Lemon Sugar Cookies

Lemon Sugar Cookies are the perfect blend of bright citrus flavor and soft, buttery sweetness. These cookies deliver a tender crumb with just the right amount of tang, thanks to fresh lemon zest and juice folded directly into the dough. Topped with a creamy lemon frosting and a delicate dusting of powdered sugar, they’re as beautiful as they are delicious—ideal for spring gatherings, afternoon treats, or adding a sunny touch to any dessert tray.

What makes these cookies truly special is the balance between richness and freshness. The buttery cookie base stays soft and slightly chewy, while the lemon infuses every bite with a refreshing lift. The frosting enhances the lemon flavor even more, offering a velvety, zesty finish that complements the cookie without overpowering it. Whether you enjoy them plain, lightly frosted, or generously topped, they never fail to impress.

The dough is simple to prepare and benefits greatly from a short chill, which helps the cookies bake up thicker with a satisfying texture. The lemon frosting comes together in minutes and spreads beautifully over cooled cookies, creating a smooth, glossy layer that sets perfectly. A final dusting of powdered sugar adds an elegant, bakery-style touch.

These are the kind of cookies that brighten any day—pretty, flavorful, and irresistibly soft. Paired with tea, shared at a party, or enjoyed fresh from the cooling rack, they quickly become a favorite in any kitchen.

Servings: 24 cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Ingredients

For the cookies:

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups sugar
1 large egg
1 teaspoon vanilla extract
Zest of 1 lemon
2 tablespoons fresh lemon juice

For the lemon frosting:

2 cups powdered sugar
3 tablespoons butter, softened
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1–2 tablespoons milk (as needed for consistency)

Instructions

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
In a bowl, whisk together the flour, baking soda, baking powder, and salt.
In a separate bowl, beat the softened butter and sugar until fluffy. Add the egg, vanilla, lemon zest, and lemon juice; mix until smooth.
Gradually add the dry ingredients to the wet mixture, stirring until fully combined.
Roll the dough into balls and place them on the prepared baking sheets. Flatten each ball slightly.
Bake for 8 to 10 minutes, or until the edges are lightly golden. Cool completely on wire racks.
For the frosting, beat together powdered sugar, butter, lemon juice, and lemon zest until creamy. Add milk as needed to reach your desired consistency.
Pipe or spread the frosting onto cooled cookies. Dust lightly with powdered sugar before serving.

Variations

Add white chocolate chips to the dough for extra sweetness.
Swap the lemon for lime or orange zest for a citrus twist.
Use a glaze instead of frosting by thinning powdered sugar and lemon juice.
Add a touch of almond extract to the dough for deeper flavor.
Sprinkle coarse sugar on top before baking for a subtle crunch.

Tips

Chill the dough for 30 minutes for thicker, chewier cookies.
Use freshly grated zest for the brightest lemon flavor.
Allow cookies to cool fully before frosting to prevent melting.
Add milk to the frosting a teaspoon at a time to avoid thinning too much.
Store in an airtight container to keep the cookies soft and fresh.