October 26, 2023
Review RecipeOld Fashioned Lemon Sugar Cookies
These are the most delicious, soft, and flavorful lemon sugar cookies you could hope to bake!
Jump to Recipe
Table of Contents
- Old Fashioned Lemon Sugar Cookies Ingredients
- Substitutions And Additions
- How To Make Old Fashioned Lemon Sugar Cookies
- How To Serve Lemon Sugar Cookies
- Lemon Sugar Cookie Storage
- You’ll Love This Lemon Sugar Cookies Recipe
- Lemon Sugar Cookie Recipe FAQ
- More Recipes You’ll Love
- JUMP TO RECIPE
- Even More Easy Recipes
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 and thinks the soft and chewy texture with slightly crispy edges is hard to beat.
Old Fashioned Lemon Sugar Cookies Ingredients
Lemon sugar cookies are undeniably one of the most delicious cookies out there. The combination of citrusy lemons and sweet sugar creates a flavor explosion in your mouth.
With every bite, you’ll find yourself transported to a sunny day, feeling refreshed. The texture is just as perfect as the flavor – soft and chewy with a slight crunch from the sugar on the outside
You’ll need:
- 2¾ cups of all-purpose flour
- 1 teaspoon of baking soda
- ¼ teaspoon of baking powder
- ½ teaspoon of salt
- 1 cup of butter, softened
- 2 ounces of cream cheese, softened
- 1½ cups of sugar, divided into 1¼ cups and ¼ cup
- 1½ teaspoons of vanilla extract
- 2 tablespoons of fresh lemon juice
- zest from 1 lemon
- 1 egg
Substitutions And Additions
CITRUS: You could replace the flavor of lemon in this lemon sugar cookie recipe with other citrus flavors such as orange or lime. Just substitute orange or lime juice and orange or lime zest for the lemon equivalents.
How To Make Old Fashioned Lemon Sugar Cookies
Whip up the easy cookie dough for these cookies in no time before baking and digging in. Here’s how.
STEP ONE: Start by whisking together the flour, baking soda, baking powder, and salt in a medium bowl.
STEP TWO: In a large bowl with a hand mixer on medium speed, beat together the butter, cream cheese, and 1¼ cups sugar until it’s smooth and creamy. It should take about 1 to 2 minutes.
STEP THREE: Once mixed, you’ll add vanilla, lemon juice, and fresh lemon zest, and then beat in one egg.
STEP FOUR: Slowly add your flour mixture to the butter mixture, just a little at a time, until just combined.
OUR RECIPE DEVELOPER SAYS
Do not over mix the batter. Over mixing can result in crumbly cookies.
STEP FIVE: Wrap the bowl with the plastic wrap and refrigerate for one hour.
PRO TIP:
Do not skip the chilling step, this is important to get the best texture for these delicious cookies.
STEP SIX: Preheat your oven to 350°F and line a cookie sheet with parchment paper.
STEP SEVEN: Scoop dough into balls and roll dough in sugar until coated all over.
PRO TIP:
You can use your hands to roll the dough into balls, but a cookie dough scoop will keep your hands clean and help to form the balls into a uniform size.
STEP EIGHT: Bake the lemon sugar cookies for 10 minutes, until the edges just start to brown.
STEP NINE: Let the cookies cool on the baking sheet for five minutes, and then move them to a wire rack to finish cooling.
How To Serve Lemon Sugar Cookies
Serve these chewy lemon cookies for a delicious snack. They also make excellent treats for friends, and coworkers, to take to a playdate, or bake sale. I’m sure they’ll disappear quickly, so you might want to make a double batch of these cookies. Or triple!
If you want a more decadent treat, try sandwiching the cookies with a layer of indulgent frosting. Cream cheese frosting, vanilla buttercream, or even lemon curd would all work deliciously.
These chewy lemon sugar cookies are always a hit on cookie trays or for family gatherings. For all those lemon lovers, you have to try our other luscious lemon desserts, such as our lemon lasagna, or the crowd favorite, lemon cheesecake bars.
MORE COOKIE RECIPES
Lemon Sugar Cookie Storage
Make a double batch of these citrusy cookies and pop them in the fridge for a treat later. Here’s how to store them.
ON THE COUNTER: Once the cookies are completely cooled, you can place them on a plate and then wrap them tightly with plastic wrap.
IN THE FREEZER: Once the cookies are completely cooled, wrap your cookies in plastic wrap and then place them inside a freezer-safe bag or airtight container. This lemon cookie recipe will last for up to three months in the freezer if properly stored.
You’ll Love This Lemon Sugar Cookies Recipe
The bright flavors of these lemon sugar cookies make for the perfect summertime cookie or treat for family and friends. Everyone will be asking for this perfect cookie recipe to make for themselves!
Lemon Sugar Cookie Recipe FAQ
Can I use bottled lemon juice instead of real lemon?
Real lemon will give you a fresh lemon flavor, but you can use bottled lemon juice instead in these lemony cookies.
Can I substitute lemon extract for lemon juice in this citrus sugar cookies recipe?
Yes, you can substitute lemon extract for lemon juice. Since the lemon extract is far more concentrated than lemon juice, you will only need a couple of drops of the extract to replace the lemon juice.
Can I freeze these chewy lemon cookies?
You can freeze these cookies stored in an airtight container for up to 3 months.
What makes the cookies light and airy?
Both the addition of baking soda to your ingredients and refrigerating the dough will result in light and airy cookies.
More Recipes You’ll Love
- No Bake Lemon Pie
- Valentine Sugar Cookies
- Lemon Lush
- Peanut Butter No Bake Cookies
- Snickerdoodle Cookie
- Sour Cream Cookies
- DoubleTree Cookies
- Cool Whip and Cake Mix Cookies
- Rainbow Popcorn
- Lemon Drizzle Cake
- Applesauce Cookies
- 4th of July Sugar Cookies
- Brown Sugar Cookies
- Cherry Wink Cookies
- Cut Out Sugar Cookie Recipe
- How to Make Chiffon Cake
- S’mores Cookies
- Funfetti Cake Cookies
Lemon Cookie Recipe
These are the most delicious, soft, and flavorful lemon sugar cookies you could hope to bake!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 1 hour 20 minutes
Servings 24
Ingredients
- 2¾ cups flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 cup butter, softened
- 2 ounces cream cheese, softened
- 1½ cups sugar, divided into 1¼ cups and ¼ cup
- 1½ teaspoons vanilla extract
- 2 tablespoons fresh lemon juice
- 1 lemon zest
- 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 1¼ cups sugar until smooth and creamy, 1 to 2 minutes.
- Mix in vanilla, lemon juice, and lemon zest.
- Beat in the 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°F and line a baking sheet with parchment paper.
- Scoop sugar cookie dough into balls and roll in sugar until coated all over.
- Bake cookies for 10 minutes, until the 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
Notes
- Do not over mix the batter. Over mixing can result in crumbly cookies.
- Do not skip the chilling step, this is important to get the best texture for these delicious cookies.
- You can use your hands to roll the dough into balls, but a cookie dough scoop will keep your hands clean and help to form the balls into a uniform size.
Nutrition
Calories: 180kcal | Carbohydrates: 24g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 179mg | Potassium: 29mg | Fiber: 1g | Sugar: 13g | Vitamin A: 278IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
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Comments
Treena says
Wonderful flavor and extremely moist sugar cookie. Goes great paired with tea!
Jenny says
I love lemon desserts and sugar cookies and this combination sounds heavenly. Pinning & sharing. Thanks for partying at Merry Monday!
Toni Ayne Thomason says
Absolutley delicious. I cannot get enough of these. Prepare to make several batches. They will not last long.
Lori says
I really, really liked them! The video and written measurements are different so I used the written and hoped for the best. Didn’t disappoint!
Lauri says
Looks great ..but 2 sticks of butter is way too much for my family ..I know “butter makes it better” ..but ..may try cutting recipe in.half.
Shandi says
I made these once a loved them! Made them again last night but doubled the recipe. Was that my undoing? This batch turned out completely different. Taste was still great but they were not fluffy at all.
Layne Henderson says
How strange! I haven’t run into that before so perhaps this is one of those recipes to make in batches instead of doubling or tripling?
Cindy says
Is it better to use real lemon juice or is bottled ok?
Layne Kangas says
Real lemon juice will give you the best flavor, but bottled is ok 🙂 Enjoy!
Kate says
I made these tonight and they totally melted and spread into more of a giant flatbread than individual cookies….I followed the instructions exactly (with the exception of cooling them for about 2 hours instead of 1), so I’m puzzled about why this happened. Any ideas? Otherwise, the flatbread tasted great!
Layne Kangas says
How very strange, I am not sure!
Donna Hall says
I rolled these in red sugar and they turned out beautifully
Jennifer A Beeson says
I made these out of boredom and for what I had on hand during the current pandemic. They are amazing! Light and fluffy, I rolled them in pastel colored sugar for since it’s spring. The coarse sugar gave them a great coating. Definitely cheered my family up!
Layne Kangas says
What a lovely idea! ♥
Beth says
Do you use regular flour…the self rising?
Thanks
Beth
Layne Kangas says
Yes, I did!
Shelly says
The dough is so fabulous and not at all sweet before adding the rolled sugar, so you can control the amount you roll on before baking. I needed to add orange 🍊 peel seasoning To my mix bc I didn’t have very flavorful lemons in our yard.
Freda Sultana says
Just wondering if I can put lemon glaze on them?
Layne Kangas says
Sure! I bet that would be yummy. Enjoy 🙂
Priscilla says
These are the best cookies I have ever tasted. There are so many possibilities, I added some sesame seeds to a few, then I added some chia seeds (to cut the guilt) and then on half of the cookie I dipped in chocolate…it was all good!!
Cindy says
Sounds great,my husband and I like having a lemon cookie with our evening tea ,these looks great. I have to use gluten free flour I’m gluten free and soy free not by my wanting to be I have stomach allergies thx
CLS says
Is there something that can be used as a substitute for the cream cheese?
Layne Kangas says
I don’t think the cookies would turn out the same without cream cheese! 🙁
Brandy says
Can this dough be used to make cutout cookies like a traditional sugar cookie?
Layne Kangas says
I honestly haven’t tried to make it as cutouts yet, but I believe it should work ok!
Rian says
Hi. I was wondering can I substitute butter with vegetable oil?
Layne Kangas says
I believe you could, but I haven’t done it personally so I cannot tell you an exact amount. The typical rule of thumb is to use about 3/4 the amount of oil as the recipe calls for butter. Good luck!
morgan says
can the zest be omitted?
Layne Kangas says
Yes, if you’d prefer!
Samantha says
I don’t typically leave reviews however, these lemon sugar cookies are incredible! My family has devoured them! Thank you for the recipe, I’ll be making these again and again.
Tom Schaefer says
EXCELLENT!!!!
jay platte says
these are so yummy and easy to make! 5 stars!
Debi says
We have 7 people at home at the moment and as I took these cookies out of my oven I didn’t have time to take them off the tray ! They were gone in a flash ! My 30 yr old son loves the batter! Good thing they were right out of the chicken coop! Delicious!
Patricia Fernández says
Love this cookies, the recipe and instructions are great, no fail!
They disappeared in two days and I’m baking more tonight.
Is one of a few recipes that my whole family liked.
I was wondering if the dough will get sour if I left it overnight in the fridge without baking? Have you tried that?
Layne Kangas says
I haven’t tried leaving the dough, but if you do, please report back and let me know! 🙂 We gobble these up fast every time!
Ellen says
So I tried these again and they turned out great!
Amber says
Do I need to substitute anything if I leave out the cream cheese? I have a son with dairy allergy, but he can have butter.
Layne Kangas says
I haven’t tried making them without the cream cheese, I think it might change the consistency of the cookies if you leave it out!
Sue says
Do you have to press the balls down at all before you bake them?
Layne Kangas says
No, you don’t. Enjoy!
Cindy lofgren says
Can you substitute orange juice and orange zest fir the lemon?
Layne Kangas says
Hi, Cindy, you can – but I think using orange is the yummiest option for this recipe. Enjoy! 🙂
Monet says
Can you cut this recipe in half to make 12 cookies?
Layne Kangas says
Sure! You could also bake the full recipe and freeze half for later. Enjoy! 🙂
Lianne says
I would like to make these as Christmas gifts, how long will they last?
Layne Kangas says
They’re good up to five days, so I would make them fairly soon before gifting. Merry Christmas! 🙂
rose coster says
an you roll these out and use cookie cutters to make different shapes?
Layne Kangas says
Hi, Rose – I haven’t tried rolling this dough out. We do have these sugar cookies that you roll out and cut. Enjoy!
Debi says
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.
Gloria says
Super delicious!
Mary says
These cookies are delightful. Nice and light with great lemon flavor.
Di says
Can I use an egg replacer?
Layne Kangas says
Hi, Di – we haven’t tested that so I’m not sure if there would any difference in the result. Please let me know if you try them out!
Terrie says
These cookies are very good and quite easy to make. Thanks you for the recipe ❗️
I do have a suggestion for those who want to use bottled lemon juice. Since 95% of the bottled juice is from concentrate with additives, I found a pure fresh squeezed lemon juice with nothing but lemon. It’s on Amazon and comes in two large plastic bottles by Kosher Select, or Lakewood Organic lemon juice in glass containers. I only buy a couple of fresh lemons to use for the zest which I freeze. With these two products I never run of of lemon juice for other recipes , such as homemade cheese which needs real lemon juice.
Anita D'Break says
I’ve made these cookies several times. They look like ordinary sugar cookies. But, when a guest bites into them, they always exclaim how delicious they are. This recipe stays on my Pinterest cookie board! Thanks for sharing this recipe <3
Stephanie M says
These cookies are so soft, chewy and baked beautifully! My only comment is that they didn’t come out as lemon-y as I wanted but I’ll try using lemon extract instead of fresh lemon juice next time 🙂
Highly recommend adding white chocolate chips (1 cup)!
Deb says
These are a delight!
Richard Oxx says
Hi,. I can’t get my cookies (including this recipe) to flatten out as completely as photos show. I start with a 1 inch ball. The bottoms are nice and brown and your recipe turned out soft and chewy as described. Thanks.
Tammy says
These cookies were absolutely delicious. We LOVE lemon desserts so i will add more lemon juice next time but this recipe is a keeper.
Sharon says
These cookies are delicious! My husband’s new favorite cookie….and mine too! I’ve made them 4 time’s in 2 weeks and people love them! I’ve added a touch more zest because we love the lemon otherwise perfect!
Ashley says
Can you chill it for a day?
Layne Kangas says
Hi, Ashley – that should be fine. Enjoy!
Dawn B. says
AMAZING! I have made these per the recipe, and also gluten free. I get asked ALL THE TIME to make both versions. I love to try new recipes, but that is difficult when all that anyone wants is these cookies! These are my mother in law’s absolute favorite thing that I bake. Sometimes I even make a nice lemon icing (powdered sugar and lemon juice) when I am feeling particularly fancy.
I highly recommend trying this recipe. Thank you so much for sharing!!!!!
Mary Ellen Dawson says
These cookies turned out great!! Very delicious!! Although I did bake them closer to 12 minutes. At 10 minutes they were still a !little gooey. It will be one of my go to recipes. We love everything lemon!! Thanks for a great recipe.