Lemon Sugar Cookies – Bright, Soft, and Comfortingly Sweet
These lemon sugar cookies bring sunshine to any day. They’re soft in the center, lightly crisp at the edges, and full of fresh lemon flavor. The dough comes together quickly, and you don’t need any fancy tools—just a bowl, a whisk, and a baking sheet.
If you love cookies that taste clean and bright without being overly sweet, this is your recipe. These are the kind of treats you can bake on a weeknight and share with neighbors or tuck into lunchboxes.
Lemon Sugar Cookies - Bright, Soft, and Comfortingly Sweet
Ingredients
Method
- Prep the oven and pans: Preheat to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix dry ingredients: In a bowl, whisk flour, baking soda, baking powder, and salt.Set aside.
- Infuse the sugar: In a large bowl, add sugar and lemon zest. Use your fingers to rub the zest into the sugar until it’s fragrant and slightly damp. This releases the oils for stronger flavor.
- Cream the butter and sugar: Add softened butter to the lemon sugar.Beat with a hand mixer or stand mixer on medium for 2–3 minutes, until light and fluffy.
- Add wet ingredients: Beat in the egg, lemon juice, and vanilla (and lemon extract if using) until smooth. Scrape the bowl as needed.
- Combine wet and dry: Add the dry ingredients in two additions. Mix on low just until no streaks of flour remain.Don’t overmix.
- Shape the cookies: Scoop 1 1/2-tablespoon mounds (about a heaping tablespoon). Roll each ball in the extra granulated sugar to coat.
- Bake: Arrange 2 inches apart on the prepared sheets. Bake 9–11 minutes, until the edges are set and the centers look soft and slightly puffy.They should not brown deeply.
- Cool: Let cookies rest on the sheet for 5 minutes, then transfer to a rack to cool completely. They’ll finish setting as they cool.
- Serve: Enjoy as-is or dust lightly with powdered sugar for extra sparkle.
What Makes This Recipe So Good
- Fresh lemon flavor: We use zest and juice for a true citrus punch, not just extract.
- Soft, tender texture: Creamed butter and sugar keep the cookies plush with crisp edges.
- No chill time: The dough is ready to bake as soon as it’s mixed.
- Balanced sweetness: A light sugar coating adds sparkle without making them cloying.
- Reliable and repeatable: Straightforward steps, easy to scale, and consistent results.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar, plus 1/3 cup for rolling
- 1 large egg, room temperature
- 1 tablespoon fresh lemon zest (from about 2 lemons)
- 2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- Optional: 1/4 teaspoon lemon extract for extra zing
How to Make It
- Prep the oven and pans: Preheat to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix dry ingredients: In a bowl, whisk flour, baking soda, baking powder, and salt.
Set aside.
- Infuse the sugar: In a large bowl, add sugar and lemon zest. Use your fingers to rub the zest into the sugar until it’s fragrant and slightly damp. This releases the oils for stronger flavor.
- Cream the butter and sugar: Add softened butter to the lemon sugar.
Beat with a hand mixer or stand mixer on medium for 2–3 minutes, until light and fluffy.
- Add wet ingredients: Beat in the egg, lemon juice, and vanilla (and lemon extract if using) until smooth. Scrape the bowl as needed.
- Combine wet and dry: Add the dry ingredients in two additions. Mix on low just until no streaks of flour remain.
Don’t overmix.
- Shape the cookies: Scoop 1 1/2-tablespoon mounds (about a heaping tablespoon). Roll each ball in the extra granulated sugar to coat.
- Bake: Arrange 2 inches apart on the prepared sheets. Bake 9–11 minutes, until the edges are set and the centers look soft and slightly puffy.
They should not brown deeply.
- Cool: Let cookies rest on the sheet for 5 minutes, then transfer to a rack to cool completely. They’ll finish setting as they cool.
- Serve: Enjoy as-is or dust lightly with powdered sugar for extra sparkle.
Storage Instructions
- Room temperature: Store in an airtight container for 4–5 days. Slip in a small piece of bread to keep them extra soft.
- Freezer (baked): Freeze fully cooled cookies in a zip-top bag for up to 2 months.
Thaw at room temperature.
- Freezer (dough): Scoop dough into balls, freeze on a sheet until solid, then store in a bag for up to 2 months. Bake from frozen, adding 1–2 minutes to the time.
Why This is Good for You
- Lemon provides brightness: Fresh zest and juice add vitamin C and a clean, uplifting flavor that makes a small treat feel satisfying.
- Built-in portion control: Cookies naturally encourage moderation. One or two can curb a sweet craving without going overboard.
- Simple, real ingredients: Butter, flour, sugar, egg, and citrus—no complicated additives or mystery ingredients.
- Feel-good baking: The process is calming, and sharing homemade cookies builds connection.
That’s good for the soul.
Common Mistakes to Avoid
- Using cold butter: If the butter isn’t soft, it won’t cream properly and your cookies may turn dense.
- Skipping the zest step: Rubbing zest into sugar amplifies lemon flavor. Don’t skip it.
- Overmixing the dough: Mix just until combined after adding the flour to keep the texture tender.
- Overbaking: Pull them when the edges set and the centers look slightly underdone. They firm up as they cool.
- Too much flour: Scoop flour with a spoon into your measuring cup and level off.
Packed flour makes dry cookies.
Recipe Variations
- Lemon Glaze: Whisk 1/2 cup powdered sugar with 1–2 tablespoons lemon juice. Drizzle over cooled cookies for a sweet-tart finish.
- Lemon Poppy Seed: Stir 1–2 teaspoons poppy seeds into the dough for a little crunch and a bakery-style look.
- Lemon Cream Cheese: Replace 3 tablespoons of butter with cream cheese. The cookies bake thicker and taste slightly tangy.
- Meyer Lemon: Use Meyer lemon zest and juice for a softer, floral flavor.
- Lemon-Lime Twist: Use half lemon, half lime zest and juice for a brighter citrus blend.
- Gluten-Free: Swap in a cup-for-cup gluten-free flour blend with xanthan gum.
Check doneness early, as bake times can vary.
- Sparkle Sugar Finish: Roll in coarse sanding sugar for extra crunch and shine.
FAQ
Can I make these ahead?
Yes. Chill the dough for up to 48 hours or freeze the scooped dough balls. Bake straight from the fridge or freezer, adding a minute if needed.
Do I need lemon extract?
No.
Fresh zest and juice provide plenty of flavor. Extract is optional if you want an extra punch without increasing the liquid.
Why are my cookies flat?
Your butter may have been too soft, or the flour was under-measured. Also check your baking soda and baking powder—old leaveners won’t lift the dough.
How do I keep them soft?
Don’t overbake, and store them in an airtight container with a small piece of bread or a marshmallow to maintain moisture.
Can I reduce the sugar?
You can cut the sugar in the dough to 3/4 cup, but the texture will be slightly less tender.
Keep the rolling sugar for the best finish.
What if I only have salted butter?
Use it and reduce the added salt to a pinch. The cookies will still taste great.
Can I double the recipe?
Absolutely. Double all ingredients and bake in batches.
Rotate pans halfway through for even baking.
What lemons work best?
Fresh, bright lemons with firm skins. Standard Eureka or Lisbon lemons work perfectly; Meyer lemons add a sweeter, floral note.
Final Thoughts
These lemon sugar cookies are simple to make and hard to stop eating. They’re soft, bright, and dependable—exactly what you want from a classic home-baked treat.
Keep the basics in mind—soft butter, gentle mixing, and careful bake time—and you’ll get consistent, bakery-level cookies every time. Whether you glaze them or keep them plain, they bring a little burst of sunshine to any moment.
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Sumayya is a home cook and recipe creator who shares simple, flavorful recipes made for everyday cooking. She believes good food should be easy, comforting, and enjoyed by everyone.
