The Lemon Sugar Cookie Recipe is a delightful twist on the traditional sugar cookie, bringing together the beloved buttery flavor of classic cookies with the fresh, tangy zing of lemon. These cookies are a celebration of citrus, blending perfectly sweet and tart flavors in every bite.
Historically, sugar cookies date back to the 1700s in Pennsylvania, where German settlers created the 'Nazareth cookie,' which would become the foundational recipe for sugar cookies in America. Over time, bakers began experimenting with subtle infusions, ranging from vanilla to almond and citrus.
The addition of lemon elevates the sugar cookie by providing a bright and aromatic essence that cuts through the richness, making each mouthful refreshing. Lemon sugar cookies rose in popularity during spring and summer months, mainly because their lively flavor profile suits picnics, bake sales, and gatherings.
Their enticing aroma of freshly grated lemon zest fills kitchens with a sense of warmth and happiness. Today, the Lemon Sugar Cookie Recipe remains a favorite among baking enthusiasts and families looking for a simple yet vibrant dessert.
Baked to a soft, chewy texture with a slightly crisp edge, these cookies are ideal for afternoon tea, dessert tables, or as a thoughtful homemade gift.
Whether you’re a seasoned baker or a novice in the kitchen, this Lemon Sugar Cookie Recipe yields stunning results with a handful of pantry staples and a burst of fresh lemon flavor.
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 tablespoons freshly grated lemon zest (from about 2 lemons)
- ¼ cup fresh lemon juice
- 1 teaspoon pure vanilla extract
- Extra granulated sugar (for rolling cookies)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a separate large mixing bowl, using a hand mixer or stand mixer, cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next.
- Add the grated lemon zest, lemon juice, and vanilla extract to the wet mixture. Mix well until evenly combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms. Do not overmix; stop once the flour is just incorporated.
- Pour some extra granulated sugar into a small bowl. Using a tablespoon or cookie scoop, portion out dough, roll each ball in the sugar, and place them about 2 inches apart on the prepared baking sheets.
- Bake each batch for 10-12 minutes or until the edges are lightly golden and the centers look set but still soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days to maintain their soft, chewy texture.
Nutritional Information
Each serving of Lemon Sugar Cookie contains approximately 130-150 calories, depending on cookie size. The cookies provide about 2 grams of protein, 6 grams of fat, and 20 grams of carbohydrates per serving.
Most of the calories come from butter and sugar, giving them their soft, chewy character and rich flavor. This Lemon Sugar Cookie Recipe contains moderate amounts of saturated fat due to the use of butter; opting for unsalted butter ensures you control sodium levels in your baked goods.
The eggs offer some protein, and the lemon zest adds a trace of vitamin C for a slight nutritional boost. While sugar cookies are generally considered an indulgence, using real lemon juice and zest offers natural antioxidants absent in basic sugar cookies.
There is negligible fiber content, as refined flour is used, but you can compensate somewhat by pairing these cookies with fruit or tea. Each cookie has about 50 mg of sodium, and minimal cholesterol due to the inclusion of eggs and butter.
The fat is balanced by a good amount of carbohydrates, supplying quick energy. As always, enjoying these cookies as part of a balanced diet ensures you savor their deliciousness while maintaining your health goals.
Wine and Beverage Pairings
Lemon sugar cookies pair wonderfully with a variety of beverages. For a classic afternoon treat, serve them alongside a cup of earl grey or chamomile tea, as the slight bitterness and floral notes from the tea balance the sweet and tart profile of the cookies.
For coffee lovers, a light roast coffee or cappuccino complements the cookies' buttery richness. If you prefer something non-caffeinated, freshly made lemonade offers a vibrant, harmonious pairing—especially in summer.
For a more grown-up pairing, a chilled glass of Moscato d'Asti, a sweet and lightly sparkling white wine, enhances the citrus flavors in the cookies. Other dessert wines such as Riesling or a sweet Prosecco also work beautifully, making these cookies versatile for both casual and celebratory occasions.
Cooking Tips and Variations
For the best flavor in your Lemon Sugar Cookie Recipe, always use freshly grated lemon zest rather than bottled lemon juice or pre-packaged lemon flavoring. The essential oils in the zest are what create the bright, citrus aroma and flavor.
Chilling your dough for at least 30 minutes before baking can help prevent the cookies from spreading too much, ensuring they remain soft and thick. If you prefer a crispier texture, simply flatten the dough balls slightly before baking.
To customize your cookies, try folding in ½ cup of white chocolate chips or sprinkling candied lemon peel on top before baking. You can also use a combination of lemon and orange zest for a more complex citrus profile.
For a gluten-free version, substitute equal amounts of a reputable gluten-free flour blend. Vegan bakers can replace eggs with flaxseed eggs (1 tablespoon ground flaxseed plus 2.5 tablespoons water per egg) and use plant-based butter.
To add visual appeal, prepare a simple lemon glaze (powdered sugar mixed with lemon juice) to drizzle over cooled cookies. If you like a subtle crunch, roll dough balls in coarse sugar before baking.
Lastly, double the recipe for larger gatherings or to freeze half the dough, as these cookies freeze exceptionally well, either baked or unbaked.
Serving Suggestions
Lemon sugar cookies are perfect for both simple and special occasions. Present them on a pretty platter for dessert at backyard picnics, baby showers, or brunch parties.
For added flair, stack them in a tower and tie with a bright ribbon for gift giving, or wrap them individually in parchment and twine for party favors.
During the holidays, these cookies are a fresh, bright addition to classic cookie assortments and can be decorated with colored sugar or a light lemon glaze for a festive touch.
These cookies are delicate enough to pair with fruit salads, fresh berries, or a dollop of whipped cream as part of a spring or summer dessert spread. Kids and adults love dunking them in milk or tea, making them a hit at after-school snacks or book club gatherings.
Place them in glass jars at the office or serve on elegant trays at afternoon tea. The universal appeal and simple beauty of these cookies ensure they shine in any setting, whether casual or elegant.
For the best results, serve the cookies at room temperature, or slightly warm them for a fresh-from-the-oven experience.
Health Benefits
While the Lemon Sugar Cookie Recipe is an indulgent treat, it does offer some health-friendly aspects. The fresh lemon zest and juice incorporated into the dough bring a boost of vitamin C, which contributes to immune support and skin health.
The moderate use of butter and eggs provides some essential fatty acids and protein, and using real ingredients limits the preservatives often found in store-bought cookies. For those looking for reduced sugar options, consider substituting a portion of the granulated sugar with coconut sugar or a natural sweetener.
You can further boost the cookies’ nutritional profile by adding a touch of whole wheat flour in place of some all-purpose flour, increasing fiber content. If you're gluten-sensitive, gluten-free flour blends are available, and plant-based butter can be substituted for a dairy-free version.
Even so, lemon sugar cookies should be enjoyed in moderation as part of a balanced diet. Remember to pair occasional sweet treats with plenty of whole foods, fruits, and vegetables to maintain optimal well-being.
Frequently Asked Questions
Freshly squeezed lemon juice and zest provide the brightest flavor, but in a pinch, bottled lemon juice can be used. However, the cookies may lack some of the natural vibrancy that fresh lemons offer.
Store the cooled cookies in an airtight container at room temperature for up to 5 days. Adding a slice of bread to the container helps maintain moisture and softness.
Yes, you can make and refrigerate the dough for up to 48 hours. Chilled dough may even produce thicker, chewier cookies. You can also freeze dough balls and bake them directly from the freezer, adding 1-2 minutes to the baking time.
Absolutely. Substitute each egg with a flaxseed egg (1 tablespoon ground flaxseed plus 2.5 tablespoons water per egg) and use plant-based butter to make vegan lemon sugar cookies.
Yes, once cooled, the cookies freeze well for up to three months. Layer them between parchment paper in a container to prevent sticking. Thaw at room temperature before serving.
This Lemon Sugar Cookie Recipe combines timeless appeal with a bold, zesty twist, bringing the sunshine of fresh lemons into each and every bite. The cookies capture the essence of spring and summer with their tender crumb and tangy aroma, making them perfect for any celebration or a simple family treat. Easy to make, crowd-pleasing, and infinitely customizable, they’re certain to become a staple in your baking repertoire. Whether paired with tea, offered as a homemade gift, or enjoyed as an afternoon snack, these cookies are a delicious way to brighten any day. Try this Lemon Sugar Cookie Recipe for your next bake and experience the joy of homemade citrusy sweetness.
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 tablespoons freshly grated lemon zest (from about 2 lemons)
- ¼ cup fresh lemon juice
- 1 teaspoon pure vanilla extract
- Extra granulated sugar (for rolling cookies)
Instructions
-
1Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
-
2In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
-
3In a separate large mixing bowl, using a hand mixer or stand mixer, cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
-
4Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next.
-
5Add the grated lemon zest, lemon juice, and vanilla extract to the wet mixture. Mix well until evenly combined.
-
6Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms. Do not overmix; stop once the flour is just incorporated.
-
7Pour some extra granulated sugar into a small bowl. Using a tablespoon or cookie scoop, portion out dough, roll each ball in the sugar, and place them about 2 inches apart on the prepared baking sheets.
-
8Bake each batch for 10-12 minutes or until the edges are lightly golden and the centers look set but still soft.
-
9Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
-
10Store cooled cookies in an airtight container at room temperature for up to 5 days to maintain their soft, chewy texture.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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