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Old Fashioned Lemon Sugar Cookies

These old fashioned lemon sugar cookies are your classic drop sugar cookie, but better because we’re adding lemon! These are just the thing for late winter or early spring when you want something with fresh flavors but also, you know… cookies! Kids love rolling these in sugar. You’ll love that there’s no frosting or rolling required.

top view of lemon sugar cookies on plate.

Old Fashioned Lemon Sugar Cookies

Sweet, tangy, and perfect for tea time or a delightful snack.
Prep Time 20 minutes
Cook Time 10 minutes
chilling time 1 hour
Total Time 1 hour 30 minutes
Serving Size 24 cookies

Equipment

  • Mixing Bowls
  • Baking Sheet
  • Electric Mixer
  • Cookie cutter (optional)
  • Whisk or spatula
  • Cookie scoop or spoon
  • Wire cooling rack

Ingredients 

Cookie Dough

  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter (room temperature)
  • 1 cup sugar
  • 1 large egg (room temperature)
  • 2 teaspoons lemon zest
  • 1 tablespoon fresh lemon juice

Lemon Sugar

  • ½ cup sugar
  • 1 tablespoon lemon zest
  • Instructions

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Instructions 

  • Prep.  Preheat your oven to 350°F (175°C). Then, line a baking sheet with parchment paper to prevent sticking.
    baking sheet lined with parchment paper.
  • Mix dry ingredients.  Whisk together the all-purpose flour, baking powder, and salt in a medium mixing bowl. Set this aside.
    dry ingredients mixed together.
  • Cream butter and sugar.  Using an electric mixer, cream the unsalted butter and sugar in a large bowl until the mixture is light and fluffy, approximately 3-4 minutes. Then, beat in the egg, followed by the lemon zest and freshly squeezed lemon juice.
  • Combine.  Slowly add the dry ingredients to the wet mixture. Mix until just combined. The dough may appear crumbly at first but should hold together when pressed.
    dry and wet ingredients mixed together.
  • Make topping.  Combine ½ cup of sugar in a small bowl with 1 tablespoon of lemon zest. Stir until evenly mixed.
  • Form the cookie dough balls.  Use a cookie scoop or spoon to shape tablespoon-sized portions of dough. Roll each dough ball in the lemon sugar mixture, ensuring an even coating. Place the balls on the prepared baking sheet, spacing them about 2 inches apart.
  • Flatten the cookies.  Using the bottom of a glass, gently press each dough ball to flatten slightly.
    cookies flattened on baking sheet.
  • Bake.  Bake the cookies for 10-12 minutes or until the edges are slightly golden. Avoid overbaking to keep the cookies soft. Allow them to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  • Cool and serve.  Let the cookies cool completely before serving to settle the flavors and perfect the texture. Enjoy with a cup of tea or your favorite warm drink!
    cookies cooling on wire rack.

Notes

Fresh lemon juice and zest are essential for these cookies’ bright and tangy taste.  Skip the bottled juice, as it won’t give you the fresh flavor you want.  
Make sure to roll the lemons and zest them before juicing them!  It’s easier to zest a whole lemon than one already juiced.  A microplane grater works well for getting fine, fluffy zest that mixes nicely into the dough and sugar.
Let the cookies cool on the baking sheet for about 5 minutes before moving them to a cooling rack.  They’ll be soft right out of the oven but firm up as they cool down.
Using room-temperature butter and eggs makes for a smoother dough.  If you’re in a rush, you can cut the butter into small pieces and let it sit for 10-15 minutes to soften it.  For eggs, place them in warm water for around 5 minutes.
To make your cookies even lighter, sift your flour before measuring it.  This helps aerate the flour, resulting in a more tender cookie.
Add white chocolate chips or poppy seeds for extra texture and flavor for a fun twist.  These mix well with the bright lemon taste.
Let the lemon sugar sit before rolling the cookies if you want an extra zesty flavor.  This lets the lemon oils soak into the sugar.
If you enjoy a strong lemon flavor, add more zest or a few drops of lemon extract to the dough.  Taste as you go to get it just right.
Calories: 166kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 70mg | Potassium: 20mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 246IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

We bake these sugar cookies for special occasions, but honestly, they’re perfect any time of year. Fresh lemon zest and juice give them a bright, tangy flavor. They’re quick to make but feel extra special, especially when rolled in a zesty lemon sugar coating. The secret? Using real, fresh lemons for the best flavor! These are a great simple cookie to add to your rotation. We love them in winter and early spring.

If you’re a fan of classic sugar cookies, you’ll also love these soft and simple sugar cookies.

close up of cookies on baking sheet with lemon nearby.

If you bring these to a potluck or party, have the recipe handy—everyone will want it! If you enjoy soft and tender cookies with a hint of sweetness, you’ll love trying these sour cream cookies for a delicious variation.

Tips for the Best Lemon Sugar Cookies

  • Measure Flour Correctly: Too much flour can make cookies dry or dense. Use the spoon-and-level method: spoon flour into your measuring cup, then level it off with a knife. Avoid scooping directly from the bag, which packs the flour down.
  • Don’t Overmix the Dough: Once you add the dry ingredients, mix just until everything is combined. Overmixing can lead to tougher cookies by developing too much gluten in the flour.
  • Chill the Dough if Needed: If your kitchen is warm or your dough feels too soft to roll into balls, pop it in the fridge for 15-20 minutes. This will make it easier to handle and prevent spreading while baking.
  • Keep Dough Balls Uniform: Use a cookie scoop to make sure all your cookies are the same size. This helps them bake evenly so you don’t end up with some overbaked and others underdone.
  • Test Bake a Few Cookies First: Bake 2-3 cookies as a test batch to see if your dough spreads too much. If they spread too much, chill the dough a little longer. Flatten them slightly more before baking if they don’t spread at all.
  • Rotate the Baking Sheet: Halfway through baking, rotate the baking sheet to make sure it is even cooking. Some ovens have hot spots, and this simple step helps all your cookies bake uniformly.
  • Adjust for Altitude or Humidity: If baking in a humid environment, you might need more flour to prevent overly sticky dough. Reduce the baking powder slightly at high altitudes and add more liquid for the best results. Check out this helpful guide on high-altitude baking for more tips.

Key Ingredients and Tools

Having the right ingredients and tools is important to make these sugar cookies turn out great. Here’s a simple list of your needs and some tips for using them or finding alternatives.

cookie ingredients measured on counter.
  • Fresh Lemons: Using fresh lemons is key for these cookies’ bright, tangy flavor. Avoid bottled lemon juice, as it doesn’t taste the same fresh.
  • Lemon Zest: Most of the lemon flavor comes from the zest. A microplane grater is perfect, but if you don’t have one, a fine cheese grater or a vegetable peeler (with the zest finely chopped) can work, too. You can also use a tiny bit of lemon extract instead or leave it out for a lighter lemon flavor.
  • Unsalted Butter: Unsalted butter lets you manage the saltiness of your cookies. If you only have salted butter, you can use that and cut back on the added salt by half.
  • Granulated Sugar: Regular white sugar gives the cookies their sweetness and structure. Cane sugar or natural sweeteners like coconut sugar can be used, but the flavor may change slightly.
  • All-Purpose Flour: All-purpose flour is what gives the cookies their soft texture. For a gluten-free option, you can use a 1:1 gluten-free flour blend.
  • Microplane Grater: This tool helps zest lemons without hitting the bitter white part. If you don’t have one, a box grater or a sharp knife can be used instead.
  • Parchment Paper: This helps prevent sticking and makes cleanup easy. A silicone baking mat is a good reusable choice if you’re out of parchment paper.
  • Cookie Scoop: A cookie scoop ensures your cookies are the same size, which helps them bake evenly. If you don’t have one, a tablespoon can work—try to keep the portions consistent.

These ingredients and tools will help you make delicious cookies and simplify the baking process!

Serving Suggestions

Serve these cookies with a cup of hot tea like Earl Grey or chamomile, a refreshing glass of fresh lemonade, a scoop of vanilla ice cream, a tall glass of iced herbal tea such as lavender or mint, or a light, fruity sorbet.

Troubleshooting and Help

Can I use bottled lemon juice instead of fresh?

Um, no. Fresh lemon juice has a brighter, more vibrant flavor that makes these cookies shine. Bottled will work if you’re in a pinch, but you might notice the flavor isn’t quite as fresh and zesty.

Do I have to use a cookie scoop?

Not at all! A tablespoon works just fine to portion the dough. The cookie scoop helps you get evenly sized cookies, which bake more evenly. If you’re eyeballing it, try to keep the sizes consistent. If you want to create cookies in your favorite shapes, try the best cut-out sugar cookie recipe, which is perfect for customizing with icing and decorations.

What should I do if my dough feels too sticky to roll into balls?

That’s an easy fix! Just pop the dough in the fridge for 15-20 minutes. Chilling helps firm it up, so it’s easier to handle.

Can I customize these cookies with other flavors?

Sure! Definitely! Add a pinch of vanilla extract, mix in white chocolate chips, or sprinkle poppy seeds into the dough for a fun twist on the classic lemon flavor. Get creative!

Do I really need to chill the dough?

Not necessarily! This recipe usually works fine without chilling, but if your dough feels soft or sticky, a quick 15-20 minutes in the fridge will make it easier to work with.

How do I know when the cookies are done?

Look for edges that are just starting to turn golden. The centers might still look soft, and that’s perfect—they’ll firm up as they cool. Don’t wait for the whole cookie to brown, or they’ll be overbaked.

Can I skip the lemon sugar coating if I’m short on time?

You could, but you’ll lose much of the lemony flavor and the extra sweetness. If you’re in a rush, consider sprinkling plain sugar over the cookies before baking as a quick alternative.

Can I double the recipe for a larger batch?

Absolutely! These cookies are perfect for sharing, and doubling the recipe is a great idea if you make them for a party or gift them to friends and family. Make sure you have enough baking sheets and oven space to handle the extra cookies.

Storing Leftovers

Room Temperature Storage:

  • Place the cookies in an airtight container to keep them soft and fresh. Store them at room temperature for up to 5 days.
  • Add a small piece of bread or a slice of apple to the container for extra softness. The moisture from these will keep the cookies from drying out.

Refrigerator Storage:

  • If you want to keep the cookies longer, refrigerate them in an airtight container for up to 10 days. Let them come to room temperature before serving.

Freezing the Cookies:

  • These cookies freeze well! Once completely cooled, place them in a single layer on a baking sheet and freeze until solid. Then, transfer the cookies to a freezer-safe bag or container. They can be frozen for up to 3 months.
  • To enjoy, thaw them at room temperature for 1-2 hours or pop them in the oven at 300°F (150°C) for 5 minutes to freshen them up.

Freezing the Dough:

  • Bake the frozen dough balls straight from the freezer at the same temperature as the recipe, adding 1-2 minutes to the bake time.
  • Roll the dough into balls, coat them in lemon sugar, and freeze on a tray until firm. Transfer the frozen dough balls to a freezer-safe bag or container.

hope you love these sugar cookies as much as we do. These are simple to make but feels fancy enough for an afternoon tea or a special treat. Bake up a batch to enjoy throughout the week, or share them with friends and family—they’re always a hit.

cookies on plate with more cookies on rack and lemons in background.
picture of smiling female

By Katie Shaw

Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.

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Recipe Rating




One Comment

  1. 5 stars
    These looked SO good and tasted SO much better! Don’t question whether to try these or not! If you like a tender so sugar cookie and lemon, you’ll love these.