Lemon Sugar Cookies Recipe
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Lemon sugar cookies recipe taste like you’ve taken a big bite out of summer! So fresh and delicious, it’ll become a favorite!
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!
Here’s my Lemon Sugar Cookies recipe. I hope you love them!
Lemon Sugar Cookies Recipe
Ingredients
- 1 cup (226 g) butter, softened
- 1 1/2 cups (297 g) granulated sugar
- 1 large (50 g) egg
- 2 1/4 cups (270 g) all-purpose flour
- 1/2 teaspoon (2 g) baking powder
- 1/2 teaspoon (1 g) Kosher salt
- 1 teaspoon (5 g) vanilla extract
- 4 tablespoons (24 g) lemon zest, 2 lemons
- 2 tablespoons (28 g) lemon juice, 1 lemon
- 1/4 cup (56 g) lemon sugar recipe , for rolling cookies
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
My cookies came out flat as I don’t know what I did wrong but they taste good. I eooo try this recipe again a later time when I have more zest.
Sounds like sugar not creamed with butter enough. Flat maybe too much butter too short and spread. Hope this helps. Doreen Martin
Thanks so much, Doris!
I am making these now as my dough is in the fridge!! I cant wait!!
Enjoy! Thanks Kanani!
I love everything about the recipe, except for me I had to add 1/2 cup more flour because they weren’t thick enough to roll into a ball. It was my first time zesting properly and the zest is really cool. I hope I followed the instructions properly, if you don’t think they’re lemony enough just squeeze more or a BIGGER lemon (duh)! 🙂
I made these today, they taste amazing but they are super flat…do not look like the pics you posted, and I don’t know why. Made 2 separate batches and same with both. That being said, they are thin and a bit crunchy on the edges and really good. Contemplating making a lemony filling and sandwiching them together but either way I will definitely make them again because they are really good. Thanks! 🙂
I’m not sure why they are flat – sometimes that happens when the dough is beaten too much after adding the butter. I am glad you enjoy them though! They are so good! Thanks!
If you use a lemon extract, that will boost the lemon flavor, and add about 1/4 tsp of cream of tarter. This will help keep them from not getting so flat. I thought they were delicious!
Not lemony at all. They taste like vanilla sugar cookies. I used zest of two large lemons and juice of one lg lemon, as directed, but still not enough lemon flavor. Also, I rolled them in lemon sugar, but the sugar was absorbed into the cookies, therefore the tops were just smooth. Nothing like the picture on the website. Also, they never turned light brown. I baked them for 14 minutes instead o 10-12. Don’t think I’ll make these again.
Hi Barbara,
Oh wow! I’m so sorry they weren’t lemony for you! xo
Tasty cookie. Really lemony. Easy to make.
Thanks! Glad you enjoyed them!
This was the first and last recipe for lemon cookies I tried, they were that good. If you’re a citrus fan, this is where it’s at! Even those that I know, that don’t seem to like liking things, couldn’t deny the awesomeness! Thank you so much for sharing this recipe!
Yay, Kim! I’m thrilled you liked them so well! Thanks so much for sharing that you thought they were “awesome”! xo
I love these cookies! They got the same reaction as the butter cookies!
Do we use the paddle attachment or the whisk
I would think that since it is a dough, you’d use the hook.
I use the whisk for the butter, sugar and eggs then switch over to the paddle attachment.
I use the paddle attachment to make the entire recipe. Hope you enjoy the cookies.