Lemon sugar cookies are a soft cookies with a burst of lemon flavor. The vibrant lemon flavor comes straight from fresh lemon zest and fresh lemon juice. These are a family favorite perfect for serving to guests or packing in a lunch box.
I love baking cookies and my kids love eating cookies! It’s a good cookie relationship! This time I made lemon sugar cookies and they have a burst of lemon flavor!
These sugar cookies are super delicious and disappear quickly.
What ingredients are used in lemon sugar cookies?
- Lemon zest
- Lemon juice
- Baking soda
Why do you use lemon zest?
Lemon zest is really where all the lemon flavor comes from. The lemon peel contains natural oils that’s packed with flavor. When zesting a lemon, you just want the peel and not the white pith just under the peel. The pith contains bitter flavors.
I use a fine grater to get just the lemon peel.
How many lemons do I need to make these cookies?
I used two lemons for these cookies. Each lemon gives you approximately 1 tablespoon of grated lemon zest. This recipe calls for 2 tablespoons of zest and 2 tablespoons of fresh squeezed lemon juice. You will not use all the lemon juice in this recipe.
What can I do with the extra lemon juice?
You can make a sparkling lemonade. You could also freeze the extra lemon juice to use for later.
How do I make lemon sugar cookies?
- Start by creaming the butter and the sugar together
- Add the lemon zest, lemon juice and vanilla
- Mix in the eggs
- Add flour, salt and baking soda
- Mix well
- Form dough into balls and bake
How long do you bake the cookies?
Bake the lemon sugar cookies in a 375 degree oven for 10-12 minutes. When you remove the cookies from the oven, allow the cookies to cool for a few minutes on the baking sheet. Then remove to a baking rack to continue to cool.
Are the cookies baked on a greased pan?
These cookies tend to stick to the pan. Use a lightly greased pan or use a silicone baking mat. You could also use a piece of parchment paper.
What equipment do I need to make these cookies?
Here’s what I use to make these cookies:
- KitchenAid Stand Mixer
- Microplane Grater – for zesting lemons
- Cookie Scoop
- Silicone Baking Mat – so cookies don’t stick to the baking pan
- Baking Sheet Pan
- Cooling Rack
Other Great Cookie Recipes
Here are some of my favorite cookies:
- Coconut Macaroons
- Carrot Cookies
- Chocolate Crinkles
- Oatmeal Cranberry Cookies
- Oatmeal Chocolate Chip Cookies
- Chocolate Chocolate Chip Cookies
How do I store cookies?
Allow cookies to fully cool on a baking rack. Place cookies in a zip top bag or in a storage container. Store cookies at room temperature.
Can I freeze cookies?
Yes, I often freeze cookies. When I need a large batch of cookies for a big family event or party, I make all the cookies ahead of time and store them in the freezer. The day of the event, I remove the cookies from the freezer and allow them to thaw.
To freeze cookies, make certain cookies are completely cooled. Then stack three to four cookies together and place in a freezer safe zip top bag. Place bag flat in freezer. If cookies are a bit sticky on the bottom, like with my carrot cookies, place one full layer of cookies in bag and then place a sheet of waxed paper on top. Then place another layer of cookies. This will help prevent cookies from sticking together.
Don’t forget to PIN for later!
If you make this recipe, I’d love to hear about it! Leave a comment below or snap a picture and tag me on Instagram @beyondthechickencoop
A soft sugar cookie with a burst of lemon.
Cream butter in a bowl with a mixer
Add sugar and cream together
Add lemon zest, lemon juice and vanilla. Mix until combined
Add eggs and combine
Add flour, salt and baking soda. Combine
Use a scoop or a spoon to create balls of dough. Place on a lined baking sheet with a silicone mat or parchment paper. You may also lightly spray cookie sheet instead of lining baking sheet.
Bake in a preheated 375 degree oven for 10-12 minutes.
Allow cookies to cool slightly (1-2 min) and then remove from baking sheet and place on a cooling rack.
If cookie dough is very soft, cover and place in refrigerator for 15-30 minutes before baking.