Lemon sugar cookies recipe taste like you’ve taken a big bite out of summer! So fresh and delicious, it’ll become a favorite!

Lemon Sugar Cookie Recipe from addapinch.com

I always love bright, citrus flavors, especially in the summertime. Lemons, limes, oranges, grapefruits, I can’t seem to get enough of them! Add them to a cookie and you better believe I’m all about it!

I’ve been making this lemon version of my sugar cookie recipe for years and years and every time I take them to an event or to friends, I’m asked for the recipe and how to make them. They are packed full of so much lemon flavor!

So, if you love citrus flavors and sugar cookies, then this recipe is definitely one you are going to love! They are perfect for summer entertaining or enjoying with your family.

The secret really comes down to the lemon in the cookie and then rolling them in lemon sugar. It makes for the perfect citrus-y cookies in my opinion!

Lemon Sugar Cookie Recipe from addapinch.com

Here’s my Lemon Sugar Cookies recipe. I hope you love them!

Lemon Sugar Cookies Recipe

Lemon sugar cookies recipe taste like you've taken a big bite out of summer! So fresh and delicious, it'll become a favorite!
4.67 from 51 votes

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Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Servings: 24 cookies
Course Dessert, Snack
Cuisine American
Author: Robyn Stone | Add a Pinch


  • 1 cup butter, softened (2 sticks softened)
  • 1 1/2 cups granulated sugar
  • 1 egg
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon Kosher salt
  • 1 teaspoon vanilla
  • zest of two large lemons
  • juice of one large lemon about 1 tablespoon
  • 1/4 cup lemon sugar recipe for rolling cookies


  • Preheat oven to 350º F. Line cookie sheets with parchment paper or a nonstick baking mat.
  • Cream together butter and granulated sugar until light and fluffy, about 3 minutes. Add egg and mix until well-combined.
  • Stir in flour, baking powder, salt, vanilla, lemon zest and lemon juice. Allow to sit for about 3 minutes to allow lemon flavor to develop.
  • Scoop cookie dough by the tablespoon full and roll into a ball.
  • Add lemon sugar to a large bowl for rolling cookie dough in before baking. Place each ball of cookie dough into the bowl of lemon sugar and roll to coat well. Place cookie dough onto baking sheet, spacing about 1 1/2-inches to 2 inches apart. Lightly press each cookie down. Bake for 10 to 12 minutes or until lightly browned.
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Robyn xo

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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150 Comments Leave a comment or review

  1. You are making me into a lemon lover…but stay away from my tea and fish!!! This cookie looks so goood! Thanks for sharing!

  2. These were amazing! I used my leftover lemon sugar to sweeten my cup of hot tea and had it with my lemon cookies for an afternoon treat! Thank you!

  3. My daughter loves anything lemon so I am always on the look out for NEW recipes. Thank you. I am baking a lemon cake right now for dessert after dinner this evening.

  4. Ms. Robyn
    The Lemon cookies…one word. Phenomenal !
    They were gone in 15 minutes. My family loved them.
    Thank you for such a fabulous recipe. XoXo

    1. These are sooo good….love the lemon sugar in my tea…I wounded if you could use. Oranges…I love oranges too.

    2. I freeze my dough all the time…this one included. I usually put it into a blob into the center of plastic wrap, then shape it into a log. Roll it up in the plastic wrap. then I wrap in foil (prefer heavy duty) and then stick it into a zip lock bag. I always make a double batch of any dough I make so I can always wipe up a quick dessert if needed.

  5. I really like lemon squares and cookies. These sound so good.

    How do you store them and about how long do you think they will keep? Pinning it!!

    1. These are super tasty!! Mine went a bit flat and seemed a bit greasy, so I’m going to try 1.5 sticks of butter instead of 2 next time. Otherwise, amazing!

  6. I just printed Lemon Sugar Cookies Recipe. It calls for Lemon Sugar but no recipe on how to make it. Could Robyn Stone send it to us?

    1. If you click on where it says “lemon sugar recipe” in the ingredients it takes you to the instructions for the sugar. 🙂

  7. I made these yesterday and they are delious but they did not stay in the shape in the picture they came out very flat and runny

  8. These came out delicious. I didn’t even roll in lemon sugar. They kind of stuck together but that’s okay, ant eat just one anyway!

  9. I just made these yesterday and they came out delish! I’m going to add this to my stack of go-to recipes for when I need to whip up something easy & awesome. Next time I make these, I think I’ll try it w/limes.

    Thanks for sharing the recipe!

  10. The dough and sugar taste awesome! I’m planning on making these cookies for a tailgate tomorrow. My only problem is that the dough is so runny I cannot manage to roll them. I’ve added flour trying to make the dough manageable but that has not done much. Any suggestions?


  11. I just made these. The taste is sooo good. The dough was super sticky, so I placed the dough in the freezer for 30minutes, since more flour could’ve made the cookies dry. The cookies came out still sticky, but I still baked them, and they came out like a flat saucer. Maybe it was just my luck. 🙁

    1. That’s what happened to me but I added more flour and didn’t refreg them My turned out good… Try more flour next time
      My zest for the top off cookies came out like water so I didn’t use it

  12. Sooo yummy! I put my zest into my nutribullet blender along with 3 smallish, organic strawberries. I added the lemon juice to this mix, and then creamed it into the butter/sugar/egg mixture before I added the dry ingredients. I then finished preparing the cookies as directed. These ‘strawberry lemonade’ cookies are super adorable and deliciously sweet and tart!

  13. I made these cookies last night for Easter. They came out perfect-and delicious! The dough was slightly sticky but no problem forming balls and rolling in the sugar. I didn’t roll half the batch in sugar; iced with lemon glaze this morning. Very very good both ways. I’m pretty sure my husband (who doesn’t like lemon) will eat them all before the guests even get here!

    1. 🙂 I hope you have at least one or two to share with your guests, but if not, hopefully your husband will enjoy them both ways! Happy Easter!

      1. Hi. I think you need some baking soda and more flour. The first batch came out really flat and buttery so I added I teaspoon of soda and another cup of flour. The second batch turned out great, thank you!

  14. My batter also turned out prettty sticky. I ended up adding an extra two or three tablespoons of flour and freezing the already balled dough before baking it. The cookies aren’t the prettiest. They flattened out quite a bit and ran into each other and were hard to scrape off the sheet without breaking. However, I dont even mind how they look because they taste delicious. The edges taste like lemon drops and the inside is gooey and delicious. So I dont love the looks, but if you are going for taste these are delish!

  15. Mine were flat too (but my batter was NOT runny, just sticky – which dipping your fingers in flour took care of) – but the flavor was good. Wondering if you add baking soda? I will try that next time – since they were no were near like the picture.

    1. So – I made again… this time added 1 tsp of baking soda and 3 cups of flour. They now look like the picture and the taste is great. No more weird flat saucer cookies!

  16. My wife wants me to make these cookies for her – so I read through the comments first, and this post is crying out for some input/assistance from the OP. First, it says it’s a summer cookie, so we know upfront that it’ll be hot – then we add the heat from the oven, and the poor cookie dough doesn’t stand a chance. If you want/need to bake cookies in the summer (especially those based on creamed butter/shortening and sugar), it’s always good practice to immediately refrigerate the dough upon completing construction of the dough (the hotter the kitchen, the longer the cool-down). Then, proceed with recipe – that should remedy the ills of soft, sticky dough (wet your hands to roll them too).

    Now, I’m going to make these beautiful cookies, and I will be refrigerating the dough!

  17. Theses were excellent! I chilled my dough for an hour. My family loves them. Thank you. This will be a repeat for sure!

  18. I followed the recipe exactly but my dough came out too soft to roll in sugar. So i left it in the fridge overnight. This has happened to me a couple of times. What did i do wrong?

  19. I had a sudden desire to make citrus cookies, and you delivered. Didn’t have any lemons on hand, so I used Florida oranges instead. They were absolutely delicious, and I’m looking forward to trying this recipe again in the future with a different variety of citrus.

  20. I made these cookies and now they are a must have in the kitchen. I add more lemon sugar on top of the cookies after I press them flat and yummm,you get a coating of lemon sugar on your lips.

  21. These cookies are delicious. I crushed some lemon drops and added them to the batter, Instead of the lemon sugar, I made a lemon glaze to drizzle over the cookies. If you love lemon like I do, you will love these cookies.

  22. These were good but if you use a convection oven, I might suggest chilling the dough before you bake. Mine were very yummy, but flat.

  23. I know it sounds like heresy, but I used margarine to make these kosher (pareve) and they were amazing. The lemon sugar hint was delightful – thanks!

  24. I’d love to try these cookies for Christmas – think they’d be a nice change. Has anyone tried freezing them? Thank you.

    1. Hi Kathy – I’ve double checked to see what you meant, but the directions say “…add egg and mix…”. If I didn’t have my reading glasses on, I’d might have thought it said milk too! 🙂 Enjoy the cookies! Thanks so much!

  25. Hi, juice of one lemon is way more than a TB… I used it all! I split the zest 3/5 to batter and 2/5 to sugar. Maybe I am just coping with large-large lemons? These cookies are divine…. and the power sugar roll carmelizes just a wee bit on the edges and I liked them flat with more carmelized edges!

  26. I have made this recipe twice. The flavor is through the roof with lemon. The texture of the cookie is semi-soft and the lemon flavor is bold. This is a keeper recipe.

  27. First of all I would like to say OMG. My kitchen smells like heaven n these cookies taste like u are there. Super easy to make I will be making these again. Thanks for sharing ?

  28. Made these for my wife to take to the Post Office where she works about 6 months ago and now they request them every week or two. Thanks for the super easy, super tasty. Key is in the lemon sugar.

    1. I’m so glad to hear that you are a regular baker of this recipe and that everyone requests them, James! I do love the lemon sugar in these cookies…so refreshing and so good! I’m happy you shared this with me and so glad you’ve enjoyed them! Thanks!

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