Experience the ultimate lemon-flavored sugar cookies! Made with a perfect blend of lemon zest, fresh lemon juice, and lemon oil, these soft and chewy cookies deliver a bold, irresistible citrus punch that will have you reaching for another and another!
Zesty Lemon Sugar Cookies With Three Kinds of Lemon Flavor
There’s something about the sweet/ tangy flavor of lemon in desserts that instantly makes everything feel brighter. I love a bright citrusy dessert in spring when I’m tired of winter. Then in summer lemon is so refreshing in the heat.
When Christmas finally rolls around I’m ready to bring on the lemon sugar cookies and lemon snowflake cookies for that wonderful juicy burst of flavor that brightens up the winter season. Basically, there is no season I don’t love a lemon dessert or cookie!
When I develop a recipe I test it extensively on whatever human guinea pigs I can find. The first version of these cookies went on a white water rafting trip with my husband and all his engineer buddies.
The cookies were SO lemony that I asked them to give me feedback. Was it too much? To my surprise, their overwhelming response was nope! It was the perfect, strong lemon flavor.
So, why should you be baking lemon cookies right now? Because they’re super easy to make, incredibly delicious, and guaranteed to impress anyone who tries them. Plus, I’m about to spill all my secrets on how to make them extra special. Let’s dive into the zesty world of lemon sugar cookies!
The Secret Ingredients for the Best Lemon Sugar Cookies
Let’s talk about the magic behind these cookies. While the ingredients list might seem pretty standard, there are a few secret ingredients and tricks that set these lemon cookies apart.
- Fresh Lemon Juice – I know it’s tempting to reach for the little bottle of lemon juice in the fridge — but don’t do it! Fresh lemons are the key to giving your lemon sugar cookies that vibrant, tangy punch.
- Lemon zest (which is just the bright yellow part of the lemon peel) is where the real flavor hides. It’s packed with citrus oils that deliver a bright, intense lemon flavor.
- Lemon Oil – The citrus oil found in lemon zest is available by the bottle! I use a full teaspoon of lemon oil in this recipe to boost the delicious lemon flavor by about 1000%.
- Real Butter – Here’s a hill I’m willing to die on: butter beats margarine every time. I get it, margarine is cheaper, but the rich, melt-in-your-mouth texture you get from real butter just can’t be matched. Butter gives your lemon cookies that perfect balance of soft and chewy, with just a bit of crispiness around the edges. It’s essential for making these cookies taste like something your grandma would have been proud to serve. I’ve had people ask me if they can use margarine, and while I try not to judge (seriously, I do!), I always tell them, if you want that wow factor in your lemon sugar cookies, stick with real butter. I’m going to come out and say that this isn’t a recipe that will adapt well to other non-dairy substitutions. If you need a dairy-free recipe hit up Google! There are lots of amazing dairy-free recipes out there but this just isn’t one of them.
Lemon Sugar: The Flavor Bomb
After putting lemon juice, lemon zest AND lemon oil in these cookies I roll ’em in lemon sugar. It builds yet another layer of lemony deliciousness and a little surgery texture for the outside of the crust that is irresistible.
(Remember when we think about what makes a recipe taste good it is flavor AND texture – both matter!)
Making lemon sugar is really easy. All you need to do is mix a little lemon zest into your granulated sugar before and rub it together with your fingers. This quick trick infuses the sugar with even more citrus flavor, creating a deeper, more intense lemony taste in every bite.
Pro tip: If you have extra lemon sugar use it to rim the edge of your cocktail glass! (In case you can’t guess a lemon drop martini is one of my favorite cocktails!)
Step-by-Step Guide: How to Make the Perfect Lemon Sugar Cookies
Now that we’ve got our key ingredients ready, let’s walk through the process of making these amazing lemon cookies. Spoiler alert: It’s super easy, and you’ll feel like a cookie-baking pro in no time.
Step 1: Soften Your Butter
First things first, you want your butter to be soft, but not melted. This is important because softened butter will cream together with the sugar and create that light, fluffy texture we’re going for. If you forget to take your butter out of the fridge (which happens to me way more than I’d like to admit), you can microwave it for 10-second intervals until it softens—just don’t let it melt!
Step 2: Mixing Wet Ingredients
In a large mixing bowl, cream together your softened butter, sugar, and lemon zest until it’s light and fluffy. This step is crucial because it incorporates air into the butter, which helps your cookies stay soft. Once it’s nice and creamy, add in your lemon oil, lemon juice, eggs and vanilla extract. Mix until everything is fully combined, and your kitchen smells like a lemony dream.
Pro tip: Room-temperature eggs are better for baking than using cold ones fresh from the fridge. Give them 15 minutes to get the chill off!
Step 3: Combine Dry Ingredients
Add the flour, baking soda, baking powder and salt. Mix until the dough is just coming together.
The baking powder gives your lemon sugar cookies a bit of lift, while the salt balances out the sweetness and enhances all the flavors.
Step 4: Shape & Bake
Here’s where things get hands-on. Roll your dough into small balls, using a #40 cookie scoop. For that extra crunch and flavor, roll each ball in the lemon sugar before placing them on a baking sheet lined with parchment paper.
Bake at 350°F for 12-13 minutes. You’ll know they’re ready when the edges are browning just the least little bit, but the centers still look soft. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely (if you can resist eating them straight from the oven!).
Understanding The Difference Between Lemon Oil and Lemon Extract
Lemon oil and lemon extract both come from lemons but are dramatically different ingredients!
Lemon oil is made from the peel, packing a punch with its intense, zesty flavor. Lemon extract, on the other hand, is a more diluted version made with alcohol, often used in baking to add a subtle lemony touch without overpowering your desserts.
For lemon sugar cookies I use lemon oil to really provide a rich burst of real lemon flavor that is not shy! So next time you’re cooking, remember: oil for boldness, extract for balance!
Pro Tip: I buy lemon oil for cooking – not lemon essential oil. Many essential oils are not intended to be eaten! Lemon oil is usually sold in the extract section of the grocery store or you can order it online. I use this lemon oil in my baking.
Why Lemon Sugar Cookies Are a Must-Have for Any Cookie Platter
There’s a reason I keep these cookies in my regular baking rotation. They’re the perfect balance of sweet and tangy, making them a standout on any cookie platter. Whether you’re bringing them to a holiday party, baking them for a summer picnic, or whipping them up just because these lemon cookies are guaranteed to be a crowd-pleaser.
They’re also incredibly versatile. Need a light dessert to serve after a rich meal? These cookies are the perfect palate cleanser. Hosting a tea party? Pair them with a cup of Earl Grey, and you’ll feel like you’re at a fancy café. And, of course, they’re an excellent addition to any cookie exchange—you’ll definitely be the star of the swap.
FAQs About Lemon Sugar Cookies
Can I Use Lemon Extract Instead of Fresh Lemons?
Nope. If you don’t have fresh lemons you should use Google to find a different recipe. This recipe depends on using fresh lemon juice. Using extract instead is going to throw your flavor way off.
How Should I Store Lemon Sugar Cookies?
Once your cookies have cooled, store them in an airtight container at room temperature for up to five days. For longer storage, freeze the baked cookies or dough. If freezing dough, roll it into balls first and store them in a zip-top bag with parchment paper between layers to prevent sticking.
So, what are you waiting for? These lemon sugar cookies are calling your name. They’re zesty, sweet, buttery, and ridiculously easy to make. Trust me, once you bake a batch, you’ll be coming back to this recipe over and over again.
Tools In This Recipe
Sometimes new bakers think that baking success depends on their experience level. Truth Bomb time… Success depends on FOLLOWING THE RECIPE and having good equipment!
- A good quality cookie sheet has a huge impact on the results you get. It perfectly cooks the bottoms and impacts how quickly the cookies bake and how evenly. Using something flimsy from Dollar Tree always gives terrible results! I love my Calphalons cookie sheets for the best price and quality. If you are in the market for top-of-the-line, grab these USA Pans – they are SO thick and solid and bake beautifully!
- I use a #40 cookie scoop to perfectly portion my dough and make the cookie-making process fast and fun! (Having exactly the same size dough balls also means that all your cookies will bake up evenly – perfection!)
- Zesting lemons requires a lemon zester… Nothing else is gonna work! I’ve been using the Microplane zesters for many years now. They are sharp, easy to store (comes with a solid cover to keep hands safe reaching into a drawer), and they come in basically every color of the rainbow. I’m not kidding – they even have buffalo plaid now! Microplane makes their blades in the USA and the quality is high. Buy it once and never again. (You can also use these for cheese, garlic, ginger etc.)
More Easy Cookie Recipes!
- Secret Ingredient Lemon Snowflake Cookies
- Easy Cut-Out Sugar Cookies (No Chilling)
- Soft Chocolate Chip Cookies
Extra Zesty Lemon Sugar Cookies (Soft and Chewy)
Ingredients
For The Lemon Sugar:
- 2/3 cup granulated sugar
- 2 Tablespoons fresh lemon zest from two large lemons
For The Cookies:
- 1 cup salted butter softened to room temperature
- 1 ½ cups granulated sugar
- 1 Tablespoon fresh lemon zest from one large lemon
- 1 teaspoon lemon oil See Note #1
- ¼ cup fresh squeezed lemon juice a scant measurement - read directions
- ½ teaspoon vanilla extract
- 1 large egg
- 2 ¾ cups + 2 tablespoons all-purpose flour See Note #2
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Instructions
To Make the Lemon Sugar
- Zest the lemons until you have 2 Tablespoons of zest. (I press it lightly into the measuring spoon but don’t cram it down.) Juice the lemons for the cookies.
- Combine the zest and the 2/3 cup sugar in a small bowl. Rub the zest into the sugar with your fingers until the zest is evenly distributed through the sugar. Set the sugar aside.
To Make the Cookie Dough
- Preheat the oven to 350F degrees. Line two baking sheets with parchment paper.
- Use a stand mixer fitted with a paddle attachment on medium speed or a handheld electric mixer and large mixing bowl on medium-high speed. I usually use my handheld here.
- Cream the butter, granulated sugar, and lemon zest together until lightly and fluffy, 1-2 minutes. Scrape down the sides and bottom of the bowl as needed.
- Measure the teaspoon of lemon oil and put it into a liquid measuring cup. Add lemon juice to make a ¼ cup of liquid total.
- Add the egg, lemon juice mixture and vanilla to the butter mixture and mix again for 1 minute until well combined. Scrape the sides of the bowl as needed. The dough might look a little bit chunky or curdled. This is normal.
- Add the flour, baking soda, baking powder and salt and mix JUST until combined and no dry streaks remain. Scrape bottom and sides to ensure everything is mixed.
To Form The Cookie Dough Balls
- Scoop the cookie dough into rounded balls about 1.5 tablespoons in size. I use a #40 cookie scoop to do this easily.
- Stir the lemon sugar to break up any clumps. Roll dough balls in lemon sugar and place on the prepared baking sheets 12 cookies to a sheet.
- Bake at 350F for 12-13 minutes until slightly crackly on top and the edges are browning just the least little bit. (Overbaking will make the cookies crunchy instead of chewy.)
- Let the cookies cool for a few minutes on the baking sheet and then move to a rack to cool completely
Notes
Note #2: This recipe has a lot of liquid compared to an average cookie recipe! Make sure you measure the flour correctly (spoon and level) and that you add the extra 2 Tablespoons. If you live at a higher elevation, you might need a total of 3 cups of flour. You can always bake one cookie by itself the first time you make these just to make sure you have enough flour. If it spreads too much then add more flour to the rest of the dough and bake as directed.
If your cookies don’t spread enough, chances are good you scooped the flour and got too much in the recipe.
Nutrition
Nutrition Disclaimer
MirlandrasKitchen.com is written to share great recipes. While we do our best to provide nutritional information as a general guideline, we are not registered dietitians and the values provided here should be considered estimates – not exact scientific data.
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