These Lemon Sugar Cookies are a perfect balance of sweet and tangy with a melt-in-your-mouth texture that will leave you reaching for seconds. The cookies are incredibly soft with a rich buttery flavor, while the bright lemon adds a refreshing twist that makes them stand out from ordinary sugar cookies. Topped with a creamy lemon frosting, these treats are perfect for spring gatherings, summer picnics, or anytime you need a little sunshine in your day!
Why You’ll Love This Recipe
- Perfectly Soft Texture: These cookies have an incredible tender crumb that stays soft for days thanks to the sour cream in the dough.
- Bright Lemon Flavor: The combination of fresh lemon zest and lemon flavoring gives these cookies a genuine citrus punch without being overwhelming.
- Simple Ingredients: You probably have most of these ingredients in your pantry already, making them perfect for spontaneous baking sessions.
- Crowd-Pleaser: Everyone from kids to adults will love these cookies – they’re the perfect balance of sweet and tangy.
- Make-Ahead Friendly: The dough can be prepared ahead of time, and the cookies stay fresh for days when properly stored.
Ingredients You’ll Need
- All-purpose flour: The backbone of our cookies that provides structure. Be sure to measure it correctly – fluff it up, spoon it into your measuring cup, and level it off for the perfect texture.
- Baking powder: Gives our cookies that slight lift and softness we’re looking for.
- Salt: Enhances all the other flavors and balances the sweetness.
- Butter: Adds richness and that melt-in-your-mouth quality. The cool room temperature is crucial – it should be soft enough to blend but firm enough to hold its shape.
- Granulated sugar: Provides sweetness and helps create those slightly crisp edges.
- Brown sugar: Adds moisture and a subtle depth of flavor that complements the lemon beautifully.
- Egg yolks: Contributes richness and helps bind the dough together without making the cookies cakey.
- Lemon flavor: Intensifies the citrus note. Pure lemon extract works wonderfully here.
- Vanilla extract: Rounds out the flavor profile with its warm notes.
- Lemon zest: The star ingredient that delivers that fresh, vibrant lemon flavor. Make sure to use only the yellow part, as the white pith can be bitter.
- Sour cream: The secret weapon for ultra-soft, tender cookies that stay fresh longer.
- Milk: Helps thin the dough to the perfect consistency.
- Powdered sugar: Creates a smooth, sweet frosting that melts on your tongue.
Note 1: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Note 2: For best results, bring refrigerated ingredients to room temperature before starting your baking adventure!
Variations
Looking to switch things up? Here are some delicious twists on these lemon sugar cookies:
- Lemon-Blueberry: Gently fold in 1/2 cup dried blueberries to the cookie dough for a fruity twist.
- Lemon-Poppy Seed: Add 1 tablespoon of poppy seeds to the dough for a classic flavor pairing and delightful crunch.
- Lemon-Lavender: Mix 1 teaspoon of culinary lavender into the sugar before creaming with butter for a sophisticated floral note.
- Glaze Instead of Frosting: Skip the buttercream and make a simple lemon glaze with powdered sugar and fresh lemon juice.
- Lemon-Rosemary: Add 1 teaspoon of finely chopped fresh rosemary to the dough for an herbal twist that’s unexpectedly delicious.
Pro Tips for Making the Recipe
- Don’t Overmix: Once you add the flour, mix just until combined. Overmixing develops gluten, which can make cookies tough.
- Underbake Slightly: Pull the cookies from the oven when the edges are set but the centers still look a bit underdone. They’ll continue cooking on the hot baking sheet.
- Room Temperature Egg: Using a room temperature egg helps it incorporate better into the butter mixture. If you forgot to set it out, place it in warm (not hot) water for 5 minutes.
- Cookie Scoop: Using a cookie scoop ensures uniform size, which means even baking. It’s worth the investment if you bake cookies regularly.
- Reserve Some M&Ms: Save about 1/4 cup of M&Ms to press into the tops of the cookie dough balls just before baking for that perfect bakery-style look.
How to Serve
How to Make Lemon Sugar Cookies
Step 1: Prepare Your Ingredients and Equipment
Preheat your oven to 350°F and line two baking sheets with parchment paper. Whisk together flour, baking powder, and salt in a mixing bowl, then set aside.
Step 2: Cream Butter and Sugars
In a large bowl, beat the butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This usually takes about 2-3 minutes and is an important step for creating the perfect cookie texture.
Step 3: Add Wet Ingredients
Beat in the egg yolks one at a time, making sure each is fully incorporated. Then mix in the vanilla extract, lemon flavor, lemon zest, sour cream, and milk until combined. Don’t worry if the batter looks a bit curdled at this point – that’s completely normal!
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
Step 5: Scoop and Bake
Using a medium cookie scoop (about 1.5 tablespoons), drop dough balls onto your prepared baking sheets, keeping them about 2 inches apart. Bake for 10-13 minutes until the edges are just set but the centers still look slightly soft.
Step 6: Cool the Cookies
Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to finish cooling completely.
Step 7: Make the Frosting
Beat together butter, powdered sugar, 2 tablespoons of milk, vanilla, lemon zest, and a pinch of salt until smooth and fluffy. Add more milk as needed to reach your desired consistency.
Step 8: Frost and Enjoy
Once the cookies are completely cool, spread a generous layer of frosting on each cookie. Add a small piece of lemon zest on top for decoration if desired!
Pro Tips for Making the Recipe
- Don’t Skip the Zest: The fresh lemon zest is what gives these cookies their authentic lemon flavor – don’t substitute it with just extract.
- Room Temperature Ingredients: Make sure your butter, eggs, and sour cream are at room temperature for the smoothest mixing and best texture.
- Chill If Needed: If your dough feels too soft to scoop (especially on hot days), chill it for 20-30 minutes before baking.
- Watch Carefully While Baking: These cookies should remain pale with just slightly golden edges. Overbaking will make them lose their softness.
- Frosting Consistency: For a fluffier frosting, use heavy cream instead of milk and beat it for at least 3-4 minutes until it’s light and airy.
How to Serve
These Lemon Sugar Cookies are versatile treats that can be served in several delightful ways:
Perfect Pairings:
- Serve with afternoon tea or coffee for a sweet pick-me-up
- Pair with fresh berries for a lovely dessert plate
- Enjoy with a scoop of vanilla ice cream between two cookies for a lemon cookie sandwich
Seasonal Serving Ideas:
- Add them to Easter baskets or spring celebration platters
- Include them in summer picnic baskets
- Serve alongside other citrus desserts for a themed gathering
Make Ahead and Storage
Storing Leftovers
Store frosted cookies in an airtight container at room temperature for up to 3 days. Place sheets of parchment paper between layers to prevent sticking.
For longer storage, keep in the refrigerator for up to a week. The cool temperature will firm up the frosting, but the cookies will still remain deliciously soft.
Freezing
Unfrosted cookies freeze beautifully for up to 3 months. Layer them with parchment paper in a freezer-safe container.
The cookie dough can also be frozen – scoop into balls, freeze on a baking sheet until solid, then transfer to a freezer bag. Bake directly from frozen, adding 1-2 minutes to the baking time.
Reheating
These cookies are best enjoyed at room temperature. If frozen, simply thaw at room temperature for about 30 minutes before serving.
FAQs
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Can I make these cookies without the frosting?
Absolutely! These cookies are delicious even without frosting. You can sprinkle the tops with a bit of granulated sugar before baking for a sweet, sparkly finish, or enjoy them plain to fully appreciate their lemony goodness.
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Why did my cookies spread too much during baking?
If your cookies spread too much, your butter might have been too warm or you might have used too little flour. Make sure your butter is cool room temperature (not melting) and that you’ve measured your flour correctly. If the dough seems very soft, refrigerate it for 30 minutes before baking.
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Can I use lemon juice instead of lemon extract?
While lemon juice adds acidity, it doesn’t provide the same concentrated flavor as lemon extract. If you don’t have extract, increase the amount of lemon zest instead. For additional lemon tang, you can add 1/2 teaspoon of lemon juice to the frosting.
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How do I know when these cookies are done baking?
These cookies should look set around the edges but still slightly soft in the center. They’ll be pale with just a hint of golden color on the edges. Remember that they continue to set up as they cool on the baking sheet, so it’s better to slightly underbake than overbake them.
Final Thoughts
These Lemon Sugar Cookies bring a burst of sunshine to any day, combining the comfort of a classic sugar cookie with bright citrus notes that make them truly special. They’re the perfect balance of soft, sweet, and tangy – ideal for both casual family treats and special occasions. Whether you’re a seasoned baker or just starting out, this recipe delivers consistent, crowd-pleasing results that will have everyone asking for seconds. Give them a try and watch how quickly they disappear!
Print
Lemon Sugar Cookies Recipe
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 30 cookies 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
Description
These Lemon Sugar Cookies are soft, melt-in-your-mouth treats with a delightful citrus zing. They feature a perfectly balanced combination of sweet sugar and tangy lemon zest, paired with a creamy, lemony frosting that makes them absolutely irresistible. Perfect for desserts, special occasions, or any time you crave a chewy cookie with a refreshing citrus flavor!
Ingredients
Cookies
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup butter (cool, room temperature)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 2 large egg yolks
- 1 teaspoon lemon flavor
- 1/2 teaspoon vanilla extract
- 2 tablespoons finely grated fresh lemon zest
- 1/2 cup sour cream
- 2 tablespoons milk
Frosting
- 1/2 cup butter (cool, room temperature)
- 3 cups powdered sugar
- 2–4 tablespoons milk or heavy whipping cream
- 1 teaspoon finely grated fresh lemon zest
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the Oven
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking. - Prepare the Dry Ingredients
In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt until thoroughly combined. Set aside for later use. - Cream the Butter and Sugars
In a large bowl, beat together the butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This helps create the perfect cookie texture. - Incorporate Wet Ingredients
Add the egg yolks one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed. Then, mix in the vanilla extract, lemon flavor, fresh lemon zest, sour cream, and milk. Note: The batter may appear curdled at this stage, but that’s completely normal. - Combine with Dry Ingredients
Gradually add the dry ingredients into the wet mixture, mixing just until combined. Avoid overmixing, as it can make the cookies dense. - Scoop the Dough
Using a medium cookie scoop (about 1.5 tablespoons), scoop the dough and place it onto the prepared baking sheets. Space each cookie about 2 inches apart to allow room for spreading during baking. - Bake the Cookies
Bake the cookies in the preheated oven for 10-13 minutes, or until the edges are set and the centers appear slightly soft. Avoid overbaking for a chewy texture. - Cool the Cookies
Let the cookies cool on the baking sheet for about 10 minutes. Then, transfer them to a wire rack to cool completely. - Prepare the Frosting
In a mixing bowl, beat together the butter, powdered sugar, 2 tablespoons of milk, vanilla extract, lemon zest, and a pinch of salt until smooth and creamy. If needed, add additional milk, 1 tablespoon at a time, until the frosting reaches your desired consistency. - Frost the Cookies
Once the cookies have completely cooled, spread or pipe the frosting onto each one. Customize the amount of frosting to your preference for an extra layer of sweet citrus flavor.
Notes
- For the best flavor, use freshly grated lemon zest rather than packaged versions. It enhances the brightness of the cookies.
- Make sure the butter is at cool, room temperature for both the cookies and frosting. If it’s too soft or melted, it will affect the texture.
- These cookies store well; keep them in an airtight container at room temperature for 2-3 days, or refrigerate for up to a week.
- If you prefer a thinner frosting glaze, add more milk to the frosting mixture until it reaches your desired consistency.
- You can freeze the cookie dough before baking. Form the dough into balls, freeze on a tray, and then transfer to a freezer-safe bag. Bake directly from frozen, adding an extra 1-2 minutes to the baking time.
Nutrition
- Serving Size: 1 serving
- Calories: 145
- Sugar: 13
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18
- Fiber: 1g
- Protein: 8g
- Cholesterol: 25
