Lemon Sugar Cookies

Lemon Sugar Cookies – if you’re looking for a bright, citrusy sweet treat that’s easy to make and absolutely delicious, you’re in the right place. This Lemon Cookie Recipe delivers tender, chewy cookies bursting with fresh lemon flavour thanks to lemon zest and juice. Whether you’re baking for a gathering, a treat for the family, or simply to indulge yourself, these cookies hit the spot. With simple ingredients and straightforward instructions, you’ll be able to whip up a batch with confidence and joy.

Why You’ll Love These Lemon Sugar Cookies

You’ll love this Lemon Cookie Recipe because it brings together the best of cookie baking: buttery richness, that satisfying sugar‑crisp exterior, and a vibrant lemon tang that makes each bite feel fresh and uplifting. The texture strikes just the right balance—chewy and thick rather than flat and dry. Plus, the dough is chilled (which improves texture and helps manage spread,) yet the overall process remains approachable even if you skip long chill times. It’s a go‑to recipe for lemon lovers and cookie fans alike.

Ingredients

• 1 cup (226 g) unsalted butter, room temperature

• 1 ½ cups (300 g) granulated sugar

• 3 Tbsp lemon zest

• 2 Tbsp fresh lemon juice

• 1 large egg

• 3 cups (360 g) all‑purpose flour

• 1 tsp baking soda

• ¼ tsp salt

• ¼ cup (50 g) granulated sugar for rolling cookies

Step‑by‑Step: How to Make Lemon Cookies

1. In a mixing bowl, beat the butter, sugar, and lemon zest with an electric mixer for 1‑2 minutes, until light and fluffy.

2. Add in the lemon juice and the egg, beat again until combined.

3. Combine the flour, baking soda, and salt in another bowl, whisking until evenly mixed. Gradually add this into the wet mixture, mixing by hand with a spatula until just combined.

4. Cover the bowl with plastic wrap and refrigerate the dough for 30‑60 minutes (this chilling helps produce thicker, chewier cookies because it limits spread).

5. When ready, pre‑heat the oven to 350 °F (≈ 175 °C). Place the ¼ cup sugar for rolling in a small bowl.

6. Use a cookie scoop (or tablespoon) to form dough balls; roll each ball in the sugar, then place them about 2 inches apart on a silicone‑lined or parchment‑lined baking sheet.

7. Bake for 11‑13 minutes or until the edges show a faint golden colour (the centres may still look slightly soft).

8. Remove from oven, allow the cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.

Helpful Tips

• Make sure your butter is truly room temperature—not cold—but not melted either, so it creams well.

• For best flavour, rub the lemon zest into the sugar before adding (this releases the oils in the lemon peel).

• Use the “spoon and level” method (or better yet, a kitchen scale) for your flour—over‑measuring flour can make cookies dry or dense.

• Chilling the dough is optional but recommended: even 15 minutes helps reduce spreading and gives a thicker cookie.

• Don’t over‑bake: Pull them when the edges are set but the centres are still a bit soft—the residual heat will finish the bake as they rest.

• For rolling sugar, a coarse granulated sugar gives an appealing sparkle and slight crunch on the surface.

• If your cookies spread too much: make sure dough is chilled, that your baking sheet isn’t too warm, and don’t flatten the dough balls by pressing them.

Substitutions And Variations

• Gluten‑free option: You can substitute a gluten‑free measure‑for‑measure flour blend (as noted, this recipe works great with GF flour) for the 3 cups all‑purpose.

• Extra lemon punch: Add ½ tsp lemon extract or an extra tablespoon of lemon zest for more intense citrus flavour.

• Lemon glaze variation: After cooling, drizzle with a simple glaze (powdered sugar + lemon juice) for an added sweet‑tang layer.

• Add‑ins: For a twist, stir in ½ cup white chocolate chips or finely chopped pistachios.

• Shortbread style: Reduce baking soda, replace with a bit of baking powder and add cornstarch (≈1 Tbsp) for a softer, shortbread‑type texture.

• Flavor swap: Instead of lemon, try orange zest and juice for orange sugar cookies.

Storage Instructions

Once the cookies have fully cooled, keep them in an airtight container at room temperature. They’ll stay fresh for up to 5–7 days. If you stacked them, place a sheet of parchment paper between layers to prevent sticking. For longer storage, you can freeze baked cookies (un‑glazed, if using glaze) in a freezer‑safe container for up to 2–3 months; just thaw at room temperature before serving. If freezing dough, portion into balls, freeze solid, transfer to a bag—bake from frozen, adding a minute or two of bake time.

Nutritional Information

Approximately per cookie (assuming recipe yields ~24 cookies):

• Calories: 184 kcal

• Carbohydrates: 27 g

• Protein: 2 g

• Fat: 8 g (Saturated Fat: 5 g)

• Polyunsaturated Fat: 1 g, Monounsaturated Fat: 2 g, Trans Fat: 1 g

• Cholesterol: 28 mg

• Sodium: 74 mg

• Potassium: 25 mg

• Fiber: 1 g

• Sugar: 15 g

• Vitamin A: 247 IU, Vitamin C: 1 mg, Calcium: 7 mg, Iron: 1 mg

Serving Suggestions

These lemon cookies are perfect with:

• A cup of hot tea (Earl Grey or green tea) for a refreshing contrast.

• Cold milk or iced coffee for an afternoon snack.

• As part of a dessert platter alongside brownies, shortbread, or fruit tarts.

• With fresh berries or a citrus salad for a bright summer dessert vibe.

• Packaged in a decorative tin or bag, they make lovely gifts for friends, neighbours or as party favours.

Frequently Asked Questions About Lemon Sugar Cookies

Can I skip the chilling step?
Yes — while chilling improves texture (thicker, less spread, better flavour), you can bake immediately. Many lemon cookie recipes do just that. However, if you do skip chilling, make sure your dough is cold and handle it quickly so the cookies don’t spread too much.

Why aren’t my cookies lemony enough?
Your cookies may lack lemon punch if you used bottled juice only (less aromatic) or didn’t use enough zest. Rub the zest into the sugar to release oils and use fresh lemon juice for the best results. You can boost flavour by adding lemon extract or extra zest.

Can I make them gluten free?
Yes. Use a trustworthy gluten‑free measure‑for‑measure flour blend and follow the same steps. Some bakers have found success doing so with similar lemon cookie recipes.

How can I make them crisp instead of chewy?
To get crisper edges or a more shortbread‑like texture: flatten the dough balls slightly, bake a minute or two longer until golden, and omit the extra roll‑in sugar if you prefer a smoother finish. You may also reduce moisture slightly (less juice) and increase baking time.

Final Thoughts

Thank you for exploring these Lemon Sugar Cookies with me. I hope you enjoy baking them as much as I do — the bright lemon flavour, buttery dough and satisfying chew make them a real favourite in my kitchen. They’re easy enough for a weekend bake yet special enough to share with loved ones. Happy baking, happy tasting, and enjoy every zesty bite!

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Lemon Sugar Cookies

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• Author: lisa
• Total Time: 57 minutes
• Yield: 24 cookies 1x

Print Recipe

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Description

These Lemon Sugar Cookies are packed with fresh lemon zest and juice, delivering soft, chewy cookies with a sweet citrus kick.

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Ingredients

Scale 1x2x3x

1 cup (226 g) unsalted butter, room temperature

1 ½ cups (300 g) granulated sugar

3 Tbsp lemon zest

2 Tbsp fresh lemon juice

1 large egg

3 cups (360 g) all-purpose flour

1 tsp baking soda

¼ tsp salt

¼ cup (50 g) granulated sugar for rolling cookies

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Instructions

• In a mixing bowl, beat the butter, sugar, and lemon zest with an electric mixer for 1‑2 minutes, until light and fluffy.

• Add in the lemon juice and the egg, beat again until combined.

• Combine the flour, baking soda, and salt in another bowl, whisking until evenly mixed. Gradually add this into the wet mixture, mixing by hand with a spatula until just combined.

• Cover the bowl with plastic wrap and refrigerate the dough for 30‑60 minutes (this chilling helps produce thicker, chewier cookies because it limits spread).

• When ready, pre‑heat the oven to 350 °F (≈ 175 °C). Place the ¼ cup sugar for rolling in a small bowl.

• Use a cookie scoop (or tablespoon) to form dough balls; roll each ball in the sugar, then place them about 2 inches apart on a silicone‑lined or parchment‑lined baking sheet.

• Bake for 11‑13 minutes or until the edges show a faint golden colour (the centres may still look slightly soft).

• Remove from oven, allow the cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chilling the dough helps cookies stay thick and chewy. Even 15 minutes in the fridge makes a difference. Use fresh lemon juice and zest for best flavour. This recipe works well with gluten-free flour too.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert

Nutrition

• Serving Size: 1 cookie
• Calories: 184 kcal
• Sugar: 15 g
• Carbohydrates: 27 g
• Protein: 2 g