Lemon Sugar Cookies are crisp on the outside, soft on the inside with the perfect hint of lemon and a simple lemon icing on top. They’re melt in your mouth delicious!
These lemon sugar cookies are soft, perfectly lemony and really easy to make! They start out with a simple sugar cookie recipe but we just switch out the vanilla for lemon extract. I made them the first time with lemon juice and I didn’t love the outcome. This version keeps the cookies soft on the inside and slightly crispy on the outside. And then we top them with a really simple and really delicious white chocolate lemon glaze. You can skip that if you like, but why would you?
I’ve gotten so much positive feedback on this post! If you have tried these delicious treats and want to share your thoughts, please leave me a comment below.
LEMON SUGAR COOKIES TIPS AND TRICKS
- Start with room temperature butter. You should be able to push your finger into it and make a small dent but not go all the way through. Want to make that go faster? Cut your butter up into 1 inch pieces and leave it on the counter for a half hour.
- Your eggs also need to be room temperature. Want that to go faster? Fill a bowl with lukewarm water and leave them in there for a few minutes.
- It’s really important to measure your flour correctly. Scoop the flour into the measuring cup and level it off. If you scoop right out of your flour container using your measuring cup, you will end up with significantly more flour.
- Make sure you cream your butter and sugar together for at least three minutes. It needs to not just be mixed, it needs to be light and fluffy. The sugar actually beats air into the butter and that’s key in baking.
- Keep your pans cool. If you are baking in batches and need to use your baking pans more than once, you need to make sure that they have cooled before you put more dough on them. You can make this happen fast by just running them under cold water and drying them off. Speaking of pans, I love these! And I love using these with them.
- This isn’t essential, but I find that using a scoop helps to keep all your cookies the same size, for consistent baking and it also makes the process of getting the cookies into ball form so much faster! I love this scoop.
SIMPLE LEMON GLAZE
These gorgeous little drops of Heaven are perfect as is, or you can take it to the next level with this really easy lemon icing. It comes together in just three ingredients:
- White chocolate chips
- Lemon extract
Melt all the ingredients together in the microwave in 30 second intervals, stirring well in between, and drizzle over the cooled lemon sugar cookies. Simply divine, I tell you!
MORE LEMON RECIPES
If you’re crazy about lemon like I am, try some of these mouthwatering recipes that are in constant rotation around here:
- Lemon Curd
- Easy Lemon Bar Rice Krispies Treats
- Lemon Cookie Cookies
- Delicious Lemon Cheesecake Crescent Braid
- Lemon Cheesecake
I hope you love these lemon sugar cookies with icing as much as I do! They’ve been proven in our house to lift sad spirits and make days better. Please make a batch for your sweet ones today and then let me know what you think! I love hearing feedback from you, my friends. Please leave me a comment below and enjoy these delicious lemony morsels.
Lemon Sugar Cookies
- For Cookies
- 1 1/2 cups sugar
- 2 1/2 cups all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 14 TBSPS butter 1 3/4 stick at room temperature
- 2 tsps lemon extract
- 2 large eggs
- For Icing
- 1/2 cup white chocolate chips
- 2 tsps milk
- 1/4 tsp lemon extract
- Preheat your oven to 350 degrees.
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- With your mixer on medium, mix together the butter and sugar until light and fluffy.
- Mix in the eggs (one at a time) and then the lemon extract until well combined.
- Slowly mix in the flour mixture until well combined, with your mixer set to low. Scrape down the paddle and the sides of the bowl as necessary.
- Roll the dough into one inch sized balls. (Optional: Roll in sugar) Place on a parchment lined baking sheet or silicon mat and press down slightly. Space the cookies about two inches apart.
- Bake for 10 minutes, rotating the pan halfway through the baking. (I baked mine in three batches)
- Let cool on the pan for about two minutes before moving to a cooling rack to cool completely.
- After cookies have cooled, melt the icing ingredients together in the microwave in 30 second intervals, stirring in between. Melt until smooth. Drizzle over cookies and allow to cool.
This post contains affiliate links, if you click on them and then make a purchase, I make a small amount of money at no additional cost to you. Thank you in advance for supporting Wine & Glue.