Lemon sugar cookies are a delightful treat that’s perfect for any occasion. They are soft, sweet, and packed with bright lemon flavor. These cookies come together quickly and are sure to please both kids and adults alike. Whether you’re baking for a family gathering or just a cozy afternoon snack, they are a wonderful choice.
Why You Will Love This Lemon Sugar Cookies
These lemon sugar cookies are special because they are so easy to make. With simple ingredients, you can whip them up in no time. They are perfect for family gatherings, playdates, or just because. The zesty lemon flavor brightens your day and makes every bite a little sunshine. Plus, the soft texture means they’re great for everyone, even the littlest hands.
How to Make Lemon Sugar Cookies
Making these cookies is straightforward and beginner-friendly. You’ll start by creaming the butter and sugars together until light and fluffy. Then you’ll mix in the egg, vanilla, and lemon zest. Finally, you’ll combine everything with your dry ingredients and bake until golden. It’s a fun process that results in delicious cookies that smell divine!
What You Need
- 1 stick butter, softened (1/2 cup) (unsalted)
- 1⅓ cups flour *see note below (167g) see notes if doubling recipe!
- ¾ cup sugar (160 g)
- 1 Tbsp brown sugar (18 g)
- 1 tsp vanilla extract
- 1 large egg yolk (room temperature)
- 2-3 Tbsp lemon zest
- ¼ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ¼ cup sugar (for coating, optional)
Step-by-Step
- Preheat oven to 350°F.
- In a small bowl, combine flour, baking soda, baking powder, and salt. Whisk together to combine.
- In a medium bowl, using a hand or standing mixer, cream the butter, brown sugar, and ¾ cup sugar until light and fluffy, about 2-3 minutes.
- Add in the egg yolk, lemon zest, and vanilla, then beat until combined.
- Slowly pour in the dry ingredients, beating just until combined—do not over mix. (Chill for about 30 minutes if desired.)
- Roll cookie dough into about 1½-inch balls or scoop with a 1½ T cookie scoop. Roll in sugar if desired and place about 2 inches apart on a parchment-lined baking pan.
- Bake for 9-11 minutes. Allow to cool before eating (though I often burn my tongue waiting!).
- Store in an airtight container or freeze.
How to Serve Lemon Sugar Cookies
These cookies are wonderful on their own, but you can also enjoy them with a cup of tea or a glass of milk. They make a great addition to a dessert platter at parties and special occasions. For a fun twist, try serving them warm with a scoop of vanilla ice cream. They’re perfect for celebrations, lunchboxes, or just a sweet pick-me-up during the day.
How to Store Lemon Sugar Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They can last several days this way. If you’d like to keep them for longer, you can freeze them. Just place them in a freezer-safe bag or container. When you’re ready to enjoy, simply let them thaw at room temperature or warm them in the oven for a few minutes.
Recipe Tips
- Chill the dough for 30 minutes for a thicker cookie.
- Ensure your butter is softened for easy creaming.
- Don’t overmix once you add the dry ingredients.
- Roll the dough balls in sugar for an extra sweet crunch.
- Feel free to adjust the lemon zest to your taste.
Variations & Swaps
- Add a sprinkle of poppy seeds for a fun texture twist.
- Substitute lemon zest with orange or lime zest for a different citrus flavor.
- For a healthier version, swap half the butter for applesauce.
- Use a gluten-free flour blend to make these cookies gluten-free.
- Mix in white chocolate chips for a rich, sweet addition.
FAQs
Can I make these cookies ahead of time?
Yes, you can make the dough ahead of time and chill it in the fridge for up to 2 days. Just roll the cookies and bake them when you’re ready.
Can I freeze the cookies?
Absolutely! Once baked, let them cool completely. Place them in an airtight container or freezer bag, and they will keep well for about 3 months.
How do I reheat the cookies?
To reheat, place cookies in a preheated oven at 350°F for about 5 minutes or until warm. This will help maintain their soft texture.
What can I use instead of lemon zest?
You can easily substitute lemon zest with orange zest or even lime zest for a bit of variety. Each will add its own unique flavor.
What are some common mistakes to avoid?
One common mistake is overmixing the dough after adding the dry ingredients, which can lead to tough cookies. Also, ensure your butter is at room temperature for the best texture!
Lemon Sugar Cookies
Ingredients
For the Cookie Dough
- 1 stick 1 stick butter, softened (1/2 cup) (unsalted) Ensure butter is softened for easy creaming.
- 1⅓ cups 1⅓ cups flour Refer to notes for doubling the recipe.
- ¾ cup ¾ cup sugar
- 1 Tbsp 1 Tbsp brown sugar
- 1 tsp 1 tsp vanilla extract
- 1 large 1 large egg yolk (room temperature)
- 2-3 Tbsp 2-3 Tbsp lemon zest Adjust to taste.
- ¼ tsp ¼ tsp baking soda
- ½ tsp ½ tsp baking powder
- ¼ tsp ¼ tsp salt
- ¼ cup ¼ cup sugar (for coating, optional) Roll dough balls in this for extra sweetness.
Instructions
Preparation
- Preheat oven to 350°F.
- In a small bowl, combine flour, baking soda, baking powder, and salt. Whisk together to combine.
- In a medium bowl, using a hand or standing mixer, cream the butter, brown sugar, and ¾ cup sugar until light and fluffy, about 2-3 minutes.
- Add in the egg yolk, lemon zest, and vanilla, then beat until combined.
- Slowly pour in the dry ingredients, beating just until combined—do not over mix. Chill for about 30 minutes if desired.
- Roll cookie dough into about 1½-inch balls or scoop with a 1½ T cookie scoop. Roll in sugar if desired and place about 2 inches apart on a parchment-lined baking pan.
- Bake for 9-11 minutes. Allow to cool before eating.
