Lemon Sugar Cookies

These lemon sugar cookies are bright, soft, and just the right amount of sweet-tart. A simple sugar cookie base gets a boost of fresh lemon zest and juice, then rolled in sugar for a slightly crisp edge with a soft, chewy center. They’re an easy one-bowl recipe that brings a little sunshine to any baking day.

Perfect for spring, a summer gathering, or really any time you’re craving something a little brighter than a classic chocolate chip cookie.

Why you’ll love this recipe

• Bright, fresh flavor — real lemon zest and juice throughout
• One bowl, simple ingredients — no mixer required
• Soft with a slightly crisp edge — the best of both textures
• No chilling required — ready to bake right away

Ingredients

• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar, plus extra for rolling
• 1 large egg
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 2 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt

Instructions

1. Preheat the oven. Set your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Cream the butter and sugar. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2 minutes.
3. Add the egg, lemon, and vanilla. Mix in the egg, lemon juice, lemon zest, and vanilla extract until fully combined.
4. Add the dry ingredients. Stir in the flour, baking soda, baking powder, and salt until a soft dough forms.
5. Shape and coat. Roll the dough into 1-inch balls, then roll each ball in a small bowl of granulated sugar until lightly coated.
6. Bake. Place the coated dough balls on the prepared baking sheets, spacing about 2 inches apart. Bake for 9–11 minutes, until the edges are just set but the centers still look soft.
7. Cool. Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips for success

• Use fresh lemons, not bottled juice, for the brightest flavor — the zest especially makes a big difference.
• Don’t overbake. Pull them out while the centers still look a little soft; they firm up as they cool.
• Room temperature butter and egg blend more smoothly into the dough than cold ingredients.
• Zest before juicing — it’s much easier to zest a whole lemon than a juiced one.