Lemon Sugar Cookies

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Hey, lemon lovers! Ready to add a zesty twist to your holiday treats? Forget the usual chocolate and peppermint – let’s dive into the world of thick, soft, and irresistibly lemony sugar cookies.

Lemon Sugar Cookies

Prep Time 1 hour
Cook Time 9 minutes
Course Dessert
Servings 20


  • – 1 cup melted salted butter
  • – 1 ½ cups granulated sugar
  • – 3 tbsp lemon zest from about 1 medium lemon
  • – 3 tbsp lemon juice from about 1 medium lemon
  • – 1 ½ tsp vanilla extract
  • – 1 room temperature egg
  • – 3 cups all-purpose flour
  • – 1 tsp baking soda
  • – 1 tbsp corn starch
  • – ¼ tsp salt
  • – ¼ cup granulated sugar for rolling the cookies


  • In a stand mixer, blend melted butter, granulated sugar, vanilla extract, and lemon zest until well combined.
  • Add lemon juice and egg, mixing on low until everything comes together.
  • Slowly introduce flour, corn starch, baking soda, and salt while keeping the mixer on low. Mix until just combined.
  • Cover the bowl with plastic wrap and let the dough chill in the fridge for 30-60 minutes.
  • Once the dough is ready:
  • Preheat the oven to 350°F and line a cookie sheet with parchment paper.
  • Scoop out about 2 tablespoons of dough per cookie using a medium cookie scoop.
  • Roll each dough ball in the remaining granulated sugar.
  • Space the cookies 1-2 inches apart on the prepared sheet and bake for 9 minutes or until the edges are just set.
  • Allow the cookies to cool on the sheet for 5 minutes before transferring them to a cooling rack.

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