Introduction

These Soft and Chewy Lemon Sugar Cookies are a burst of sunshine in every bite, with a perfect chewy texture and a bright, zesty lemon glaze. After extensive testing, this Lemon Sugar Cookies Recipe has become my go-to for its foolproof method and incredible flavor. I’ve found that using real lemon juice and zest is the key to achieving that authentic, vibrant taste that makes these the best lemon cookies from scratch.

Ingredients

Quality ingredients make all the difference in these chewy lemon cookies. Using fresh lemon zest and juice, rather than extracts, provides a brighter, more natural citrus flavor that truly shines through the sweet glaze.

• Cookie Ingredients:
• 1/2 cup unsalted butter (1 stick)
• 1 cup of granulated sugar
• 1 large egg
• 1 teaspoon vanilla
• 1 teaspoon lemon juice
• 1 teaspoon lemon zest
• 1 1/2 cups of unbleached flour (or all-purpose flour)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• Glaze Ingredients:
• 1 cup powdered sugar
• 5 teaspoons lemon juice
• Drops of vanilla (optional)

Timing

Prep Time	15 minutes
Cook Time	10 minutes
Total Time	25 minutes

Context: This recipe is about 30% faster than many chilled dough cookie recipes, as it requires no refrigeration time. The quick prep and bake make it a perfect last-minute treat for spring gatherings or a busy weeknight dessert.

Step-by-Step Instructions

Step 1 — Preheat and Prepare

Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures even browning, which is crucial for the perfect chewy texture.

Step 2 — Cream Butter and Sugar

In a large mixing bowl, cream together the softened unsalted butter and granulated sugar for 2-3 minutes until the mixture is light and fluffy. Proper creaming incorporates air, which helps the cookies rise and become tender.

Step 3 — Add Wet Ingredients

Beat in the egg, vanilla, lemon juice, and fresh lemon zest until fully combined. In my tests, I’ve found that adding the zest directly to the wet ingredients helps release its essential oils, maximizing the lemon flavor throughout the dough.

Step 4 — Combine Dry Ingredients

In a separate bowl, whisk together the unbleached flour, baking powder, salt, and baking soda. Whisking, rather than sifting, is a faster method that still ensures even distribution of the leavening agents for consistent results.

Step 5 — Form the Dough

Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until no flour streaks remain. (Pro tip: Overmixing develops gluten, which can make the cookies tough instead of soft and chewy). The dough will be slightly soft but manageable.

Step 6 — Scoop and Bake

Using a cookie scoop or tablespoon, portion the dough into rounded balls and place them about 2 inches apart on the prepared baking sheets. Bake for 9-11 minutes, or just until the edges are set and lightly golden. The centers will look soft; this is key for chewiness.

Step 7 — Cool the Cookies

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Unlike dropping them directly onto a rack, this brief rest prevents breakage and allows them to finish setting.

Step 8 — Make the Lemon Glaze

While the cookies cool, whisk together the powdered sugar and lemon juice in a small bowl until smooth. The glaze should be thick but pourable; add an extra drop of juice if it’s too thick. The optional vanilla adds a subtle depth that complements the lemon.

Step 9 — Glaze and Serve

Once the cookies are completely cool, drizzle or spread the lemon glaze over the top. Allow the glaze to set for about 15 minutes before serving. This final step transforms them into the best lemon cookies from scratch, perfect for any spring or summer occasion.

Nutritional Information

Calories	~145 kcal
Protein	1.5 g
Carbohydrates	24 g
Fat	5 g
Fiber	0.3 g
Sodium	65 mg

Note: Estimates are per cookie (based on a yield of 24) using typical ingredients. The fresh lemon juice contributes a small amount of Vitamin C. Values may vary with specific brands or ingredient swaps.

Healthier Alternatives

• Whole Wheat Flour — Swap half the all-purpose flour for whole wheat pastry flour to add fiber with minimal texture change.
• Coconut Sugar — Replace granulated sugar with coconut sugar for a lower glycemic index and subtle caramel note.
• Greek Yogurt Butter — Use a 50/50 blend of butter and plain Greek yogurt to reduce saturated fat while keeping moisture.
• Almond Flour Blend — For a gluten-free version, use 1 cup almond flour and 1/2 cup oat flour, adding 1/4 tsp xanthan gum.
• Reduced-Sodium — Omit the added salt in the dough; the baking soda and powder provide enough lift for these chewy lemon cookies.
• Maple Glaze — Mix powdered sugar with fresh lemon juice and a teaspoon of pure maple syrup instead of vanilla for a refined sugar-conscious topping.

Serving Suggestions

• Pair with a scoop of vanilla bean ice cream or lemon sorbet for an elevated dessert.
• Serve alongside afternoon tea or iced herbal tea, like mint or chamomile, for a perfect spring pairing.
• Create a cookie platter with other citrus treats, such as orange shortbread or lime bars, for a vibrant display.
• Crumble over lemon yogurt or a fruit parfait for a delightful breakfast or snack topping.
• Package in a clear cellophane bag tied with a ribbon for a lovely homemade gift.
• Enjoy as a bright finish to a summer barbecue or picnic lunch.

These soft lemon sugar cookies are versatile enough for any occasion. I often make a double batch to have on hand for last-minute guests throughout the warmer months.

Common Mistakes to Avoid

• Mistake: Using cold butter. Fix: Ensure butter is softened to room temperature (about 65°F) for proper creaming in Step 2, which is essential for a tender crumb.
• Mistake: Over-measuring flour. Fix: Spoon flour into the measuring cup and level it off. Packed flour leads to dense, dry cookies instead of soft and chewy ones.
• Mistake: Overbaking. Fix: Pull the cookies from the oven when the edges are just set but the centers look soft, as directed in Step 6. They continue to cook on the hot tray.
• Mistake: Glazing warm cookies. Fix: Always wait for cookies to cool completely (Step 7) before adding the lemon glaze, or it will melt and soak in, making them soggy.
• Mistake: Overcrowding the baking sheet. Fix: Place dough balls at least 2 inches apart to allow for proper air circulation and even browning.
• Mistake: Using bottled lemon juice. Fix: Freshly squeezed lemon juice and zest are non-negotiable for the vibrant, authentic flavor that makes this the best lemon cookies recipe.

Storing Tips

• Room Temperature: Store completely cooled, glazed cookies in an airtight container at room temperature for up to 5 days. Place parchment between layers to prevent sticking.
• Freezer (Unbaked Dough): Scoop dough balls onto a tray, freeze solid, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 1-2 minutes to the bake time.
• Freezer (Baked Cookies): Freeze unglazed cookies in a single layer before transferring to an airtight container for up to 2 months. Thaw at room temperature and glaze before serving.
• Reheat: Briefly warm a cookie in the microwave for 8-10 seconds to restore that just-baked, soft texture. For a crisper edge, use a toaster oven at 300°F for 3-4 minutes.

Proper storage is key to maintaining the perfect chewy texture of these lemon sugar cookies. For meal prep, I find freezing the unbaked dough balls is the most effective way to have fresh-baked cookies ready in minutes.

Conclusion

This Lemon Sugar Cookies Recipe is your secret to a consistently perfect, chewy cookie with a vibrant, fresh flavor that truly captures the essence of lemon. For another bright citrus treat, try this Lemon Meltaways Recipe. I hope you love these soft and chewy lemon sugar cookies as much as I do—please share your results in the comments below!

Frequently Asked Questions

How many cookies does this lemon sugar cookies recipe make?

This recipe yields approximately 24 cookies when using a standard tablespoon-sized cookie scoop. For consistent sizing, which ensures even baking, I recommend using a #40 or #50 cookie scoop. You can easily double the batch for larger gatherings; just be sure to bake in separate, uncrowded sheets as mentioned in the Common Mistakes section.

Can I use lime or orange instead of lemon in these cookies?

Yes, you can create delightful variations by swapping the citrus. For lime cookies, use the same amount of fresh lime juice and zest. For orange cookies, use orange zest but reduce the juice to 2 teaspoons, as orange juice is less acidic and can make the dough too wet. I’ve tested both, and the orange version pairs beautifully with a dark chocolate drizzle.

Why are my lemon sugar cookies cakey instead of chewy?

A cakey texture is typically caused by too much flour or overmixing. First, ensure you’re measuring flour correctly by spooning it into the cup. Second, mix the dry ingredients into the wet ingredients only until just combined, as overmixing develops gluten. According to baking science, proper creaming of butter and sugar (Step 2) is also crucial for the desired tender, chewy crumb.

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Lemon Sugar Cookies Recipe!

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• Author: Dorothy Miler

Ingredients

Scale 1x2x3x

• Cookie Ingredients:
• 1/2 cup unsalted butter (1 stick)
• 1 cup of granulated sugar
• 1 large egg
• 1 teaspoon vanilla
• 1 teaspoons lemon juice
• 1 teaspoon lemon zest
• 1 1/2 cups of unbleached flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• Glaze Ingredients:
• 1 cup powdered sugar
• 5 teaspoons lemon juice
• Drops of vanilla (optional)

Instructions

1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
2. In a mixing bowl, cream the butter and sugar together until combined.
3. Add the egg, vanilla, lemon juice, and lemon zest.
4. Stir in the flour, baking powder, salt, and baking soda.
5. Use a 1 tablespoon cookie scoop to create cookie dough balls and place them about 1.5" apart on the prepared baking sheet.
6. Bake for 7 minutes.
7. Remove from the oven and let cool on the baking sheet for 10 minutes before transferring to a cooling rack.
8. While the cookies cool, make the glaze by combining the lemon juice to the powdered sugar and add a couple drops of vanilla.
9. Mix well until smooth. Add a little extra lemon juice or water until you get your desired consistency.
10. Drizzle the glaze over the cookies and let cool completely.