Straightforward Tender and Chewy Lemon Sugar Cookies

Deliciously gentle and chewy, these straightforward lemon sugar cookies are a easy drop cookie (no rolling or chopping out), and they’re superb!

Because of an excellent solution to infuse pure lemon taste in each chew, these mild and lemony sugar cookies are perfection.

Three stacked lemon sugar cookies with one on top with bite taken out.

Learn how to Make Lemon Sugar

Lemon sugar is the important thing to this recipe (and it happens in two locations!). Making lemon sugar is simple.

  1. Mix granulated sugar and lemon zest in a bowl.
  2. Rub the lemon zest into the sugar along with your fingers till it’s tremendous aromatic and the sugar has a evenly moist, sandy consistency.

Rubbing the lemon zest releases the important oils within the zest resulting in most lemon taste! Don’t skip this step!

Sugar and lemon zest in small bowl.

The second place lemon sugar seems is within the cookie dough!

In step one, including lemon zest with the sugar and butter ensures that the blending course of will work on the zest to launch these citrusy lemon flavors.

Contemporary lemon juice can also be added in a later step with the vanilla and egg.

Each the lemon juice and lemon zest within the cookie dough assist to amplify the lemon taste within the cookies.

Butter, granulated sugar, and lemon zest in glass bowl.

Scoop the cookie dough into balls – a pair tablespoons of dough every (I exploit a #40 cookie scoop) aff hyperlink.

Roll every cookie dough ball generously within the lemon zested sugar.

If the lemon sugar has been sitting for some time, you might want to interrupt up any clumps along with your fingers so it’s completely sandy earlier than rolling the cookie dough.

Rolling sugar cookie ball in lemon sugar.

For optimum gentle chewiness, bake the cookies simply till crackly and set.

They shouldn’t have plenty of golden colour across the edges and on the underside. In case your oven tends to bake scorching (and over brown baked items), scale back the oven temperature by 15-20 levels.

Baked lemon sugar cookie on sheet pan with parchment paper.

Good Lemon Sugar Cookies

The mixture of lemon + sugar cookies is fantastically mild and deliciously tasty.

I have a tendency to seek out gentle and chewy sugar cookies irresistible anyway, however add in shiny lemon taste, and I’m actually in hassle.

These cookies keep contemporary for 1-2 days well-sealed or coated. The baked cookies additionally freeze amazingly properly!

P.S. Our favourite means to make use of any leftover lemon sugar is on rollup pancakes, crepes or Swedish pancakes. Brush with butter, sprinkle on lemon sugar, and roll up. Yum!

Close up of two broken cookie halves on top of stack of lemon sugar cookies.

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Three and a half stacked lemon sugar cookies on parchment paper.

Straightforward Lemon Sugar Cookies

Lemon Sugar:

  • cup (71 g) granulated sugar
  • 2-3 teaspoons contemporary lemon zest (from one massive lemon)


  • 1 cup (227 g) butter, softened to room temperature (not too gentle!)
  • 1 ½ cups (318 g) granulated sugar
  • 1 tablespoon contemporary lemon zest (from one massive lemon)
  • 1 massive egg
  • ¼ cup contemporary lemon juice
  • ½ teaspoon vanilla extract
  • 2 ¾ cups + 2 tablespoons (409 g) all-purpose flour (see be aware)
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • For the lemon sugar, mix the sugar and zest in a bowl and rub the lemon zest into the sugar along with your fingers till tremendous aromatic and the zest and sugar are evenly and properly mixed. Put aside.

  • Preheat the oven to 350 levels F. Line two massive, rimmed baking sheets with parchment paper and evenly grease with cooking spray.

  • Within the bowl of an electrical stand mixer fitted with the paddle attachment or in a big bowl with a handheld electrical mixer, cream collectively the butter, granulated sugar and lemon zest till evenly and fluffy, 3-4 minutes. Scrape down the perimeters of the bowl as wanted.

  • Add the egg, lemon juice and vanilla and blend once more for 1-2 minutes till the batter lightens in colour. Scrape the perimeters of the bowl as wanted. It is going to look a bit curdled; that is completely wonderful.

  • Add the flour, baking soda, baking powder and salt and blend till mixed. Do not over combine – simply combine till no dry streaks stay.

  • Scoop the cookie dough into rounded balls (about 2 tablespoons in dimension; I exploit my #40 cookie scoop).
  • Stir or crumble the lemon sugar to interrupt up any clumps. Roll cookie dough balls in lemon sugar and place on the ready baking sheets a pair inches aside (about 12 cookies per baking sheet).

  • Bake for Sept. 11 minutes till barely crackly on high (do not over bake).

  • Let the cookies cool for a couple of minutes on the baking sheet earlier than eradicating to a cooling rack to chill utterly.

Flour: at my elevation (2,500) and with the added lemon juice to the recipe, the additional 2 tablespoons flour is actually necessary. Relying on the place you reside (excessive elevation), you might want a couple of tablespoons extra past that (3 cups flour whole). I like to recommend baking one “tester” cookie first – if it flattens an excessive amount of, stir in a bit extra flour to the dough. 
One other Cookie Spreading Tip: if the cookies unfold and flatten an excessive amount of whereas baking, attempt including extra flour per the be aware above or improve the baking temperature to 375 levels F or use convection bake (in case you have that operate in your oven – see my Instagram experiment here to come back to this conclusion). Conversely, in case your cookies are not spreading sufficient within the oven, attempt decreasing the oven temperature to 325 levels and/or measuring the flour with a lighter hand subsequent time (or use a scale to weigh the elements).

Serving: 1 cookie, Energy: 123kcal, Carbohydrates: 18g, Protein: 1g, Fats: 5g, Saturated Fats: 3g, Ldl cholesterol: 19mg, Sodium: 96mg, Fiber: 0.3g, Sugar: 10g

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