Name: Lemon Sugar Cookies Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 24
Ingredients: 2¾ cups all-purpose flour; 1 tsp baking soda; ½ tsp baking powder; ¼ tsp salt; 1 cup unsalted butter, softened; 1½ cups granulated sugar; 1 egg; ½ tsp vanilla extract; 2 tbsp lemon zest; 2 tbsp lemon juice

Jump to Recipe

These lemon sugar cookies deliver that perfect balance of sweet and tart that makes lemon desserts so addictive. The citrus flavor is fresh and vibrant without being overpowering, and the soft, cake-like texture practically melts in your mouth.

They’re the kind of treat that disappears quickly at gatherings — not too heavy, and easy to come back for seconds. Fresh lemon juice and zest give them a brightness that bottled extracts just can’t match.

There’s no need for fancy techniques or decorations here. It’s a simple, scratch-made cookie that delivers on flavor and charm. Whether you’re baking desserts for a crowd or just want something a little special in the cookie jar, these are an easy win.

A batch of freshly baked lemon sugar cookies arranged on a wooden board next to a striped dish towel

Ingredients

2¾ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
¼ tsp salt
1 cup unsalted butter, softened
1½ cups granulated sugar
1 egg
½ tsp vanilla extract
2 tbsp lemon zest
2 tbsp lemon juice

Steps to make Lemon Sugar Cookies

1. Preheat oven to 350°F. Line a cookie sheet with parchment paper.

2. In a large mixing bowl, cream butter and sugar together until light and fluffy.

Butter and sugar creamed together in a bowl, surrounded by ingredients like flour, vanilla, and lemon zest

3. Beat in egg, vanilla, lemon zest, and lemon juice until well combined.

Mixture of creamed butter and sugar with egg added in, in a clear glass mixing bowl

4. In a separate bowl, whisk together flour, baking soda, baking powder, and salt.

Dry ingredients being whisked in a bowl, including flour and baking soda, before being combined with wet ingredients

5. Gradually add dry ingredients to wet ingredients, mixing just until combined.

A large bowl filled with lemon sugar cookie dough showing a crumbly, well-mixed texture

6. Using a 1½-inch cookie scoop, drop dough onto prepared cookie sheet, spacing cookies at least 2 inches apart.

Raw lemon sugar cookie dough scooped into round balls spaced on a parchment-lined baking sheet, ready to bake

7. Bake for 8-10 minutes until edges begin to set but centers remain soft.

Baked lemon sugar cookies cooling on a black wire rack

8. Let cookies cool on the cookie sheet for 5 minutes before transferring to a cooling rack.

A fresh stack of lemon sugar cookies displayed on a wooden board, with whole and halved lemons and a soft striped towel in the background

Lemon Sugar Cookies Recipe

Yield: 24 cookies

Prep Time: 10 minutes

Bake Time: 10 minutes

Total Time: 20 minutes

Bright and zesty Lemon Sugar Cookies with a soft, chewy texture—easy to bake and perfect for spring or summer treats!

Ingredients

2¾ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
¼ tsp salt
1 cup unsalted butter, softened
1½ cups granulated sugar
1 egg
½ tsp vanilla extract
2 tbsp lemon zest
2 tbsp lemon juice

Instructions

Preheat oven to 350°F. Line a cookie sheet with parchment paper.
In a large mixing bowl, cream butter and sugar together until light and fluffy.
Beat in egg, vanilla, lemon zest, and lemon juice until well combined.
In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
Gradually add dry ingredients to wet ingredients, mixing just until combined.
Using a 1½-inch cookie scoop, drop dough onto prepared cookie sheet, spacing cookies at least 2 inches apart.
Bake for 8-10 minutes until edges begin to set but centers remain soft.
Let cookies cool on the cookie sheet for 5 minutes before transferring to a cooling rack.

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 172Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 92mgCarbohydrates: 24gFiber: 0gSugar: 13gProtein: 2g