Lemon Sugar Cookies (Printable Version)

Soft, buttery cookies bursting with bright lemon flavor and finished with a sparkling citrus glaze.

# What You'll Need:

→ Cookies

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/4 teaspoon salt
04 - 1 cup unsalted butter, room temperature
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 2 tablespoons fresh lemon juice
08 - 2 teaspoons finely grated lemon zest
09 - 1 teaspoon vanilla extract
10 - 1/4 cup granulated sugar, for rolling

→ Citrus Glaze

11 - 1 cup powdered sugar, sifted
12 - 2 to 3 tablespoons fresh lemon juice
13 - 1 teaspoon finely grated lemon zest

# Cooking Steps:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, and salt.
03 - Using an electric mixer, beat the butter and sugar together until light and fluffy, about 2 to 3 minutes.
04 - Beat in the egg, lemon juice, lemon zest, and vanilla extract until fully incorporated.
05 - Gradually add the dry mixture, mixing until just combined to avoid overworking the dough.
06 - Scoop tablespoon-sized portions of dough and roll each into a ball. Roll each ball in the reserved granulated sugar to coat evenly.
07 - Place the coated dough balls about 2 inches apart on the prepared baking sheets.
08 - Bake for 10 to 12 minutes, until the edges are set and the tops appear dry. Avoid overbaking to maintain softness.
09 - Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
10 - Whisk together powdered sugar, lemon juice, and lemon zest in a small bowl until smooth.
11 - Drizzle the glaze over the cooled cookies and let it set before serving.

# Expert Advice:

01 -
  • The contrast between the soft, buttery cookie and that sharp lemon punch is genuinely addictive.
  • They're simple enough to make on a weeknight but impressive enough to gift or serve at the table.
  • The sparkling sugar coating catches the light and makes every bite feel a little bit special.
02 -
  • Room temperature butter and egg aren't optional—they emulsify properly and create that signature tender texture, so don't skip this step even if you're in a hurry.
  • Fresh lemon juice makes an enormous difference; I learned this the hard way by using bottled juice once, and the cookies tasted chemical and one-dimensional.
  • Don't overbake—the moment the edges look set and the centers still look slightly soft is exactly when to pull them out, or they'll turn hard and sandy.
03 -
  • Zest your lemon before juicing it—once it's cut in half, you'll struggle to get the zester in there without frustration.
  • If the glaze is too thick, add lemon juice one teaspoon at a time; if it's too thin, whisk in a bit more powdered sugar until it reaches that glossy, drizzle-able consistency.
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