Lemon Sugar Cookies
These soft and chewy lemon sugar cookies are buttery and full of fresh lemon flavor. They are crispy on the outside with a sparkly sugar coating and they take less than 30 minutes to make!
Why this recipe is so great:
- Quick and easy to make – This one-bowl recipe comes together in a matter of minutes. Then all you have to do is roll the cookie dough in sugar and bake for 10 minutes.
- Perfect texture – These cookies are amazingly soft and chewy on the inside and delightfully crispy on the outside.
- Great taste – Each bite of these lemon sugar cookies is rich and buttery, sweet and tangy, and finishes with a zesty lemony flavor.
- Here are some reviews:
“Best lemon cookies ever!!! I loved the crispy edges and so soft in the center. Super lemony too. Making another batch soon:)” – Ruby
“Hi, it was both soft and crispy. Absolutely delish! Perfect for tea time.” – Quraisha
How to make lemon sugar cookies:
(the ingredient amounts are listed in the printable recipe card further below)
- In a large bowl, cream the butter and granulated sugar together until light and fluffy.
- Beat in the egg, fresh lemon juice, lemon zest, and vanilla extract.
- Stir in the flour, salt, baking powder, and baking soda until just combined.
- Roll the cookie dough balls in granulated sugar and place 2″ apart on a lined cookie sheet. Bake at 350F for 9-11 minutes or until the edges just start to brown.
Expert tips:
- The flavor comes from the lemon zest – So the more zest, the more flavor. And this recipe calls for 1 tablespoon of freshly grated lemon zest (about 1 large lemon) which makes it super lemony and delicious.
- If the dough is too sticky or the cookies spread too much in the oven – Simply chill the dough in the fridge for about 15-30 minutes to firm it up.
How to store lemon sugar cookies:
Store in an airtight container at room temperature for up to 3 days.
How to freeze lemon sugar cookies:
Once the cookies are completely cooled, place in a freezer-friendly container or ziplock bag and store in the freezer for up to 3 months. Place on the counter for 1-2 hours to thaw and come to room temperature before serving.
Variations:
- Lemon glaze – Mix some powdered sugar with a bit of lemon juice and drizzle over the cooled cookies for a little extra sweetness.
- White chocolate chips – Add some creamy white chocolate chips for a lemon and white chocolate combination in these cookies.
- Citrus flavor – You can use this recipe and substitute the lemon juice and lemon zest with orange, lime or even grapefruit for a different citrus flavor.
You might also like:
- Thick Lemon Bars with Shortbread Crust
- Whole Lemon Pie
- Lemon Meringue Pie
- Vanilla Bean Sugar Cookies
- Frosted Sugar Cookies
Did you make this recipe? Please kindly leave a comment with your star rating below.
PrintLemon Sugar Cookies
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 25 minutes
- Yield: 2 dozen cookies
- Category: dessert
- Method: bake
- Cuisine: American
Description
These soft and chewy lemon sugar cookies are buttery and full of fresh lemon flavor. They are crispy on the outside with a sparkly sugar coating and they take less than 30 minutes to make!
Ingredients
- 1/2 cup (114g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 Tbsp. lemon zest
- 1 Tbsp. fresh lemon juice
- 1/2 tsp vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- 1/4 cup (50g) granulated sugar for rolling
Instructions
- Preheat oven to 350F. Line 2 baking sheets with parchement paper or silicone baking mats. Set aside.
- In a large bowl, cream the butter and granulated sugar together until light and fluffy.
- Beat in the egg, fresh lemon juice, lemon zest, and vanilla extract.
- Stir in the flour, salt, baking powder, and baking soda until just combined.
- Scoop a heaping teaspoon amount of dough, roll into a ball, then coat in granulated sugar. Place 2″ apart onto the prepared cookie sheet.
- Bake for 9-11 minutes or until the edges just start to brown.
Notes
Leftovers can be stored in an airtight container at room temperature for up to 3 days.
How to freeze:
Once the cookies are completely cooled, place in a freezer-friendly container or ziplock bag and store in the freezer for up to 3 months. Place on the counter for 1-2 hours to thaw and come to room temperature before serving.
Variations:
- Lemon glaze – Mix some powdered sugar with a bit of lemon juice and drizzle over the cooled cookies for a little extra sweetness.
- White chocolate chips – Add some creamy white chocolate chips for a lemon and white chocolate combination in these cookies.
- Citrus flavor – You can use this recipe and substitute the lemon juice and lemon zest with orange, lime or even grapefruit for a different citrus flavor.
Recipe very slightly adapted from Creations by Kara.
So good. I had so many lemons so I made Like 4 baches of these and brought them to church.
Thank you and I hope everyone enjoyed them at church!
Great recipe!! My second time making this recipe! Worth it.Thanks!the sugar adds little crunch.
Another amazing recipe! Thank you! I’m loving everything I’ve tried from your blog so far and can’t wait to figure out what to try next 🖤
Aww, thank you, Caroline! That’s very sweet of you to say. I’m so happy you like my recipes. I wish you and your family a very happy new year!
Best lemon cookies ever!!! I loved the crispy edges and so soft in the center. Super lemony too. Making another batch soon:)
I’m so glad you like it. Thank you for your lovely feedback!
Hi, it was both soft and crispy. Absolutely delish! Perfect for tea time.
Great to hear and thank you for your lovely review!