Cookies

Lemon Sugar Cookies

There are serious lemon lovers at my house. My husband and oldest son might even prefer lemon to chocolate, but I haven’t asked them because I don’t know if I could handle the truth. 😀 Needless to say, these Lemon Sugar Cookies are a family favorite!

Lemon Sugar Cookies

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These Lemon Sugar Cookies are simple, lemony perfection!! Crisp on the edges, chewy in the middle, and with fantastic lemon flavor, you won’t be able to stop at one! This recipe is SO easy to make and a welcome addition to any table year-round!

Lemon Sugar Cookies

For the Best Lemon Sugar Cookies

My secret ingredient: In addition to lemon zest, I use lemon oil to heighten the lemon flavor in the cookies. I’ve found that the oil has more concentrated flavor than lemon extract. If you’d like to buy lemon oil, you can find some here (link to a set of citrus oils because it’s more cost effective!). If you’d prefer not to buy lemon oil, you can use lemon extract or just add a bit more zest to the recipe.

Lemon Sugar Cookies

To Make Lemon Cookies a Bit Easier

I have a few things that I use in the kitchen with this recipe not because they’re absolutely necessary, but they definitely make life easier! I like using nonstick parchment on my pans to ensure no sticking and for easier cleanup. If you’re looking to get yourself some nonstick parchment, you can find it here.

I also use a small cookie scoop to portion out my cookies so they’re all uniform in size (and my hands stay a lot cleaner). I really like the one that I use (link here). 

Lemon Sugar Cookies

Helpful Hints for Lemon Sugar Cookies

I have a few helpful hints for you as you make this recipe:

  • At the very beginning of the recipe, I indicate that you should mix the lemon zest with the sugar for a few minutes before adding the butter to the bowl. Don’t skip this step! It’s super easy and helps release all the delicious oils in the lemon zest for the best flavor possible!
  • These cookies freeze beautifully! I make these babies every year for Christmas trays and boxes. I can make them early and, wrapped tightly in the freezer, I know they’ll still be delicious when I thaw them out. In fact, we usually still have some in the freezer come New Year’s Eve and they make an appearance then, too. 🙂
  • You don’t really need a mixer! The recipe is written stating the use of a mixer, but that’s just for convenience. With room-temperature ingredients, this recipe mixes up easily by hand. This is likely one of the easiest recipes on my blog!
Lemon Sugar Cookies

This might be the easiest recipe I’ll ever share, but that hat in no way diminishes how good these are! Just look at them. I didn’t dip them in anything, drizzle them with anything, make them into sandwiches, or stick them on a cupcake. They’re soft, lemony, sweet…they’re perfect just as they are. I hope they’ll be a favorite of yours, too!

Other posts you may like:

Lemon Lavender Madeleines

Honey Sugar Cookies

No-Bake Lemon Cheesecake

Recipes for Beginner Bakers

Blackberry Lemon Meringue Pie

Lemon Sugar Cookies

Amee
These Lemon Sugar Cookies are simple, lemony perfection!! Crisp on the edges, chewy in the middle, and with fantastic lemon flavor, you won't be able to stop at one!
5 from 1 vote
Prep Time 20 mins
Cook Time 21 mins
Course Dessert
Cuisine Cookies
Servings 5 dozen

Ingredients
  

  • cups flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • cups sugar
  • 2 Tbsp lemon zest
  • 1 cup unsalted butter, at room temperature (2 sticks)
  • 2 eggs
  • ½ tsp vanilla extract
  • ½ tsp lemon oil (see note)
  • ¼ cup sugar, for rolling

Instructions
 

  • Preheat oven to 375° F. Line baking sheets with parchment (see note).
  • In a medium bowl, combine dry ingredients (flour, baking powder, and salt). Set aside.
  • In the bowl of a stand mixer, combine sugar and lemon zest. Mix until the zest is incorporated throughout the sugar (this helps to release all the flavor from the zest).
  • Add the butter and beat until light and fluffy, at least three minutes. Scrape down the sides of the bowl.
  • Add eggs, one at a time, allowing the first egg to incorporate before adding the second. Scrape down the sides of the bowl.
  • Add vanilla extract and lemon oil (see note) and mix to combine. Add dry ingredients, mixing only until just incorporated.
  • Using a small cookie scoop (see note), portion dough into balls, roll in sugar, and place on prepared baking sheets about 2" apart.
  • Bake 7-9 minutes, turning the baking sheets around halfway through to ensure even baking. Cookies will be very lightly golden. Allow to cool 10 minutes on cookie sheet, then remove to wire racks to cool completely.
    Enjoy!

Notes

Note on lemon oil: I use lemon oil to heighten the lemon flavor in the cookies. I’ve found that the oil has more concentrated flavor than lemon extract. If you’d like to buy lemon oil, you can find some here (link to a set of citrus oils because it’s more cost effective!). If you’d prefer not to buy oil, you can use lemon extract or just add a bit more zest to your dough.
Note on parchment: I like using nonstick parchment on my pans to ensure no sticking and for easier cleanup. If you’re looking to get yourself some nonstick parchment, you can find it here.
Note on cookie scoop: I use a small cookie scoop (1 Tablespoon volume) to portion out my cookies so they’re all uniform in size (and my hands stay a lot cleaner). I really like the one that I use (link here). 

Did you make this recipe?

I’d love to hear all about it! Leave a review below, then snap a pic and tag me on Instagram!

2 Comments

  • Liz Bertolini Lietz

    5 stars
    Delicious! My oven runs hot, do the first batch spread too much on me, and browned too quickly. I turned the temp down and watched the time and they cane out great! We used yellow sugar to help them stand out on a holiday cookie tray. Easy and great taste!

    • Amee

      I’m so, so glad that they turned out once you tweaked the recipe for your oven! These are a real crowd pleaser on a cookie tray! Thanks for your comment! <3

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