Soft, chewy, and bursting with fresh lemon flavor — these lemon sugar cookies are the perfect sweet and tangy treat!

Why You’ll Love This Recipe

• Soft and chewy texture with a delicate lemony flavor.

• Easy to make with simple pantry ingredients.

• Rolled in sugar for a light, sweet crunch.

• Perfect for parties, lunchboxes, or a simple dessert.

Ingredients

• 2 ½ cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• ¼ teaspoon salt

• 1 cup unsalted butter, softened

• 1 ½ cups granulated sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 2 tablespoons lemon zest (from about 2 lemons)

• 2 tablespoons fresh lemon juice

• Additional granulated sugar for rolling

Prep Time: 15 minutes
Cooking Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies
Kcal: 160 kcal per cookie

Directions

Step 1: Prep Oven & Baking Sheets

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

Step 2: Mix Dry Ingredients

Whisk together flour, baking soda, baking powder, and salt in a medium bowl.

Step 3: Cream Butter & Sugar

In a separate bowl, cream softened butter and granulated sugar until light and fluffy, about 3 minutes.

Step 4: Add Wet Ingredients

Beat in egg, vanilla extract, lemon zest, and lemon juice until fully combined.

Step 5: Combine Dry & Wet

Gradually mix dry ingredients into wet ingredients until just combined.

Step 6: Shape Cookies

Roll dough into 1-inch balls, then coat each ball in granulated sugar.

Step 7: Bake

Place dough balls on baking sheets, spacing 2 inches apart. Bake 10–12 minutes or until edges are lightly golden.

Step 8: Cool

Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• Extra Lemon Flavor: Add 1 teaspoon of lemon extract for a more intense lemon taste.

• Sugar Coating: Roll in sanding sugar for extra sparkle and crunch.

• Make Ahead: Dough can be refrigerated up to 24 hours before baking.

• Storage: Store cookies in an airtight container for up to 5 days.

Frequently Asked Questions

Can I use bottled lemon juice?
Yes, but fresh lemon juice gives the best flavor and brightness.

Can I freeze the dough?
Yes, roll dough balls and freeze on a sheet tray, then transfer to a freezer bag for up to 2 months. Bake directly from frozen, adding 1–2 minutes to baking time.

Can I make these gluten-free?
Substitute with a 1:1 gluten-free flour blend for similar results.

Final Thoughts

These Lemon Sugar Cookies are soft, chewy, and perfectly balanced between sweet and tangy. They’re quick to bake, kid-friendly, and ideal for any occasion where a refreshing, citrusy treat is needed.