Lemon Sugar Cookies – Easy Dessert Recipe
Soft, chewy, and full of citrus flavor—these lemon sugar cookies are a refreshing twist on a classic. With bright lemon zest and a sweet sugar coating, they’re perfect for springtime baking, holiday cookie trays, or a simple dessert that everyone will love.
Equipment
- Mixing bowls
- Electric mixer or whisk
- Baking sheet
- Parchment paper
- Zester and juicer
Ingredients
- 2 ½ cups all‑purpose flour
- 1 cup unsalted butter, softened
- 1 ½ cups sugar (plus extra for rolling)
- 2 large eggs
- Zest of 2 lemons
- 2 tbsp fresh lemon juice
- ½ tsp salt
- 1 tsp baking powder
- Optional: 1 tsp vanilla extract, powdered sugar or glaze for topping
- Pro Tip: Always use fresh lemon zest for the most vibrant flavor.
Instructions
- Make Dough: Cream butter and sugar until light and fluffy. Add eggs, lemon zest, and juice. Mix in flour, baking powder, and salt until a soft dough forms.
- Chill Dough: Wrap and refrigerate for 30 minutes to firm up.
- Shape Cookies: Roll dough into balls, coat in sugar, and place on a lined baking sheet.
- Bake: Bake at 350°F (175°C) for 10–12 minutes, until edges are golden but centers remain soft.
- Cool & Serve: Let cookies cool slightly. Optionally drizzle with glaze or dust with powdered sugar.
- Important Tip: Do not overbake—cookies should stay soft in the center for the best chewy texture
Notes
- Meyer lemons give a sweeter, floral flavor; regular lemons add bright tang.
- Chill dough to prevent spreading.
- Store cookies in airtight containers for up to 5 days.
- Freeze dough balls for up to 2 months; bake directly from frozen.
- Add glaze or powdered sugar for extra sweetness and presentation.