Lemon Cookies

If you love classic sugar cookies but wish they had a little more zing, you’re going to fall for these Lemon Sugar Cookies. They’re soft in the center, lightly crisp around the edges, and bursting with fresh lemon flavor in every bite. Think buttery cookie base meets citrusy sunshine — a perfect treat for spring, summer, or any time you want something light and sweet.

Why You’ll Love This Recipe:

Soft, chewy texture with lightly crisp edges

1. Fresh lemon juice + zest for real citrus flavor

2. Easy pantry ingredients — no chilling required

3. Great for spring, summer, or gifting

4. Can be made into a small or full batch

Final Thoughts:

These Lemon Sugar Cookies are the perfect marriage of buttery sweetness and zesty brightness. They come together quickly, require no chill time, and bake into soft, citrusy bites you’ll crave all season long. Whether you're baking for a spring picnic, holiday cookie box, or just a weekday treat, these cookies bring sunshine to every bite.

Yield: 18-20 cookies

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Lemon Cookies

Prep time: 15 MinCook time: 10 MinTotal time: 25 Min

If you love classic sugar cookies but wish they had a little more zing, you’re going to fall for theseLemon Sugar Cookies. They’re soft in the center, lightly crisp around the edges, and bursting with fresh lemon flavor in every bite. Think buttery cookie base meets citrusy sunshine — a perfect treat for spring, summer, or any time you want something light and sweet.

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Ingredients

For the Cookies

• 1 ¾ cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 tablespoon lemon zest
• 1 large egg
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract (optional, but recommended)

For the Lemon Sugar Coating (Optional)

• ¼ cup granulated sugar
• 1 teaspoon lemon zest

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. In a small bowl, combine the coating sugar and lemon zest. Set aside.
2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream butter, sugar, and lemon zest until light and fluffy (about 2–3 minutes). Add egg, lemon juice, vanilla, and almond extract. Beat until smooth.
4. Gradually add dry ingredients to the wet, mixing until just combined. Do not over mix.
5. Scoop about 1 ½ tablespoons of dough and roll into a ball. Roll each ball in the lemon sugar coating. Place 2 inches apart on the prepared baking sheet.
6. Bake for 9–11 minutes or until edges are set and centers look slightly underbaked. Let cool on the sheet for 5 minutes before transferring to a wire rack.

Notes

Want more lemon flavor? Add ½ tsp lemon extract or glaze with lemon icing after baking.

Chill for thicker cookies: Chill the dough for 30 minutes for slightly puffier cookies.

Freeze the dough: Roll into balls and freeze — bake directly from frozen, adding 1–2 extra minutes.

Make it dairy-free: Substitute butter with vegan butter or coconut oil (texture may vary).

Nutrition Facts

Calories

138

Carbs

21 g

Cholesterol

24 mg

Fat

6 g

Fiber

0 g

Net carbs

20 g

Protein

2 g

Sat. Fat

3 g

Sodium

68 mg

Sugar

11 g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.