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Close up photo of Lemon Sugar Cookies next to lemons.
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5 from 50 votes

Lemon Sugar Cookies

Lemon Sugar Cookies are crisp on the outside and soft on the inside, with the perfect hint of lemon and a simple lemon icing on top. They're melt-in-your-mouth delicious!
Prep Time15 minutes
Cook Time10 minutes
Cooling time30 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Keyword: lemon sugar cookies
Servings: 28 cookies
Calories: 154kcal
Author: Lisa Longley

Ingredients

Lemon Sugar Cookies

  • 2 1/2 cups all purpose flour 300 grams (read here about measuring flour for cookies)
  • 1/2 teaspoon baking powder 2 grams
  • 1/2 teaspoon table salt 9 grams
  • 1 1/2 cups granulated sugar 297 grams
  • 14 tablespoons unsalted butter 197.75 (room temperature)
  • 2 large eggs
  • 2 teaspoons lemon extract 9.9 ml (read about the difference between lemon juice and lemon extract here.)

Icing (optional)

  • 1/2 cup white chocolate chips 85 grams
  • 2 teaspoons milk 9.9 ml
  • 1/4 teaspoon lemon extract 1.23 ml

Instructions

Lemon Sugar Cookies

  • Preheat your oven to 350 degrees Fahrenheit. Line rimmed baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
    2 1/2 cups all purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon table salt
  • In a large bowl with a hand mixer or in the bowl of a stand mixer, mix together the butter and sugar until light and fluffy, about three to six minutes.
    1 1/2 cups granulated sugar, 14 tablespoons unsalted butter
  • Mix in the eggs one at a time. Once they are combined, add the lemon extract until well combined. Scrape down the sides of the bowl as necessary.
    2 teaspoons lemon extract, 2 large eggs
  • Add the flour mixture. Mix on low only until the flour is combined enough not to fly out of the bowl. Turn the mixer all the way up, just until combined. Be careful not to over-mix.
  • Roll the dough into one inch sized balls. Place on the prepared baking sheets about two inches apart. Press down lightly. Bake for 10 minutes, rotating the pan halfway through the baking.
  • Let cool on the pan for about two minutes before moving to a cooling rack to cool completely.

Icing (optional)

  • 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.
    1/2 cup white chocolate chips, 2 teaspoons milk, 1/4 teaspoon lemon extract

Video

Nutrition

Serving: 1cookie | Calories: 154kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Monounsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 92mg | Potassium: 9mg | Sugar: 13g | Vitamin A: 200IU | Calcium: 10mg