Masters of kitchen
Crispy edges, chewy centers, and the perfect zing of lemon… that’s what makes this Lemon Sugar Cookies Recipe such a delightful treat. If you’re looking for a cookie that’s bright, fresh, and full of flavor without being overly sweet, you’re in the right place.
These cookies are easy enough for a weekday bake but impressive enough for sharing at a summer picnic or holiday cookie swap. Whether you’re a seasoned baker or just starting out, this recipe is simple to follow and oh-so-rewarding. Expect an irresistible citrus aroma to fill your kitchen, and don’t be surprised if they disappear fast!
Why You’ll Love This Easy Lemon Sugar Cookies Recipe
There’s a lot to love about these zesty little delights:
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Quick and easy: With straightforward steps and common pantry staples, these cookies come together in under 30 minutes (plus chilling time).
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Perfectly balanced flavor: The tangy lemon pairs beautifully with the sweet sugar, creating a refreshing twist on the classic sugar cookie.
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Seasonally versatile: Ideal for spring and summer, but just as welcome during the holidays—lemon brightens up any dessert table.
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Make-ahead friendly: These cookies actually taste better the next day as the lemon flavor continues to develop.
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Great for gifting: Their sunny look and homemade touch make them perfect for cookie boxes or sharing with friends.
Pro Tip: Let the cookies sit overnight in an airtight container—the lemony flavor intensifies, and the texture becomes even more tender.
Key Ingredients for Perfect Chewy Lemon Sugar Cookies
To get that iconic lemon sugar cookie flavor and texture, here’s what you need to know about the ingredients:
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Lemon Zest vs. Lemon Juice:
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Zest provides the intense citrus aroma and flavor (it’s the secret weapon!).
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Juice adds brightness and slight tang, but alone it’s not enough. Use both for full lemony impact.
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Granulated Sugar:
Classic white sugar gives the cookies their crisp edges and chewy centers. Brown sugar would make them too soft and slightly molasses-like—delicious, but not the goal here. -
Unsalted Butter:
Real butter, not margarine, is crucial for that rich flavor and perfect texture. Soften it at room temperature before creaming. -
Optional But Helpful:
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Cream of tartar for a softer, tangy finish (like snickerdoodles).
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Vanilla extract balances the lemon for a more rounded flavor.
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Dietary Swaps:
You can try plant-based butter and a gluten-free 1:1 flour mix if needed—just expect a slightly different texture.
Must-Have Tools for Making Homemade Lemon Cookies
You don’t need fancy tools—just a few basics:
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Hand or Stand Mixer: For creaming butter and sugar to get that light, fluffy base.
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Zester or Microplane: A must for extracting the flavorful lemon zest.
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Baking Sheets + Parchment Paper: To ensure even baking and easy cleanup.
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Cookie Scoop: Keeps cookies uniform in size, which means they bake evenly.
How to Make Lemon Sugar Cookies Step-by-Step
This lemon sugar cookies recipe is delightfully simple, but attention to technique ensures bakery-level results.
Step 1: Creaming the Butter and Sugar
Beat softened butter and sugar together until pale and fluffy—about 2–3 minutes. This step creates air pockets for lightness and sets the foundation for that irresistible chewy texture.
Step 2: Adding Fresh Lemon Flavor with Juice & Zest
Mix in freshly grated lemon zest and juice, along with vanilla extract (if using). The oils in the zest will infuse the butter-sugar base with intense lemon aroma.
Step 3: Mix in Dry Ingredients
Gradually add your flour, baking soda (and cream of tartar if using), and a pinch of salt. Mix just until combined—don’t overwork the dough.
Step 4: Chill Your Dough for Best Cookie Texture
Cover and chill the dough in the fridge for at least 1 hour. This helps the cookies hold their shape and prevents overspreading.
Step 5: Bake Your Lemon Cookies to Soft or Crisp Perfection
Scoop dough into even-sized balls, roll in sugar for a sparkly finish, and space them out on a lined baking sheet. Bake at 350°F (175°C) for 9–11 minutes. The edges should be set, but the centers may still look slightly soft.
Step 6: Cool & Enjoy
Let cookies rest on the pan for 5 minutes before transferring to a wire rack. This helps them finish baking gently and hold together better.
Helpful Hint: Don’t overbake! They should look a bit underdone when you pull them out—that’s how you get that soft, chewy center.
Expert Tips for the Best Lemon Sugar Cookie Recipe
Want bakery-worthy cookies every time? Keep these simple tips in mind:
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Use freshly grated lemon zest. Bottled lemon juice doesn’t have the aromatic oils that make these cookies shine.
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Rub the lemon zest into the sugar before creaming. This little baking hack helps release the oils and boosts lemon flavor in every bite.
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Always chill the dough. It prevents excessive spreading and gives the cookies a better texture.
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Avoid overmixing the dough. That’s the secret to skipping a cakey texture and getting that soft, chewy center.
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Use a cookie scoop. Not only does it speed things up, but it ensures uniform cookies that bake evenly.
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Let cookies cool on the tray for a few minutes. Moving them too soon can lead to breakage or sinking.
Pro Tip: For even more lemon flavor, add a touch of lemon extract—just go easy, as it can overpower quickly.
Fun Variations to Try
This lemon sugar cookies recipe is delicious on its own, but don’t be afraid to get creative:
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Lemon Glaze Drizzle: Mix powdered sugar with lemon juice for a tangy-sweet topping.
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White Chocolate Chips: Add a handful to the dough for creamy pops of flavor.
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Blueberry Burst: Fold in dried or freeze-dried blueberries for a fruity twist.
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Lemon Poppy Seed Cookies: Add 1–2 teaspoons of poppy seeds for extra texture and visual appeal.
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Meyer Lemon Version: Use Meyer lemons for a slightly sweeter, more floral note.
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Sandwich Style: Fill two cookies with lemon buttercream or cream cheese frosting.
These variations are perfect for customizing your batch for different seasons, holidays, or taste preferences.
How to Store and Freeze These Cookies
Whether you’re baking ahead or saving leftovers, here’s how to keep them fresh:
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At Room Temperature: Store in an airtight container for 3–5 days. Place a slice of bread in the container to keep them soft!
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Refrigerating Dough: Wrap tightly in plastic wrap or place in a sealed container. Use within 3 days for best results.
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Freezing Cookie Dough: Scoop dough into balls, freeze on a baking sheet, then transfer to a freezer-safe bag. Bake straight from frozen—just add 1–2 minutes to the baking time.
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Freezing Baked Cookies: Let them cool completely, then freeze in layers separated by parchment. Thaw at room temperature or pop in a 300°F oven for 5 minutes to refresh.
What to Serve with Lemon Sugar Cookies
These cookies are lovely on their own but also pair beautifully with:
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A glass of iced tea, lemonade, or coffee – great for brunch or afternoon snack time.
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A cookie gift box or dessert tray – they add a pop of brightness alongside other treats.
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Fresh fruit or berry salad – for a light and refreshing pairing that brings out the citrus notes.
Frequently Asked Questions (FAQs)
Why are my lemon sugar cookies flat?
This usually happens when the butter is too soft or melted, or if you skip the chill step. Cold dough = less spreading.
Can I use bottled lemon juice instead of fresh?
Technically yes, but you’ll miss the depth of flavor that fresh lemon juice and zest bring. Go fresh if you can!
Can I make these gluten-free?
Absolutely! Just use a 1:1 gluten-free baking flour (like Bob’s Red Mill or King Arthur). No need to adjust other ingredients.
Do I really need to chill the dough?
Yes—this isn’t optional if you want chewy centers and a defined shape. It’s worth the wait!
Can I double the recipe?
Definitely. Just chill the dough in two batches and rotate your trays halfway through baking for even results.
Final Thoughts & Share Prompt
If you’re looking for a cookie that’s sweet, zesty, and guaranteed to bring smiles, this lemon sugar cookies recipe is your new go-to. They’re simple, satisfying, and perfect for any occasion—from spring brunches to holiday tins.
We’d love to see your creations! Tag us in your photos or drop a comment with how they turned out. And don’t forget—cookies this good deserve to be shared.
Lemon Sugar Cookies Recipe
Equipment
- Hand or stand mixer
- Microplane or lemon zester
- Mixing bowls
- Cookie scoop
- Baking sheets
- Parchment paper or silicone baking mat
- Wire cooling rack
Ingredients
- 2 ¾ cups 330g all-purpose flour
- 1 tsp baking soda
- ½ tsp cream of tartar optional, for chewiness
- ¼ tsp salt
- 1 cup 226g unsalted butter, softened
- 1 ½ cups 300g granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- Zest of 2 lemons
- 2 tbsp fresh lemon juice
- ¼ cup 50g granulated sugar (for rolling)
Instructions
- In a bowl, whisk together flour, baking soda, cream of tartar (if using), and salt. Set aside.
- In a large mixing bowl, rub lemon zest into the sugar to release oils. Add softened butter and beat until light and fluffy (2–3 minutes).
- Beat in the egg, vanilla extract, and lemon juice until well combined.
- Gradually mix in the dry ingredients just until a dough forms. Do not overmix.
- Cover and refrigerate the dough for at least 1 hour.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop dough into balls (1½ tablespoons each), roll in sugar, and place 2 inches apart on the baking sheet.
- Bake for 9–11 minutes, until edges are set but centers are slightly soft.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use fresh lemon zest for the best flavor—avoid bottled juice or extract as a substitute.
- Chill the dough to prevent cookies from spreading too much.
- To freeze dough: scoop into balls and freeze; bake from frozen with an extra 1–2 minutes.
- For a lemon glaze: whisk 1 cup powdered sugar with 2 tbsp lemon juice and drizzle over cooled cookies.
- Gluten-free version: use a 1:1 gluten-free flour blend like King Arthur or Bob's Red Mill.