These Lemon Sugar Cookies are like bites of sunshine. With crisp edges, chewy centers, and a sparkly sugar crust, they strike the perfect balance between sweet and tart. Each bite melts in your mouth with that bright citrus zing that wakes up your taste buds and leaves you craving more.

Ideal for spring gatherings, afternoon teas, or simply when you need a mood lift, these cookies are as beautiful as they are flavorful. The simplicity of the ingredients lets the lemon shine, while the sugar coating gives them an irresistible sparkle and gentle crunch. You might want to double the batch—they vanish fast.

What Kind of Lemon Should I Use?

Fresh lemons are a must for this recipe. Both the zest and juice bring out the natural citrus flavor that artificial extracts just can’t match. If you’re lucky enough to find Meyer lemons, go for them—they’re sweeter and more floral, making for an even more delightful cookie. But regular lemons will do the job beautifully.

Ingredients for the Lemon Sugar Cookies

All-purpose flour: This forms the sturdy base of the cookie dough while keeping the texture soft and chewy.
Baking soda: Adds lift and keeps the cookies light.
Salt: Just a touch to enhance the lemon flavor.
Unsalted butter: Provides richness and flavor. Make sure it’s softened to cream properly.
Granulated sugar: Sweetens the cookies and gives them that signature sugar crust.
Egg: Helps bind the dough and contributes to the chewiness.
Fresh lemon zest: Packs the dough with pure citrus oils and fragrance.
Fresh lemon juice: Adds tangy brightness and balances the sweetness.
Vanilla extract: A subtle background note that enhances the overall flavor.

How To Make the Lemon Sugar Cookies

Step 1: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. This step ensures even distribution of the leavening agents, which helps the cookies bake uniformly.

Step 2: Cream the Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. This creaming process adds air to the dough, giving the cookies their soft texture.

Step 3: Add the Wet Ingredients

Beat in the egg, followed by the lemon zest, lemon juice, and vanilla extract. The mixture may look slightly curdled, but that’s perfectly normal—just keep mixing until smooth.

Step 4: Combine and Chill

Gradually mix in the dry ingredients until just combined. Don’t overmix or the cookies may turn out dense. Cover the dough and chill for at least 1 hour; chilled dough is easier to handle and leads to thicker cookies.

Step 5: Shape and Roll in Sugar

Scoop tablespoon-sized balls of dough and roll each one in granulated sugar. This step gives the cookies their signature sparkle and light crunch on the outside.

Step 6: Bake to Perfection

Place the cookie balls on a parchment-lined baking sheet, spacing them about 2 inches apart. Bake at 350°F (175°C) for 9-11 minutes, until the edges are set and the centers look slightly underdone. Let them cool on the sheet for 5 minutes before transferring to a wire rack.

Serving and Storing These Lemon Sugar Cookies

Lemon Sugar Cookies are perfect served slightly warm with a glass of milk or a cup of tea. Their sparkling tops and cheerful flavor also make them a beautiful addition to dessert platters, cookie exchanges, or seasonal brunch tables. Add a dusting of powdered sugar or a drizzle of white chocolate for a more elegant presentation.

To store, let the cookies cool completely and place them in an airtight container at room temperature. They stay fresh for up to 5 days. For longer storage, freeze baked cookies for up to 3 months; thaw at room temperature before serving. You can also freeze the dough balls and bake them straight from the freezer—just add an extra 1-2 minutes to the baking time.

Frequently Asked Questions

How do I keep the cookies soft?

Be sure not to overbake them. Pull them out when the edges are set but the centers are still soft. Also, store them in an airtight container with a slice of bread to maintain moisture.

Can I use bottled lemon juice?

Fresh lemon juice is strongly recommended for the best flavor, but bottled can work in a pinch. The zest, however, should always be fresh.

Why do I need to chill the dough?

Chilling firms up the dough, making it easier to handle and helping the cookies hold their shape. It also deepens the flavor.

Can I make them gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture may vary slightly, but they will still be delicious.

Can I add other flavors?

Absolutely! A dash of almond extract or a sprinkle of poppy seeds pairs beautifully with lemon. Feel free to customize.

Lemon Sugar Cookies

Author: Jam Scott
Total Time: 25 minutes
Yield: About 24 cookies

Print Recipe

Description

These Lemon Sugar Cookies are soft, chewy, and sparkling with citrusy sweetness. Each bite delivers a burst of lemon flavor, a tender crumb, and a light sugar crunch that makes them completely irresistible. Perfect for spring, teatime, or brightening up your cookie jar.

Ingredients

2 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup unsalted butter, softened

1 1/4 cups granulated sugar (plus more for rolling)

1 large egg

1 tablespoon fresh lemon zest

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

Instructions

In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a large bowl, cream together butter and sugar until light and fluffy (about 2-3 minutes).
Add the egg, lemon zest, lemon juice, and vanilla extract. Beat until combined.
Gradually mix in the dry ingredients until just incorporated. Do not overmix.
Cover and chill the dough for at least 1 hour.
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Roll tablespoon-sized scoops of dough into balls, then roll in granulated sugar.
Place dough balls 2 inches apart on the prepared baking sheet.
Bake for 9-11 minutes, until edges are set and centers look slightly underdone.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Prep Time: 15 minutes (plus 1 hour chill time)
Cook Time: 10 minutes
Category: Desserts