Description
These soft lemon sugar cookies are a total crowd favorite—and no wonder they’ve taken the internet by storm! With a perfect balance of lemon sugar zing and chewy texture, this recipe keeps it easy (just one bowl!) and foolproof. Bonus? They freeze beautifully.
Ingredients
- 1 cup (226g) unsalted butter, softened to room temperature
- 1 ½ cups (300g) granulated sugar
- 3 tablespoons fresh lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 large egg
- 3 cups (360g) all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup (50g) extra granulated sugar (for rolling)
Instructions
1. Whip Up the Flavor Base
In a large bowl, beat the butter, granulated sugar, and lemon zest with a hand mixer for 1–2 minutes until fluffy and fragrant. This is where that lemon sugar magic starts!
2. Add the Liquid Gold
Mix in the lemon juice and egg. Beat until the mixture is smooth and creamy.
3. Incorporate the Dry Ingredients
Add flour, baking soda, and salt to the bowl. Stir gently with a spatula or mix on low speed just until everything is combined—don’t overwork the dough!
4. Let It Chill (Literally)
Cover the bowl tightly and pop it in the fridge for at least 30 minutes. An hour is even better. This step is the secret sauce for those chewy lemon sugar cookies that stay thick and soft.
5. Scoop and Roll
Preheat your oven to 350°F (175°C).
Scoop out dough balls using a cookie scoop and roll each one in the extra sugar. Space them out on a silicone or parchment-lined baking sheet—about 2 inches apart.
6. Bake to Perfection
Bake for 11–13 minutes. You’ll know they’re ready when the edges start to turn a very light golden color. No browning needed here—we’re going for tender and chewy.
7. Cool and Devour
Let them rest on the baking sheet for 5 minutes before transferring to a wire rack. Cool completely, then grab a few before they disappear.
Notes
💡 Tips for Cookie Perfection
- Refrigerate that dough! It keeps the cookies thick and chewy. Even 15 minutes in the fridge can make a difference.
- Measure flour the right way—spoon it into your measuring cup and level it off. Don’t scoop directly from the bag!
- Use room temp butter so it blends smoothly with the sugar.
- Try gluten-free! This recipe works great with King Arthur’s Measure-for-Measure Gluten Free Flour. No one will even notice the switch!
🍋 Flavor Swaps & Fun Ideas
Feeling adventurous?
- Swap lemon juice for lime for a twist.
- Add a little glaze on top after baking for extra zing.
- Wanna go shortcut style? Try Lemon Crinkle Cookies From Cake Mix Easy—a quick and fun variation that’s also drool-worthy.
❄️ Freezing Tips
Want to prep ahead? Roll the dough into balls and freeze them on a baking tray. Once solid, toss them in a labeled zip-top bag and stash in the freezer for up to 3 months.
To bake from frozen: roll in sugar and bake at 350°F for 13–15 minutes.
- Prep Time: 10 minutes
- Additional Time: 1 hour
- Cook Time: 12 minutes
- Category: Desserts
Nutrition
- Calories: 184kcal
- Sugar: 15g
- Sodium: 74mg
- Fat: 8g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 28mg