Lemon Sugar Cookie Recipe

Soft, buttery, and bursting with fresh citrus flavor , these Lemon Sugar Cookies are a refreshing twist on a classic favorite! They’re crisp on the edges, tender in the center, and perfectly sweet with a zesty lemon tang. This tried-and-tested recipe creates cookies that stay soft for days and fill your kitchen with the bright aroma of freshly grated lemon zest. Ideal for spring, summer gatherings, or when you just want a little sunshine in cookie form!

Ingredients

2¾ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1¼ cups granulated sugar (plus extra for rolling)
1 large egg
2 tablespoons lemon zest (about 2 lemons)
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract

Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
Cream butter and sugar: In a large mixing bowl, beat butter and sugar until light and fluffy (about 2–3 minutes).
Add wet ingredients: Beat in the egg, lemon zest, lemon juice, and vanilla until combined.
Combine: Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
Shape: Scoop 1½ tablespoons of dough per cookie, roll into balls, and coat lightly in sugar.
Bake: Place 2 inches apart on baking sheets. Bake 9–11 minutes, until edges are lightly golden and centers are set.
Cool: Let cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

For extra tang, drizzle with a simple lemon glaze (powdered sugar + lemon juice).
Chill the dough for 30 minutes if you want thicker, puffier cookies.
Substitute half the vanilla with almond extract for a more complex flavor.
Store in an airtight container at room temperature for up to 5 days, or freeze for 2 months.