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Lemon Sugar Cookies Soft, Bright, and Bursting With Sunshine

Some desserts simply make you smile the moment you take a bite — and these Lemon Sugar Cookies are one of those recipes. Soft, chewy centers, lightly crisp edges, and that irresistible sparkle of sugar coating every golden crackle… all wrapped in bright lemon zest and fresh citrus aroma.

They’re the kind of cookie that turns an ordinary afternoon into something special. Whether you’re baking a quick treat for guests, stocking the cookie jar, or lifting your own spirits, these cookies bring a little sunshine with every bite.

 Why You’ll Love These Lemon Sugar Cookies

• Soft & Chewy Goodness: Perfect texture every single time — tender inside with delicate, crisp edges.
• Bright Lemon Flavor: Fresh lemon juice + zest = pure citrus bliss.
• Simple Ingredients, Big Flavor: Pantry staples transform into bakery-quality cookies.
• Perfect for Any Occasion: Tea time, lunchboxes, holidays, or just a cozy baking day.
• Make-Ahead Friendly: Dough chills beautifully and bakes up even better the next day.

 Ingredients

Dry Ingredients

• 2 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt

Wet Ingredients

• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar (plus extra for rolling)
• 2 large eggs
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract

 Equipment You’ll Need

• Mixing bowls (medium + large)
• Electric hand mixer or stand mixer
• Whisk
• Baking sheets
• Parchment paper or silicone mats
• Cooling rack
• Cookie scoop (optional but helpful)

 Step-by-Step Instructions

Step 1: Preheat & Prepare

Preheat your oven to 375°F (190°C).
Line baking sheets with parchment paper or silicone baking mats.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together:

• flour
• baking soda
• baking powder
• salt

Set aside.

Step 3: Cream Butter & Sugar

In a large mixing bowl, beat together the softened butter and 1 ½ cups sugar until light, fluffy, and creamy — about 2–3 minutes.

Step 4: Add Eggs & Flavorings

Add eggs one at a time, mixing until fully incorporated.
Stir in the lemon juice, lemon zest, and vanilla extract.

Step 5: Combine Wet & Dry

Gradually add the dry mixture to the wet mixture on low speed.
Mix just until combined — do NOT overmix.

Step 6: Chill the Dough

Refrigerate the dough for 30 minutes to prevent spreading and boost flavor.

Step 7: Roll in Sugar

Place extra granulated sugar in a shallow bowl.
Roll dough into 1–tablespoon balls and coat thoroughly in sugar.

Step 8: Bake

Place dough balls 2 inches apart.
Bake for 8–10 minutes, until edges are lightly golden and centers look just set.

Step 9: Cool

Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.

 Pro Tips for Perfect Cookies

• Use fresh lemon zest: It’s where most of the lemon flavor lives.
• Chill the dough: This prevents flat cookies and deepens the lemon flavor.
• Don’t overbake: The centers should look soft — they firm up as they cool.
• Roll twice: For extra sparkle, roll the dough in sugar twice.

 Easy Variations & Substitutions

• Glazed Lemon Cookies: Drizzle with a lemon-powdered sugar glaze.
• Lemon-Lavender: Add ½ teaspoon culinary lavender.
• Lemon-Poppy Seed: Fold in 1 tablespoon poppy seeds.
• Extra Lemony: Add ½ teaspoon lemon extract.
• Citrus Blend: Replace some lemon zest with orange or lime zest.

Serving, Pairing & Storage

Serving Ideas

• With hot tea or iced tea
• Paired with fruit salad
• As part of a spring or summer dessert platter

Storage

• Room temperature: Airtight container for 4–5 days
• Refrigerate dough: Up to 3 days
• Freeze baked cookies: Up to 2 months
• Freeze cookie dough balls: Freeze unbaked balls, then bake from frozen (add 1 minute)

 Frequently Asked Questions

Can I make these without chilling the dough?

Yes, but they may spread more and be thinner.

Can I use bottled lemon juice?

Fresh is best — bottled lemon juice is much less flavorful.

Why are my cookies dry?

Too much flour — be sure to spoon and level instead of scooping.

Can I double or triple the recipe?

Absolutely! This recipe scales beautifully