Name: Lemon Sugar Cookies
Prep time: 50 min
Cook time: 12 min
Total time: 1 h 2 min
Ingredients: 2 cups all-purpose flour, sifted; 1 teaspoon baking powder; 1 stick butter, softened; 1 cup granulated sugar; 1 tablespoon lemon zest (1 whole lemon zested); 2 tablespoons fresh lemon juice; 1 teaspoon pure vanilla extract; 1 large egg; ½ cup powdered sugar; 3 teaspoons lemon juice

Spring has sprung! If I were to create a mood board for this season, it would be filled with daffodils swaying in the breeze, refreshing drinks, and all things citrus! I love sitting outside, feeling the fresh air, sipping a cool drink, and baking with oranges, limes, and especially lemons.

I find lemons to be especially refreshing and their taste hits my taste buds just right! One of my favorite things to bake in the spring is lemon sugar cookies. They’re simple to make, with just the right amount of citrus flavor, topped with a sweet citrus glaze. Soft, chewy, and the perfect shade of buttery yellow. These cookies are a springtime dream.

This recipe is a spin on my classic frosted sugar cookie recipe. I like to bake them for 10 to 12 minutes, pulling them out right around the 10-minute mark so they can finish baking on the hot pan. This trick keeps them soft and chewy while ensuring the bottoms don’t get too crisp.

What Makes Lemon Sugar Cookies Comforting?

They’re soft, sweet, and full of bright lemon flavor!
They’re easy to make with simple ingredients.
They’re fun to shape! Try circles, hearts, or even lemon shapes!
They’re quick to bake and enjoy.
They’re perfect for planning ahead. Freeze the dough for up to 6 months!

What Makes Lemon Sugar Cookies Stand Out?

Either use a rolling pin to roll out the dough about ¼ inch thickness and cut the dough into your desired shapes OR use a tablespoon/cookie scoop and drop cookie
dough onto the prepared baking sheet, spacing them about 2 inches apart.

These cookies are memorable because of their perfect pairing: a soft, buttery cookie and a sweet, citrusy glaze. The cookies shine on their own, but the glaze enhances each bite with a sweet-tart taste.

Ingredients for Lemon Sugar Cookies

Sifted All-Purpose Flour- This provides structure and is the base of the cookie. I like to sift it for a lighter texture.
Baking Powder- A leavening agent that helps the cookies to be soft and rise. We’re using just 1 teaspoon here.
Softened Unsalted Butter- Adds richness and moisture, ensuring a tender cookie. Using it softened makes it easier to mix.
Granulated Sugar- Sweetens the cookies and helps create a slightly crisp edge.
Lemon Zest- We’re using the zest of 1 whole lemon. Its fragrant citrus oils enhance the cookie with lemon flavor.
Fresh Lemon Juice- Adds tangy flavor.
Pure Vanilla Extract- Complements the lemon flavor so well!
Egg- Helps bind the ingredients together. Just 1 egg is enough for this recipe.

Ingredients for the Lemon Glaze

This lemon glaze adds the perfect touch! It’s also great on pound cake. Whipping it up is easy and quick! Only 2 ingredients are needed.

Powdered Sugar- Also known as confectioners’ sugar. Make a sweet and smooth white glaze.
Lemon Juice- Adds a tanginess that complements the powdered sugar.

How to Make Lemon Sugar Cookies

Preheat the Oven and Prepare the Baking Sheet: Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper.
Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Mix in the Wet Ingredients: Mix in the lemon zest, lemon juice, vanilla extract, and the egg. Beat until well combined.
Whisk the Dry Ingredients Together: In a separate bowl, whisk together the sifted flour and baking powder.
Combine the Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture. Mix until just combined. Do not overmix.
Chill the Dough: Cover the dough and refrigerate for at least 30 minutes. This helps the flavors bloom and prevents the cookies from spreading too much while baking.
Shape the Cookie Dough: After 30 minutes, remove the dough from the refrigerator. Either use a rolling pin to roll out the dough about ¼ inch thickness and cut the dough into your desired shapes OR use a tablespoon/cookie scoop and drop cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Slightly press down on each dough ball to flatten them.
Bake Until Lightly Golden: Bake for 10-12 minutes, or until the edges are lightly golden. Be sure not to overbake.
Cool the Cookies Completely: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Add the Glaze: Once the cookies are completely cooled, make the glaze by mixing powdered sugar and lemon juice. Either spread or drizzle the glaze on the cookies.
Enjoy Your Lemon Sugar Cookies!: Enjoy your delicious lemon sugar cookies by themselves or with a cup of tea or coffee!

Can I Freeze the Dough to Make Cookies Later?

Yes! You absolutely can freeze the dough! In fact, this dough can be frozen for up to 6 months.

How to Prep and Freeze Sugar Cookie Dough

Making and freezing sugar cookie dough is a comforting and convenient way to have dessert ready anytime. It’s so simple! Just prepare the dough as directed, shape it as desired, and freeze it in freezer bags for up to 6 months. When you’re ready to bake, thaw the dough in the fridge or bake straight from frozen with a few extra minutes added to the bake time or until cooked through.

Can I Use Lemon Extract?

It’s up to you! I personally don’t use it because the cookie already has plenty of lemon flavor from the zest and juice. Since this is a lemon sugar cookie rather than a classic lemon cookie, I like to balance the citrus with vanilla extract instead.

Can I Swap the Citrus?

Yes! You can use any citrus you like. Just do a simple 1:1 swap with your preferred choice.

Tips for Lemon Sugar Cookies

These tips will help you get the most delicious soft, chewy, and perfectly lemony sugar cookies!

Use Fresh Lemon Juice & Zest as Instructed: Avoid bottled lemon juice, which can taste artificial. Fresh lemon juice and zest give the best flavor.
Don’t Skip Chilling the Dough: Chilling the dough for at least 30 minutes helps prevent the cookies from spreading too much and enhances the flavor.
Use Softened Butter: This helps the ingredients to mix well.
Cream the Butter & Sugar Well: Beating the butter and sugar together well until light and fluffy helps create a soft, tender cookie texture.
Don’t Overbake: Overbaking can lead to dry cookies. Bake your cookies until the edges are just lightly golden, about 10-12 minutes. Pull them out on the earlier side for softer cookies.
Let Them Cool Before Glazing: Let the cookies cool completely first. If you add the glaze too soon, it will melt into the cookies instead of setting on top.
Store Properly: Keep cookies in an airtight container at room temperature for up to 5 days or freeze them for longer storage.
Freeze Dough for Later: It’s good to have dessert available on demand. If you want fresh cookies at the ready, freeze the dough balls and bake straight from frozen, adding a few extra minutes to the bake time.

That’s all for this sweet treat! If you’re fond of citrus desserts, these Lemon Sugar Cookies are sure to hit the spot! They’re bright, sweet, and simple to make. They are perfect for celebrating the fresh flavors of spring! I hope you enjoy baking (and eating) them as much as I do. Happy baking and happy spring!