If you love classic sugar cookies but want something fresher and brighter, these Lemon Sugar Cookies are exactly what you need. They’re soft in the center, slightly crisp around the edges, and bursting with real lemon flavor from fresh zest and juice.

Perfect for spring baking, summer gatherings, holiday trays, or just an everyday treat, these cookies are simple to make and always a hit.

In this complete guide, you’ll find:

Why these lemon sugar cookies turn out perfectly soft
Ingredient breakdown and baking science
Step-by-step instructions

Healthy swap options (including maple syrup variations)
Storage and freezing tips
Flavor variations and add-ins

SEO-friendly FAQs

Let’s get started.

Why You’ll Love These Lemon Sugar Cookies

1. Soft and Chewy Texture

The balance of butter and sugar keeps the centers tender while the edges lightly crisp.

2. Real Lemon Flavor

No artificial flavoring here—fresh lemon zest makes all the difference.

3. Easy, Everyday Ingredients

Simple pantry staples come together quickly.

4. Customizable

Add glaze, white chocolate, or even turn them into sandwich cookies.

Ingredients for Lemon Sugar Cookies

Here’s what you’ll need:

2 ¾ cups all-purpose flour
1 teaspoon baking soda

½ teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened

1 ½ cups granulated sugar
1 large egg
2 tablespoons fresh lemon juice

1 tablespoon lemon zest (about 1–2 lemons)
1 teaspoon vanilla extract
Extra sugar for rolling

Why These Ingredients Work

Butter

Provides richness and helps create that soft, chewy texture.

Sugar

Granulated sugar gives structure and slight crisp edges.

Lemon Zest

This is where the essential oils live—zest provides stronger flavor than juice alone.

Lemon Juice

Adds brightness and slight acidity, which reacts with baking soda for lift.

How to Make Lemon Sugar Cookies (Step-by-Step)

Step 1: Preheat and Prep

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

Step 2: Mix Dry Ingredients

In a bowl, whisk together flour, baking soda, baking powder, and salt.

Step 3: Cream Butter and Sugar

Beat softened butter and sugar together for 2–3 minutes until light and fluffy. This step incorporates air, creating soft cookies.

Step 4: Add Wet Ingredients

Mix in:

Lemon juice
Lemon zest
Vanilla extract

Beat until smooth.

Step 5: Combine

Gradually add dry ingredients to wet mixture. Mix until just combined. Do not overmix.

Step 6: Roll in Sugar

Scoop dough into 1½ tablespoon-sized balls. Roll each ball in granulated sugar.

Step 7: Bake

Place on baking sheet 2 inches apart. Bake for 9–11 minutes, until edges are set but centers look slightly underdone.

Let cool on baking sheet for 5 minutes before transferring to a rack.

Pro Tips for Perfect Lemon Sugar Cookies

Don’t Overbake

They’ll continue to set as they cool. Slightly underbaked centers = soft cookies.

Use Fresh Lemons

Bottled juice won’t give the same bright flavor.

Chill for Thicker Cookies

If you prefer thicker cookies, chill dough 30–60 minutes before baking.

For extra lemon flavor, drizzle with this simple glaze:

1 cup powdered sugar
1–2 tablespoons fresh lemon juice
½ teaspoon lemon zest

Whisk until smooth and drizzle over cooled cookies.

Since you prefer healthier alternatives using maple syrup and coconut oil, here’s a lighter version:

Swap Instructions:

Replace granulated sugar with ¾ cup pure maple syrup

Replace butter with ¾ cup melted coconut oil
Reduce flour by 2–3 tablespoons (maple adds moisture)

Bake at 350°F for 8–10 minutes.

Texture will be softer and slightly cakier, but still delicious.

Flavor Variations

1. Lemon White Chocolate Cookies

Fold in ¾ cup white chocolate chips.

2. Lemon Blueberry Sugar Cookies

Add ½ cup dried blueberries.

3. Lemon Cream Cheese Cookies

Replace ¼ cup butter with cream cheese for extra softness.

4. Lemon Almond Cookies

Add ½ teaspoon almond extract for a bakery-style twist.

Storage Instructions

Room Temperature

Store in airtight container up to 5 days.

Refrigerate

Up to 1 week.

Freeze Baked Cookies

Freeze in sealed container up to 3 months.

Freeze Dough

Freeze cookie dough balls and bake directly from frozen (add 1–2 extra minutes).

Why Lemon Sugar Cookies Are So Popular

Lemon desserts offer a refreshing contrast to chocolate-heavy treats. The citrus cuts through sweetness, making these cookies feel lighter and more balanced.

They’re especially popular in:

Spring baking

Easter dessert trays
Summer picnics
Bridal showers

Afternoon tea spreads

Frequently Asked Questions

Can I make these gluten-free?

Yes. Use a 1:1 gluten-free baking flour blend.

Why did my cookies spread too much?

Possible reasons:

Butter too soft
Dough not chilled
Too little flour

Can I double the recipe?

Absolutely. This recipe scales easily.

Can I use bottled lemon juice?

Fresh is highly recommended for best flavor.

Expert Baking Notes

If you want bakery-style texture:

Cream butter and sugar at least 2–3 minutes
Use room temperature egg
Weigh flour instead of scooping (prevents dense cookies)

Ideal dough temperature before baking: slightly cool but pliable.

Final Thoughts

These Lemon Sugar Cookies are:

Bright and refreshing

Soft and chewy
Easy to make
Perfect year-round

With fresh citrus flavor and simple ingredients, they’re a reliable recipe you’ll return to again and again.

Lemon Sugar Cookies (Soft, Chewy & Bright with Fresh Citrus Flavor)

Author: WAFA LI

Print Recipe

Instructions

Cream wet ingredients: Beat butter and sugar until light and fluffy (~3 min). Add egg, lemon juice, and zest; mix well.

Add dry ingredients: Whisk flour, baking powder, and salt. Gradually mix into wet ingredients until just combined.
Chill dough: Wrap in plastic and refrigerate at least 1 hour (or up to 2 days).
Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment.

Roll & bake: Scoop 1-tbsp dough balls. Roll in sugar. Place 2″ apart on sheets. Flatten slightly with palm.
Bake 10–12 minutes, until edges are set but centers look soft. Cool 5 minutes on pan, then transfer to rack.
Glaze: Whisk powdered sugar and lemon juice until smooth. Drizzle over cooled cookies. Sprinkle with zest if desired.

💡 Pro Tips:
– Chilling is key—it prevents spreading and enhances flavor.
– For extra tang, add ½ tsp lemon extract to the dough.
– Store in an airtight container for up to 5 days—they stay soft!

Prep Time & Nutrition (per cookie, makes 24):