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.

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.

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.

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.

Lemon Sugar Cookies Recipe

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

Units Scale

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

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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