Soft and chewy lemon sugar cookies with just the right amount of crisp around the edges—these are everything I crave when I want a bright, citrusy treat. The fresh lemon zest and juice give these cookies a refreshing burst of flavor, while their melt-in-your-mouth texture makes them irresistible. Whether I’m baking for a spring gathering or just looking for a quick and easy cookie recipe, these lemon sugar cookies always deliver.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 cup softened vegan butter or regular butter
3/4 cup granulated sugar
Zest of 1 large lemon
1 tablespoon fresh lemon juice
1 tablespoon plant-based milk (or dairy milk)
1/4 teaspoon baking soda
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
Optional: Additional sugar for rolling
Directions
I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, I cream together the softened butter and sugar until the mixture is light and fluffy.
I stir in the lemon zest, lemon juice, milk, and vanilla extract until everything is well combined.
In a separate bowl, I whisk the flour, baking soda, baking powder, and salt.
I gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms.
Using a tablespoon, I scoop out dough portions and roll them into balls. For extra texture, I sometimes roll each ball in granulated sugar.
I place the dough balls about 2 inches apart on the prepared baking sheet.
Then I gently flatten each one with my fingers or the bottom of a glass.
I bake the cookies for 9–11 minutes, just until the edges start turning golden.
I let them cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
Servings and timing
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 18 cookies
Calories: 110 kcal per cookie
Variations
I often like to switch things up depending on the season or occasion:
For extra lemon punch, I add a bit of lemon extract along with the vanilla.
To make them even softer, I sometimes chill the dough for 30 minutes before baking.
I’ve tried adding white chocolate chips or poppy seeds to the dough for a unique twist.
Swapping in orange or lime zest gives the same cookie a whole new citrus profile.
Storage/Reheating
I store the cooled cookies in an airtight container at room temperature for up to 5 days. If I want to keep them longer, I freeze them for up to 2 months—just make sure they’re layered with parchment paper so they don’t stick together. To reheat, I pop them in a 300°F oven for a few minutes or let them sit at room temperature until soft.
FAQs
How do I keep the cookies from spreading too much?
I make sure the butter is softened, not melted. If the dough feels too soft, I chill it for 20–30 minutes before baking.
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice gives the best flavor, but in a pinch, bottled juice can work. I just make sure it’s 100% pure juice with no added sweeteners.
Are these cookies vegan?
Yes, as long as I use plant-based butter and milk. The recipe is naturally egg-free, so it’s easy to make fully vegan.
Can I make these cookies gluten-free?
Yes, I substitute a good quality 1:1 gluten-free baking flour. I try to pick one with xanthan gum to help with structure.
Why are my cookies dry or crumbly?
Overbaking is usually the culprit. I bake just until the edges start turning golden and let them finish setting on the baking sheet outside the oven.
Conclusion
These lemon sugar cookies are one of my favorite quick bakes. They’re bright, zesty, and have the perfect balance of soft and chewy textures. Whether I’m baking a batch for myself or sharing with friends, they always disappear fast. Simple to make and full of flavor—this is one cookie recipe I keep coming back to.
Recipe:
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Lemon Sugar Cookies
- Total Time: 20 minutes
- Yield: 18 cookies
- Diet: Vegetarian
Description
Soft and chewy lemon sugar cookies with bright citrus flavor, a crisp edge, and a melt-in-your-mouth texture. Perfect for spring gatherings or a quick sweet treat.
Ingredients
1/2 cup softened vegan butter or regular butter
3/4 cup granulated sugar
Zest of 1 large lemon
1 tablespoon fresh lemon juice
1 tablespoon plant-based milk (or dairy milk)
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
Optional: Additional sugar for rolling
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened butter and sugar in a mixing bowl until light and fluffy.
- Stir in the lemon zest, lemon juice, milk, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms.
- Scoop tablespoon-sized portions of dough and roll into balls. Optionally, roll each ball in granulated sugar.
- Place the dough balls about 2 inches apart on the prepared baking sheet.
- Gently flatten each ball with your fingers or the bottom of a glass.
- Bake for 9–11 minutes, until the edges start to turn golden.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chilling the dough for 30 minutes can help reduce spreading and enhance softness.
For more intense lemon flavor, add lemon extract in addition to vanilla.
Try adding white chocolate chips, poppy seeds, or switching to orange or lime zest for variations.
Store in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 9g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 0mg
