Between the soft, buttery cookies and the zippy glaze on top, these lemon sugar cookies are guaranteed to become a new family fave.
The edges are lightly crisp, and the sugar coating ensures every mouthful has texture.
That said, they’re so soft, they melt in your melt with just one bite!
You don’t even need the glaze…but let’s be honest, glaze makes everything better, right?
Why You’ll Love These Lemon Sugar Cookies
Zesty Delight: These soft and zippy sugar cookies offer a refreshing and vibrant taste that balances sweetness with a citrusy zing.
Simple Elegance: With their light lemon glaze, these cookies are visually appealing and perfect for impressing friends and family.
Easy Preparation: With simple ingredients and straightforward instructions, anyone can whip up a batch of these delectable cookies in no time.
Versatile Treat: Ideal for any event, from casual afternoon snacks to elegant parties, these cookies are a versatile addition to any dessert spread.
Ingredients
- Fresh Lemon Juice and Lemon Zest: You’ll use these in the cookie dough and the glaze, so every bite is loaded with citrus.
- All-Purpose Flour & Cornstarch: The foundation of the cookie dough. All-purpose flour provides structure and together, they create a tender crumb.
- Baking Powder & Baking Soda: To give the cookies a bit of lift, ensuring they’re not too dense or flat.
- Salt: Just a pinch enhances all the flavors, creating a well-balanced treat.
- Granulated Sugar: Adds sweetness to the dough and helps create a slightly crisp exterior on the cookies.
- Unsalted Butter: Room-temperature butter is creamed with sugar to create a light and fluffy base.
- Eggs: Eggs bind the ingredients together and contribute to the rich, tender texture of the cookies.
- Powdered Sugar: Mixed with more lemon juice to create a tangy-sweet glaze that takes these cookies to the next level!
How to Make Lemon Sugar Cookies
Whether you’re looking for a cheerful pick-me-up or a crowd-pleasing dessert for your next gathering, these lemon sugar cookies are sure to brighten anyone’s day.
With a few quick steps, you can bake a batch and let the citrusy aroma fill your home with the essence of summer, no matter the season!
1. MIX the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
2. BEAT the butter, 1 1/2 cups sugar, and lemon zest until light and fluffy. Blend in the egg, yolk, and lemon juice one at a time until combined.
3. COMBINE the dry ingredients by hand until no streaks of flour remain. Cover and refrigerate for 30-60 minutes.
4. PREHEAT the oven to 350°F. Place the remaining 1/2 cup sugar in a small bowl.
5. PORTION the dough into 1-inch balls, roll in sugar, and arrange on parchment-lined baking sheets with 2 inches between them.
6. BAKE for 9-10 minutes until lightly golden around the edges. Keep unused dough in the fridge between batches. Cool on the trays, then on a wire rack.
7. GLAZE the cooled cookies with a smooth mix of powdered sugar and lemon juice. Sprinkle with lemon zest, then set aside for the glaze to harden. Enjoy!
Tips For the Best Lemon Sugar Cookies
I made these cookies on a rainy Sunday. But when I took my first bite, I was instantly transported to a sunny summer afternoon.
The cookies are perfectly soft and chewy, with just the right amount of crunch around the edges. And the vibrant lemon flavor shines through in every bite.
Check out these tips, then get baking!
- Room temperature ingredients. Get everything out of he fridge 20-30 minutes early so it blends easier.
- Zest first. Zest the lemons before juicing them to make the process easier and more efficient.
- Lemon extract. For a stronger lemon flavor, you can use 1 teaspoon of lemon extract in addition to or instead of the lemon juice and zest in the cookie dough.
- Chill dough. This will make portioning, rolling, and baking easier. It’ll keep them from spreading too much, too.
- Even sizing. Use a cookie scoop or weigh the dough balls to ensure uniform sizing, which will result in evenly baked cookies.
- Rotate sheets. Rotate the baking sheets halfway through the baking time to promote even browning and baking.
- Cool completely. Allow the cookies to cool completely before glazing to prevent the glaze from melting and running off.
- Glaze variations. Experiment with different glaze flavors, such as vanilla, almond, or orange. You could also mix 1/2 cup of white chocolate into the dough!
How to Store
These lemon sugar cookies are an absolute delight to make and share with loved ones.
And while 30+ cookies might seem like a lot, I promise they won’t last long!
To Store: Place cooled cookies in an airtight container, separating layers with parchment paper. Keep at room temperature for up to 5 days or refrigerate for up to a week.
To Freeze: Flash freeze unbaked cookie balls or baked, cooled, unglazed cookies on a tray until solid. Transfer to a freezer bag for 2-3 months. Thaw cookies on the counter until soft. Bake balls from frozen, adding 2-3 minutes to the oven time.
More Soft and Chewy Cookies We Adore
Soft Frosted Sugar Cookies
Chocolate Chip Pudding Cookies
Brown Butter Toffee Chocolate Chip Cookies
Double Chocolate Chip Cookies
Lemon Sugar Cookies
36
servings15
minutes10
minutes192
kcalBetween the soft, chewy, and buttery cookies and the zippy glaze on top, these lemon sugar cookies are guaranteed to become a new family fave.
Ingredients
- For the Cookies
3 cups (360g) all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, room temperature
2 cups granulated sugar, divided
1 tablespoon lemon zest
1 large egg + 1 yolk
1/4 cup fresh lemon juice
- For the Lemon Glaze
1 cup powdered sugar
2-3 tablespoons fresh lemon juice
1 teaspoon lemon zest
Instructions
- Make the cookies: In a medium-sized bowl, combine the flour, cornstarch, baking powder, baking soda, and salt until well mixed. Set aside.
- In a separate large bowl, beat the butter, 1 1/2 cups sugar, and lemon zest with an electric mixer on medium speed until light and fluffy, about 4-5 minutes. Reduce the speed to low and blend in the egg, yolk, and lemon juice, one by one, until well combined. Scrape the bottom and sides of the bowl as needed.
- Add the dry ingredients to the bowl and mix gently by hand just until no streaks of flour are visible. Cover and refrigerate for 30-60 minutes (up to overnight).
- Preheat the oven to 350°F. Place the remaining 1/2 cup of sugar into a small bowl.
- Portion the dough with a mini cookie scoop or tablespoon. Roll into 1-inch balls and toss in the sugar until evenly coated. Arrange on parchment-lined baking sheets with about 2 inches between them.
- Bake the cookies for 9-10 minutes, until very lightly golden around the edges. If baking in batches, keep the cookie dough in the fridge until ready.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Make the lemon glaze: In a small bowl, whisk the powdered sugar and 2 tablespoons of lemon juice until smooth. If the glaze is too thick, add more lemon juice, 1 teaspoon at a time, until the desired consistency is reached.
- Drizzle the lemon glaze over the top of the cooled cookies and top with lemon zest. Let the glaze set before serving. Enjoy!
Notes
- Wait for the cookies to cool before glazing. If they’re warm, the glaze will slide right off!
- Use room temperature ingredients. Get everything out of he fridge 20-30 minutes early so it blends easier.
