Homemade Lemon Sugar Cookies Recipe

I had to share my Lemon Sugar Cookies after a simple pantry swap revealed an unexpected shortcut that lets you make them with just a few staples and fresh lemons.

I couldn’t resist turning bright lemons into something silly addictive. These Homemade Lemon Sugar Cookies are bursting with lemon flavor, soft and chewy in the middle, and you don’t need anything fancy, just pantry basics like lemon zest and unsalted butter to get that punch.

I love how the scent grabs you before the first bite, and how a tiny tweak can make them feel a little grownup. Call it my Lemon Sugar Cookies Recipe for anyone who likes bold citrus without the fuss.

Take one bite and you might wonder why you ever settled for plain sugar cookies.

Ingredients

• All-purpose flour: Mostly carbs that build cookie structure, modest protein low in fiber.
• Unsalted butter: Mostly fat, gives tender crumb, rich flavor, adds calories and satisfaction.
• Granulated sugar: Pure carbohydrate sweetness helps spread and brown, no real nutrients.
• Lemon zest and juice: Bright acidic tang, lifts flavor, a bit of vitamin C.
• Eggs: Protein and fat, they bind ingredients add moisture and richer color.
• Baking powder and soda: Produce lift and tiny air pockets, lightens cookie without sour taste.
• Powdered sugar glaze: Smooth sweet finish, adds shine and tang if lemon juice’s used.

Ingredient Quantities

• 2 1/2 cups (312 g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 2 tbsp lemon zest (about 2 lemons worth)
• 1 cup (2 sticks / 226 g) unsalted butter softened
• 1 1/4 cups (250 g) granulated sugar
• 1 large egg
• 1 large egg yolk
• 1 tbsp fresh lemon juice
• 1 tsp vanilla extract
• Optional glaze: 1 cup (120 g) powdered sugar and 2 to 3 tbsp fresh lemon juice

How to Make this

1. Preheat oven to 350F (175C) and line baking sheets with parchment paper or a silicone mat; this helps cookies not stick and brown too fast.

2. Whisk together 2 1/2 cups (312 g) all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp fine salt in a bowl and set aside.

3. In a large bowl cream 1 cup (226 g) softened unsalted butter with 1 1/4 cups (250 g) granulated sugar until light and a bit fluffy, about 2 to 3 minutes; add 2 tbsp lemon zest while creaming so the butter gets packed with lemon oils.

4. Beat in 1 large egg and 1 large egg yolk, then mix in 1 tbsp fresh lemon juice and 1 tsp vanilla extract until combined; don’t overmix, just until it’s uniform.

5. Fold the dry ingredients into the wet mixture until just combined; if it feels too sticky chill the bowl for 10 to 15 minutes so it’s easier to scoop.

6. Scoop dough into roughly 1 1/2 tablespoon balls (or a small cookie scoop), roll lightly between your palms and optionally roll each ball in a little extra granulated sugar for sparkle and crunch.

7. Place cookies 2 inches apart on the prepared sheet and gently press each ball down slightly so they bake into soft, chewy rounds. Bake one sheet at a time for 9 to 11 minutes, until edges are set and centers still look soft. Rotate the pan halfway through if your oven has hot spots.

8. Let cookies cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely; they’ll firm up as they cool so don’t overbake.

9. Optional glaze: whisk 1 cup (120 g) powdered sugar with 2 to 3 tbsp fresh lemon juice until smooth and pourable; drizzle or spread on fully cooled cookies and let set for 20 to 30 minutes.

Tip: use room temp butter and eggs for the best texture, chill dough up to 24 hours for thicker cookies, and zest lemons before juicing so you don’t lose any zest.

Equipment Needed

1. Oven (set to 350°F / 175°C)
2. Baking sheets plus parchment paper or a silicone baking mat
3. Large mixing bowl and a medium bowl for the dry ingredients
4. Electric hand mixer or stand mixer (or a sturdy wooden spoon if you prefer)
5. Measuring cups and spoons, and a kitchen scale for best accuracy
6. Citrus zester or microplane and a small juicer or fork for the lemon juice
7. Cookie scoop (about 1 1/2 tablespoon) or a tablespoon and your hands to roll the balls
8. Rubber spatula, whisk, and a wire cooling rack for cooling the cookies

FAQ

Homemade Lemon Sugar Cookies Recipe Substitutions and Variations

• All-purpose flour (2 1/2 cups / 312 g): swap with a gluten-free 1:1 baking blend, same weight and measure (312 g). If your blend has no xanthan gum add 1/2 tsp xanthan gum for structure.
• Unsalted butter (1 cup / 226 g): use salted butter 1:1 but omit the 1/2 tsp fine salt in the recipe. For a dairy-free option use solid coconut oil 1:1, chill the dough well cause it will spread more.
• 1 large egg + 1 large egg yolk: replace with 2 large whole eggs for the same volume, cookies will be a tad less rich but easier. Vegan swap use flax “eggs” 1 tbsp ground flax + 3 tbsp water per egg so make two flax eggs, expect a denser texture.
• Fresh lemon juice (1 tbsp): bottled lemon juice works 1:1, or use lime juice for a similar bright acid. If you only have lemon extract use about 1/2 tsp extract instead of the juice and keep the zest for fresh lemon flavor.

Pro Tips

– Rub the lemon zest into the sugar with your fingertips before you start creaming. It breaks the oils and gives a way stronger lemon hit, way better than tossing zest in at the end.

– Use a scale for the flour or spoon and level the cups. If you pack flour into the cup you’ll end up with dry, cakey cookies, and no one wants that.

– Chill the dough if you want thicker, chewier cookies. Overnight is best for flavor, but even 30 minutes helps. If it’s too cold to scoop, let it sit a few minutes, not too long.

– Bake one sheet at a time on the middle rack so they brown evenly; let the pan cool between batches. Pull the tray when the edges look set but centers still soft, they’ll firm up as they cool.

– Wait until cookies are completely cool before glazing, and make the glaze slightly thicker than you think so it doesn’t run off. Store baked cookies in an airtight container with a slice of bread to keep them soft for days.