Name: Classic Lemon Sugar Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 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; ½ teaspoon vanilla extract; Zest of 1 large lemon; 2 tablespoons fresh lemon juice; Additional granulated sugar for rolling

Soft, chewy, and bursting with bright citrus flavor, these Classic Lemon Sugar Cookies are the perfect balance of sweet and tangy. Each cookie is rolled in sugar for a delicate crisp edge that complements its tender center. I love baking these for spring gatherings, holiday cookie trays, or anytime I need a zesty pick-me-up. They’re simple, satisfying, and totally irresistible.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 ¾ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

1 cup unsalted butter, softened

½ teaspoon salt

1 ½ cups granulated sugar

1 large egg

½ teaspoon vanilla extract

Zest of 1 large lemon

2 tablespoons fresh lemon juice

Additional granulated sugar for rolling

Directions

I preheat the oven to 350°F (175°C) and line my baking sheets with parchment paper.

In a medium bowl, I whisk together the flour, baking soda, baking powder, and salt. Then I set that aside.

In a large mixing bowl, I cream the butter and sugar until light and fluffy—usually about 2 to 3 minutes.

Next, I add the egg, vanilla extract, lemon zest, and lemon juice to the butter mixture and beat until everything’s well combined.

I gradually mix in the dry ingredients, being careful not to overmix the dough.

Using a tablespoon, I scoop out dough portions and roll them into balls.

Each ball gets rolled in granulated sugar for that sweet, crisp finish.

I place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.

Then I bake the cookies for 9–11 minutes, just until the edges are set and the tops look slightly cracked. I avoid overbaking so they stay soft.

After baking, I let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes about 24 cookies, perfect for sharing or stocking a cookie jar.

Prep Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Calories: Approximately 180 kcal per cookie

Variations

I like switching things up by adding a touch of almond extract for a deeper flavor or mixing in white chocolate chips for extra sweetness. For a pop of color and added tartness, I sometimes stir in a few dried cranberries. And if I’m feeling fancy, a drizzle of lemon glaze on top takes these cookies to the next level.

Storage/Reheating

Once completely cooled, I store these cookies in an airtight container at room temperature for up to 5 days. They also freeze well—just place them in a freezer-safe bag and keep them frozen for up to 3 months. I let them thaw at room temperature, or if I’m in a rush, I warm one in the microwave for about 10 seconds to bring back that just-baked softness.

FAQs

What’s the best way to get the most flavor from the lemon?

I always recommend using both the zest and juice of a fresh lemon. The zest packs the most punch when it comes to flavor, while the juice adds brightness and moisture.

Can I make the dough ahead of time?

Yes, I often prepare the dough in advance. It keeps well in the fridge for up to 3 days or in the freezer (wrapped tightly) for up to 3 months.

Why did my cookies turn out too hard?

Most likely, they were overbaked. I keep an eye on them and remove them from the oven as soon as the edges are set and the tops are lightly cracked.

Can I use bottled lemon juice?

While it works in a pinch, I find fresh lemon juice and zest give the best flavor. Bottled juice lacks the aromatic oils from the zest.

Do these cookies spread a lot while baking?

They spread just the right amount. To ensure even baking, I make sure the dough balls are spaced about 2 inches apart on the baking sheet.

Conclusion

These Classic Lemon Sugar Cookies have quickly become a staple in my kitchen. Whether I’m baking for a party, gifting a treat, or just indulging in a little citrusy comfort, this recipe never fails to deliver. It’s simple, bright, and full of homemade charm—everything I want in a cookie.

📖 Recipe:

Classic Lemon Sugar Cookies

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Author: Sophia
Total Time: 25 minutes
Yield: 24 cookies
Diet: Vegetarian

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Description

Soft, chewy, and bursting with bright citrus flavor, these Classic Lemon Sugar Cookies are a perfect balance of sweet and tangy. Rolled in sugar for a delicate crisp edge, they’re simple to make and irresistibly delicious.