Lemon Sugar Cookies Soft (Printer Version)

Buttery cookies with fresh lemon, sparkling sugar coating, and tangy citrus glaze for a delightful treat.

# What You'll Need:

→ Cookies

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/4 teaspoon salt
04 - 1 cup unsalted butter, at room temperature
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 2 tablespoons fresh lemon juice
08 - 2 teaspoons finely grated lemon zest
09 - 1 teaspoon vanilla extract
10 - 1/4 cup granulated sugar, for rolling

→ Citrus Glaze

11 - 1 cup powdered sugar, sifted
12 - 2 to 3 tablespoons fresh lemon juice
13 - 1 teaspoon finely grated lemon zest

# How to Prepare:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, and salt in a medium bowl.
03 - Using an electric mixer, beat the butter and granulated sugar until light and fluffy, about 2 to 3 minutes.
04 - Add the egg, lemon juice, lemon zest, and vanilla extract to the butter mixture and beat until fully combined.
05 - Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
06 - Scoop tablespoon-sized portions of dough, roll into balls, and coat each in the reserved granulated sugar.
07 - Place the coated dough balls two inches apart on the prepared baking sheets.
08 - Bake for 10 to 12 minutes, or until edges are set and tops appear just dry. Avoid overbaking.
09 - Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
10 - Whisk powdered sugar, lemon juice, and lemon zest until smooth. Drizzle the glaze over cooled cookies and allow to set before serving.

# Expert Suggestions:

01 -
  • They're soft and buttery without being heavy, and that citrus glaze hits differently than you'd expect.
  • You can mix them up in one bowl with an electric mixer if you're tired, and they still come out golden and perfect.
  • The sparkly sugar coating catches the light on a plate, and people always ask if they're homemade.
02 -
  • Room-temperature butter is non-negotiable—cold butter won't cream properly and your cookies will be dense instead of fluffy.
  • Don't overbake these, even a minute too long turns them from tender to crispy, and that changes everything about how they taste and feel.
  • Fresh lemon juice makes an enormous difference; bottled juice tastes flat and one-dimensional by comparison.
03 -
  • Measure your flour by spooning it into the cup and leveling it off, or better yet, use a scale—too much flour is the reason cookies turn out dense and disappointing.
  • If your kitchen is warm, refrigerate the dough for 15 minutes before scooping to prevent the cookies from spreading too thin and losing their soft texture.
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