Lemon Sugar Cookies
Bright, sunny sugar cookies with fresh lemon zest and a tangy glaze. Soft in the middle with crisp sugared edges.
Ingredients
Total time: 30 minutes
Cookies
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/3 cups granulated sugar
- 1 large egg
- Zest of 2 lemons
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
Glaze
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
Instructions
- 1
Heat the oven to 350°F and line two sheets with parchment.
- 2
Whisk the flour, baking soda, and salt together.
- 3
Rub the lemon zest into the sugar with your fingers to release the oils, then cream with the butter until fluffy.
- 4
Beat in the egg, lemon juice, and vanilla.
- 5
Mix in the dry ingredients to form a soft dough.
- 6
Roll into 1 1/2-inch balls, roll in extra sugar, and place 2 inches apart.
- 7
Bake 9–11 minutes, until set but pale. Cool completely.
- 8
Whisk the glaze ingredients and drizzle over the cooled cookies.
Zoe's Tips
- Rubbing zest into the sugar is the secret to big lemon flavor.
- Let the glaze set for 20 minutes before stacking.
- Only use fresh lemon juice here — bottled tastes flat.
Nutrition estimate
Approximate, per serving — a rough guide, not a lab measurement.
A note from Zoe:this recipe is newly developed from classic, trusted baking ratios — it hasn't been through rounds of reader testing yet. Bake with a baker's eye, and if you try it, I'd genuinely love your feedback so I can make it even better.
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