Lemon Sugar Cookies

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Lemon Sugar Cookies are soft, chewy, buttery, and extra thick, with fresh lemon flavor in every bite. They’re easy to make in just one bowl and are the perfect cookies for spring, summer, and Easter!

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lemon sugar cookies

Lemon Sugar Cookies are one of my favorites, especially during the Spring! They taste like perfect chewy sugar cookies and has just the right amount of zest from the fresh lemons. They are the easiest to make, made in one bowl and no dough chilling required..woohoo!

These cookies are extra large, just like they came from a bakery, with perfectly crisp edges and super soft, moist centers. Lemon lovers will fall in love after one bite and will instantly become a new favorite lemon dessert recipe.

Other fun sugar cookie recipes to make are my Chocolate Chip Sugar Cookies, Brown Butter Sugar Cookies, Sugar Cookie Cake and Vanilla Bean Sugar Cookies.

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key ingredients

• All-purpose flour: Spoon and level regular all-purpose flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much.
• Baking soda and baking powder: Used as a leavening agent.
• Butter: We use salted butter that’s softened at room temperature. If you use unsalted butter, make sure to add 1/4 teaspoon of salt to the recipe.
• Granulated sugar: White sugar adds sweetness.
• Eggs: 1 whole large egg, it’s best if the egg is at room temperature so it incorporates in the dough better.
• Vanilla extract: Adds a warm flavor and helps balance the tartness from the lemons. Vanilla bean paste is even better if you have it!
• Lemon juice and fresh lemon zest: The star ingredients! You can’t leave this one out. Make sure to use lemon juice from fresh lemons- bottled lemon juice won’t work as it will make the flavor taste different. You can also use Meyer Lemons but they will make the cookies have a sweeter flavor instead of a zesty lemon flavor from regular lemons. If you want these to have extra lemon flavor, add 1/4 teaspoon of lemon extract or add more lemon juice and zest.

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how to make lemon sugar cookies

Cream butter and sugars: Preheat oven to 350 degree F and line baking sheets with parchment paper or silpat mats. With an electric mixer in a large bowl or in the bowl of a stand mixer, cream together the butter and sugars until light and fluffy. Add the egg, lemon juice, lemon zest and vanilla extract. Beat until combined.

Add dry ingredients: Add the flour, baking soda and baking powder. Continue to mix in flour mixture until cookie dough is formed, scraping down the sides of a bowl with a spatula occasionally. Do not over-mix.

Scoop cookie dough balls: With a large cookie scoop or ice cream scoop, equivalent to 1/4 cup, scoop cookie dough into balls and place on the prepared cookie sheets.

Bake cookies and cool: Bake for 10-12 minutes or just until the edges turn a light golden brown. Let cool for a few minutes before transferring to a wire rack. Enjoy!

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pro tips

• Room temperature ingredients: For best results, it’s important that your eggs and butter are at room temperature. They incorporate with the other ingredients so much better. This will also help your cookies stay tender and soft.
• More lemon flavor: Add more lemon juice or extra lemon zest to the cookie dough for an extra zesty flavor.
• Perfect shape: Use a regular ice cream scoop (equivalent to 1/4 cup) to get the perfect cookie shape.
• Use fresh lemon juice and zest: Fresh lemon gives these cookies the brightest flavor. The zest is especially important because it adds the most lemon flavor.
• Roll in sugar before baking: This gives the cookies a pretty sparkle and classic sugar cookie texture.
• Slightly underbake the cookies: Take them out when the edges are set and the centers still look a little soft. They will continue to bake as they cool.

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variations

• Lemon Blueberry Cookies: Add a handful of fresh blueberries to the cookie dough, dried blueberries will change the flavor and consistency of the cookies. 
• Smaller cookies: If you’d prefer to make these cookies the standard cookie shape instead of regular ice cream cookie scoop, use a mini cookie scoop equivalent to 2-3 tablespoons of dough. Be sure to reduce the baking time by a few minutes.
• Add crunch: Add your favorite chopped nuts to the cookie dough to add a nutty crunch. Chopped almonds, walnuts, almonds, macadamia nuts, and pecans make good options.
• White chocolate chips: Add a handful of white chocolate chips to make these even sweeter.
• Gluten free Lemon Cookies: Swap the regular all-purpose flour for gluten-free flour.
• Topping: Add a vanilla icing, glaze or frosting to the tops of the cooled cookies.

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leftovers & storage

To Store: Place cookies in an airtight container or ziplock bag and store for up to 7 days. You can also cover a dish with plastic wrap and store in a cool area.

To Freeze: You can also freeze any leftover cookies for up to 3 months in a freezer bag or airtight container. For best results, let the cookies defrost at room temperature when ready to eat.

Freeze unbaked cookie dough: Place cookie dough in a heavy duty ziplock bag or your can pre-scoop the dough into dough balls. Flash freeze dough balls so they won’t stick to each other, then place cookie dough balls in an ziplock bag or airtight container.

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