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    Home » Recipes » Mother's Day

    Lemon Sugar Cookies

    June 8, 2018 by Amee 10 Comments

    Jump to Recipe Print Recipe

    There are serious lemon lovers at my house, so of course 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!

    If you enjoy this recipe, check out the posts for my Lavender Lemon Cake, Raspberry Lemonade Cheesecake, and Blackberry Lemon Bread!

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Equipment
    • Storage
    • FAQ
    • Other Recipes You May Like
    • Recipe
    Lemon Sugar Cookies

    Ingredients

    Just a few simple ingredients and you're on your way to having some delicious Lemon Sugar Cookies! Measurements for the ingredients are included in the recipe card, below.

    • Flour - Provides structure for the cookies. I used all-purpose flour.
    • Baking Powder - For leavening.
    • Salt - To balance and enhance the flavors of the cookies.
    • Sugar - For sweetness and keeping the cookies soft and moist.
    • Lemon Zest - For flavor. You want to make sure that you're using only the yellow zest and none of the bitter white pith that's underneath.
    • Unsalted Butter - For moisture and richness. You want your butter to be at room temperature.
    • Eggs - For moisture, richness, and a little leavening.
    • Vanilla Extract - For flavor.
    • 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 prefer not to buy lemon oil, you can use lemon extract or just add a bit more zest to the recipe.
    Lemon Sugar Cookies

    Instructions

    These cookies are so quick and easy! Additional detail is included in the recipe card, below.

    • In a medium bowl, combine dry ingredients and set aside.
    • In the bowl of a stand mixer, combine sugar and lemon zest. Mix for a few minutes to release the natural oils from the zest into the sugar.
    • Add the butter and beat until light and fluffy.
    • Add eggs one at a time and mix to combine.
    • Add vanilla extract and lemon oil and mix to combine. Gradually add dry ingredients, mixing only until just incorporated.
    • Portion dough into balls, roll in sugar, and place on prepared baking sheets.
    • Bake until puffed and be very lightly golden on the bottom.

    Tip: 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 one of the easiest recipes on my blog!

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    Substitutions

    Instead of lemon oil - If you don't have lemon oil on-hand and prefer not to buy it, you can use ½ teaspoon of lemon extract instead, or simply add more zest to the dough.

    Equipment

    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!

    Zester - You'll need some sort of grater to zest the lemon! I've linked to my favorite here.

    Small Cookie Scoop - I 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 like using my smallest scoop for these because I typically make them for Christmas and I want them small to include on cookie trays. That said, you can definitely make them larger, they will just take a bit longer to bake through.

    Nonstick Parchment - I like using nonstick parchment on my pans to ensure no sticking and for easier cleanup.

    Lemon Sugar Cookies

    Storage

    This cookie dough can be frozen (already portioned into balls) in an airtight container for up to three months. You can bake them from frozen, just add an extra minute or two to the bake time.

    The baked and cooled cookies will keep in an airtight container at room temperature for up to a week, but they have the best texture in the first 2-3 days. Baked and cooled cookies can be well wrapped in an airtight container and frozen for up to three months.

    Lemon Sugar Cookies

    FAQ

    Can these cookies be made in advance?

    Yes! Check the "Storage" section above for additional details on storing cookie dough/baked cookies.

    Other Recipes You May Like

    • Lavender Lemon Cake
    • Honey Cookies
    • Raspberry Lemonade Cheesecake
    • Blackberry Lemon Bread

    Recipe

    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 3 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
    • ¼ 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 prefer not to buy lemon 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.
    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).
    Tried this recipe?I'd love to hear all about it! Leave a review below, then snap a pic and tag me on Instagram!

    More Mother's Day Recipes from Scratch

    • Strawberry Jam Cookies
    • No Bake Strawberry Crunch Cheesecake
    • Honey Doughnuts with Vanilla Honey Glaze
    • Strawberry Filled Cupcakes

    Reader Interactions

    Comments

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    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
    3. Anonymous

      November 17, 2022 at 4:05 am

      Hi Amee is the egg included the egg white or just the yolk only . Thank you

      Reply
      • Amee

        November 18, 2022 at 8:49 am

        Hello! You'll use both the white and the yolk. I hope you love the recipe!

        Reply
    4. Stacy

      December 13, 2022 at 8:50 pm

      Do you ever top these with lemon icing?

      Reply
      • Amee

        December 14, 2022 at 8:39 pm

        Hi, Stacy! I haven't, but I'm sure it would be delicious! The cookies are quite sweet, so maybe pairing them with an icing that was less sweet...

        Reply
    5. Shawna

      December 28, 2022 at 7:11 pm

      5 stars
      These are easy and delicious!

      Reply
      • Amee

        December 29, 2022 at 10:57 am

        One of our favorites! So happy you enjoyed them, Shawna, and thanks so much for your review!

        Reply

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