There are serious lemon lovers at my house, so of course these Lemon Sugar Cookies are a family favorite!
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!
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.
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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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.
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.
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.
Yes! Check the "Storage" section above for additional details on storing cookie dough/baked cookies.
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Lemon Sugar Cookies
- 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!