The Ultimate Lemon Sugar Cookies
If you love the bright, zesty flavor of fresh lemons, these Lemon Sugar Cookies will be your new favorite treat!
Soft, chewy, and bursting with citrus goodness, they’re the perfect balance of sweet and tangy.
The crisp sugar-coated edges give way to a tender, melt-in-your-mouth center—making them absolutely irresistible.
Whether you’re baking for a special occasion or just craving something light and refreshing, these cookies will bring a little sunshine to your day!
For Lemon Sugar Cookies
- All-Purpose Flour – Provides the structure for the cookies, giving them a soft and chewy texture.
- Baking Soda – Helps the cookies rise and spread just the right amount.
- Baking Powder – Adds a little extra lift, keeping the cookies light and soft.
- Salt – Enhances the flavors and balances the sweetness.
- Lemon Zest – The key to a bold, citrusy flavor—rubbing it into the sugar releases even more lemony goodness.
- Granulated Sugar – Sweetens the cookies while helping create a crisp, golden exterior.
- Unsalted Butter – Adds richness and makes the cookies soft and tender.
- Egg – Helps bind the ingredients together and gives the cookies structure.
- Vanilla Extract – Enhances the flavors and complements the bright lemon notes.
- Fresh Lemon Juice – Brings an extra zing and brightens the cookie flavor.
- Granulated Sugar (for rolling) – Coats the dough before baking, adding a sweet, crunchy finish.
Lemon Sugar Cookies
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Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- Zest of 2 large lemons
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 1 large egg
- ½ teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- ½ cup granulated sugar (for rolling)
Instructions
- Preheat & Prep
- Preheat the oven to 350°F (175°C).
- Line baking sheets with parchment paper or silicone baking mats and set aside.
- Mix Dry Ingredients
- In a small bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- Infuse Sugar with Lemon
- In another small bowl, combine the granulated sugar and lemon zest.
- Use your fingers to rub them together until the mixture is fragrant.
- Make the Dough
- In a large mixing bowl, beat the butter and lemon-infused sugar until smooth and creamy.
- Add the egg, vanilla extract, and lemon juice, mixing until well incorporated.
- Gradually add the dry ingredients, mixing just until combined. Avoid overmixing.
- Shape & Coat
- Scoop rounded tablespoons of dough and roll them into balls.
- Roll each dough ball in the extra granulated sugar before placing them on the prepared baking sheets, spacing them about 1½ inches apart.
- Bake & Cool
- Bake for 8 to 10 minutes, or until the edges are lightly golden and the cookies are set.
- Allow cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
Storage Tips
- To keep cookies soft, store them in an airtight container with a slice of bread.
Nutrition
Calories: 125kcal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 65mg | Potassium: 19mg | Fiber: 1g | Sugar: 11g | Vitamin A: 164IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg
Lemon Sugar Cookies: Common Questions & Pro Tips
1. How do I get that bold lemon flavor in every bite?
You gotta rub the lemon zest into the sugar before mixing it with the other ingredients. This releases all the fragrant oils and gives your cookies that next-level citrus kick. It’s a game-changer!
2. My cookies keep spreading too much! Help?
Nobody wants a sad, flat cookie! Chill the dough for at least 30 minutes before baking. This helps the butter firm up and keeps the cookies from spreading too much in the oven. Bonus: It also makes the flavors pop more!
3. Why are my cookies dry instead of soft and chewy?
You might be overbaking them! These cookies should come out when the edges are just set, even if the centers look a little underbaked. They’ll firm up as they cool, keeping that perfect soft texture. Also, make sure you’re measuring your flour correctly—spoon it into the cup and level it off, no packing!
4. How do I stop my cookies from sticking to the pan?
Line your baking sheet with parchment paper or a silicone baking mat. Not only does it prevent sticking, but it also helps the cookies bake evenly. Win-win!
5. Do I really need to chill the dough?
Technically, no… but if you want thicker, chewier cookies with max flavor, chilling is your best friend. Even just 20-30 minutes in the fridge can make a difference. If you’re short on time, pop the dough balls in the freezer for 10-15 minutes before baking!
