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
They taste SO good, but every time I make them I have the same problem. Rather than being thick and chewy, they spread so much in the oven that they are flat and the edges are laced and crispy. I’ve tried adding a little extra flour, without any luck. Any ideas?
Anna, several things can cause your cookies to spread. Make sure the butter is just softened to room temperature and is not melted. Also, the dough should not be too warm so try placing the dough into the refrigerator for at least 30 minutes to chill before scooping the dough onto your baking sheet. I don’t know where you live but if you live in a high altitude area, it will cause the cookies to spread as you have described and you need to make adjustments to the recipe according to your altitude. I hope this helps and your next batch of cookies are just right. Thanks!
I followed your lemon cookie recipe step by step. It doesn’t look right! The dough is super crumbly. If a squeeze the dough it will come into a ball (sort of). Is this the way it is suppose to be?
Your dough should not be super crumbly, Jacque. Was your butter softened and other ingredients at room temperature? Also, could you have added too much flour?
OMG! First time I made these cookies. Turned out so delicious. Really tastes like lemon. Took some to one of my church meetings and they were a hit. Have to print out a bunch of recipes to hand out. I made one substitution, lemon extract for the vanilla extract. Juiced the three lemons and added the leftover lemon sugar that you roll the cookies in and made lemonade.
Thanks for the tips, Carol Joann. So glad everyone loved these cookies.