Do you like lemons, then you’re going to love these lemon sugar cookies. These cookies are soft and tender, they literally melt in your mouth. Made with lemon syrup and zest of fresh lemons, these cookies are bright and zesty.
Lemon sugar cookies taste like you’ve taken a big bite out of summer. I love bright, citrus flavors, especially in the summertime. Lemons, limes, oranges, grapefruits, I can’t get enough of them. Add them to a cookie and I’m all about it! So fresh and delicious.
Tools & Equipment
- 2 large baking sheets
- Ice scream scoop
- Microplane
- Parchment paper
- Silicone baking mats
- Silicone spatula
- Small bowl
- Stand mixer fitted with the paddle attachment
- Whisk
- Wire rack
Recipe Tips
Make Ahead: It ist important to chill this dough before baking the cookies. You can make the cookie dough 2-3 days in advance and keep it in the fridge until ready to use. Let the dough come to room temperature before you continue with the recipe.
Baking Sheet: I always use 2 baking sheets, which makes it easier and reduces the waiting time. Do not place dough balls on a warm baking sheet. If you have only 1 baking sheet, let it cool between batches. Otherwise the cookies will spread too quickly.
Silicone Baking Mat: If you don’t have a silicone baking mat, you can of course use parchment paper instead.
Ingredients for Lemon Sugar Cookies
- All-purpose flour (550)
- Cornstarch
- Baking soda
- Butter
- Eggs
- Granulated sugar
- Lemon syrup & zest
- Light brown sugar
- Salt
- Vanilla extract
Directions – How to Make Lemon Sugar Cookies
Preheat the oven to 180°C/350°F. Line 2 baking sheets with silicone baking mats or parchment paper. Set aside.
In the bowl of a stand mixer beat butter, granulated sugar, brown sugar and lemon zest on medium-high until smooth and creamy, for about 2 minutes. Add the eggs, vanilla extract and lemon syrup and beat on medium-high until combined, for about 1 minute.
In a small bowl whisk together flour, cornstarch, baking soda and salt.
With the mixer running on low speed stir in the dry ingredients, this takes about 1 minute. Shape balls of 40-50g dough each and put them on a baking sheet, lined with parchment paper, chill in the fridge for 1 hour.
Place 6 dough balls on each baking sheet, about 5cm/2-inch apart and bake for 11-13 minutes. The center of the cookies will look soft, but will set as the cookies cool. Let cookies cool on the baking sheet for about 10 minutes, then transfer them to a wire rack to cool completely.
Storing and Freezing Instructions
Storage: Store these lemon sugar cookies in an airtight container or a cookie jar at room temperature for up to 1 week.
Freezing Instructions: Freeze cookies in an airtight container for up to 3 months. You can also freeze unbaked cookie dough balls for up to 3 month. No need to thaw frozen dough balls before baking, just bake them for an extra 1-2 minutes.
My Summary for Lemon Sugar Cookies
Difficulty: Simple.
Taste & Texture: These lemon sugar cookies are buttery and sweet. By adding lemon syrup and lemon zest, these cookies have a deliciously lemony taste. Soft and a little chewy in the center and crunchy around the edges.
Time: It takes about 30 minutes to make the cookie dough. After that, the dough needs to chill in the fridge for at least 1 hour. Baking time per baking sheet is 11-13 minutes.
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