Two Peas and Their Pod

Lemon Sugar Cookies

Lemon Sugar Cookie Recipe on twopeasandtheirpod.com

I love all kinds of cookies, but traditional sugar cookies with frosting have never been my favorite. I am just not a frosting gal. (I am sure if you put a frosted sugar cookie in front of me, I would eat it, but they just aren’t my favorite.) I do adore Lemon Sugar Cookies-they are soft, chewy, and rolled in sugar. These cookies are simple, elegant, and perfect for spring.

Lemon Sugar Cookie Recipe on twopeasandtheirpod.com Soft and chewy with a refreshing lemon flavor!

The recipe includes lemon zest and fresh lemon juice so the cookies have a delightful lemon flavor. The cookies are soft and chewy in the middle with slightly crisp edges. Even though the cookies are “sugar” cookies and rolled in sugar, they aren’t overly sweet-making it easy to eat cookie after cookie:)

Ring in spring with a batch of Lemon Sugar Cookies. They are light, refreshing, and the perfect treat for a sunny day.

Make sure you enter our giveaway to win a copy of  Our Best Bites cookbook. You have until tomorrow to enter!

Lemon Sugar Cookie Recipe on twopeasandtheirpod.com Everyone will ask you for this recipe!

Lemon Sugar Cookies

Yield: 3 dozen cookies

Cook Time: 8-10 minutes

Ingredients:

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Zest of 2 large lemons
1 1/2 cups granulated sugar
1 cup unsalted butter, at room temperature
1 large egg
1/2 teaspoon vanilla extract
2 tablespoons fresh lemon juice
1/2 cup granulated sugar for rolling cookies

Directions:

1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats. Set aside.

2. In a small bowl, whisk together flour, baking soda, baking powder and salt. Set aside.

3. Using a mixer, beat together butter and sugar until smooth and creamy.

4. Add lemon zest, egg, vanilla extract, and lemon juice. Mix until combined. Gradually blend in the dry ingredients.

5. Roll rounded tablespoons of dough into balls and roll in sugar. Place on prepared baking sheets,  about 1 1/2 inches apart.
Bake 8 to 10 minutes or until cookies are slightly brown around the edges and set. Let cookies sit on the baking sheets for two minutes before transferring to a cooling rack.

*To keep cookies soft, store cookies with a slice of bread in an air tight container.

If you like these Lemon Sugar Cookies, you might also like:

Lemon Buttermilk Cookies from Two Peas and Their Pod
Lemon Cloud Tea Cookies from Joy the Baker
Glazed Lemon Cookies from Cafe Johnsonia
Lemon Burst Cookies from Brown Eyed Baker

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187 Responses to “Lemon Sugar Cookies”

  1. Pingback: Blueberry Ice Cream…And Sewing! « The Parti-Colored Fleur

  2. Pingback: Lemon Sugar Cookies « Peace, Love and French Fries

  3. Authentic BJJ — September 7, 2012 @ 11:23 am

    Mmm, these look amazing! I love the yellow bow! :)

  4. Pingback: Sweet Pea's Kitchen » Lemon Sugar Cookies

  5. diana — October 21, 2012 @ 4:06 pm

    Made these last night and they are a hit! Absolutely delicious! The bread trick really does work too. Fresh lemon is a MUST!!!

  6. Two Peas — October 21, 2012 @ 5:35 pm

    Glad you liked the cookies. And fresh lemon is the best!

  7. Erin — November 21, 2012 @ 4:57 pm

    These cookies are FANTASTIC!!!

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  10. Pingback: Lemon Sugar Cookies Recipe — Roxana's Home Baking

  11. Emily — December 15, 2012 @ 1:23 am

    Made these tonight for a Christmas cookie exchange. Made a little icing with powdered sugar and lemon juice and lemon extract and drizzled that on top. Very nice and easy cookies! Will make these again. :)

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  13. Jayne — February 7, 2013 @ 2:45 am

    These cookies will make an appearance on my mom’s Chinese New Year cookie table. Thing is, how long can these be kept in an airtight container in room temperature. I need them to last at least 1 week in that condition. Think it’ll be alright?

  14. Pingback: VALENTINES DAY: ZESTY LEMON COOKIES | a wholesome blog

  15. Stephanie — February 10, 2013 @ 4:55 am

    Just made these and they are soo scrumptious! Great recipe!

  16. Jayne — February 13, 2013 @ 10:31 pm

    I totally made these the other day. My mom loved it so much because of how lemony they were. Very different and unique cookies to have for Chinese New Year. Only thing, a tad bit too sweet. Might reduce the sugar next time. Really good with black coffee though.

  17. Charlotte — February 14, 2013 @ 12:38 am

    I just have to say, I tried these and they were not very good

  18. Jacynthe — February 19, 2013 @ 6:30 pm

    Delicious cookies ! Real lemon zest makes all the difference. Not too sweet, juste perfect. Will bake them again for sure.

  19. Two Peas — February 19, 2013 @ 6:41 pm

    Yay! Glad you liked the cookies!

  20. Pingback: Der Geschmack des Frühlings: Zitronenkekse mit Vanille und weißer Schokolade | feed me up before you go-go

  21. I just made these and added some white chocolate – delicious!!! They really taste like spring. Thank you for the recipe! :)

  22. Noreen — March 24, 2013 @ 12:17 am

    Delicious!! Loveeee this recipe. It’s perfect. For those of you whose cookies spread, try putting your cookie sheet with dough balls in the fridge for 30-60 minutes. Shouldn’t spread if the butter is chilled. After I roll in sugar, I flatten a bit with a buttered glass bottom dipped in sugar, then sprinkle them with a bit before they go in the oven. YUMMY!

  23. Two Peas — March 24, 2013 @ 9:46 am

    Glad you liked the cookies!

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  25. Pamela — April 17, 2013 @ 7:41 pm

    I made these yesterday and there are only two left. No, I didn’t eat them all by myself! My parents where here, my boyfriend was here and my kids all helped! So I need to make more!! I get a hankering for lemon desserts every year around this time and these were so simple to make and so tasty and wonderful!! I’m going to try lime in the recipe next! Thanks so much for this recipe!!

  26. Marilyn — April 30, 2013 @ 3:51 pm

    Just made these. So good. Didn’t have a lemon to zest so I substituted lemon chips.

  27. Laurie — May 21, 2013 @ 3:30 pm

    If you bake one to three minutes longer they turn crispy instead of chewy. Also very yummy and delicate.

  28. Meghan — July 12, 2013 @ 10:52 pm

    I just made these cookies. I followed the recipe exactly except that I used egg whites instead of eggs, and they are amazing! I will definitely make these again. Thanks!!

  29. Laura — August 1, 2013 @ 10:44 pm

    I just made these for a friend’s birthday, but they did not turn out at all. Very flat and can’t get them off the pan in one piece. Huge disappointment. I’ll have to find a back up recipe.

  30. theliz — August 2, 2013 @ 2:41 pm

    These were delicious. I rolled some in plain sugar, some in a lavender ginger sugar. We used them for homemade ice-cream sandwiches with homemade Jeni’s vanilla ice cream and frozen cherry puree. Thank you! They were just what I was looking for…. and the dough was good too…. :0

  31. Lisa T — August 3, 2013 @ 3:56 am

    We love these cookies! Best I have ever had! I made them to send to school for my daugthers birthday, not one came home:) I put a lemon frosting on them with all natural colored spinkles, they looked so yummy. Thank you both for this amazing recipe!

  32. Joann — August 31, 2013 @ 12:40 pm

    Made these today for a Labor Day picnic. They are delicious!

  33. Andre — October 9, 2013 @ 2:43 am

    These came out great. I cut back on the sugar a bit and added a lemon’s more worth of zest. I also had to throw in a bit more flour at the end because the batter was too runny (it’s possible that I didn’t measure out as much as I should in the beginning). Overall, I liked them. My only wish was for there to be a stronger lemon profile. Next time, I’ll try to add more lemon zest and may be coat them in a lemon infused glaze.

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  36. Lynn Majors — October 19, 2013 @ 10:17 am

    Hi!

    Just tried this lemon sugar cookie recipe last night & they were a huge hit.
    Simple & Delicious!! THANK YOU!

  37. alice — December 6, 2013 @ 5:29 pm

    question, can you cut the dough into shapes before baking or does it not work? I’m looking for lemon chewy cookies but instead of just rolling into a ball, i want to do some shapes. Is that do-able at all?

  38. Two Peas — December 6, 2013 @ 8:38 pm

    I haven’t tried rolling them out and cutting them into shapes. Let me know if you try it!

  39. sara — December 7, 2013 @ 4:13 pm

    these had a delicious flavor, but the dough was very thin! the cookies spread more than i anticipated. i had to let them bake longer than recommended as well.

    they turned out thin and crispy brown around the edges, yummm

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