Name: Lemon Sugar Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 1 cup Unsalted Butter (Room temperature); 1.5 cups Granulated Sugar; 2 cups All-Purpose Flour; 1 teaspoon Baking Soda; 0.5 teaspoon Salt; 1 teaspoon Lemon Zest (Finely grated from about 1 medium lemon); 0.25 cup Fresh Lemon Juice (Strained of seeds, about 1-2 lemons); 1 teaspoon Vanilla Extract; to taste Powdered Sugar (For dusting (optional))

Jump to Recipe

Creamy, bright, and irresistibly zesty — these Lemon Sugar Cookies are a little bite of sunshine that melt in your mouth. If you love cookies that are soft at the center with just enough crisp at the edge, this recipe delivers every time. Fun fact: lemon and sugar were a classic pairing in old-fashioned tea rooms, and a well-made lemon cookie can brighten any afternoon faster than a kettle on the stove. This recipe is special because it’s simple, quick to prepare, and perfect for family baking sessions or last-minute parties.

If you enjoy straightforward, reliable sweet recipes, this one sits nicely alongside other favorites on the blog; you can compare techniques and flavor twists with a detailed lemon sugar cookie recipe that explores subtle variations. Read on — you’ll be excited to bake a batch for friends and family tonight.

What is Lemon Sugar Cookies?

What’s in a name? Why call them Lemon Sugar Cookies — isn’t every cookie a sugar cookie with something added? These cookies get their name from their simple, happy combo: granulated sugar for sweetness and bright fresh lemon for a citrus lift. Who invented the first lemon-scented cookie? We don’t know, but isn’t it fun to imagine a baker deciding one morning that sunshine and sugar belonged together?

Are they from a tea party recipe or a grandma’s Sunday drawer? Maybe both. And remember the old saying, “the way to a man’s heart is through his stomach.” Could a warm lemon cookie be the modern proof of that phrase? Try it and see. If you love a light, citrusy bite with comforting texture, these are for you — give them a whirl and come back with your verdict.

Why You’ll Love This

These Lemon Sugar Cookies are irresistible for three big reasons:

Bright, balanced flavor: The lemon zest and fresh lemon juice cut through the sweetness, creating a bright, pleasantly tart cookie that still feels indulgent.
Budget-friendly baking: Pantry staples — flour, sugar, butter, baking soda — plus one lemon and some vanilla are all you need. Making them at home saves money compared to bakery buys and lets you control freshness and ingredients.
Versatile finishing touches: Dust with powdered sugar, add a lemon glaze, or sandwich with lemon curd for extra decadence. The texture is soft and slightly chewy inside with gently golden edges.

For readers who like classic cookies, these compare wonderfully to other family favorites; if you enjoyed our other take on the theme, check the soft homemade lemon sugar cookies post for a slightly different texture and serving idea. Go ahead — make a batch and taste the difference.

How to Make

Quick Overview

This recipe is straightforward, fast, and satisfying: cream butter and sugar, add lemon and vanilla for aroma, mix in dry ingredients, and bake until the edges blush golden. The standout element is the bright lemon flavor that keeps the cookies tasting fresh and lively. Preparation takes about 15 minutes, and baking is just 10–12 minutes per batch — total active time under 30 minutes.

Ingredients:

1 cup unsalted butter, room temperature
1 1/2 cups granulated sugar
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon lemon zest (from about 1 medium lemon), finely grated
1/4 cup fresh lemon juice (about 1-2 lemons), strained of seeds
1 teaspoon vanilla extract
Optional: powdered sugar for dusting

Directions:

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper for easy removal and cleanup.
In a large bowl, cream together the butter and granulated sugar until light and fluffy, about 2-3 minutes with a hand mixer or 4-5 minutes by hand with a sturdy spoon.
Beat in the lemon zest and lemon juice, followed by the vanilla extract. Mix until the wet ingredients are fully incorporated and fragrant.
In another bowl, whisk together the flour, baking soda, and salt so the leavening is evenly distributed.
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix — you want tender cookies, not tough ones.
Drop spoonfuls of dough (about 1 to 1 1/2 tablespoons each) onto the prepared baking sheet, spacing them about 2 inches apart to allow for slight spreading.
Bake for 10-12 minutes or until the edges are lightly golden and the centers look just set.
Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Optionally, dust with powdered sugar before serving. Enjoy!

Lemon Sugar Cookies

What to Serve With

Lemon Sugar Cookies are lovely on their own, but they shine when paired thoughtfully:

A pot of Earl Grey or green tea balances the sweetness and highlights citrus notes.
Fresh berry salad or a simple mixed greens salad with citrus vinaigrette adds brightness for a light dessert spread.
Serve with vanilla ice cream or lemon curd for a more decadent treat.
For a beverage pairing, try iced tea with a splash of lemon or a chilled sparkling water with mint.

Top Tips for Perfecting

Use fresh lemons — the zest and juice from a fresh lemon give the best aroma and flavor.
Butter at room temperature creams easiest; if too cold, the mixture won’t aerate properly.
Measure flour correctly by spooning into the cup and leveling — too much flour makes dry cookies.
Don’t overbake; remove when centers are set but not browned to keep them soft.
For extra lemon punch, fold in a teaspoon of lemon extract instead of part of the vanilla.
If you want flatter cookies, slightly press the dough balls before baking. For thicker cookies, chill dough for 20 minutes before scooping.
Avoid overmixing once the flour is added to prevent tough texture.

Storing and Reheating Tips

Room temperature: Store in an airtight container at room temperature for up to 3 days. Place a slice of bread in the container to help keep them soft.
Refrigeration: Cookies will keep in the fridge for up to 1 week in an airtight container.
Freezing: Freeze baked cookies in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw at room temperature before serving.
Reheating: Warm cookies for 8-10 seconds in the microwave for a freshly-baked feel, or heat in a 300°F oven for 3-5 minutes to refresh texture.

FAQs

Q: Can I use bottled lemon juice instead of fresh?
A: Fresh lemon juice is best for flavor and brightness, but bottled juice can work in a pinch. Expect slightly less vibrant flavor.

Q: Can I make the dough ahead of time?
A: Yes. Chill the dough for up to 48 hours before baking. Let it sit at room temperature for 10 minutes before scooping if it’s very firm.

Q: Can I substitute margarine or a butter substitute?
A: Butter gives the best flavor and texture. Margarine may change taste and spread; if using a substitute, choose a high-quality one and monitor baking time.

Q: How do I make these extra lemony?
A: Add a teaspoon of lemon extract or increase the zest to 1 1/2 teaspoons for a stronger lemon profile.

Q: Are these cookies suitable for kids to help make?
A: Absolutely. Kids can help zest lemons, measure ingredients, and drop spoonfuls onto the baking sheet with supervision for safe oven use.

Conclusion

These Lemon Sugar Cookies are an easy, budget-friendly, and crowd-pleasing treat that brightens any snack time or dessert table. With minimal prep, pantry-friendly ingredients, and a vibrant lemon flavor, they’re perfect for family baking or quick homemade gifts. If you want to compare techniques or explore a slightly different soft texture, check out this reliable Easy Soft and Chewy Lemon Sugar Cookies | Mel’s Kitchen Cafe recipe for more inspiration. Happy baking — share a plate with someone you love and enjoy the sunshine in every bite!