Creamy, zesty, and delightfully soft — these Lemon Sugar Cookies are the kind of treat that brightens any afternoon. With a tender crumb, a burst of fresh lemon, and an optional powdered sugar sparkle, they’re perfect for snack time, tea parties, or a quick bake to impress guests. Fun fact: lemon-flavored cookies were a Victorian favorite because citrus stayed fresh longer than other flavors during long travels — no wonder they still feel special today.
This recipe stands out for its sheer simplicity and fast turnaround. If you love easy baked goods, you’ll also enjoy my take on soft lemon sugar cookies which keeps things straightforward and foolproof. Try this version when you want something family-friendly, kid-approved, and quick to prepare. Get ready to mix, bake, and enjoy — your kitchen will smell amazing in no time!
(Internal link: Soft Homemade Lemon Sugar Cookies)[https://recipesfiber.com/soft-homemade-lemon-sugar-cookies/]
What is Lemon Sugar Cookies?
What’s in a name? Lemon Sugar Cookies are essentially classic sugar cookies with a sunny twist — fresh lemon juice and zest add bright acidity that wakes up the sweet dough. Why call them lemon sugar cookies and not just lemon cookies? Maybe because the sugar gives them that iconic crackled, slightly crisp outside while the lemon keeps the center tender and lively. Who doesn’t like a cookie that says, “I’m elegant enough for guests but easy enough for Tuesday night”?
Is it called that because lemon and sugar are a perfect romance? After all, “the way to a man’s heart is through his stomach.” Maybe these cookies were named by someone trying to win a heart with a citrusy smile. Try them and see if they court your kitchen into staying a little longer!
(Internal link: Brown Sugar Pop Tart Cookies)[https://recipesfiber.com/brown-sugar-pop-tart-cookies/]
Why You’ll Love This:
- Bright lemon flavor: The fresh lemon juice and zest deliver a clean, tangy note that balances the sweetness and keeps each bite lively.
- Budget-friendly baking: Making cookies at home beats store-bought for cost, flavor, and freshness. A few pantry staples turn into dozens of treats that cost far less per cookie.
- Versatile finishing touches: Roll in powdered sugar, add a lemon glaze, or leave them plain — each option offers a slightly different texture and look that works for bake sales, lunches, or dessert plates.
Compared to richer cookie recipes like cream cheese sugar cookies, these are lighter and quicker, making them an ideal everyday bake. Ready to make a batch? These cookies are invitingly simple and perfect for sharing.
(Internal link: Cream Cheese Sugar Cookies)[https://recipesfiber.com/cream-cheese-sugar-cookies/]
How to Make:
Quick Overview
This recipe is easy, quick, and satisfying. The dough comes together in minutes, bakes up soft with slightly crisp edges, and offers a bright lemon punch. Prep and mix in about 10–15 minutes, bake for 8–10 minutes, and you’ll have a fresh batch in under 30 minutes.
Prep time: 10–15 minutes
Cook time: 8–10 minutes per batch
Total time: About 25–30 minutes
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 (room temperature)
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice (from about 1 medium lemon)
- 1 tablespoon lemon zest (finely grated)
- Optional: 1/2 cup powdered sugar (for rolling or glaze)
Directions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper so cookies don’t stick and cleanup is easy.
- In a medium bowl, whisk together 2 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt. Set this dry mix aside.
- In a large bowl, beat 1 cup softened unsalted butter and 1 1/2 cups granulated sugar until light and fluffy — about 2 minutes with an electric mixer on medium speed. If you’re mixing by hand, whip vigorously to incorporate air.
- Mix in 1 large egg, 1 teaspoon vanilla extract, 2 tablespoons fresh lemon juice, and 1 tablespoon lemon zest until well combined. Scrape down the bowl to ensure even mixing.
- Gradually add the dry ingredients into the wet ingredients, mixing just until a soft dough forms. Do not overmix; you want tender cookies. If the dough feels too soft to handle, chill 10–15 minutes.
- Scoop tablespoon-sized balls of dough and roll in 1/2 cup powdered sugar if desired for a delicate sugary crust. Place dough balls on the prepared baking sheet about 2 inches apart to leave room for spreading.
- Bake for 8–10 minutes, until edges are set but centers are still soft. The cookies will finish firming as they cool, so avoid overbaking to keep them tender.
- Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely. For extra zing, drizzle with a light lemon glaze made from powdered sugar and lemon juice.
What to Serve With:
- A warm cup of Earl Grey or green tea to complement the citrus notes.
- Fresh berries or a simple fruit salad for a light, refreshing contrast.
- Vanilla ice cream for an indulgent dessert pairing — place a cookie on top of a scoop.
- A creamy lemon curd or berry jam as a dip for an extra flavor boost at parties.
- Sparkling lemonade or iced tea for a casual afternoon gathering.
These pairings balance the cookies’ sweetness and enhance their lemony brightness.
Top Tips for Perfecting:
- Use fresh lemon juice and zest for the best flavor. Bottled lemon juice doesn’t have the same bright aroma.
- Room temperature butter helps the dough cream properly and creates a lighter cookie.
- Don’t overmix the dough after adding flour — overworking develops gluten and makes cookies tough.
- If your kitchen is warm, chill the dough 10–15 minutes before scooping to prevent excessive spreading.
- For a crinkled powdered sugar look, roll dough balls generously in powdered sugar right before baking.
- Swap half the granulated sugar for light brown sugar for a slightly deeper, caramel-like flavor.
- Avoid overbaking: pull cookies when edges are set but centers appear slightly underdone.
Storing and Reheating Tips:
- Room temperature: Store cookies in an airtight container at room temperature for up to 4 days. Place a sheet of parchment between layers to keep them from sticking.
- Refrigeration: Cookies will last up to 7 days in the fridge in an airtight container; bring to room temperature before serving for best texture.
- Freezing: Freeze baked cookies in a single layer on a tray until solid, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature. For unbaked dough, roll into balls, freeze on a tray, then store in a bag; bake from frozen adding 1–2 minutes to bake time.
- Reheating: Warm cookies for 8–10 seconds in the microwave or 3–4 minutes in a 300°F oven to refresh texture without drying them out.
FAQs
What makes these cookies soft instead of crunchy?
Keeping the baking time short and not overmixing creates a tender crumb. The butter and egg add moisture, while the brief bake leaves centers soft.
Can I use lemon extract instead of fresh lemon juice and zest?
Yes, but fresh juice and zest give a brighter, more natural flavor. If using extract, start with 1/2 teaspoon and adjust to taste.
Can I make the dough ahead of time?
Yes. Refrigerate the dough for up to 48 hours or freeze for up to 1 month. Allow chilled dough to warm slightly before scooping.
How do I get the cookies to spread less?
Chill the dough for 10–15 minutes before baking and ensure your butter is not too soft. Also avoid placing dough balls too close on the baking sheet.
Can I make these gluten-free?
You can substitute a 1:1 gluten-free flour blend, but texture may vary. Add a teaspoon of xanthan gum if your blend doesn’t already include it for better structure.
Can I add a glaze or frosting?
Yes. A simple glaze of powdered sugar and lemon juice enhances the lemon flavor. Drizzle lightly so cookies remain tender.
Conclusion
These Lemon Sugar Cookies are an easy, crowd-pleasing bake that brings bright citrus flavor to a classic sugar cookie. They’re quick to prepare, budget-friendly, and versatile — perfect for family baking sessions or an impromptu dessert. If you want more inspiration or a slightly different take, check out this great recipe for Easy Soft and Chewy Lemon Sugar Cookies for another simple approach to the same sunny favorite: Easy Soft and Chewy Lemon Sugar Cookies | Mel’s Kitchen Cafe (https://www.melskitchencafe.com/easy-lemon-sugar-cookies/)
Give these a try and share them with friends and family — they’re the kind of cookie that disappears fast and brings everyone back for seconds.
Lemon Sugar Cookies
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Electric Mixer
Ingredients
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 (room temperature)
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice (from about 1 medium lemon)
- 1 tablespoon lemon zest (finely grated)
- 1/2 cup powdered sugar (for rolling or glaze, optional)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy, about 2 minutes.
- Mix in egg, vanilla extract, lemon juice, and lemon zest until well combined.
- Gradually add the dry ingredients into the wet ingredients, mixing just until a soft dough forms.
- Scoop tablespoon-sized balls of dough and roll in powdered sugar if desired. Place on the prepared baking sheet.
- Bake for 8–10 minutes, until edges are set but centers are still soft.
- Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.