These lemon sugar cookies are for anyone who's ever bitten into a "lemon" cookie only to taste...well, nothing lemony at all! I've been there too many times - grabbing what looks like a bright, citrusy treat only to be disappointed by bland sweetness. That's exactly why I created this recipe!
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These soft lemon cookies taste like lemonade in cookie form, thanks to real lemon zest and fresh lemon juice. They're the best baked summer treat! If you like your cookies to barely taste like lemon, these are definitely not for you 😅
The secret is in the lemon-infused sugar technique - you literally rub fresh lemon zest into granulated sugar with your fingers. This releases all those amazing citrus oils and creates the most incredible flavor for your cookies. Trust me, this one step makes all the difference! I do it for my orange shortbread cookies, too.
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Why You'll Love This Recipe
- Real lemon flavor - these taste like fresh lemonade, not artificial lemon flavoring.
- Small batch - makes just 9-10 cookies, perfect for satisfying your craving without leftovers taking over your kitchen.
- Soft and chewy texture - they stay tender for days and have a slightly crispy edge.
- Simple ingredients - no brown sugar needed! Just pantry staples & fresh lemons.
- Quick to make - ready in under 90 minutes (including chill time).
- They taste like lemon Girl Scout cookies but are even better because they're homemade with real lemon zest and juice!
Recipe Ingredients
You'll need these simple ingredients to make these delicious homemade cookies:
Ingredient Notes:
- Lemon zest is what makes these cookies special! Lemon zest is the bright yellow outer peel of the lemon (not the bitter white pith underneath). Use a fine grater or zester to gently remove just the yellow part. 2 medium lemons should give you plenty of zest!
- Granulated sugar gets transformed into lemon-infused sugar when you rub the zest into it. My cookies without brown sugar are proof that you don't need brown sugar for amazing texture and flavor!
- Room temperature butter is crucial for getting that perfect creamy texture when you mix it with the lemon sugar. It should be soft enough to leave a fingerprint but still feel cool to the touch.
- Just an egg yolk instead of a whole egg gives these cookies their rich, tender texture without making them cakey. Don’t let the egg white go to waste, make a single mug brownie with it!
- Fresh lemon juice adds that bright tartness that balances the sweetness perfectly. Don't skip this - it helps activate the baking soda!
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Extra lemon flavor: You could add ½ teaspoon of lemon extract along with the vanilla extract, but I’d recommend adding extra lemon zest with the sugar instead.
- Lemon curd: Right after taking them out of the oven, carefully drop a teaspoon of lemon curd in the center of each cookie for an extra burst of lemon flavor. I’m sensitive to the eggy flavor in many curds and Trader Joe’s is the only brand I’ve found that tastes delicious!
- Different citrus: Try this recipe with lime or orange zest & juice for a fun variation.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How to Make Lemon Sugar Cookies
Step 1: Make the lemon-infused sugar by rubbing the zest into the sugar with your fingers until it's super fragrant and the sugar looks slightly moist and sandy. This releases the lemon oils to enhance the flavor!
Step 2: In a medium bowl, whisk together the flour, baking soda, and salt.
Step 3: In a large bowl, cream together the softened butter and lemon sugar until light and fluffy. Then mix in the egg yolk, lemon juice, and vanilla extract until everything's combined well.
Step 4: Gently stir the dry ingredients into the wet mixture just until combined. Don't overmix - we want these cookies to stay tender!
Step 5: Scoop the dough (I use a 3-tablespoon scoop), roll them in your hands to smooth them out, and place them on a plate. Chill them in the refrigerator for 1 hour to let their flavor develop & prevent spreading.
Step 6: While they're chilling, preheat your oven to 350°F and line a baking sheet with parchment paper. Place the cold dough balls 2 inches apart and bake until the edges just start to look set and slightly golden (about 9-12 minutes).
Expert Baking Tips
- Don't skip the zest-rubbing step! This is what makes citrus desserts taste so incredible. Rubbing the zest releases those essential oils that give you maximum lemon flavor.
- Chill the dough for the best texture. I know it's tempting to bake them right away, but that hour in the fridge makes all the difference for the texture and flavor.
- Don't over-bake! These should look just barely set when you take them out. They'll continue cooking on the hot pan and will be soft and chewy.
- Scoot them for perfect circles. Right when they come out of the oven, use a round cookie cutter or large glass to gently push the edges in for perfectly round cookies.
- Use fresh lemons for the best flavor. Bottled lemon juice or extract won't give you that bright, fresh taste that makes these cookies special.
Common Questions
This technique releases the essential oils in the lemon zest, giving you way more lemon flavor than if you just mixed everything together. It's totally worth the extra minute!
You can, but they’ll likely spread more and won't be quite as thick and chewy. If you're in a hurry, at least chill them for 15-30 minutes and try the freezer instead of the refrigerator.
This usually happens if the butter was too warm or you didn't chill the dough long enough. If you poke your butter and it’s mushy or melty instead of just leaving a slight indent, it’s too warm!
They should look just set around the edges but still slightly soft in the center. They might look underdone, but trust me - they'll be perfect once they cool!
You can try the smallest holes on a box grater, just be careful to only grate the yellow part and not the bitter white pith underneath.
Storage
Room Temperature
These homemade lemon cookies can be kept in an airtight container for up to 4 days. Add a slice of bread to keep them soft for longer!
Freezing Instructions
You can freeze the baked cookies for up to 2 months in a freezer-safe container. The dough balls also freeze beautifully - just bake them straight from frozen and add an extra minute or two to the baking time.
Did you try this recipe?
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Thank you!
-Kayla
📖 Recipe
Soft Lemon Sugar Cookies
Equipment
- Baking sheet lined with parchment paper
- Electric mixer recommended
- Mixing bowls
- Measuring spoons
- Microplane/zester
- Whisk
- Spatula
- 3-tablespoon cookie scoop recommended
Ingredients
- 1½-2 tablespoons lemon zest about 2 medium lemons; add extra for a stronger lemon flavor
- ⅔ cup (133 g) granulated sugar
- 1⅓ cup (167 g) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113 g) unsalted butter room temperature
- 1 large egg yolk room temperature
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Wash, dry, and zest the lemons. Then, create lemon-infused sugar in a small/medium bowl by rubbing the lemon zest into the granulated sugar with your fingers. Set aside.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream together the softened butter and lemon sugar really well. Mix in the egg yolk, lemon juice, and vanilla extract, scraping the sides as needed to incorporate all ingredients evenly.
- Stir the dry ingredients into the wet ones just until the flour streaks disappear.
- Scoop and roll into smooth dough balls (I use a 3-tablespoon scoop). Place them on a tray (lined with parchment paper for easy clean-up) and chill uncovered in the refrigerator for 1 hour.
- Preheat your oven to 350°F while the lemon cookie dough balls are chilling.
- Place the dough balls 2 inches apart on a parchment-lined cookie sheet. Bake on the middle rack until the edges are just slightly golden (9-12 minutes).
- For perfectly round cookies, while they're fresh out of the oven place a biscuit cutter or cup with an opening slightly larger than the cookies around each cookie (one at a time) and gently scoot it around in a circular motion to bring the edges in.
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