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There is no chilling time or rolling required for these Lemon Sugar Cookies. Full of lemon flavor and topped with an amazing lemon buttercream they are perfection.
Why You’ll Love This Recipe
I love lemon which is evident by the number of lemon recipes here on my blog!
These lemon sugar cookies are definitely a favorite with their thin, crispy edges, and chewy middle. It is a light and delicious cookie that is full of lemon flavor from fresh lemon juice and zest, no lemon extract. They are frosted with a homemade lemon frosting that is perfection!
Ingredients
- All Purpose Flour
- Sugar, granulated sugar and powdered sugar
- Butter. I use salted butter
- Eggs
- Lemons, zest and juice
- Cream of Tartar
- Baking Soda
- Salt
How to Make Lemon Sugar Cookies
- Beat butter and sugar until creamy in the bowl of a stand mixer with the paddle attachment.
- Add in eggs, lemon zest and juice and mix until combined.
- Combine dry ingredients including flour, cream of tartar, baking soda and salt in a separate bowl.
- Add flour mixture to butter and sugar mixture, stir until incorporated and smooth.
- Spoon lemon sugar cookie dough or use a cookie scoop to scoop dough onto a parchment paper lined baking sheet, putting cookies 2 inches apart.
- Bake at 375 degrees F for 6-8 minutes or until edges begin to brown.
- Cool on wire rack.
- Mix together frosting ingredients and beat until smooth and a good spreading consistency.
- Frost cookies.
Tips
- Always use a cookie scoop when baking cookies. This ensures the cookies bake evenly.
- If you don’t love frosting, you can roll the dough into lemon sugar before you bake them. Just combine 1/3 c of sugar with 3 tsp of lemon zest in a bowl. Then use your fingers to rub the zest into the sugar.
Frequently Asked Questions
Can I use something other than lemon juice?
If you prefer use lime juice, orange juice or even grapefruit juice. You could also use a combination of citrus juices for a yummy citrus sugar cookie.
How do I store leftover cookies?
Cookies can be stored in an airtight container at room temperature for 3-4 days. Store in the refrigerator they will last 5-6 days. They can also be frozen for up to 3 months. Use a layer of parchment paper or wax paper between the cookies if stacking to prevent them from sticking together.
My cookies are spreading too much!
Depending on your elevation you may need to add an addition 1-2 tablespoons of flour. If you live at a higher elevation do a test cookie first, just bake one cookie. When the cookies spread too much, add in some additional flour and try another test cookie. If your cookies don’t spread enough try lowering. your oven temperature to 325 degrees F and use slightly less flour next time.
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Lemon Sugar Cookies
Ingredients
- 2 1/2 cups all purpose flour
- 1 1/2 cups granulated sugar
- 1 cup butter salted and softened
- 2 eggs
- 2 Tbsp freshly grated lemon zest
- 2 Tbsp fresh lemon juice
- 1 tsp cream of tartar
- 1 tsp baking soda
- 1/4 tsp salt
Frosting
- 1/2 cup butter
- 3 cups powdered sugar
- 1/4 cup lemon juice
Instructions
- Preheat oven to 375 degrees F
- Beat together butter and sugar until creamy. Add in eggs, lemon zest and juice.
- Add in flour, cream of tartar, baking soda and salt. Mix until incorporated and smooth.
- Spoon dough onto a parchment lined cookie sheet, putting cookies 2 inches apart. Bake for 6-8 minutes or until edges begin to brown.
- Mix together frosting ingredients and beat until smooth and a good spreading consistency. Add additional lemon juice if needed.
- Allow cookies to cool completely and then frost.
Tips & Notes:
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- Lemon Sugar:
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- In a bowl combine 1/3 cup sugar and 2-3 teaspoons lemon zest.
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- Use your fingers to rub zest into sugar. You will smell the lemon oils and the zest will incorporate evenly through out the sugar.
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- After you have formed your lemon sugar cookie dough into balls, roll it into the sugar, coating all sides. Place on cookie sheet and bake.
- Tip: Depending on your elevation you may need to add an addition 1-2 tablespoons of flour. If you live at a higher elevation do a test cookie first, just bake one cookie. When the cookies spread too much, add in some additional flour and try another test cookie. If your cookies don’t spread enough try lowering. your oven temperature to 325 degrees F and use slightly less flour next time.
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Catherine Kraft says
Thank you for the bright and sunshine cookies, can’t wait to try them. I’m so with you about this rain. Live in Molalla, not too far from the Mulino hill they are watching as the blacktop is cracked , is now completely across 3 lanes and daily the crack gets bigger and deeper. I’m ready for some sunshine!!!
Maryjane Parry says
Yum yum
Leigh Anne says
They really are!