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Delicious and easy to make, 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.
These are always a hit on cookie trays or for family gatherings. If you love the lemon flavoring, you have to try our luscious Lemon Lasagna, easy Lemon Poppy Seed Bread or the crowd favorite, Lemon Cheesecake Bars.
Ingredients for Lemon Sugar Cookies
You will need:
- 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
How to Make Lemon Sugar Cookies
STEP ONE: Start by whisking together flour, baking soda, baking powder, and salt in a medium bowl.
STEP TWO: 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 then beat in one egg.
STEP THREE: Slowly add your flour mixture, just a little at a time, until just combined.
STEP FOUR: Wrap the bowl with the plastic wrap and refrigerate for one hour.
STEP FIVE: Then preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
STEP SIX: 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.
STEP SEVEN: Bake the lemon sugar cookies for 10 minutes, until the edges just start to brown.
STEP EIGHT: Let the cookies cool on the baking sheet for five minutes, and then move to a wire rack to finish cooling.
storing this recipe
room temperature
Once the cookies are completely cooled, you can place on a plate and then wrap tightly with 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!
in the freezer
Once cookies are completely cooled, wrap your cookies in plastic wrap and then place inside a freezer-safe bag or container.
They’ll last for up to three months in the freezer if properly stored.
The bright flavors of these lemon sugar cookies with a touch of sweetness thanks to the added sugar on the outside make for the perfect summertime cookie or treat for family and friends. Everyone will be asking for the recipe to make them for themselves!
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 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.
an you roll these out and use cookie cutters to make different shapes?
Hi, Rose – I haven’t tried rolling this dough out. We do have these sugar cookies that you roll out and cut. Enjoy!
I made these today. Well actually made them yesterday and left in the refrigerator overnight. Baked some today and froze the dough for later in the week. These will be my go to cookies! Very very flavorful. Now I did add more lemon peel double. And I added lemon extract. Probably a teaspoon. But these were soooo good. Soft but chewy around the edges. I will be making many of these.