Looking for delicious, easy, soft and chewy lemon sugar cookies? You’ve found them!
This lemon sugar cookies recipe is baked from scratch to create a unique flavor. Our family is crazy about this old fashioned classic recipe. I personally think they’re the best — the soft and chewy texture with slightly crispy edges is hard to beat.
I’m excited to share this tasty recipe with you today in partnership with Reynolds Kitchens! Their plastic wrap is a must-have for this tasty lemon sugar cookie recipe!
Lemon Sugar Cookies
I think lemon desserts are so often – very unfortunately – overlooked.
I absolutely love the delicious, refreshing, and unique flavor they offer. I think lemon is an especially perfect taste during this time of year!
These lemon sugar cookies are a real favorite for our family. The award-winning unique flavor will have everyone begging you for the recipe.
A little lemon zest helps create a melt in your mouth classic treat that everyone will love.
They’re easy to bake from scratch, which is perfect for this busy mama.
After they’re baked, you’ll find yourself loving the soft and chewy inside with the slightly crispy outside. These cookies are the best and hard to resist!
Let’s talk some more about this old-fashioned, homemade recipe.
Ingredients for Lemon Sugar Cookies
- 2 3/4 cups flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1 cup butter, softened
- 2 oz cream cheese, softened
- 1 1/2 cups sugar, divided into 1 1/4 cups and 1/4 cup
- 1 1/2 tsp vanilla
- 2 tbsp fresh lemon juice
- zest from 1 lemon
- 1 egg
You’ll also want to grab Reynolds Kitchens Quick Cut™ Plastic Wrap. We’ll be using it for the dough as well as keeping the cookies fresh after baking.
If you haven’t tried this amazing plastic wrap, you really should!
I love it when I’m working in the kitchen and I’m able to easily grab a piece of plastic wrap using their quick cut technology. It’s so much easier than fighting with the rolls like I used to! It has a built-in slide cutter that helps make it frustration-free.
It also has a grip strip that helps keep the plastic wrap in place and ready for next time.
Plus, it does an amazing job keeping your dough fresh and delicious while it’s chilling in the fridge.
Now that you have your supplies, let’s move on.
How to Make Lemon Sugar Cookies
You’ll start by whisking together flour, baking soda, baking powder, and salt in a medium bowl.
Then, in a large bowl, beat together butter, cream cheese, 1 1/4 cups sugar until it’s smooth and creamy. It should take about 1-2 minutes. Once mixed, you’ll add vanilla, lemon juice, and lemon zest and beat in one egg.
Slowly add your flour mixture, just a little at a time, until just combined.
Wrap the bowl with the Reynolds Kitchens Quick Cut™ Plastic Wrap and refrigerate for one hour.
Then preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
Scoop the dough into balls and roll in sugar until coated all over. I used a cookie scoop with mine to help keep everything even.
How to Bake Lemon Sugar Cookies
Bake the lemon sugar cookies for 10 minutes, until the edges just start to brown.
Let the cookies cool on the baking sheet for five minutes, and then move to a wire rack to finish cooling.
How to Store Lemon Sugar Cookies
Once the cookies are completely cooled, you can place on a plate and then wrap tightly with Reynolds Kitchens Quick Cut™ Plastic Wrap.
They make excellent treats for friends, coworkers, to take to a playdate.
I’m sure they’ll disappear quickly, so you might want to make a double batch. Or triple. 😉
Can You Freeze Lemon Sugar Cookies?
Yep! They’ll last for up to three months in the freezer if properly stored.
Once cookies are completely cooled, wrap your cookies in Reynolds Kitchens Quick Cut™ Plastic Wrap and then place inside a freezer-safe bag or container.
I know your family will love these delicious lemon sugar cookies as much as mine does. Enjoy!
More Recipes You’ll Love:
Lemon Sugar Cookies
Ingredients
- 2 3/4 cups flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1 cup butter softened
- 2 oz cream cheese softened
- 1 1/2 cups sugar divided into 1 1/4 cups and 1/4 cup
- 1 1/2 tsp vanilla
- 2 tbsp fresh lemon juice
- zest from 1 lemon
- 1 egg
Instructions
- Whisk together flour, baking soda, baking powder, and salt in a medium bowl
- In a large bowl, beat butter, cream cheese, and 1 1/4 cups sugar until smooth and creamy, 1-2 minutes
- Mix in vanilla, lemon juice, and lemon zest
- Beat in egg
- Slowly add flour mixture, mixing in a little at a time, until just combined
- Wrap with Reynolds plastic wrap and refrigerate for 1 hour
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper
- Scoop sugar cookie dough into balls and roll in sugar until coated all over
- Bake cookies 10 minutes, until edges just start to brown
- Let cookies cool on the baking sheet for 5 minutes and move to a wire rack to finish cooling.
Video
Nutrition
Do you use regular flour…the self rising?
Thanks
Beth
Yes, I did!