Lemon Sugar Cookies

Why You’ll Love This Recipe

I love how easy this recipe is—it takes about 10 minutes to prep and just 7 minutes to bake. The combination of lemon zest and juice infuses every bite with vibrant flavor, while the glaze adds a lovely sheen and extra zing. They’re light, soft, and irresistibly tender.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ½ cup (1 stick) unsalted butter, softened

• 1 cup granulated sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 1 teaspoon fresh lemon juice

• 1 teaspoon lemon zest

• 1½ cups all-purpose flour

• ½ teaspoon baking powder

• ¼ teaspoon baking soda

• ¼ teaspoon salt

For the lemon glaze:

• 1 cup powdered sugar

• 5 teaspoons fresh lemon juice (plus optional drops of vanilla)

Directions

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.

2. In a mixing bowl, cream the softened butter and granulated sugar until light and fluffy.

3. Add the egg, vanilla, lemon juice, and lemon zest, mixing until well combined.

4. Stir in the flour, baking powder, baking soda, and salt until a soft dough forms.

5. Use a 1-tablespoon scoop to portion dough into balls, spacing them about 1½ inches apart on the baking sheet.

6. Bake for 7 minutes—just until the edges set and the tops crackle slightly.

7. Allow cookies to cool on the sheet for 10 minutes, then transfer them to a wire rack.

8. While cookies cool, whisk together the powdered sugar, lemon juice, and a few drops of vanilla until smooth. Adjust consistency with additional juice or water if needed.

9. Drizzle the glaze over the cookies and let it set completely before serving.

Servings and timing

Yields approximately 31 cookies.

• Prep time: 10 minutes

• Bake time: 7 minutes

• Cooling and glazing: 10 minutes

• Total time: 27 minutes

Variations

• I sometimes roll each dough ball in a lemon-zested sugar blend before baking for extra citrus brightness and sparkle.

• To switch things up, I add a pinch of finely chopped fresh rosemary or thyme into the dough.

• For a softer cookie, I leave them slightly underbaked. For a crisper snap, I add 1–2 extra minutes in the oven.

• I’ve made dairy-free versions using vegan butter and plant-based glaze—it works beautifully!

Storage/reheating

I store these cookies in an airtight container at room temperature for up to 1 week. The dough balls can be frozen for up to 3 months; I bake them from frozen, adding an extra 1–2 minutes to the bake time.

FAQs

Can I make cookies ahead of time?

Yes—I prepare and bake them ahead, then drizzle the glaze just before serving to keep the tops fresh and crackly.

How do I keep them chewy?

I bake for just 7 minutes so they stay tender. Letting them cool on the baking sheet for 10 minutes helps maintain that perfect soft texture.

Can I use bottled lemon juice?

I prefer fresh lemon juice for flavor, but bottled juice works in a pinch—though the cookies may be slightly less vibrant.

How can I make the glaze thicker or thinner?

For a thicker glaze, I add more powdered sugar; for a thinner consistency, I stir in a bit more lemon juice or water, a teaspoon at a time.

Can I skip the glaze?

Yes—the cookies are excellent on their own. If I skip the glaze, I sometimes sprinkle them with lemon-zested sugar right after they come out of the oven.

Conclusion

These lemon sugar cookies are a delightful balance of light citrus flavor and soft, tender texture. They’re quick to prepare, transport well, and bring a burst of sunshine to any occasion. I find myself coming back to this recipe again and again—it always delivers comfort and brightness in every bite.