crowd-pleasing recipe that everyone loves! Add more lemon zest for extra lemon flavor.
Key Steps for making the BEST Lemon sugar cookies:
- Cream butter and sugar for four minutes or until light and fluffy. This breaks down the sugar so you don’t end up with grainy cookies. It also whips in the air, which not only helps to give the cookie body but keeps it from going completely flat once it hits the hot oven.
- Use fresh lemon juice. The fake stuff you find in the grocery store just tastes fake. Fresh lemon transforms so many dishes and since it’s the star ingredient in this cookie, fresh is best.
- Use a zester to get the vibrant yellow skin from the lemon and leave the bitter white part behind. We want the good stuff! Click HERE to buy a zester for about $10 bucks.
- These cookies are best soft so don’t overbake. An outstanding cookie can become mediocre just from overbaking. I always use non-stick silicone baking sheets. These silicone baking sheets are some of my favorites because they work well and are reasonably priced.
- Top with sparkling sugar just as you are removing the cookies from the oven.
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Lemon Sugar Cookies
Equipment
Ingredients
- 1 cup Butter cold, cut into cubes
- 2 cups Sugar
- 2 Eggs
- 1 teaspoon Pure Vanilla Extract
- 1 1/2 Tablespoon Fresh Lemon Juice
- 1 Tablespoon Lemon Zest may put more lemon zest for extra flavor
- 3 cups Flour
- 1 1/4 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1/2 teaspoon Salt
- *may put in a drop of yellow food coloring for color
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, cream butter and sugar for 4 minutes until light and fluffy. Add eggs, vanilla, lemon juice, and lemon zest and stir to combine.
- Stir in flour, baking powder, baking soda, and salt and mix just until combined.
- Drop dough onto light colored baking sheet.
- Bake for 9-11 minutes. Sprinkle with sugar or white sparkling sugar.
Video
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank as always for all of your incredible support. xo Happy Baking!
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Hi there
These look delicious. But Cana they be frozen? And would you top with sugar before or after freezing?
Hi Terri! I love to freeze these cookies and they tend to defrost beautifully. I would put the sugar crystals on just before removing from the oven to give it time to adhere to the cookie. Hope that helps!
You did not say in your direction but how big do I make the cookies or amount that I scoop up?……..thanks.
Hi Judy! It is completely up to you depending on what size cookie that you want. I tend to use a regular-sized cookie scoop so they are all equal. I have also made them into bite-size cookies as well. I hope that helps!
Loved these! I made them with my 4 yr old. The recipe couldn’t be easier, which is a huge bonus. My older son who hates sweets said these were awesome and went back for more. We didn’t have enough lemon so we zested lime and orange with it and wound up with more than we needed, so turned the excess into a glaze. I will definitely make these again. What a wonderful site you have!
Made these this weekend for my daughter’s birthday and they were a big hit! Very easy to make and great tasting!
Hi Erica! Yay! I am so happy to hear that they were a hit at your daughter’s birthday party. Thank you for taking the time to write a kind comment. I appreciate it!
Hi Meg! I love that you baked with your 4-year old. Those are priceless memories. My kids love to bake along side with me too and I cherish those times with them. I am so glad you loved the cookies. Great idea to use lime and orange!
Hi there! I was just curious why you recommended cold butter in this recipe? Typically warm butter yields the best results when creaming. Just wondering if there was something I was missing! The cookies are absolutely delicious!
Hi Tess! That is a great point. I have cookies of all sorts on my blog — melted butter, softened room temperature butter, and even cold butter. The reason that I use cold butter (it must be cut into cubes to help the creaming process) is that I want the cookies to keep their shape once they hit the oven. Since we add lemon juice to the cookies, there could be a tendency for the cookies to go flat. Also, it is important to cream for 4 minutes to allow the butter and sugar to incorporate. I hope that helps!
Your instruction about the butter and time were perfect! No need to refrigerate and wait. These cookies came out beautiful and so tasty. Thanks so much for sharing. Hubby lives them and bonus, the house smells wonderful ????
Made these lemon sugar cookies today for a friend’s bridal shower and everyone loved them! A great recipe, simple and quick. Thank you for sharing!
Hi Manal! I love to hear that. I am so glad that your friends enjoyed the cookies. Thank you so much for trying out the recipe and for taking time to comment. – Melissa
Pinned this 2 hours ago and made my first batch,these are great. We love them thanks for sharing. Delicious !!!
Now that is what I call efficient! I love that you made them so quickly after finding them on Pinterest. Thanks for trying out the recipe! – Melissa
Stunning sugar cookies, and now a top fave! Thank you!!!
I added fresh sweet basil, and a pinch of mint, oh my gosh, elevated a stunning cookie to the next level. What a wonderful recipe, thank you for not keeping it a secret ☺
Iris
What a fabulous idea, Iris! That is brilliant. I can’t wait to try it. We always have a plethora of fresh basil so I can’t wait to give it a shot. Thanks for sharing. -Melissa
Hi Iris! Adding basis and mint sounds amazing. How much did you add roughly? Did you chop it up really thin? Thanks
Oh that sounds amazing! I made these yesterday for my small group along with two other cookies and these were the favorite!!
I have to make cookies for this weekend for a family gathering and came across this recipe. Looks great and I’m excited to try it! But I’m curious how well they travel?
Hi Rebecca! They travel quite well. I love to freeze my cookies before I travel and place parchment or wax paper in between rows if I am stacking them. I hope that helps! 🙂 – Melissa
So these cookies are freezeable, then? Im baking this weekend for a friends party next month. Will they hold in the the freezer for a month? This is my only free weekend from now until party. Thanks!
Hello! Just getting ready to bake these lovely cookies and I noticed something. In the recipe, it says to bake the cookies directly after mixing the dough. When I scrolled down to read the comments from others, you had recommended to chill the dough for 10-20 minutes so that the cookies will keep their shape. Is that best every time? Can’t wait to try these!!
Kind regards,
Kristen
Hi Kristen! Well, I am a few months behind replying to your comment. Haha! Sorry. You are right — I tend to chill mine just because I usually chill all of my cookies. I like that it helps to keep the shape of the cookies. You can do either way with this recipe and will turn out great. 🙂 – Melissa
Just found your site recently and I LOVE it! Great recipes, photos, and clear instructions – thank you! I tried the cookies twice – the first time as lemon cookies. They weren’t as pretty as yours, but they were very good. The dough was VERY soft, so I refrigerated it for an hour. It didn’t firm up too much, but since I wasn’t rolling the dough out, it wasn’t a problem. The second time I made them I tried them as regular sugar cookies with no lemon flavoring at all, but I added 1/2 tsp extra vanilla. The dough was firmer – I didn’t need to refrigerate it – and it was easier to work it as I scooped them onto the cookie sheet. The cookies were very good both ways and my family really enjoyed them! Thanks again – looking forward to trying more of your recipes!
Hi there! Thank you so much for taking the time to write about your experience with the lemon sugar cookies. That is so interesting that the dough was so sticky! I wonder if the butter wasn’t cold enough. I use butter straight out of the refrigerator. That is a great idea though to make vanilla sugar cookies using the same dough. I am going to have to try that idea. Thanks for sharing! – Melissa 🙂