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These Lemon Sugar Cookies are soft and chewy on the inside, crunchy on the outside, and have just the right amount of fresh lemon flavor.  So easy to make, what a great cookie choice for Spring and Summer.

Closeup of a pile of Lemon Sugar Cookies sitting in front of a group of lemons and a yellow ramekin.

If you have a lemon tree and are looking for fun desserts that feature lemon you’ve landed in the right place.  Bright and fresh and super yummy, these Lemon Sugar Cookies fall squarely in that category.  Soft and chewy on the inside, crunchy on the outside and with just the right amount of fresh lemon flavor.  If you love Sugar Cookies like we do and have an extra lemon hanging around, this is the cookie recipe for you. Enjoy!

Preparing the Fresh Lemon

Closeup of a lemon, a lemon juicer and a lemon zester with lemon, a kitchen towel and eggs in the background.

Step 1: Juice a medium-sized lemon and then use a Microplane to zest the entire lemon.  Set the lemon juice and zest aside.

Glass mixing bowl filled with Lemon Sugar Cookie dough and a white spatula on a white surface with lemons, kitchen towel and eggs in the background.

Step 2:  In a mixer, cream the softened butter and sugar until combined.  Add the egg, vanilla, lemon juice, and lemon zest and mix on medium speed until light and fluffy (about 3 minutes.) Add in baking soda and mix just until combined. Finally, mix in the flour, approximately 1 cup at a time.

Baking Instructions

Close up on a ball of lemon sugar cookie dough sitting in a yellow ramekin filled with sparkling sugar, yellow kitchen towel in the background.

Step 3:  Roll the dough into a ball and then roll the cookie dough ball in Coarse or Sparkling Sugar. If you don’t have either of these you can use granulated sugar.

Collage image showing the steps required to bake the Lemon Sugar Cookies.

Step 4: Place the cookie dough balls on a prepared cookie sheet. We bake cookies on parchment paper.
Step 5: Bake the Lemon Sugar Cookies in an oven preheated to 350 degrees for 9-10 minutes. The cookies should be lightly browned around the edges.

Expert Tips and FAQs

Can you use a Lemon Extract instead of fresh lemon?

We have not tried this but it should work. Since extracts are sometimes very strong we would recommend to start with 1/2 teaspoon or 1 teaspoon to start and then taste the dough to see if you need to add more lemon flavor.

Can I skip the lemon zest?

You can, but you shouldn’t. Quite a bit of the lemony flavor comes from the zest. If you don’t have a microplane, you can use a grater.

Would this recipe work with other citrus flavors?

Yes! Orange, Blood Orange, and Myer Lemon would all be amazing replacements for the Lemon in this Lemon Sugar Cookie recipe.

How long will the cookies stay fresh?

These Lemon Sugar Cookies should be stored in an airtight container. They will stay fresh longer if they are completely cool before you pack them up. We usually add a layer of parchment paper between each row of cookies in our plastic container.

Closeup on a stack of Lemon Sugar Cookies sitting in front of additional stacks of cookies, top cookie is broken in half so you can see the inside of the cookie.

Other Lemon Desserts You Will Love

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Lemon Sugar CookiesPrint

Lemon Sugar Cookies

Yield 18 cookies
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

These Lemon Sugar Cookies are soft and chewy on the inside, crunchy on the outside, and have just the right amount of lemon flavor. So easy to make, what a great cookie choice for Spring and Summer.

Ingredients

  • 1 cup butter (Sweet Cream Salted butter, softened to room temperature)
  • 1 cup Granulated Sugar
  • 1 Egg
  • 2 tsp. Vanilla
  • 2 teaspoons fresh Lemon Juice
  • Zest from 1 medium Lemon
  • 1/2 teaspoon Baking Soda
  • 2 1/4 cups All-Purpose Flour
  • 1/8 cup Natural Coarse Sugar or Sparkling Sugar

Instructions

  1. In a mixer, cream the softened butter and sugar until thoroughly combined.
  2. Add the egg, vanilla, lemon juice, and lemon zest and mix on medium speed until light and fluffy (about 3 minutes.)
  3. Add in baking soda and mix just until combined.
  4. Mix in the flour, one cup at a time.
  5. Roll the dough into a ball, roll the cookie dough ball in Coarse or Sparkling Sugar and then place it on a cookie sheet.
  6. Bake the cookies in an oven preheated to 350 degrees for 9-10 minutes.

Notes

Storage tips: These cookies should be stored in an airtight container. They will stay fresh longer if they are completely cool before you pack them up. We usually add a layer of parchment paper between each row of cookies in our plastic container.

Did you Make this Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!

© Two Sisters Crafting
Cuisine: American / Category: Cookies