Lemon Sugar Cookies

Prep Time: 20 minutes
Chill Time: 30 minutes
Bake Time: 10 minutes
Total Time: 1 hour
Servings: 24 cookies
Difficulty Level: Easy to Moderate
Calories per Cookie: ~150 kcal

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Introduction

Bright, soft, and delicately sweet, Lemon Sugar Cookies are the perfect blend of sunshine and sweetness. These cookies combine the buttery tenderness of a classic sugar cookie with the zesty sparkle of fresh lemon. Each bite melts in your mouth with that irresistible tangy-sweet balance — soft inside, slightly crisp at the edges, and bursting with citrus aroma.

Whether you’re baking for spring celebrations, holiday cookie exchanges, or just need something cheerful with your afternoon tea, these cookies deliver flavor and charm in every golden round.

This Lemon Sugar Cookie recipe uses simple pantry ingredients, comes together quickly, and fills your kitchen with the fresh scent of baked lemons. They’re easy enough for beginners but polished enough to impress guests — a cookie that truly never goes out of style.

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Why You’ll Love This Recipe

• Simple ingredients: Butter, sugar, lemon, and flour — that’s all you need for pure bliss.

• Soft and chewy texture: Perfectly balanced between crisp edges and a melt-in-your-mouth center.

• Bright flavor: Fresh lemon zest and juice add vibrant citrus notes.

• Make-ahead friendly: The dough can be chilled or frozen for later baking.

• Versatile: Dress them up with glaze or keep them simple — they’re delicious either way.

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Ingredients

For the Cookies:

• 2 ½ cups all-purpose flour

• ½ teaspoon baking soda

• ½ teaspoon baking powder

• ¼ teaspoon salt

• ¾ cup (1 ½ sticks) unsalted butter, softened

• 1 cup granulated sugar

• 2 tablespoons lemon zest (from about 2 large lemons)

• 1 large egg

• 1 teaspoon pure vanilla extract

• 2 tablespoons fresh lemon juice

For Rolling:

• ¼ cup granulated sugar (for coating the cookies before baking)

Optional Lemon Glaze:

• ¾ cup powdered sugar

• 1 tablespoon lemon juice

• ½ teaspoon lemon zest (for extra zing)

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Equipment Needed

• Electric mixer (hand or stand mixer)

• Mixing bowls

• Measuring cups and spoons

• Whisk and spatula

• Baking sheets

• Parchment paper or silicone baking mats

• Cooling rack

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Step-by-Step Instructions

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Step 1: Preheat and Prepare (5 minutes)

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

This simple prep step ensures even baking and easy cookie removal.

Intensity Level: Low — Just setting up, no stress!

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Step 2: Mix Dry Ingredients (5 minutes)

In a medium bowl, whisk together:

• Flour

• Baking soda

• Baking powder

• Salt

Set aside.
This dry mixture forms the structure of your cookies, ensuring they bake up tender and balanced.

Pro Tip: Measuring flour accurately matters! Spoon flour into your measuring cup and level it with a knife — don’t scoop directly, or you might add too much.

Intensity Level: Low — Simple mixing, but precision counts.

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Step 3: Cream Butter, Sugar, and Lemon Zest (5–7 minutes)

In a large bowl, use a hand or stand mixer to beat together:

• Butter, sugar, and lemon zest

Beat on medium-high speed for 2–3 minutes, until the mixture is light, fluffy, and pale yellow. The lemon zest should release its fragrant oils into the butter — this is what gives the cookies their signature citrus aroma.

Intensity Level: Moderate — This step is where texture begins! Creaming creates air pockets that make your cookies soft and chewy.

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Step 4: Add Egg, Vanilla, and Lemon Juice (2–3 minutes)

Beat in the egg, then mix in vanilla extract and lemon juice until fully combined.
Scrape down the sides of the bowl as needed to make sure everything mixes evenly.

You’ll notice the dough starting to smell like lemony heaven at this point!

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Step 5: Combine Wet and Dry Mixtures (5 minutes)

Gradually add the dry ingredients to the butter mixture in 2–3 parts, mixing on low speed until just combined.

Be careful not to overmix — stop as soon as no dry streaks remain. Overmixing develops gluten, which can make the cookies tough.

Intensity Level: Moderate — Gentle mixing for a perfect soft cookie dough.

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Step 6: Chill the Dough (30 minutes)

Cover the dough and refrigerate it for 30 minutes (or up to 24 hours).

Chilling allows the butter to firm up, making the dough easier to roll and helping the cookies hold their shape while baking.

Quick Tip: If you’re in a hurry, pop the dough in the freezer for 10–12 minutes.

Intensity Level: Low — Patience is the secret ingredient here.

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Step 7: Shape and Coat (10 minutes)

1. Scoop out about 1 tablespoon of dough and roll it into a ball.

2. Roll each ball in granulated sugar to coat the outside.

3. Place cookies about 2 inches apart on the prepared baking sheets.

This coating creates a sparkling finish and adds a light crunch to each bite.

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Step 8: Bake the Cookies (10–12 minutes)

Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden and the centers look just set.

They’ll continue to cook slightly on the baking sheet after removal, so don’t overbake.

Cool the cookies on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Intensity Level: Moderate — Precision counts here; timing makes the difference between chewy and crisp.

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Step 9: Optional Lemon Glaze (5 minutes)

If you love extra lemony sweetness, whisk together powdered sugar, lemon juice, and zest until smooth.
Drizzle or spread the glaze over cooled cookies and let it set for about 15 minutes before serving.

The glaze adds a tangy punch and a glossy bakery-style finish.

Intensity Level: Low — Simple whisking, but delightful results.

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Storage and Make-Ahead Tips

• At Room Temperature: Store cookies in an airtight container for up to 5 days.

• In the Freezer: Freeze baked cookies or dough balls for up to 2 months.

• To Bake from Frozen: Add 1–2 extra minutes to the baking time.

These cookies also make great gifts! Stack a few in a cellophane bag, tie with ribbon, and share the sunshine.

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Flavor Variations

• Lavender Lemon Cookies: Add ½ teaspoon of dried culinary lavender for a floral twist.

• Lemon Poppy Seed: Stir in 1 tablespoon of poppy seeds for texture and contrast.

• Meyer Lemon Sugar Cookies: Use Meyer lemons for a sweeter, less tart flavor.

• Glazed Citrus Mix: Combine lemon, lime, and orange zest for a bright, zesty cookie assortment.

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Tips for Perfect Lemon Sugar Cookies

1. Use fresh lemons: The zest and juice of real lemons make all the difference — bottled lemon juice lacks the brightness.

2. Don’t skip chilling: This prevents spreading and keeps the cookies tender.

3. Roll evenly: Even-sized dough balls ensure uniform baking.

4. Avoid overbaking: Pull the cookies out just as the centers set for that soft, chewy texture.

5. Double batch it: These cookies disappear fast — make extra!

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Nutrition Information (Per Cookie)

Note: Nutritional values are approximate and may vary depending on specific ingredients and portion size.

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Serving Suggestions

• Pair with a cup of Earl Grey tea or iced lemonade for a refreshing afternoon snack.

• Serve at brunch with a fruit salad or alongside lemon curd tarts for a citrus-themed dessert spread.

• Stack and drizzle with white chocolate for a sweet holiday twist.

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Final Thoughts

These Lemon Sugar Cookies capture everything wonderful about home baking: simple ingredients, heavenly aroma, and the joy of sharing something sweet with the people you love. Their tender crumb, bright lemon flavor, and sugar-dusted tops make them irresistible any time of year.

From the first zest of lemon to the last golden cookie out of the oven, this recipe brings sunshine straight to your kitchen.

Whether you enjoy them plain, glazed, or with a hot cup of tea, one thing’s certain — you’ll be reaching for another in no time.