These Lemon Sugar Cookies are soft, chewy, and full of citrusy sunshine. With crisp edges and a bright lemon twist, they’re an easy, refreshing take on a classic favorite.
Made with simple ingredients, they’re quick to prep and perfect for spring, summer, or any time you need a little sweet comfort.
Whether for after-school snacks or weekend baking, these cookies always hit the spot—and it’s nearly impossible to eat just one.
Why You’ll Love This Recipe
These cookies are soft, melt-in-your-mouth, and full of fresh lemon flavor. The zest adds brightness, while the sugar coating gives a light crunch. No chilling is required, and they come together fast with pantry staples.
Great for new bakers, bake sales, or freezing for later—this recipe is as easy as it is irresistible. Whether you’re baking for fun or sharing with friends, these cookies always feel special.
What You’ll Need
- 2¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1¼ cups granulated sugar, plus extra for rolling
- 1 large egg
- 1 tablespoon lemon zest (from about 1 large lemon)
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Pro Tips
- Use fresh lemon zest—it packs way more flavor than bottled juice alone.
- Soften your butter properly to help cream the sugar easily for a light texture.
- Don’t overbake—the centers should look slightly underdone when you remove them.
- Roll in sugar before baking for extra sparkle and a crisp exterior.
- Use a cookie scoop for even-sized cookies that bake uniformly.
Tools You’ll Need
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Microplane or zester
- Baking sheets
- Parchment paper
- Cookie scoop
Substitutions & Variations
No fresh lemons? Use bottled lemon juice and lemon extract if needed.
Add-ins: Mix in white chocolate chips or dried blueberries for a flavor twist.
Make them gluten-free: Use a 1:1 gluten-free flour blend.
Dairy-free: Swap the butter with plant-based margarine or coconut oil.
Extra lemony: Add ¼ teaspoon lemon extract for more intense citrus flavor.
Make-Ahead Tips
- Dough can be made ahead and refrigerated for up to 3 days.
- You can also freeze cookie dough balls—just roll in sugar and freeze on a tray, then transfer to a freezer bag.
- Baked cookies freeze well in an airtight container for up to 2 months.
How to Make Lemon Sugar Cookies
Step 1: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Step 2: Cream Butter and Sugar
In a large bowl, cream the softened butter and sugar using a hand or stand mixer on medium speed until light and fluffy, about 2–3 minutes.
Step 3: Add Wet Ingredients
Beat in the egg, lemon zest, lemon juice, and vanilla extract until fully combined.
Step 4: Combine Wet and Dry
Gradually add the dry ingredients to the wet, mixing until a soft dough forms.
Step 5: Scoop and Roll in Sugar
Using a cookie scoop, portion out dough and roll each ball in granulated sugar. Place on parchment-lined baking sheets about 2 inches apart.
Step 6: Bake
Bake at 350°F (175°C) for 9–11 minutes, or until the edges are lightly golden and centers look just set. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Leftovers & Storage
- Store cookies in an airtight container at room temperature for up to 5 days.
- To keep them extra soft, place a slice of bread in the container (replace as needed).
- Freeze baked cookies in a zip-top bag or airtight container for up to 2 months.
- Frozen dough can be baked straight from the freezer—just add 1–2 extra minutes of baking time.
FAQ
1. Can I make the dough ahead of time?
Yes. You can refrigerate the dough for up to 3 days. When you’re ready to bake, let it sit at room temperature for 15–20 minutes to soften slightly, then roll in sugar and bake as directed.
2. Do I need to chill the dough?
Nope. This recipe doesn’t require chilling, which makes it faster to prep. But if your kitchen is very warm, chilling the dough for 20–30 minutes can help the cookies hold their shape.
3. How do I get more lemon flavor?
Add ¼ teaspoon lemon extract or a bit more lemon zest. You can also brush the baked cookies with a lemon glaze made from powdered sugar and juice for extra zing.
4. Can I double the recipe?
Yes, it doubles well. Just use a larger bowl and mix in batches if needed. Keep an eye on bake times—some ovens may need a minute more or less when baking multiple trays.
5. Can I use margarine instead of butter?
Yes, but the flavor and texture may differ slightly. Use a plant-based stick margarine, not a spread, for best results.
Light, Bright, and Made to Share
These Lemon Sugar Cookies are the kind of recipe you’ll turn to whenever you need a touch of sweetness with a refreshing twist.
They’re easy to make, easy to love, and impossible to resist. Whether you’re baking for a party, a gift, or a quiet afternoon treat, this recipe delivers soft, zesty perfection every time.
Bake a batch and let me know in the comments—do you love your cookies extra lemony, or do you add a little glaze? I’d love to hear how you make them your own!