Soft & Chewy Lemon Sugar Cookies – The Best Lemon Dessert Recipe!
Some days, I look at the giant bag of lemons sitting on my counter and think, What on earth am I supposed to do with all these? I buy them with good intentions—maybe for a Lemon Lush Dessert, or to squeeze over chicken at dinner—but somehow, I always end up with way more than I need. If you’ve ever found yourself in the same boat, wondering what to make with lemons, you’re in the right place.
Lemons are one of my favorite ingredients because they can do so much. Whether you’re looking for easy dessert recipes, lemon sweets, or even lemon recipes for dinner, fresh lemons always bring that bright, zesty flavor that makes everything taste just a little fresher. And if you love summer lemon desserts, trust me, this recipe is a keeper.
These Lemon Sugar Cookies are one of the best lemon dessert recipes easy enough to whip up in no time. They’re soft, chewy, and packed with citrusy goodness. Plus, they’re a great way to use up extra lemons (because let’s be honest, we all have that moment where we need things to do with lemons before they start going bad).
So if you’re craving delicious lemon desserts and need a lemon treats recipe that’s simple, quick, and kid-approved, you’re in for a treat. Let’s get baking!
Ingredients You’ll Need
Nothing fancy here, just good old baking staples with a lemony twist.
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- Zest of 2 lemons (trust me, don’t skip this)
- 1 large egg
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- ½ cup sugar (for rolling the dough)
Step 1: Preheat the Oven & Prep Your Baking Sheet
First things first, preheat your oven to 350°F (175°C). Then, line a baking sheet with parchment paper. If you’re out of parchment paper (been there), just lightly grease the pan.
At this point, I usually have one kid asking, “Are they ready yet?” and another one trying to steal a lemon. We’re off to a great start.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set that aside. It’s not exciting, but it’s important.
Step 3: Make the Magic Happen (aka Cream the Butter & Sugar)
In a large bowl, beat the softened butter and sugar together until it’s light and fluffy. This takes about 2-3 minutes with an electric mixer.
Now, here’s the real trick—rub the lemon zest into the sugar before mixing it in. It brings out all those lemon oils and makes the flavor even stronger. Plus, it smells amazing.
Step 4: Add the Egg, Lemon Juice, & Vanilla
Crack in the egg, pour in the fresh lemon juice, and add the vanilla extract. Mix until it’s all smooth and happy.
If you have a tiny kitchen assistant, this is where they’ll probably spill half the vanilla on the counter. Just roll with it.
Step 5: Add the Dry Ingredients
Slowly add the dry ingredients to the wet ingredients, mixing just until combined. The dough will be soft but not sticky. If it feels too sticky, pop it in the fridge for about 15 minutes.
Step 6: Roll in Sugar (Because, Yes, More Sugar is Always Good)
Scoop out about a tablespoon of dough and roll it into a ball. Then, roll it around in a little bowl of sugar. This gives the cookies that pretty, sparkly look and a little crunch on the outside.
This is usually my kids’ favorite part. It’s also where sugar ends up everywhere.
Step 7: Bake to Perfection
Place the dough balls about 2 inches apart on your baking sheet. Bake for 8-10 minutes, until the edges just barely start turning golden. They’ll look a little underbaked in the middle, but that’s what keeps them soft!
At this point, your kitchen will smell so good that you’ll consider eating one straight off the pan. Don’t. Give them a few minutes to cool (or at least try).
Step 8: Enjoy (and Hide a Few for Yourself)
Once they’re cool enough to handle, grab one and take a bite. Soft, chewy, buttery, and packed with lemon flavor—so good. If your kids are like mine, they’ll be begging for another before they even finish the first.
Pro tip: Hide a few for later. Moms need their own stash sometimes.
FAQs for Lemon Sugar Cookies
Can I use bottled lemon juice instead of fresh lemons?
Technically, yes—but fresh lemons make a huge difference. The zest adds so much extra flavor that bottled juice just can’t match. If you’re in a pinch, go for it, but if you have fresh lemons, use them!
How do I keep my cookies soft and chewy?
The key is not overbaking them. Take them out when the edges are just barely golden, even if the centers look a little underbaked. They’ll set up as they cool. Also, storing them in an airtight container helps keep them soft.
Can I make the dough ahead of time?
Yep! You can chill the dough in the fridge for up to 24 hours before baking. If it gets too firm, let it sit at room temp for a few minutes so it’s easier to scoop. You can also freeze the dough balls and bake them straight from the freezer—just add an extra minute or two to the bake time.
Can I add anything to these cookies?
Absolutely! A handful of white chocolate chips or a sprinkle of poppy seeds would be so good. If you like an extra tangy bite, drizzle a little lemon glaze on top after they cool.
How long do these cookies last?
If stored in an airtight container at room temp, they stay fresh for about 5 days. You can also freeze baked cookies for up to 3 months. Just let them thaw at room temp before eating (or pop one in the microwave for a few seconds if you’re impatient like me).
Lemon Sugar Cookies Recipe
Lemon Sugar Cookies
Ingredients
Method
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper or lightly grease it.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy (about 2-3 minutes).
- Rub the lemon zest into the sugar before mixing to boost the flavor.
- Mix in egg, lemon juice, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Scoop about 1 tablespoon of dough, roll into a ball, and coat in granulated sugar.
- Place dough balls 2 inches apart on the baking sheet.
- Bake for 8-10 minutes, until the edges are just lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Store in an airtight container at room temp for up to 5 days.
- Freeze baked cookies for up to 3 months or freeze dough balls to bake fresh later.
And just like that, you’ve got yourself a batch of soft, chewy, zesty Lemon Sugar Cookies! If your house is anything like mine, they’ll be gone before you even have a chance to pack them up. These are hands down one of the best lemon desserts I’ve made, and trust me, I’ve made a lot of lemon sweets over the years.
If you ever find yourself wondering what to make with lemons, this recipe is a winner. It’s one of those easy lemon desserts that comes together fast and uses up those extra lemons before they start growing suspicious little spots in your fruit bowl (we’ve all been there). Plus, if you’re looking for recipes to use up lemons during warmer months, this is perfect for a summer lemon dessert that’s light and refreshing.
And hey, if you still have lemons left, why stop here? There are so many delicious lemon desserts to try—maybe a Lemon Lush Dessert, a tart, or even some lemon dishes for dinner. You could go sweet, you could go savory… lemons don’t judge. They just make everything better.
