With more than 1.5 million views, this lemon sugar cookie recipe is one of the most-loved on the site. These soft, thick, chewy lemon sugar cookies are made in one bowl and freeze beautifully.
Literally the most amazing recipe. As an 11 year old that has little experience on baking they turned out amazing! My mum brought them at work so that she can give some to her co-workers and they wanted the recipe! One of the best recipes I’ve made!
-Teddy
Soft and Chewy Lemon Cookies
I spent a week perfecting these lemon cookies. The first batch was paper-thin and disappointing, but after several small adjustments I landed on a version I loved. By the time I was satisfied I had made the recipe five times—about 120 cookies total—enough to share widely. They’re thick, puffy, and have a bright lemon flavor that people keep coming back for.
Why This Recipe Is the Best
- Uses common pantry ingredients
- Great for beginners
- Soft and chewy texture
- Bright, fresh lemon flavor from real zest
These cookies are chewy on the outside and tender inside, with just enough puff. Fresh lemon zest gives a true citrus lift—exactly what you want in a lemon cookie.
The method mirrors classic sugar cookie techniques: cream butter and sugar, add wet ingredients including lemon zest and juice, then fold in dry ingredients. Scoop, roll in sugar, and bake on parchment or a silicone mat for the best results.
Lemon Cookie Ingredients
- Unsalted butter – adds flavor and tender texture
- Granulated sugar – sweetness and light browning
- Lemon zest and lemon juice – fresh lemon flavor
- Egg – binds the dough
- All-purpose flour – builds structure
- Baking soda – helps the cookies rise and affects texture
- Salt – enhances flavors
Where’s the extract?
You can add 1 teaspoon vanilla extract if desired. For a more pronounced lemon note, use 1 teaspoon lemon extract.
Recipe Variations
This recipe works well with King Arthur Gluten Free Measure for Measure Flour if you need a gluten-free option.
How to Make Lemon Cookies
- Cream together. In a large bowl or stand mixer, cream the butter, granulated sugar, and lemon zest on medium speed until light and fluffy.
2. Mix in. Add the fresh lemon juice and egg, then beat until smooth.
3. Dry ingredients. Gently fold in the flour, baking soda, and salt on low speed or by hand until just combined.
4. Refrigerate. Cover the bowl and chill the dough for 30–60 minutes.
5. Scoop and bake. Form dough balls with a cookie scoop, roll each in sugar, and space on a silicone- or parchment-lined baking sheet. Bake until the edges show a faint golden color.
Time Required
- 10 minutes to prepare the dough
- 30–60 minutes to chill
- 11–13 minutes to bake
- 15 minutes to cool
How to Store Lemon Sugar Cookies
Keep cookies in an airtight container at room temperature for up to five days.
How to Freeze Lemon Cookie Dough
Drop dough balls onto a silicone-lined baking sheet. You can place them close together since you won’t be baking immediately.
Freeze until solid, about 1 hour.
Transfer frozen dough balls to a labeled freezer bag. Freeze up to 3 months.
To bake: Preheat oven to 350ºF. Roll frozen dough balls in sugar and bake 13–15 minutes; frozen dough may need 1–2 minutes more.
Tips for Making Lemon Sugar Cookies
- Measure flour with the spoon-and-level method for accurate results.
- Use room-temperature butter to make creaming easier.
- Chill dough 30–60 minutes to prevent spreading and keep cookies thick and chewy.
- Use a cookie scoop for even cookies.
- Bake on a silicone mat or parchment paper for best texture.
These lemon cookies pair nicely with other citrus treats and are a great option when you have fresh lemons on hand.
Lemon Cookie FAQs
Chilling dough solidifies the fat, so it takes longer to melt in the oven. That delay reduces spread and helps cookies stay thicker, chewier, and softer. If you’re short on time, even 15 minutes helps; otherwise chill between batches.
Accurate flour measurement and proper baking time are key. Too much flour or overbaking will dry cookies out.
Overbaking causes sugar cookies to become hard. Remove cookies when they’re set and only lightly colored at the edges.
Yes—this recipe recommends chilling the dough 30–60 minutes to prevent excessive spreading and to keep them chewy and thick.
Sugar cookies tend to have a higher ratio of sugar and butter and a simpler flavor profile, while other cookies often include mix-ins (like chocolate chips or nuts) and varied textures.
Love these so much. Perfect amount of lemon flavor. They were a hit with my coworkers!
-Alexis
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Lemon Cookie Recipe
Equipment
- Stand or hand mixer
- Spatula
- Zester
Ingredients
- 1 cup (226g) unsalted butter, room temperature
- 1 1/2 cups (300g) granulated sugar
- 3 Tbsp lemon zest
- 2 Tbsp fresh lemon juice
- 1 large egg
- 3 cups (360g) all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 cup (50g) sugar for rolling
Instructions
- In a mixing bowl, beat the butter, sugar, and lemon zest with an electric mixer for 1–2 minutes.
- Add the lemon juice and egg; beat until combined.
- Gradually add the flour, baking soda, and salt, mixing by hand with a spatula until combined.
- Cover the bowl and refrigerate for 30–60 minutes.
- Remove dough from fridge. Preheat oven to 350ºF. Place 1/4 cup sugar in a bowl for rolling.
- Form dough balls with a cookie scoop, roll in sugar, and place 2 inches apart on a silicone- or parchment-lined baking sheet. Bake 11–13 minutes, until edges are just faintly golden.
- Let cool on the baking sheet 5 minutes, then transfer to a rack to cool completely.
Notes
Chilling the dough helps cookies stay thicker and chewier by reducing spread. If you can, chill for 30–60 minutes; if pressed for time, even 15 minutes helps. This recipe also works well with King Arthur Gluten Free Measure for Measure Flour.
Nutrition
Carbohydrates: 27 g |
Protein: 2 g |
Fat: 8 g |
Sugar: 15 g
Nutrition Disclosure
All nutritional values are approximate and provided as an estimate. Changing ingredients or quantities will alter the nutrition.