Lemon Sugar Cookies Recipe – Sunny, Soft, and Simply Sweet

There’s something about the smell of citrus baking in the kitchen that always makes me breathe a little slower, and then smile. The first warm batch of Lemon Sugar Cookies slid from my oven last spring, and ever since they’ve been my little ritual when I need cheer. Light, tender, and kissed with bright lemon, these cookies are easy to make, and they fill the house with a soft, zesty perfume that feels like a hug.

If you love cozy baking moments, then this recipe will be your new go-to. Also, if you enjoy mixing up cookie recipes, you might like trying a maple twist next to these, like the maple-glazed brown sugar cookies I wrote about — they make a lovely contrast.

Why You’ll Love It

• Quick and easy to make, so you can bake on a whim.
• Comforting homemade flavor with a bright lemon lift.
• Made from simple pantry ingredients that you likely already have.
• Great for any occasion, from afternoon tea to holiday cookie trays.
• Always a crowd-pleaser, and kids love them too — try them at your next family gathering and see smiles spread.
  Bonus: if you enjoy nutty sweets, also check the brown sugar pecan pie brownies for another cozy treat.

Ingredients You’ll Need

• 3/4 cup butter, softened — use unsalted butter so you control the salt.
• 1 cup sugar
• 1 cup powdered sugar — this helps make a soft, delicate glaze.
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon lemon zest — fresh zest gives the brightest aroma and flavor.
• 1 tablespoon lemon juice — freshly squeezed is best for that clean tang.
• 1 teaspoon vanilla extract — rounds out the lemon and adds warmth.
  Note: If you like a richer aroma, try a splash more vanilla next time for depth, and while you’re at it, see these cinnamon-roll cookies for a spiced variation.

How to Make It

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment so cookies release easily.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy. You’ll notice the mixture turn paler, and it will feel airy when you lift the beaters.
3. Beat in the lemon zest, lemon juice, and vanilla extract until well combined. The bowl will smell bright and fresh, and that citrus scent is a lovely sign you’re on the right track.
4. In a separate bowl, whisk together the flour, baking soda, and salt so everything is evenly mixed. This keeps the cookies tender and light.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined without over-mixing. Stop as soon as you don’t see streaks of flour; overworking will make the cookies tough.
6. Roll the dough into balls, about 1 inch in diameter, and place them on the prepared baking sheet. Keep them about 2 inches apart because they spread slightly.
7. Flatten each ball slightly with the bottom of a glass or your palm to create a disc shape. Press gently so the cookies remain tender in the middle.
8. Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set. You’ll smell that lemon fragrance growing stronger in the last few minutes.
9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This lets them finish setting without drying out.
10. For the glaze, mix powdered sugar with lemon juice until smooth, then drizzle over cooled cookies. Let the glaze set for a few minutes before stacking.
    Pro tip: If you like a chewy edge and soft center, try a slightly shorter bake time next round. Also, if you’re a chocoholic like me, I sometimes make half the batch and add a few chips — for a chewy style, see the chewy chocolate chip cookies for inspiration.

Kitchen Tips

• Time-saver: Scoop dough with a small cookie scoop and freeze the extra balls on a tray. Then toss them in the oven straight from the freezer when you crave a cookie.
• Fix for dry dough: If your dough seems crumbly, add a teaspoon of milk at a time until it holds together. This saves a batch from going to waste.
• Flavor twist: Fold in a teaspoon of poppy seeds or swap half the lemon juice for orange for a softer citrus note.

Serving Ideas

Serve warm with a cup of tea or iced coffee, and let friends dunk and chat. For brunch, plate them with fresh berries and whipped cream, and they’ll feel fancy without fuss. For holidays, dust a little extra powdered sugar over the glaze, and for a snack, pair with a simple lemon yogurt dip. If you want a pumpkin-citrus mashup, serve these alongside my seasonal chewy pumpkin chocolate chip cookies for a fun mix of flavors.

Storing & Leftovers

• Store in an airtight container at room temperature for up to 4 days. They stay soft if you tuck a slice of bread in the tin to keep moisture.
• Freeze baked cookies in a single layer, then transfer to a zip-top bag for up to 3 months. Thaw at room temperature and, if you like, warm briefly in a 300°F oven.
• Leftover idea: Make mini cookie sandwiches with lemon curd or cream cheese filling for a sweet day-after treat.

FAQs

Q: Can I make this ahead of time?
A: Definitely! The dough freezes well, and the cookies often taste even better the next day.

Q: Can I swap any ingredients?
A: Of course! Use what you have — swap some flour for whole wheat, or try a bit less sugar. This recipe lets you improvise.

Q: What’s the best way to serve it?
A: Fresh from the pan is lovely, while still warm and aromatic, but they’re great at room temperature too.

Q: How do I know it’s perfectly cooked?
A: Look for golden edges and a set center; you should also smell that bright lemon fragrance — that tells you they’re done.

Final Thoughts

This recipe lives in my kitchen because it’s simple, honest, and brightens any day. I love that a handful of basic ingredients turns into something that brings people together, and that every time I bake these I remember slow Sunday mornings and small celebrations. I hope you make them, tweak them, and share them — Lemon Sugar Cookies.

Conclusion

If you’d like another take on soft, chewy lemon treats, try this Easy Soft and Chewy Lemon Sugar Cookies | Mel’s Kitchen Cafe for a slightly different method. Also, this Lemon Sugar Cookie Recipe offers a nice comparison and more tips for glazing and decorating.

Lemon Sugar Cookies

Light, tender, and kissed with bright lemon, these cookies are easy to make and fill your home with a delightful citrus aroma.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 24 cookies

Course: Dessert, Snacks

Cuisine: American

Calories: 90

Ingredients Method Notes

Ingredients

  

Cookie Base

• 3/4 cup butter, softened Use unsalted butter for better control of salt.
• 1 cup sugar
• 1 cup powdered sugar This helps make a soft, delicate glaze.
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon lemon zest Fresh zest gives the brightest aroma and flavor.
• 1 tablespoon lemon juice Freshly squeezed is best for a clean tang.
• 1 teaspoon vanilla extract Rounds out the lemon flavor.

Glaze

• 1 cup powdered sugar Mixed with lemon juice for drizzling.
• 1 tablespoon lemon juice To be mixed with powdered sugar until smooth.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
3. Beat in the lemon zest, lemon juice, and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
7. Flatten each ball slightly to create a disc shape.

Baking

1. Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set.
2. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

Glazing

1. Mix powdered sugar with lemon juice until smooth and drizzle over cooled cookies.
2. Let the glaze set before stacking.

Notes

For a chewy edge and soft center, try a shorter bake time. Add chocolate chips for variation.