Lemon Sugar Cookies
Perfectly soft and chewy lemon sugar cookies – bake up a delicious batch of summertime, any time of year! Made with 100% real lemon – no lemon cake mix or pudding necessary.
I always think of citrus as a winter flavor — clementines, meyer lemons, grapefruits. But regular lemons? Those are 100% summer. Nothing says summer like a big pitcher of lemonade (preferably this blueberry basil (bourbon) variety!), amiright?
(Okay, let’s be fair. I love lemon YEAR ROUND. But there’s something extra summery about it.)
Now that Memorial Day is behind us, we’ve hit the unofficial start of summer. You guys know how I feel about seasonal desserts – it’s time to pack up all the heavy chocolate and peanut butter and celebrate all things light, fresh, and fruity! Like these simple soft and chewy lemon sugar cookies.
(Actually, it appears I started my summer dessert celebration just a little early this year. I miiiiight have a little bit of a lemon problem right now. Lemon lavender bundt cake. Carrot cake with lemon cinnamon cream cheese frosting. French vanilla lemon blueberry scones. All in a four week period. And now, lemon sugar cookies. Spring… summer… whatever. Lemons are seasonless.)
I’m not a huge fan of plain sugar cookies. I always feel like they need a little something extra, like a boatload of sprinkles or, in this case, a double dose of lemon. These lemon sugar cookies use both lemon juice (freshly squeezed, please!) and lemon zest for a bright, lemony punch.
Cookies with Real Lemon
Here’s the thing about lemon desserts: there’s an awful lot of fake lemon involved in them. I am never one to bash shortcuts (no boxed cake mix scolding on this blog!), but fresh lemon is so easy to find. Why do so many lemon cookie recipes call for lemon cake mix or pudding or extract?
For these lemon sugar cookies, it’s nothing but real lemon: freshly squeezed lemon juice and some lemon zest baked right in. And then an extra little sprinkling of lemon zest on top, because: more lemon. Yes, please!
Make Ahead Lemon Sugar Cookies
One of the best things about these lemon sugar cookies? Make them ahead and have them whenever you want! The dough can be frozen unbaked (I like to roll it into balls first and freeze the balls, then thaw and bake) or the fully baked cookies can be frozen. Bake a double batch, store some cookies in a freezer-safe bag, and pull one (or many) out whenever the mood strikes.
Homemade cookies whenever you want them? I’m so in.
These lemon sugar cookies are begging to tag along for your next picnic, potluck, or pool party. But don’t think these are a summertime only treat – bring a little summer sunshine into your kitchen year round with a fresh batch of lemony cookies!
Love lemon? Don’t miss these other lemon desserts!
- Lemon Pie Bars
- Glazed Lemon Poppyseed Muffins
- Lemon Pie
- Lemon Blueberry Bundt Cake
- Lemon Lavender Bundt Cake
- All Lemon Recipes »
Store cookies in an airtight container at room temperature for up to a week or freeze for up to 3 months. Remove frozen cookies from the container to thaw. A Bunsen Burner Bakery Original Protocol As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information: Yield: 24 Serving Size: 1 cookie
Amount Per Serving: Calories: 109 Total Fat: 4.1g Carbohydrates: 16.6g Sugar: 8.5g Protein: 1.3g
Store cookies in an airtight container at room temperature for up to a week or freeze for up to 3 months. Remove frozen cookies from the container to thaw.
A Bunsen Burner Bakery Original Protocol
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.