Lemon Sugar Cookies

These Lemon Sugar Cookies are soft, chewy, and bursting with bright citrus flavor. I love how the buttery cookie base pairs with the zesty lemon glaze on top — it’s the kind of treat that feels light yet indulgent. Whether I’m baking for spring gatherings, holiday cookie swaps, or just craving something sweet and citrusy, these cookies always deliver.

Why You’ll Love This Recipe

I can never get enough of how perfectly these cookies balance sweetness with a lemony tang. Here’s why I keep baking them:

• The cookies are soft in the center with just the right amount of crisp edges.
• The lemon flavor is fresh and vibrant, thanks to both juice and zest.
• The glaze adds a pop of tart sweetness that sets these apart from typical sugar cookies.
• They’re easy to make with pantry staples.
• These cookies store well and taste even better the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3/4 cup butter, softened
• 1 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 2 tablespoons lemon juice
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

For the Lemon Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons lemon juice (adjust for desired consistency)
• Extra lemon zest for garnish (optional)

Directions

1. I start by creaming the softened butter and sugar together until light and fluffy.
2. I beat in the egg, vanilla extract, lemon zest, and lemon juice.
3. In a separate bowl, I whisk together the flour, baking powder, baking soda, and salt.
4. I gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
5. I scoop out tablespoon-sized portions and roll them into balls. Then I place them on a parchment-lined baking sheet and flatten slightly.
6. I bake at 350°F (175°C) for 10–12 minutes, until the edges are just golden. I let them cool completely on a wire rack.
7. For the glaze, I stir together powdered sugar and lemon juice until smooth, then drizzle it over the cooled cookies. I sometimes add extra zest on top for color and flavor.

Servings and timing

• Servings: Makes about 24 cookies
• Preparation time: 15 minutes
• Baking time: 10–12 minutes per batch
• Total time: 30–35 minutes

Variations

• I occasionally add a tablespoon of poppy seeds for a lemon-poppy twist.
• For extra lemon punch, I use lemon extract along with the zest and juice.
• If I want a crisper cookie, I bake them for an extra 2–3 minutes.
• A sprinkle of coarse sugar before baking adds sparkle and texture.

storage/reheating

I store the cookies in an airtight container at room temperature for up to 5 days. To keep them soft, I add a slice of bread to the container. If glazed, I let them set completely before stacking to avoid sticking. I don’t recommend reheating them — they’re best enjoyed as is.

FAQs

Can I freeze the dough?

Yes, I roll the dough into balls, freeze them on a tray, then transfer to a freezer bag. I bake them from frozen, adding 1–2 minutes to the baking time.

Can I make the cookies without the glaze?

Definitely. They’re still delicious with just the lemon flavor in the dough, though the glaze does add an extra zing.

How can I make the lemon flavor stronger?

I double the zest or add a small amount of lemon extract for a more intense citrus flavor.

Can I use bottled lemon juice?

I prefer fresh lemon juice for its brighter, cleaner taste, but bottled works in a pinch.

What’s the best way to zest a lemon?

I use a microplane to finely grate the zest, being careful to avoid the bitter white pith underneath.

Conclusion

These Lemon Sugar Cookies are the perfect treat when I want something light, bright, and bursting with flavor. The combination of soft cookie and tangy glaze makes each bite a little ray of sunshine. Whether I’m baking them for a crowd or just keeping a stash at home, they never last long — and always leave people asking for the recipe.

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