Go Back
–+ servings

Lemon Sugar Cookies

Bright, buttery lemon sugar cookies with crisp edges and soft centers. Fresh zest and juice add real citrus pop.
Pin This Recipe For Later! Share The Yum On Facebook Print
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Servings: 24

Ingredients
 

Main Ingredients

  • 2.25 cup all-purpose flour
  • 0.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp fine salt
  • 0.75 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 large egg room temperature
  • 1 egg yolk room temperature
  • 1.5 tsp vanilla extract
  • 1.25 tbsp lemon zest finely grated
  • 1.5 tbsp lemon juice freshly squeezed
  • 0.25 cup granulated sugar for rolling

Instructions

Preparation Steps

  • Heat oven to 350°F. Line two baking sheets with parchment.
  • Whisk flour, baking powder, baking soda, and salt in a medium bowl.
  • Cream butter and 1 cup sugar in a large bowl until pale and fluffy, about 2–3 minutes.
  • Beat in egg, yolk, vanilla, lemon zest, and lemon juice until smooth.
  • Mix in dry ingredients on low just until a soft dough forms; avoid overmixing.
  • Chill dough 10–15 minutes if sticky to make scooping easier.
  • Scoop dough into 1½-tablespoon balls. Roll each in the remaining sugar to coat.
  • Arrange on sheets 2 inches apart. Gently flatten tops slightly with your fingers.
  • Bake 9–11 minutes, until edges are set and centers look pale and soft.
  • Cool on the sheet 5 minutes, then transfer to a rack to finish cooling.

Notes

For extra lemon punch, dust warm cookies with a quick glaze: whisk 1/2 cup powdered sugar with 1–2 tsp lemon juice. Or add 1 tsp poppy seeds to the dough for a subtle crunch. Store airtight at room temperature up to 4 days or freeze baked cookies for 2 months.
This recipe is an original creation inspired by classic Lemon Sugar Cookies flavors. All ingredient ratios and instructions are independently developed.