Irresistible Lemon Sugar Cookies

Here is my favorite lemon sugar cookie recipe, with a soft, chewy texture, bright lemon flavor, and a simple sugar coating that makes them perfect for any occasion.

These lemon sugar cookies are always the first to disappear at our family gatherings. I love making a double batch because my kids sneak them straight from the cooling rack. There’s something so satisfying about that perfect balance of sweet and tangy in every bite.

What Kind of Lemons Should I Use?

For the best lemon sugar cookies, you’ll want to use fresh lemons rather than bottled lemon juice. Meyer lemons are a great choice if you can find them since they’re a bit sweeter and less acidic than regular lemons, but standard grocery store lemons work perfectly fine too. When picking lemons, look for ones that feel heavy for their size and have smooth, bright yellow skin – these will give you the most juice and the best zest. Make sure to zest your lemons before you juice them, and try to avoid getting any of the white pith since it can add bitterness to your cookies.

Options for Substitutions

These lemon cookies are pretty forgiving when it comes to swaps, but there are a few things to keep in mind:

• Unsalted butter: You can use salted butter if that’s what you have – just skip the added salt in the recipe. Margarine works too, though the cookies won’t have quite the same rich flavor.
• Fresh lemon juice and zest: Fresh is really best here since lemon is the star of these cookies. But if you’re in a pinch, you can use bottled lemon juice (though use a bit less) and dried lemon zest, though the flavor won’t be as bright.
• All-purpose flour: Don’t swap this one out – all-purpose flour gives these cookies their perfect texture. Other flours will change how they spread and bake.
• Granulated sugar: You can use half brown sugar and half white sugar for a slightly chewier cookie with more depth, but stick with mostly granulated sugar to keep that classic sugar cookie texture.
• Baking soda: You can substitute with 2 teaspoons of baking powder if needed, but the cookies might spread a little differently.
• Rolling sugar: Try cinnamon sugar, vanilla sugar, or even powdered sugar for rolling – each gives a different but tasty finish.

Watch Out for These Mistakes While Baking

The biggest mistake when making lemon sugar cookies is not creaming the butter and sugar long enough – you need to beat them for at least 3-4 minutes until the mixture is light and fluffy, which creates the perfect tender texture.

Another common error is adding too much flour or packing it into the measuring cup, so make sure to spoon the flour lightly into your cup and level it off to avoid dense, tough cookies.

To get the best lemon flavor, use fresh lemon zest and juice rather than bottled, and be careful not to overbake these cookies since they’ll continue cooking on the hot pan even after you remove them from the oven – they should look just set around the edges but still soft in the center.

For perfectly round cookies, chill the dough for at least 30 minutes before rolling into balls, and don’t skip rolling them in that extra sugar since it creates a lovely sweet crust and helps prevent sticking.

What to Serve With Lemon Sugar Cookies?

These bright, citrusy cookies are perfect with a hot cup of tea or coffee – the lemon really shines when paired with something warm to drink. I love serving them alongside fresh berries like strawberries or blueberries since the tartness complements the sweet lemon flavor so well. They also make a great dessert after a heavy meal because they’re light and refreshing without being too rich. For a fun summer treat, try crumbling them over vanilla ice cream or using them as a base for a simple lemon trifle with whipped cream and lemon curd.

Storage Instructions

Keep Fresh: These lemon sugar cookies stay soft and chewy when stored in an airtight container at room temperature for up to a week. I like to toss a slice of bread in the container to help keep them from getting too crispy – just replace the bread slice every couple of days.

Freeze: You can freeze the baked cookies in a freezer-safe container for up to 3 months, or freeze the cookie dough balls on a baking sheet before transferring to freezer bags. When you want fresh cookies, just bake the frozen dough balls straight from the freezer – they might need an extra minute or two in the oven.

Make Ahead: The cookie dough can be made up to 2 days ahead and kept covered in the fridge. Let it sit at room temperature for about 15 minutes before rolling and baking so it’s easier to work with. This actually makes the lemon flavor even better since it has time to develop!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3700-3900
• Protein: 30-35 g
• Fat: 190-200 g
• Carbohydrates: 490-520 g

Ingredients

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 tbsp finely grated lemon peel
• 2 tbsp freshly squeezed lemon juice
• 1 large egg
• 3 cups all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/4 cup sugar, for coating

Step 1: Cream Butter, Sugar, and Lemon Zest

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 tbsp finely grated lemon peel

In a large mixing bowl, beat the softened butter, granulated sugar, and finely grated lemon peel together using an electric mixer for 1-2 minutes, until the mixture is light and fluffy.

Step 2: Incorporate Wet Ingredients

• 2 tbsp freshly squeezed lemon juice
• 1 large egg

Add the freshly squeezed lemon juice and egg to the creamed mixture.

Beat again until everything is well combined.

Step 3: Mix in Dry Ingredients

• 3 cups all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt

Gradually add in the all-purpose flour, baking soda, and salt to the wet mixture, stirring by hand with a spatula until just combined.

Be careful not to overmix at this stage.

Step 4: Chill the Cookie Dough

Cover the mixing bowl with plastic wrap and refrigerate the dough for 30-60 minutes.

Chilling allows the flavors to meld and prevents the cookies from spreading too much during baking.

I always find that chilling the dough results in thicker, chewier cookies.

Step 5: Shape and Bake the Cookies

• cookie dough from Step 4
• 1/4 cup sugar, for coating

Pre-heat the oven to 350ºF.

Place the 1/4 cup sugar in a small bowl.

Using a cookie scoop, form balls from the chilled dough.

Roll each ball in the sugar to coat, then place them 2 inches apart on a silicone lined baking sheet.

Bake in the preheated oven for 11-13 minutes, or until the edges have a faint golden color.

Step 6: Cool the Cookies

Allow the cookies to cool on the baking sheet for 5 minutes so they can firm up, then transfer them to a cooling rack to cool completely before serving.

Irresistible Lemon Sugar Cookies

Delicious Irresistible Lemon Sugar Cookies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 11 minutes mins

Cook Time 23 minutes mins

Total Time 34 minutes mins

Servings 4

Calories 3800 kcal

Ingredients

  

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 tbsp finely grated lemon peel
• 2 tbsp freshly squeezed lemon juice
• 1 large egg
• 3 cups all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/4 cup sugar, for coating

Instructions

 

• In a large mixing bowl, beat the softened butter, granulated sugar, and finely grated lemon peel together using an electric mixer for 1-2 minutes, until the mixture is light and fluffy.
• Add the freshly squeezed lemon juice and egg to the creamed mixture. Beat again until everything is well combined.
• Gradually add in the all-purpose flour, baking soda, and salt to the wet mixture, stirring by hand with a spatula until just combined. Be careful not to overmix at this stage.
• Cover the mixing bowl with plastic wrap and refrigerate the dough for 30-60 minutes. Chilling allows the flavors to meld and prevents the cookies from spreading too much during baking. I always find that chilling the dough results in thicker, chewier cookies.
• Pre-heat the oven to 350ºF. Place the 1/4 cup sugar in a small bowl. Using a cookie scoop, form balls from the chilled dough. Roll each ball in the sugar to coat, then place them 2 inches apart on a silicone lined baking sheet. Bake in the preheated oven for 11-13 minutes, or until the edges have a faint golden color.
• Allow the cookies to cool on the baking sheet for 5 minutes so they can firm up, then transfer them to a cooling rack to cool completely before serving.