These Soft Lemon Sugar Cookies are sunshine in cookie form: pillowy centers, bright citrus zing, and a sparkly lemon sugar crust that cracks just right. Perfect for spring picnics, lazy weekend baking, or any moment that calls for something sweet and sunshiney.
I started making these after a farmer’s market lemon haul left me with more zest than sense. Now they’re my go-to whenever I need a cookie that’s fancy enough to share but easy enough to whip up on a Tuesday.
Why This Works
- Texture Heaven: Chilling the dough prevents spread, giving you thick, pillowy cookies with soft centers that stay tender for days.
- Double Lemon Hit: Fresh juice in the dough plus lemon zest in the sugar coating delivers bright, authentic citrus flavor in every bite.
- Bakery-Pretty, Zero Fuss: The sparkly sugar crust looks impressive but requires nothing more than a quick roll, making these as easy as they are gorgeous.
Making The Dough
Start by whisking your dry ingredients together in a bowl, then set them aside while you work your magic with butter and sugar. Cream them together with an electric mixer until the mixture is light, fluffy, and looking like sweet clouds (3 to 4 minutes does the trick).
Beat in your egg, lemon juice, fresh lemon zest, and vanilla until everything’s cozy and combined. Gradually add your dry ingredients on low speed, mixing just until the dough comes together (overmixing = tough cookies, and we’re not about that life).
Pro tip: Pop that dough in the fridge for the full 30 minutes. Yes, it’s tempting to skip, but chilled dough = cookies that hold their shape and develop those perfect thick, soft centers.
Rolling In Lemon Sugar (The Best Part)
While your oven preheats to 175°C (350°F), mix up your coating sugar with a teaspoon of lemon zest. This is where the magic sparkle happens.
Scoop tablespoon-sized portions of dough, roll them into balls, then give each one a generous tumble through that lemony sugar. Place them about 5cm apart on your parchment-lined baking sheets (they’ll spread just a touch, creating those gorgeous crackly edges).
The Bake
Here’s where restraint becomes your friend: bake for 10 to 12 minutes until the edges are just set but the centers still look soft and slightly underdone. Trust the process (they might look too pale, but that’s exactly right).
Let them cool on the baking sheet for 5 minutes before moving them. They’ll firm up perfectly during this time, transforming from fragile to fork-tender. Then transfer to a wire rack and try not to eat them all immediately (okay, one warm cookie is mandatory).
Fun fact: The combination of baking powder and baking soda gives these cookies their signature soft texture and subtle lift without making them cakey. Should you make a double batch? Absolutely yes.
Soft Lemon Sugar Cookies
Soft-baked bliss, Sunshine citrus, Sparkly sugar crust
Ingredients
- Ingredients Group 1 (Cookie Dough):
- 240g (2 cups) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 170g (3/4 cup) unsalted butter, softened
- 200g (1 cup) granulated sugar
- 1 large egg, room temperature
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest (about 2 lemons)
- 1/2 teaspoon vanilla extract
- Ingredients Group 2 (Sugar Coating):
- 100g (1/2 cup) granulated sugar
- 1 teaspoon lemon zest
Instructions
- Steps Group 1 (Make Dough):
- Whisk flour, baking powder, baking soda, and salt in medium bowl; set aside.
- Cream butter and sugar with electric mixer until light and fluffy, 3–4 minutes.
- Beat in egg, lemon juice, lemon zest, and vanilla until fully combined.
- Add dry ingredients gradually, mixing on low speed until just combined—don't overmix.
- Chill dough for 30 minutes (makes handling easier and prevents spreading).
- Steps Group 2 (Shape & Bake):
- Preheat oven to 175°C (350°F); line baking sheets with parchment paper.
- Mix coating sugar and lemon zest in shallow bowl.
- Scoop 1 tablespoon dough, roll into ball, then roll generously in lemon sugar.
- Place balls 5cm (2 inches) apart on prepared sheets—they'll spread slightly.
- Bake 10–12 minutes until edges are just set but centers still look soft and slightly underdone.
- Cool on baking sheet 5 minutes (they'll firm up), then transfer to wire rack.
FAQs
Why are my cookies spreading too much?
Your dough may be too warm. Make sure you chill it for the full 30 minutes, and double-check that your butter was softened but not melted when you started. Also, avoid overbaking, which can cause excess spread.
Can I use bottled lemon juice?
Fresh lemon juice is essential here for that bright, authentic citrus flavor. Bottled juice tastes flat and artificial, and these cookies deserve better.
How do I keep them soft?
Store your cookies in an airtight container with a slice of bread to maintain moisture. The bread trick works like a charm, and they’ll stay perfectly soft for 4 to 5 days.
Can I freeze the dough?
Absolutely! Roll the dough into balls, freeze them on a tray until solid, then store in a freezer bag for up to 3 months. Bake directly from frozen, adding just 1 to 2 minutes to the baking time.
Notes & Variations
- Extra Lemon Punch: Add 1/4 teaspoon lemon extract along with the vanilla extract for an even brighter citrus hit that really sings.
- Lemon-Lavender Elegance: Stir 1 teaspoon of culinary lavender into your sugar coating mixture for a floral, sophisticated twist that’s perfect for spring gatherings.
- Lime Sugar Swap: Substitute lime juice and zest for the lemon for equally delicious cookies with a tropical, tangy brightness that’s totally addictive.
Serve It With
- Iced Lemon Tea or Cold Milk: Perfect for dunking and creating the ultimate cookie-and-beverage moment.
- Fresh Berry Compote or Lemon Curd: Serve alongside for an elegant dessert plate that feels fancy but takes zero extra effort.
- Vanilla Bean Ice Cream: Sandwich a scoop between two cookies for an easy, show-stopping ice cream sandwich that’ll make you a legend.
More Recipes To Try
- Brown Butter Lime Cookies with Sea Salt: Nutty, tangy, and topped with flaky salt for the perfect sweet-savory balance.
- Classic Snickerdoodles with Cinnamon Sugar Coating: Soft, chewy, and rolled in warmly spiced cinnamon sugar for cozy vibes year-round.
- Orange Cardamom Shortbread Cookies: Buttery, crumbly, with exotic spice notes that make every bite feel special.
Let’s Hear It
Made these lemony beauties? Drop a comment below and let me know how they turned out, or tag your cookie photos on social media so we can all drool together. Happy baking!