Lemon Sugar Cookies Recipe Easy

Introduction

These soft and chewy Lemon Sugar Cookies are a burst of sunshine in every bite, with a perfect balance of sweet and tart. This Lemon Sugar Cookies Recipe is my go-to for spring and summer gatherings, perfected after countless tests to achieve that ideal chewy texture. I’ve found that using fresh lemon zest and juice is the key to that vibrant, authentic flavor you simply can’t get from extracts alone.

Ingredients

The magic of these bright cookies starts with simple, quality ingredients. Fresh lemon zest and juice are non-negotiable for the best flavor, while room-temperature butter ensures a perfectly creamy dough.

• Cookie Ingredients:
• 1/2 cup unsalted butter (1 stick), at room temperature
• 1 cup of granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice (freshly squeezed)
• 1 teaspoon lemon zest (freshly grated)
• 1 1/2 cups of unbleached all-purpose flour (or gluten-free 1:1 blend)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• Glaze Ingredients:
• 1 cup powdered sugar (confectioners’ sugar)
• 5 teaspoons lemon juice (freshly squeezed)
• Drops of vanilla extract (optional)

Timing

Prep Time	15 minutes
Cook Time	10 minutes
Total Time	25 minutes

Context: This recipe is about 20% faster than many traditional cookie recipes that require lengthy chilling. The dough comes together quickly, making these the perfect last-minute treat for a busy weeknight or a spontaneous summer picnic.

Step-by-Step Instructions

Step 1 — Prep and Preheat

Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. This prevents sticking and makes cleanup a breeze. In my tests, I’ve found that ensuring your butter and egg are truly at room temperature (about 70°F) is crucial for a smooth, emulsified dough that bakes evenly.

Step 2 — Cream Butter and Sugar

In a large mixing bowl, use a hand mixer or stand mixer fitted with the paddle attachment to cream together the softened butter and granulated sugar. Beat on medium speed for 2-3 minutes until the mixture is light, fluffy, and pale in color. This step incorporates air, which is essential for the cookies’ soft texture.

Step 3 — Add Wet Ingredients

Add the egg, vanilla extract, fresh lemon juice, and fresh lemon zest to the creamed mixture. Beat on medium speed until everything is fully combined and the mixture looks uniform. Scrape down the sides of the bowl with a spatula to ensure no butter or sugar is left unmixed.

Step 4 — Combine Dry Ingredients

In a separate medium bowl, whisk together the unbleached flour, baking powder, salt, and baking soda. (Pro tip: Whisking, or sifting, aerates the flour and evenly distributes the leavening agents, preventing dense spots in your cookies). This is a key technique for consistent results.

Step 5 — Form the Dough

With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients. Mix just until the flour disappears and a soft dough forms. Be careful not to overmix, as this can develop the gluten and lead to tougher cookies. The dough will be soft but not sticky.

Step 6 — Scoop and Bake

Using a cookie scoop or tablespoon, portion the dough into rounded balls (about 1.5 tablespoons each) and place them about 2 inches apart on the prepared baking sheets. Bake for 9-11 minutes, or until the edges are just set and very lightly golden. The centers will look soft and puffy; they will settle as they cool. This visual cue is your doneness indicator for the perfect chewy texture.

Step 7 — Cool Completely

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Unlike dropping cookies directly onto a rack, this brief rest period helps them set without falling apart. They must be completely cool before glazing.

Step 8 — Make the Lemon Glaze

While the cookies cool, prepare the simple glaze. In a small bowl, whisk together the powdered sugar and 5 teaspoons of fresh lemon juice until completely smooth. The consistency should be thick but pourable. Add a drop or two of vanilla extract if desired for a more complex flavor note.

Step 9 — Glaze and Serve

Once the cookies are completely cool, drizzle or spread a thin layer of the lemon glaze over the top of each one. Let the glaze set for about 15-20 minutes. These best lemon cookies from scratch are now ready to serve, offering that perfect sweet-tart finish that makes them ideal for any spring or summer occasion.

Nutritional Information

Calories	~145 kcal
Protein	1.5 g
Carbohydrates	23 g
Fat	6 g
Fiber	0.3 g
Sodium	65 mg

Note: Estimates are per cookie (based on a yield of 24) using typical ingredients. The fresh lemon juice provides a small amount of Vitamin C. Values may vary with specific brands or ingredient swaps.

Healthier Alternatives

• Whole Wheat Flour — Swap half the all-purpose flour for whole wheat pastry flour to add fiber and a nutty depth that complements the lemon.
• Reduced Sugar — Use 3/4 cup of granulated sugar instead of 1 cup; the tartness of the fresh lemon will still shine through.
• Coconut Oil — Replace the butter with refined coconut oil for a dairy-free version with a subtle tropical note.
• Greek Yogurt Glaze — Mix powdered sugar with a tablespoon of plain Greek yogurt and lemon juice for a glaze with added protein.
• Monk Fruit Sweetener — Use a 1:1 granulated monk fruit blend for a lower-carb, lower-glycemic cookie base.
• Sea Salt Flakes — Sprinkle a tiny amount on top after glazing instead of mixing salt into the dough for a controlled, lower-sodium finish.

Serving Suggestions

• Pair with a cup of hot Earl Grey tea or iced lavender lemonade for a sophisticated afternoon treat.
• Create a spring dessert platter with these chewy lemon cookies, fresh berries, and a dollop of whipped cream.
• Crumble over a bowl of vanilla bean ice cream or lemon sorbet for an easy, elegant sundae.
• Pack them in a picnic basket alongside fresh fruit and cheese for a perfect summer outing.
• Serve as a bright finish to a Mediterranean-inspired meal or a backyard barbecue.
• Gift them in a decorative box or tin lined with parchment paper—they travel beautifully.

These soft and chewy lemon sugar cookies are incredibly versatile. For meal prep, I often bake a double batch to have ready for unexpected guests or a quick, sweet lift during the week.

Common Mistakes to Avoid

• Mistake: Using cold butter and eggs. Fix: Ensure ingredients are at true room temperature (70°F) for proper emulsification and a uniformly textured dough.
• Mistake: Over-creaming the butter and sugar. Fix: Cream for just 2-3 minutes until pale and fluffy; overdoing it can incorporate too much air and cause excessive spread.
• Mistake: Overmixing the dough after adding flour. Fix: Mix on low speed just until the flour disappears to avoid developing gluten, which leads to tough cookies.
• Mistake: Baking on a warm baking sheet. Fix: Always allow your pans to cool completely between batches to prevent the dough from spreading prematurely.
• Mistake: Overbaking for a crispy cookie. Fix: Pull them out when the edges are just set and centers look soft; they firm up as they cool for the ideal chewy texture.
• Mistake: Glazing warm cookies. Fix: Wait until cookies are completely cool on a wire rack, or the glaze will melt and soak in, making them soggy.
• Mistake: Using bottled lemon juice. Fix: Always use fresh lemon juice and zest for the vibrant, authentic citrus flavor that defines the best lemon cookies from scratch.

Storing Tips

• Fridge: Store glazed cookies in a single layer in an airtight container for up to 5 days. The cool environment helps the glaze stay set.
• Freezer: Freeze unglazed cookie dough balls on a parchment-lined sheet, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 1-2 minutes to the bake time. You can also freeze baked, unglazed cookies for up to 2 months.
• Reheat: To refresh day-old cookies, place them on a baking sheet in a 300°F oven for 3-4 minutes. This restores the soft, chewy texture perfectly.

For optimal food safety, the USDA recommends storing perishable baked goods below 40°F if keeping them beyond 2 days at room temperature. Following these storing tips ensures your lemon sugar cookies recipe yields treats that stay delicious for every spring and summer craving.

Conclusion

This lemon sugar cookies recipe delivers the ultimate chewy texture and bright, fresh flavor that’s perfect for any occasion. For another delightful lemon treat, try the Lemon Meltaways Recipe. I hope you love baking these sunny cookies as much as I do—please share your results in the comments below!

Frequently Asked Questions

How many cookies does this lemon sugar cookies recipe make?

This recipe yields approximately 24 cookies when using a standard 1.5-tablespoon cookie scoop. The exact number can vary slightly depending on how you portion the dough. For consistent sizing and even baking, I recommend using a cookie scoop, which also makes the process much faster.

Can I make these lemon cookies without the glaze?

Absolutely. The cookies are delicious on their own with a lovely lemon flavor from the fresh zest and juice. If you prefer a different finish, you can roll the dough balls in granulated sugar before baking for a classic sparkly look, or dust the cooled cookies with powdered sugar. The glaze primarily adds a sweet-tart finish and visual appeal.

Why did my lemon sugar cookies turn out cakey instead of chewy?

A cakey texture is often caused by using too much flour or overmixing the dough after adding it. To fix this, measure your flour by spooning it into the cup and leveling it off, rather than scooping directly from the bag. Also, mix the dry ingredients into the wet ingredients only until just combined. Overmixing develops gluten, which leads to a more bread-like, cakey crumb instead of the desired tender chew.

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