Name: Lemon Sugar Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 2 3/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 cup unsalted butter, softened; 1 1/2 cups granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 2 tablespoons fresh lemon juice; 1 tablespoon lemon zest; Optional: 1/2 cup powdered sugar (for rolling or glaze)

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Soft, chewy sugar cookies bursting with fresh lemon zest and topped with a light citrusy glaze—these Lemon Sugar Cookies always bring a refreshing twist to classic sugar cookies. I like making them for spring gatherings, afternoon tea, or simply whenever I’m craving something sweet and zesty.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 ¾ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 cup unsalted butter, softened

1 ½ cups granulated sugar

1 large egg

1 teaspoon vanilla extract

2 tablespoons fresh lemon juice

1 tablespoon lemon zest

Optional: ½ cup powdered sugar (for rolling or glaze)

Directions

I preheat my oven to 350°F (175°C) and line a baking sheet with parchment paper.

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

In a large bowl, I beat the butter and sugar until light and fluffy, which takes about 2 minutes.

I mix in the egg, vanilla, lemon juice, and zest until everything is smooth and combined.

I gradually stir the dry ingredients into the wet mixture until a soft dough forms.

I scoop tablespoon-sized portions of dough, roll them in powdered sugar if I want, and place them on the baking sheet about 2 inches apart.

I bake for 8–10 minutes, just until the edges are set but the centers still look soft.

After cooling on the baking sheet for 2 minutes, I transfer the cookies to a wire rack.

Sometimes I drizzle them with a lemon glaze made from powdered sugar and lemon juice for extra zing.

Servings and timing

This recipe makes about 24 cookies.

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Calories: about 145 kcal per cookie

Variations

I sometimes skip the glaze and just roll the dough in powdered sugar for a crinkle-style cookie.

For a stronger citrus flavor, I add orange zest along with the lemon.

If I want softer, cake-like cookies, I chill the dough for 30 minutes before baking.

For a festive twist, I sprinkle sanding sugar or drizzle with white chocolate after baking.

Storage/Reheating

I keep the cookies in an airtight container at room temperature for up to 5 days—they stay soft and chewy. If I want to keep them longer, I freeze the baked cookies for up to 2 months. To enjoy again, I let them thaw at room temperature or warm them for 10 seconds in the microwave for that fresh-baked feel.

FAQs

How do I keep the cookies soft?

I make sure not to overbake them—the centers should look slightly underdone when I pull them from the oven. They finish setting as they cool.

Can I make the dough ahead of time?

Yes, I often prepare the dough a day ahead, cover it tightly, and refrigerate it. I just let it soften slightly before scooping and baking.

Do I have to use fresh lemon juice and zest?

I prefer fresh for the best flavor, but bottled juice works in a pinch. The zest, though, really makes a difference in brightness.

Can I freeze the dough instead of the baked cookies?

Definitely. I scoop the dough into balls, freeze them on a tray, then store them in a freezer bag. When I’m ready, I bake them straight from frozen, adding 1–2 extra minutes.

What’s the best glaze ratio?

I usually start with ½ cup powdered sugar and about 1 tablespoon lemon juice, then adjust until it’s drizzle-able but not too runny.

Conclusion

These lemon sugar cookies are one of my favorite ways to bring a touch of sunshine into my baking. I love how quick they are to whip up and how the citrusy flavor brightens the classic sugar cookie. Whether I glaze them or keep them simple, they’re always a hit and disappear fast from the cookie jar.

Recipe:

Lemon Sugar Cookies

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Author: Cheryl
Total Time: 25 minutes
Yield: 24 cookies
Diet: Vegetarian

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Description

Soft, chewy lemon sugar cookies infused with fresh lemon zest and juice, optionally topped with a bright citrus glaze. Perfect for spring gatherings, afternoon tea, or anytime you want a sweet and zesty treat.

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
In a large bowl, beat the butter and granulated sugar until light and fluffy, about 2 minutes.
Mix in the egg, vanilla extract, lemon juice, and lemon zest until smooth and well combined.
Gradually stir the dry ingredients into the wet mixture until a soft dough forms.
Scoop tablespoon-sized portions of dough, optionally roll them in powdered sugar, and place them 2 inches apart on the prepared baking sheet.
Bake for 8–10 minutes, until the edges are set but the centers still look soft.
Let the cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Optionally, drizzle cooled cookies with a glaze made from powdered sugar and lemon juice.