Lemon Sugar Cookies
Bright, buttery, and kissed with citrus — a timeless cookie with a refreshing twist.
Introduction
Sugar cookies are one of the most beloved classics in the baking world. They’re simple, versatile, and universally adored. But when you add lemon, something magical happens. The zest and juice infuse the dough with a lively brightness that cuts through the richness of butter and sugar, creating a cookie that feels both comforting and refreshing.
These Lemon Sugar Cookies are soft yet slightly crisp at the edges, with a delicate crumb that melts in your mouth. The glaze adds a glossy finish and an extra burst of citrus, making them as beautiful as they are delicious. Perfect for spring gatherings, holiday platters, or everyday indulgence, they’re a recipe worth keeping in your collection.
Ingredients Breakdown
¾ cup butter, softened – Provides richness and tender texture. Room‑temperature butter creams easily with sugar, creating air pockets that help cookies rise.
1 cup sugar – Granulated sugar sweetens and contributes to crisp edges.
1 cup powdered sugar – Adds sweetness and a delicate crumb. Also used for glaze.
2 cups all‑purpose flour – The structure of the cookie.
½ teaspoon baking soda – Helps cookies spread slightly and stay soft.
½ teaspoon salt – Balances sweetness and enhances flavor.
1 tablespoon lemon zest – Intensifies citrus aroma.
1 tablespoon lemon juice – Adds brightness and tang.
1 teaspoon vanilla extract – Warm undertone that complements lemon.
For the Glaze
Powdered sugar – Smooth, sweet base.
Lemon juice – Thins glaze and adds tang.
Step‑by‑Step Directions
Preheat Oven: Set oven to 350°F (175°C). Line baking sheet with parchment paper.
Cream Butter and Sugar: Beat softened butter and granulated sugar until light and fluffy.
Add Flavorings: Mix in lemon zest, lemon juice, and vanilla extract.
Combine Dry Ingredients: Whisk flour, baking soda, and salt in a separate bowl.
Mix Dough: Gradually add dry mixture to wet, stirring until just combined.
Shape Cookies: Roll dough into 1‑inch balls. Place on baking sheet. Flatten slightly.
Bake: Bake 10–12 minutes until edges are lightly golden.
Cool: Let cookies rest on sheet for 2–3 minutes, then transfer to wire rack.
Glaze: Mix powdered sugar with lemon juice. Drizzle over cooled cookies.
Baking Science
Butter and Sugar Creaming: Incorporates air, creating light texture.
Acid + Baking Soda: Lemon juice reacts with baking soda, aiding rise.
Balance of Sugars: Granulated sugar adds crispness, powdered sugar adds tenderness.
Tips for Success
Use room‑temperature butter for proper creaming.
Don’t overmix once flour is added — keeps cookies tender.
Adjust glaze consistency with more sugar (thicker) or juice (thinner).
For stronger lemon flavor, add extra zest.
Variations
Lemon Poppy Seed Cookies: Add 2 tbsp poppy seeds.
Gluten‑Free Version: Substitute flour with gluten‑free blend.
Berry Twist: Top with fresh raspberries or blueberries before glazing.
Herbal Infusion: Add 1 tsp dried lavender for floral notes.
Serving Ideas
Serve with tea or coffee.
Arrange on dessert platters for parties.
Package in tins for edible gifts.
Pair with lemon curd for extra indulgence.
Storage
Room Temperature: Store in airtight container for 3–4 days.
Refrigerator: Keeps fresh up to 1 week.
Freezer: Freeze unglazed cookies for up to 2 months.
Nutrition (per cookie, approx.)
Calories: ~100
Protein: ~1g
Fat: ~5g
Carbs: ~12g
Conclusion
These Lemon Sugar Cookies are a delightful twist on a classic. With their buttery base, citrus zing, and glossy glaze, they’re as beautiful as they are delicious. Perfect for holidays, gatherings, or everyday baking, they’re a recipe worth keeping in your collection.