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Lemon Sugar Cookies Recipe

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Soft, chewy, and bursting with real citrus flavor, these lemon sugar cookies are an easy no-roll treat perfect for spring and summer.

Ingredients

Scale
  • 1 cup (227 g) butter, softened
  • 1 1/2 cups (318 g) granulated sugar
  • 1 tbsp fresh lemon zest (from one large lemon)
  • 1 large egg
  • 1/4 cup fresh lemon juice
  • 1/2 tsp vanilla extract
  • 2 3/4 cups + 2 tbsp (409 g) all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • For lemon sugar: 1/3 cup (71 g) granulated sugar + 2–3 tsp lemon zest

Instructions

  1. Preheat oven to 350°F. Line two baking sheets with parchment and lightly grease.
  2. In a small bowl, combine lemon zest and sugar. Rub zest into sugar until fragrant and sandy. Set aside.
  3. Cream butter, sugar, and lemon zest until light and fluffy, 3–4 minutes.
  4. Add egg, lemon juice, and vanilla extract. Mix until smooth, even if slightly curdled.
  5. Add flour, baking soda, baking powder, and salt. Mix until no dry streaks remain.
  6. Scoop dough into 2 tbsp balls. Roll each in prepared lemon sugar.
  7. Place cookies on baking sheets, spaced 2 inches apart.
  8. Bake for 9–11 minutes, until tops are crackly but not golden brown.
  9. Let cool on baking sheet for a few minutes, then transfer to wire rack to cool completely.

Notes

  • If cookies spread too much, add 1–2 tbsp more flour.
  • Chilling the dough can help cookies hold shape.
  • Cookies freeze well after baking or as dough balls.
  • Don’t overbake—cookies should be soft and pale with slight cracks.
  • Use real lemon zest for best flavor—avoid bottled juice if possible.

Nutrition

Find it online: https://recipeeasily.com/lemon-sugar-cookies-recipe/