Name: Lemon Sugar Cookie Recipe
Prep time: 15 min
Cook time: PT-487932H2M45S
Total time: 30 min
Cuisine: American
Ingredients: 2 3/4 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 1 cup unsalted butter, softened; 1 1/2 cups granulated sugar; 1 large egg; 1 tbsp fresh lemon zest; 2 tbsp fresh lemon juice; 1 tsp vanilla extract; Optional: extra granulated sugar for rolling

These Lemon Sugar Cookies are soft, chewy, and bursting with fresh citrus flavor. With crisp edges and a tender center, each bite is packed with sweet, tangy goodness that makes these cookies completely irresistible. They’re perfect for spring and summer gatherings—or anytime I want a light, bright treat.

Lemon Sugar Cookie Recipe

Why You’ll Love This Recipe

I love how refreshing and simple these cookies are. The dough comes together quickly with pantry staples, and the lemon zest and juice give them a vibrant flavor that sets them apart from regular sugar cookies. Whether I’m baking for a party, gifting a batch, or treating myself, these cookies always bring a little sunshine to the table.

Ingredients

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

All-purpose flour
Baking soda
Baking powder
Salt
Unsalted butter (softened)
Granulated sugar
Egg
Fresh lemon zest
Fresh lemon juice
Vanilla extract
Optional: extra sugar for rolling

Directions

I preheat the oven and line my baking sheets with parchment paper.
In a bowl, I whisk together the flour, baking soda, baking powder, and salt.
In another bowl, I cream the butter and sugar until light and fluffy.
I beat in the egg, lemon zest, lemon juice, and vanilla until fully combined.
Gradually, I mix in the dry ingredients until a soft dough forms.
I scoop the dough into balls and roll them in sugar for a little sparkle and crunch.
I bake the cookies until the edges are set and the centers look just slightly underbaked—they finish setting as they cool.

Servings and timing

This recipe yields about 24 cookies. It takes around 30 minutes total: 15 minutes to prep and 10–12 minutes to bake each batch.

Variations

I sometimes add a lemon glaze on top by whisking powdered sugar with a bit of lemon juice—this gives them a glossy, tart finish. For a floral twist, I’ve tried adding a hint of lavender. And if I’m in the mood for extra texture, I mix in white chocolate chips or shredded coconut.

storage/reheating

I keep the cookies in an airtight container at room temperature for up to 5 days. They also freeze beautifully—I let them cool completely, then freeze in a single layer before transferring to a freezer bag. To enjoy later, I thaw them at room temperature or give them a quick warm-up in the microwave.

FAQs

Can I use bottled lemon juice instead of fresh?

I prefer fresh lemon juice for the best flavor, but bottled works in a pinch—just make sure it’s 100% juice without added sugar.

Why are my cookies spreading too much?

That usually means the butter was too soft or the dough wasn’t chilled. I make sure my butter is softened, not melted, and chill the dough if needed.

Can I make the dough ahead of time?

Yes, I often prepare the dough a day in advance and store it in the fridge. I let it sit at room temperature for a few minutes before scooping.

How do I make the cookies extra chewy?

I take them out of the oven when they look slightly underdone in the center. They firm up as they cool, staying soft and chewy inside.

Can I double the recipe?

Absolutely. I double all the ingredients and bake in batches, keeping the extra dough chilled between rounds.

Conclusion

These Lemon Sugar Cookies are bright, soft, and easy to love. I keep this recipe in my rotation because it never fails to impress and is so easy to adapt. Whether I’m baking for friends or just treating myself, these cookies always hit the sweet (and zesty) spot.