Name: Lemon Sugar Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 2 3/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 cup unsalted butter, softened; 1 1/2 cups granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 2 tablespoons fresh lemon juice; 1 tablespoon lemon zest; Optional: 1/2 cup powdered sugar (for rolling or glaze)

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Soft, chewy, and packed with the zing of fresh lemon, these lemon sugar cookies are the perfect balance of sweet and citrusy. I like how they bring brightness to any dessert table, whether it’s springtime, a celebration, or just a cozy day at home.

Lemon Sugar Cookies

Why You’ll Love This Recipe

I love how these cookies deliver a rich buttery base with a fresh citrus lift from real lemon juice and zest. The dough comes together easily, and I don’t need any fancy equipment. They bake in just minutes and stay soft for days. If I want to make them extra special, I roll them in powdered sugar or drizzle them with a quick lemon glaze. They’re always a crowd-pleaser.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
Optional: 1/2 cup powdered sugar (for rolling or glaze)

Directions

I start by preheating my oven to 350°F (175°C) and lining a baking sheet with parchment paper.
In a medium bowl, I whisk together the flour, baking soda, baking powder, and salt.
In a separate large bowl, I beat the butter and granulated sugar together until light and fluffy (about 2 minutes).
Then I mix in the egg, vanilla, lemon juice, and zest until smooth.
Gradually, I add the dry ingredients to the wet mixture and stir just until a soft dough forms.
I scoop out tablespoon-sized portions of dough and roll them in powdered sugar if I want a crackly finish.
I space them about 2 inches apart on the baking sheet.
I bake for 8–10 minutes, just until the edges are set and the centers look slightly underbaked (they’ll finish setting as they cool).
After letting them rest on the sheet for 2 minutes, I transfer them to a wire rack to cool completely.
If I’m in the mood, I drizzle them with a quick glaze made from lemon juice and powdered sugar for even more lemony punch.

Servings and timing

Servings: 24 cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Calories per cookie: 145 kcal

Variations

I sometimes add poppy seeds to the dough for a lemon-poppy twist.
For a touch of texture, I stir in white chocolate chips.
When I want a softer texture, I skip rolling in powdered sugar and bake them plain.
If I want to intensify the lemon flavor, I add a bit of lemon extract along with the zest.
For a festive touch, I tint the glaze with natural food coloring or add decorative sprinkles.

Storage/Reheating

Once cooled, I store the cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy, especially if I toss in a slice of bread to keep them moist. For longer storage, I freeze the baked cookies in a single layer, then transfer them to a sealed bag—perfect for up to 2 months. I let them thaw at room temp or warm them briefly in the microwave (5–10 seconds) to refresh them.

FAQs

How do I make the lemon flavor stronger?

I like to use both lemon juice and zest for layered citrus flavor. If I want it bolder, I add 1/4 teaspoon of lemon extract or increase the zest.

Can I freeze the cookie dough?

Yes, I scoop the dough into balls and freeze them on a tray. Once solid, I store them in a freezer bag. I bake them from frozen, adding 1–2 extra minutes to the baking time.

Why are my cookies spreading too much?

That usually happens when the butter is too soft or melted. I make sure to chill the dough for 15–30 minutes if my kitchen is warm, or use a light hand when beating the butter and sugar.

Can I make these cookies gluten-free?

Yes, I substitute the all-purpose flour with a good quality 1:1 gluten-free baking flour. I’ve had great results with this swap.

What can I use instead of lemon?

If I’m out of lemons, I’ve made these with orange or lime juice and zest—they’re still bright and delicious.

Conclusion

These lemon sugar cookies have everything I want in a homemade treat—quick to make, irresistibly soft, and bursting with citrus flavor. Whether I’m baking for a gathering or just for myself, they’re a fresh, easy classic I always come back to.