Lemon Sugar Cookies Recipe: Chewy Lemon Sugar Cookies
Written by MasterClass
Last updated: Apr 2, 2023 • 3 min read
When it comes to lemon sugar cookies, the tangy lemon flavor balances out the sweetness of the sugar, and a lemon glaze adds extra lemon flavor. Turn lemon sugar cookies into fun shapes or bake them as a classic drop cookie. Read on for an easy recipe for lemon sugar cookies that lemon lovers will find hard to resist.
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What Are Lemon Sugar Cookies?
Lemon sugar cookies are sugar cookies that use fresh lemon juice, lemon zest, or lemon extract. For even more lemon flavor, drizzle a lemon glaze over the baked cookies after they have cooled.
Lemon sugar cookies are both chewy and crispy as a result of smaller amounts of baking powder and baking soda and a larger amount of granulated sugar compared to a classic sugar cookie recipe.
Lemon desserts, such as easy lemon cookies and lemon bars, balance sweet and tangy flavors, although the amount of lemon flavor will depend on personal preference. For a mild lemon flavor, use lemon zest; for a punchier lemony flavor, use both zest and lemon juice.
3 Ways to Form Lemon Sugar Cookies
Lemon cookies are firm enough to roll out or soft enough to scoop, depending on the lemon cookie recipe and the ratio of dry ingredients to wet ingredients. Here are three ways to form lemon sugar cookies, and all types have similar baking times:
- 1. Roll out lemon sugar cookie dough to cut into shapes. Chill lemon sugar cookie dough for about thirty minutes before rolling it out on a lightly floured surface. Roll the dough out until it’s about one-half to three-quarters of an inch thick. Cut out shapes with cookie cutters and carefully place them on a cookie sheet. Sugar cookies hold their shape well while baking, so it’s okay to place them somewhat close together.
- 2. Roll the cookie dough into a log for slice-and-bake cookies. Dump the cookie dough onto parchment paper and form it into a log. Wrap the parchment paper around the log, followed by a piece of plastic wrap. Twist the ends of the plastic wrap to hold the shape and freeze the log for a minimum of one hour. Cut the log into slices about one-half-inch thick and bake the cookies.
- 3. Scoop cookie dough balls onto a cookie sheet. A soft lemon sugar cookie dough is chewier than a cut-out or slice-and-bake lemon sugar cookie dough. Use a spoon or a cookie scoop to drop the cookie dough balls onto a lined baking sheet. Take it one step further and roll the cookie balls in powdered sugar to create a crinkle effect.
Lemon Sugar Cookie Recipe
makes
2–3 dozenprep time
20 mintotal time
35 mincook time
15 minIngredients
Note: The total time does not include 30 minutes of inactive time.
For the cookies:
For the lemon glaze:
Make the cookies:
- 1
Line 2 baking sheets with parchment paper or a silicone baking mat.
- 2
In a large mixing bowl, combine the flour, baking powder, baking soda, and salt.
- 3
In the large bowl of a stand mixer fitted with the paddle attachment (or another electric mixer), add the unsalted butter and sugar.
- 4
With the mixer on medium speed, beat the butter and sugar for 10 minutes until it’s light and fluffy.
- 5
Add the egg and beat the mixture for 5 minutes.
- 6
Add the vanilla extract, lemon juice, and lemon zest.
- 7
With the mixer on a low speed, add the flour mixture.
- 8
Add the optional white chocolate chips.
- 9
Turn the cookie dough out onto a lightly floured surface and form it into a flat disc.
- 10
Wrap the cookie dough in plastic wrap.
- 11
Refrigerate the dough for 30 minutes.
- 12
After 30 minutes, unwrap the cookie dough.
- 13
Preheat the oven to 350 degrees Fahrenheit.
- 14
Lightly dust the cookie dough and a rolling pin with flour.
- 15
Roll the cookie dough out to a ½-inch thickness.
- 16
With cookie cutters, cut shapes out of the cookie dough.
- 17
Carefully place the cut-out cookies on the lined baking sheet.
- 18
Bake the cookies for 12–15 minutes.
- 19
Cool the cookies completely on the baking sheet.
Make the lemon glaze:
- 1
In a small bowl, combine the lemon juice, milk, and powdered sugar.
- 2
Drizzle the lemon glaze over the cooled cookies.
- 3
Transfer the glazed cookies to a wire rack to set. Store any leftover cookies in an airtight container at room temperature.
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