If you’re on the hunt for a cookie that perfectly balances bright, zesty lemon flavor with sweet, tender crumb, then this Lemon Sugar Cookies Recipe is exactly what you need. These cookies are delightfully soft with a light crisp on the edges, bursting with fresh lemon zest and juice that make every bite feel like a sunny spring afternoon. Whether you’re baking for a casual tea time or a lively gathering, these cookies bring a cheerful, homemade charm that’s hard to resist and easy to love.
Ingredients You’ll Need
Keep it simple and fresh with this essential lineup of ingredients, each playing a starring role in creating that perfect texture and tangy-sweet flavor you’re craving. From the creamy butter that melts perfectly for softness to the bright lemon zest that wakes up your senses, every component matters.
- Unsalted butter (1 cup, 226g): Ensures a creamy, rich base without extra salt, letting the lemon shine.
- Granulated sugar (1 ½ cups, 300g): Sweetens the dough and helps cookies crisp slightly around the edges.
- Lemon zest (3 Tbsp): Packs in the intense citrus aroma and fresh lemon flavor.
- Fresh lemon juice (2 Tbsp): Adds a punch of brightness and balances the sweetness perfectly.
- Large egg (1): Binds the ingredients together and gives structure to the cookies.
- All-purpose flour (3 cups, 360g): The foundation that shapes and thickens your dough.
- Baking soda (1 tsp): Leavens the cookies just enough to keep them light and tender.
- Salt (¼ tsp): Enhances all the flavors and rounds out the sweetness.
- Sugar for rolling (¼ cup, 50g): Creates a shimmering, sweet coating that adds a delightful crunch.
How to Make Lemon Sugar Cookies Recipe
Step 1: Cream the Butter, Sugar, and Lemon Zest
Start by beating the room temperature butter, granulated sugar, and vibrant lemon zest together with an electric mixer. This step is magical because it blends the oils from the zest into the butter, releasing that irresistible citrus aroma and creating a light, fluffy base for the dough.
Step 2: Add Lemon Juice and Egg
Pour in the fresh lemon juice and crack in the egg, then beat everything to combine. This brings moisture, acidity, and binding power, ensuring your cookies will have a tender crumb and that fresh lemon bite we all love.
Step 3: Mix in Dry Ingredients
In goes the flour, baking soda, and salt. But instead of continuing with the mixer, switch to a spatula and fold these in gently by hand. This careful approach keeps the dough tender and prevents overworking that could make the cookies tough.
Step 4: Chill the Dough
Cover your bowl tightly with plastic wrap and refrigerate for 30 to 60 minutes. Chilling firms up the dough, which makes it easier to scoop and roll, while also helping the flavors to meld and the cookies to hold their shape beautifully when baked.
Step 5: Shape and Bake
When your dough is ready, preheat the oven to 350ºF. Pour the sugar for rolling into a small bowl. Using a cookie scoop, form dough balls and roll each in the sugar until coated; this step creates a stunning sweet crust. Place the cookies at least 2 inches apart on a silicone-lined baking sheet to allow even baking. Bake for 11 to 13 minutes, watching for a faint golden edge—the perfect sign that they are done.
Step 6: Cool Before Enjoying
After baking, let the cookies rest on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely. This ensures they finish setting with the perfect texture—soft yet with a delicate crispness around each edge.
How to Serve Lemon Sugar Cookies Recipe
Garnishes
If you want to add a little extra flair, sprinkle a touch of finely grated lemon zest or a dash of powdered sugar on top just before serving. A small edible flower or a tiny dollop of lemon glaze can also make these cookies look irresistibly inviting, enhancing their lemony personality.
Side Dishes
These cookies pair wonderfully with a cup of hot tea—green, chamomile, or Earl Grey all work beautifully. For a refreshing contrast, serve alongside a scoop of vanilla ice cream or a spoonful of tangy Greek yogurt to balance the sweetness while celebrating the citrus notes.
Creative Ways to Present
Turn your Lemon Sugar Cookies Recipe into a charming gift by stacking them in a decorative box with parchment paper separators. For parties, arrange the cookies on a tiered platter alongside fresh lemon slices and sprigs of mint to create a bright, fresh dessert display that wows your guests.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store the cookies in an airtight container at room temperature for up to 5 days. Keeping them sealed preserves their soft texture while maintaining that delightful lemony freshness.
Freezing
You can freeze the dough portion as well as the baked cookies. For dough, shape and roll into balls, then freeze on a baking sheet before transferring to a zip-top bag for up to 3 months. Bake straight from frozen, adding a minute or two to the baking time. Baked cookies freeze well too—just layer parchment paper between cookies to prevent sticking.
Reheating
Warm leftover cookies for a few seconds in the microwave to revive their soft, fresh-from-the-oven feel. Avoid overheating, or you might lose that delicate texture you worked so hard to achieve.
FAQs
Can I use lemon extract instead of fresh lemon juice?
Yes, lemon extract can be used if fresh lemons aren’t available, but be cautious with the amount as it’s more concentrated. Start with 1 teaspoon and adjust to taste to avoid overpowering the cookies.
Will the cookies be gluten-free with all-purpose flour?
All-purpose flour contains gluten, so these cookies are not gluten-free as written. However, you can experiment by substituting with a gluten-free flour blend that’s suitable for baking, ensuring to check if any adjustments in liquid or baking time are needed.
Why do I need to chill the dough before baking?
Chilling the dough helps the flavors meld and firms it up, which makes the cookies easier to shape and prevents them from spreading too much while baking, resulting in a better texture and appearance.
Can I make these cookies vegan?
To make a vegan version, replace the butter with a vegan butter substitute and use a flax egg or another egg replacer. Keep in mind texture and flavor might vary slightly, but you’ll still get delicious lemon sugar cookies.
How do I know when the cookies are done baking?
Look for faint golden edges while the center remains soft; this indicates the cookies are perfectly baked and will set as they cool without becoming dry or hard.
Final Thoughts
There’s something truly special about baking and sharing this Lemon Sugar Cookies Recipe. It’s a little burst of sunshine in cookie form that’s guaranteed to brighten your day and delight everyone around you. So grab a lemon, roll up your sleeves, and enjoy the magic of making these irresistibly tasty treats—you won’t regret it!
Print
Lemon Sugar Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 1 hour 22 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Lemon Sugar Cookies are the perfect balance of tangy lemon and sweet sugar, resulting in soft, flavorful cookies with a delicate zest and juicy lemon juice infusion. They are made with simple ingredients and baked to perfection, offering a delightful treat for any occasion.
Ingredients
Cookie Dough
- 1 cup (226g) unsalted butter, room temperature
- 1 ½ cups (300g) granulated sugar
- 3 Tbsp lemon zest
- 2 Tbsp fresh lemon juice
- 1 large egg
- 3 cups (360g) all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
For Rolling
- ¼ cup (50g) sugar
Instructions
- Mix Butter and Sugar: In a mixing bowl, beat the unsalted butter, granulated sugar, and lemon zest together with an electric mixer for 1-2 minutes until light and fluffy.
- Add Wet Ingredients: Add the fresh lemon juice and the egg to the mixture, then beat again until everything is thoroughly combined.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour, baking soda, and salt to the mixture. Use a spatula to mix by hand until just combined into a dough.
- Chill the Dough: Cover the bowl tightly with plastic wrap and refrigerate the dough for 30-60 minutes to firm up, making it easier to shape.
- Preheat and Prepare Sugar: Remove the dough from the fridge and preheat the oven to 350ºF (175ºC). Pour ¼ cup sugar into a small bowl for rolling the cookies.
- Shape and Roll Cookies: Use a cookie scoop to form cookie-sized balls of dough. Roll each ball in the sugar until evenly coated.
- Arrange and Bake: Place the sugar-coated dough balls about 2 inches apart on a silicone-lined baking sheet. Bake for 11-13 minutes or until the edges develop a faint golden color.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Ensure the butter is at room temperature for easier mixing and better texture.
- Chilling the dough helps prevent cookies from spreading too much while baking.
- You can use fresh lemon juice or bottled lemon juice for convenience, but fresh is recommended for the best flavor.
- Store cookies in an airtight container for up to a week to maintain freshness.
- For a stronger lemon flavor, you can add an extra teaspoon of lemon zest.
