clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
A Tupperware tub filled with lemon sugar cookies and a few fresh lemon slices

Lemon Sugar Cookies

  • Author: Lindsay
  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Total Time: 23 minutes
  • Yield: 35
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


With just the right amount of citrus flavor, these Easy Lemon Sugar Cookies are amazingly soft and chewy! Made with a fail-proof ingredient lineup including fresh lemon zest and juice, they’re guaranteed to stay moist and tender for days.


  • 3 cups (390g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup (224g) unsalted butter, room temperature
  • 1 cup + 2 tbsp (233g) granulated sugar
  • 2 tbsp (28g) light brown sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 2 tbsp lemon zest
  • 34 tbsp fresh lemon juice (for thicker or thinner cookies versus more flavor)
  • 1/4 cup sugar (additional for rolling)


  1. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
  2. Combine the flour, baking soda, baking powder and salt in a medium-sized bowl and set aside.
  3. Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it’s ready.
  4. Add the egg and mix until well combined.
  5. Add the vanilla extract, lemon zest and lemon juice and mix until well combined. You can start by adding 3 tablespoons and add more, as needed. Adding more will make your cookies spread a little more and be thinner and have a little more lemon flavor. Sticking with 3 tablespoons will give you thicker cookies.
  6. Add the dry ingredients and mix until the dough is well combined. It will be thick and shouldn’t be sticky. Do not over mix. Once it’s well combined, use a rubber spatula to help it come together to form a more cohesive ball.
  7. Create 1 1/2 tablespoon-sized balls of cookie dough. Gently roll into a ball, then roll each ball in the additional sugar to coat. Set the balls on the baking sheet.
  8. Bake cookies for 7-10 minutes. The cookies will spread and the centers will look soft but should look done. Remove just before the edges begin to turn golden. Don’t overbake. The cookies will be a little puffy when you take them out of the oven but will fall a bit as they cool.
  9. Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.


  • Makes 32-35 cookies
  • To Store: Place cooled cookies into an airtight container and store at room temperature for up to 5 days.
  • To Freeze: Freeze cooled cookies in a heavy-duty storage bag for up to 3 months. Thaw on the counter before enjoying.


  • Serving Size:
  • Calories: 118
  • Sugar: 7.7 g
  • Sodium: 72.5 mg
  • Fat: 5.5 g
  • Carbohydrates: 16.1 g
  • Protein: 1.4 g
  • Cholesterol: 19.3 mg

Keywords: lemon cookies, sugar cookies with lemon, lemony dessert