Go Back
+ servings
lemon sugar cookies on platter

Lemon Sugar Cookies

These soft delicious Lemon Sugar Cookies are easy to make. The lemon flavor becomes stronger as they cool for a lemon lovers cookie dream!
Course Dessert
Cuisine American
Diet Gluten Free
Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time (estimate) 20 minutes
Total Time 55 minutes
Servings 30 cookies
Calories 138kcal
Author Toni Dash


Lemon Sugar Cookies

  • 1 cup (2 sticks) unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons lemon extract
  • 2 ½ cups all-purpose flour regular or gluten-free 1-to-1 flour blend
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ teaspoon cream of tartar
  • Zest from 1 small lemon This gives a light lemony taste, for someone who likes a big lemon punch then do 2 lemons
  • yellow food coloring OPTIONAL

Rolling sugar (pre-baking)

  • ½ cup granulated sugar regular or yellow sugar can be used. See NOTES section below.


  • Preheat oven to 350 degrees F. Prepare a baking sheet with non-stick spray or parchment paper if it’s not already non-stick.
  • In a large bowl, using a hand mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar until smooth and creamy (3-5 minutes).
    Add in the eggs and lemon extract, mix well. Set aside.
  • In a small bowl, whisk together the flour, baking soda, salt, and cream of tartar.
  • Pour the flour mixture into the wet ingredients, add in the lemon zest, and mix until just combined. If using food coloring add it now.
    Do not overmix!
  • Using a medium cookie scoop, or a spoon, form dough balls that are a little over an inch in size, this is equivalent to a heaping tablespoon.
    Place the dough into the ½ cup bowl of sugar and roll it around. Place the dough 2 inches apart on the prepared cookie sheet.
  • Bake at 350 for 9-11 minutes, then allow the cookies to rest for 5 minutes on the baking sheet before moving them to a cooling rack.


Rolling sugar
Regular granulated sugar or yellow sugar (or a combination) can be used to roll the cookies in before baking. If using yellow sugar you can make your own by adding the sugar to a plastic bag with a drop or two of food coloring. Seal and shake the bag to coat and color the sugar.
How to Store
Once fully cooled, store in an airtight container either at room temperature or in the refrigerator. They can be kept on a plate sealed with plastic wrap too.
How to Freeze
The cookies can also be frozen in a freezer-safe container for up to 3 months. Allow them to cool completely before adding to a freezer bag or firm sided container (which helps protect from damage in a crowded freezer).


Calories: 138kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 62mg | Potassium: 43mg | Fiber: 1g | Sugar: 10g | Vitamin A: 215IU | Calcium: 5mg | Iron: 1mg