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.

Old Fashioned Lemon Sugar 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.
- Mix dry ingredients. Whisk together the all-purpose flour, baking powder, and salt in a medium mixing bowl. Set this aside.
- 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.
- 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.
- 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!
Notes
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.

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.
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.

- 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!
Troubleshooting and Help
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.
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.
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.
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!
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.
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.
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.
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.
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.


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.