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    Home » Recipes » Christmas

    Lemon Sugar Cookies

    June 8, 2018 by Amee 4 Comments

    Jump to Recipe Print Recipe

    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

    This post may contain affiliate links, and as an Amazon Associate I earn from qualifying purchases. I’ll never link to anything I don’t use and love! Click here for full disclosure and privacy policy.

    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 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 8 mins
    Course Dessert
    Cuisine Cookies
    Servings 5 dozen
    Prevent your screen from going dark while you bake!

    Ingredients
      

    • 2½ cups flour
    • 2 teaspoon baking powder
    • ¼ teaspoon salt
    • 1½ cups sugar
    • 2 tablespoon lemon zest
    • 1 cup unsalted butter, at room temperature (2 sticks)
    • 2 eggs
    • ½ teaspoon vanilla extract
    • ½ teaspoon 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). 
    Tried this recipe?I'd love to hear all about it! Leave a review below, then snap a pic and tag me on Instagram!
    « Strawberry Champagne Cake
    Strawberry Shortcake Layer Cake »

    Reader Interactions

    Comments

    1. Liz Bertolini Lietz

      December 16, 2018 at 8:15 pm

      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!

      Reply
      • Amee

        December 16, 2018 at 8:33 pm

        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

        Reply
    2. Ana

      April 15, 2022 at 2:47 pm

      5 stars
      Oh my gosh, seriously so good! I used lemon extract and the lemon level is just perfect. They're especially good right out of the oven. Thanks for the recipe, Amee!

      Reply
      • Amee

        April 18, 2022 at 4:33 pm

        Aw, I'm so happy that you enjoyed them! Thanks sooo much for your review, Ana! <3

        Reply

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