Lemon Sugar Cookies Recipe

Freshly baked chewy lemon sugar cookies with a crinkled surface, served on a white plate with lemon slices.

4.78 from 9 votes

Bright and zesty, these Lemon Sugar Cookies come together quickly with simple ingredients. They have a soft center, crisp edges, and just the right amount of citrus flavor.

Prep Time12

Cook Time12

Cool Time3

Total Time27

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: cookies

Calories: 167kcal

Author: Andrea

Equipment

Ingredients

1 cup unsalted butter (2 sticks), softened
1 1/4 cup granulated sugar
2 lemons zest
2 teaspoon vanilla extract
1/4 tsp lemon oil OR 1 1/2 tsp lemon extract*
1 tbsp milk
3 egg yolks
2 2/3 cup all-purpose flour
1 tsp baking soda
1/2 tsp cream of tartar
1/2 tsp salt (I use coarse sea salt)

Instructions

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper or silicone baking mats, and set it aside.
In the bowl of a stand mixer, or a large mixing bowl with a hand mixer, beat the butter until smooth and creamy, about 1 minute on medium speed. Add the sugar and lemon zest, then beat on medium speed for 2-3 minutes or until pale and fluffy.
Add the vanilla extract, lemon oil (or extract), milk, and then one egg. Mix on low until combined, then add the remaining eggs one at a time, mixing well after each addition.
In a medium mixing bowl, whisk together the flour, baking soda, cream of tartar, and salt. Gradually pour the dry ingredients into the wet ingredients. Mix until a thick dough forms.
Using a standard-size cookie scoop (#40 or 1.5 tablespoons), scoop the lemon sugar cookie dough to form balls. Roll in your hands to smooth them or place them directly on the prepared baking sheet.
Place the baking sheet in the oven and bake for 11-12 minutes. The cookies will look soft but will be fully cooked. Remove them from the oven and allow them to cool on the sheet for 3 minutes before transferring them to a wire rack to cool completely.

Notes

*I prefer using oils over extracts, if possible, because of their intensity and pure flavor (no alcohol). If you don’t have lemon oil, you can substitute it with 1 1/2 teaspoons of Nielsen-Massey lemon paste.

Once the cookies have completely cooled, STORE them in an airtight container at room temperature for up to 5 days or refrigerate for up to 1 week. To FREEZE, place them in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container for up to 3 months.

When ready to enjoy, let frozen cookies thaw at room temperature or REHEAT them in the oven at 300°F (150°C) for a few minutes until soft.

Nutrition