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Lemon Sugar Cookies

These lemon sugar cookies are super crisp on the outside and soft and chewy on the inside. They’re bursting with lemon flavor – and with less than 10 ingredients and 15 minutes prep time, whip up a batch of these easy cookies today!
Prep Time15 mins
Cook Time15 mins
Chill30 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 24 cookies
Calories: 141kcal


  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • ½ tsp salt
  • 1 cup butter, 2 sticks unsalted, see notes for salted
  • 1 cup sugar plus more for rolling, optional
  • 1 large egg
  • freshly grated zest of 3 lemons
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon extract optional


  • Mix flour, salt, cream of tarter, and baking soda in a bowl and set aside.
  • In a separate bowl, cream butter and sugar using a hand-held or standing mixer. Beat the butter and sugar 2-3 minutes until light and fluffy.
  • Add egg, lemon juice, lemon zest and mix until combined. Mix until combined.
  • Add the flour mixture. Mix until just combined.
  • Scrape down sides of bow and beat another few seconds. Try not to overmix the batter.
  • Chill the dough in the fridge for at least 30 minutes, but up to 24 hours.
  • When ready to bake, preheat oven to 350 ℉.
  • Using a small ice cream scoop or spoon, take 2 tablespoons of dough and roll into a ball. Optional: roll the balls in sugar.
  • Add the balls of dough to a baking sheet at least 2 inches apart and bake for 10-13 minutes until the edges are golden brown.
  • When done remove from oven, let cool, and enjoy.


  • Make sure all your ingredients are at room temperature. If necessary, you can get your egg to room temperature by covering it in warm water for a few minutes. And, you can warm up your butter by microwaving it for 10-20 seconds at a time on half power. Watch closely, as it’s super easy to accidentally melt the butter! 
  • If using salted butter, omit added salt or decrease to just a pinch. 
  • Measure your flour correctly by using the spoon and swipe method of spooning the flour into the measure cups and swiping the excess off the top with a knife.  If you dip the measuring cup directly into the flour, it packs down and you will add too much flour to your recipe. 
  • A small ice cream scoop makes scooping the cookie dough onto the pan really easy and creates even sized cookies.
  • This recipe makes about 2 dozen cookies and they will last up to a week in an airtight container.


Serving: 1Cookie | Calories: 141kcal | Carbohydrates: 16g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 165mg | Potassium: 37mg | Fiber: 1g | Sugar: 8g | Vitamin A: 246IU | Calcium: 5mg | Iron: 1mg