Lemon Sugar Cookies Recipe

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I’ve always had a sweet spot for citrusy desserts, and these Lemon Sugar Cookies might just be my all-time favorite. They’re soft, chewy, and packed with zesty lemon flavor that instantly lifts your mood. A subtle crunch from the sugar coating adds the perfect contrast to their tender center. Whether you’re making them for a summer brunch or to brighten up a gray winter day, these cookies are sunshine in edible form.

What I especially love about these cookies is how deceptively simple they are to prepare. You don’t need any special equipment or rare ingredients—just your usual baking staples and some fresh lemon. They’re a hit with both kids and adults, and I’ve found they disappear almost as fast as they cool. Let’s dive into what makes these cookies irresistible.

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Why You’ll Love These Lemon Sugar Cookies

• Bright, fresh flavor: The lemon zest and juice bring a bold, sunny flavor that’s both refreshing and satisfying.
• Perfect texture: Crispy edges, soft chewy center—everything you want in a cookie.
• Simple ingredients: Nothing fancy, just pantry basics and fresh lemon.
• Versatile: Great for afternoon tea, holiday trays, or a thoughtful homemade gift.
• Quick to make: From mixing to baking, you’ll have cookies in under 30 minutes.

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Questions & Substitutions

What Kind of Lemons Should I Use?

Fresh lemons are absolutely essential for this recipe. I always recommend using freshly grated lemon zest and freshly squeezed lemon juice for the most vibrant flavor. Meyer lemons are a wonderful choice if you can find them—they’re slightly sweeter and less acidic than regular lemons, which gives the cookies a delicate citrus note. However, standard lemons (like Eureka or Lisbon) work beautifully as well.

If you’re in a pinch and only have bottled lemon juice, you can still make these cookies, but the flavor won’t be as bright or layered. The zest is key—don’t skip it!

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Options for Substitutions

While the classic lemon sugar cookie recipe is a standout on its own, there are a few thoughtful substitutions you can consider if needed:

• Butter Substitute: You can use margarine or a plant-based butter if you’re looking for a dairy-free option, but keep in mind it may slightly alter the texture.
• Flour Alternatives: All-purpose flour gives the best results, but a 1:1 gluten-free baking flour blend can work if you’re avoiding gluten.
• Egg Replacement: For an egg-free version, try 1/4 cup unsweetened applesauce or a commercial egg replacer per egg. The cookies may be a bit softer but still tasty.
• Sugar: You can use organic cane sugar or even a sugar substitute like monk fruit, though results may vary in texture.
• Flavor Twist: Add a dash of vanilla or swap out lemon for lime or orange zest to give the cookies a different citrus spin.

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Ingredients

Each ingredient in these cookies plays a specific role in building that irresistible soft-chewy texture and punchy lemon flavor. Here’s what you’ll need and why:

• All-Purpose Flour
  This is the structural base of the cookies. It gives them their shape and a tender crumb without making them dense.
• Baking Soda
  Just the right amount of lift and spread. It helps the cookies puff slightly and crackle beautifully on top.
• Salt
  A pinch of salt enhances the lemon flavor and balances the sweetness.
• Unsalted Butter
  Provides richness and that melt-in-your-mouth texture. Using unsalted butter lets you control the salt in the recipe.
• Granulated Sugar
  Not only sweetens the dough but also helps create a light, crisp edge. A bit is reserved for rolling the cookies, which gives them a delicate crunch.
• Egg
  Binds the ingredients together and adds moisture for a chewy center.
• Fresh Lemon Zest
  This is where the real flavor magic happens. Zest contains aromatic oils that give a much deeper lemon flavor than juice alone.
• Fresh Lemon Juice
  Adds brightness and tang, rounding out the sweetness with a pleasant citrus bite.
• Vanilla Extract
  Complements the lemon and adds warmth to the flavor profile.

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Step-by-Step Instructions

Step 1: Preheat and Prep

Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. This helps the cookies bake evenly and prevents sticking.

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Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. This ensures the leavening is evenly distributed and helps avoid clumps later.

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Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar together until light and fluffy—about 2–3 minutes. This step incorporates air, giving your cookies a tender texture.

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Step 4: Add Egg, Lemon, and Vanilla

Mix in the egg, followed by the lemon zest, lemon juice, and vanilla extract. Scrape down the sides of the bowl as needed. You should start to smell that fragrant lemon aroma now!

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Step 5: Combine Wet and Dry

Gradually add the dry mixture to the wet mixture, mixing just until no streaks of flour remain. Don’t overmix—doing so can make the cookies tough.

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Step 6: Scoop and Roll

Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in a small bowl of granulated sugar to coat the outside.

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Step 7: Bake

Place the sugar-coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 9–11 minutes, or until the edges are set and the tops look slightly crackled. They should be pale in color with a soft center.

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Step 8: Cool

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

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Baking Time and Pro Tips

How Long to Cook Lemon Sugar Cookies

These cookies bake quickly, so timing is everything.

• Bake time: 9 to 11 minutes at 350°F (175°C).
• Visual cue: The edges should be set, but the centers will still look slightly soft and pale. That’s what gives them their chewy center once cooled.
• Pro tip: For the most even baking, rotate your baking sheet halfway through the cooking time, especially if your oven has hot spots.

Avoid overbaking—if they look fully done in the oven, they’ll be overcooked once cooled. Slightly underbaking is key for that perfect soft texture.

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Tips for Perfect Lemon Sugar Cookies

• Use room temperature butter and egg: This ensures even mixing and a consistent dough texture.
• Don’t skip the zest: It’s the most concentrated source of lemon flavor and really brings the cookies to life.
• Chill the dough (optional but helpful): If your kitchen is warm or your dough feels too soft, chilling it for 20 minutes can help control spreading.
• Roll generously in sugar: The outer coating gives a subtle crunch and a pretty sparkle.
• Bake one sheet at a time: If you want picture-perfect cookies, baking one tray at a time helps them cook more evenly.

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Common Mistakes & Serving Ideas

Even a simple cookie recipe like this one has a few traps that can sneak up on you. Here’s what to avoid:

• Using bottled lemon juice only: It lacks the fresh, vibrant punch of real lemon. Always use fresh zest and juice for best results.
• Overbaking: These cookies are meant to be soft and chewy. If you wait for golden brown edges, you’ve gone too far.
• Skipping the sugar roll: That final coating of sugar isn’t just for looks—it adds texture and helps develop that crackly top.
• Not measuring flour properly: Too much flour makes dry cookies. Spoon the flour into your measuring cup and level it off for accuracy.
• Ignoring oven temperature: An oven thermometer helps make sure you’re actually baking at 350°F. Many home ovens run hot or cold.

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What to Serve With Lemon Sugar Cookies?

These cookies are delightful on their own, but pairing them with the right treats or drinks can take things to the next level.

Fresh Berries

Strawberries, raspberries, or blueberries add a juicy contrast to the cookie’s crisp-chewy texture.

Iced Tea or Lemonade

Double down on citrus or balance with a sweet tea. Either way, you’ve got a refreshing duo.

Vanilla Ice Cream

A scoop of ice cream and a couple of cookies on the side? Instant dessert perfection.

Whipped Cream and Mint

Top a few cookies with a dollop of whipped cream and a sprig of mint for a light, elegant dessert bite.

Fruit Salad

Pair these cookies with a chilled fruit salad for a summery snack platter.

Coffee or Espresso

The sweetness of the cookies complements the boldness of coffee beautifully, especially as an afternoon treat.

Yogurt Parfait

Add cookie crumbles to a yogurt parfait for crunch, flavor, and that citrus twist.

White Wine (like Riesling)

For adult gatherings, a light, slightly sweet wine can enhance the citrusy notes of the cookies.

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Storage Instructions and Estimated Nutrition

Lemon Sugar Cookies store beautifully, which makes them perfect for making ahead or enjoying over several days.

• Room Temperature: Store in an airtight container at room temp for up to 5 days. They stay soft and chewy without any special treatment.
• Refrigerator: You can chill the dough (covered) for up to 3 days before baking. Let it come to room temp slightly before scooping and baking.
• Freezing Dough: Scoop dough into balls, freeze on a tray, then transfer to a zip-top bag. Freeze for up to 3 months. Roll in sugar just before baking—no need to thaw.
• Freezing Baked Cookies: Once cooled, baked cookies can be frozen in an airtight container for up to 2 months. Defrost at room temp before serving.

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Estimated Nutrition (per cookie, based on a 24-cookie batch)

Please note these values are approximate and can vary depending on exact ingredients and portion size.

• Calories: 120
• Total Fat: 6g
• Saturated Fat: 3.5g
• Cholesterol: 20mg
• Sodium: 60mg
• Total Carbohydrates: 16g
• Sugars: 10g
• Protein: 1g

These cookies strike a balance between indulgent and light, making them a nice little treat without going overboard.

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Frequently Asked Questions & Conclusion

Can I make the dough ahead of time?

Yes! You can make the dough up to 3 days in advance and refrigerate it. Just let it soften slightly before scooping and rolling in sugar.

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Do I have to chill the dough?

Not necessarily. These cookies bake well without chilling, but chilling for 20–30 minutes helps if your kitchen is warm or you want thicker cookies.

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Can I freeze the baked cookies?

Absolutely. Once fully cooled, freeze in an airtight container or zip-top bag for up to 2 months. Thaw at room temp.

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What if I don’t have lemon zest?

You’ll lose a lot of flavor without zest. If needed, substitute with a tiny drop of lemon extract, but fresh zest is strongly recommended.

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Can I double the recipe?

Yes, and these cookies are great for sharing. Just be sure to mix the dough thoroughly and scrape the bowl well to keep it even.

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What if my cookies turn out dry?

That’s likely from too much flour or overbaking. Always spoon and level your flour and watch the bake time closely.

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Can I make them gluten-free?

Yes, use a 1:1 gluten-free flour blend. Texture may vary slightly, but the lemon flavor still shines through.

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Is it okay to use salted butter?

You can, but reduce or skip the added salt in the recipe to keep the flavor balanced.

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Conclusion

Lemon Sugar Cookies are the kind of recipe that feels both nostalgic and fresh. With their bright citrus zing, crisp sugar-coated edges, and soft centers, they’re hard to resist. I love how easily they come together—no fancy equipment, just a bowl, a whisk, and some simple ingredients.

They’re perfect for celebrations, gifts, or just a little treat for yourself with a cup of tea. Once you’ve made them once, they’ll probably earn a permanent place in your cookie rotation. Happy baking!

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