Lemon Sugar Cookie Recipe

This lemon sugar cookie recipe bakes up light, flaky cookies with just the right amount of citrus flavor. Fresh lemon zest and juice give them a bright, refreshing taste, while a generous layer of tangy lemon icing makes each bite sweet and zesty. These cookies are simple and easy to make, and a perfect treat for spring, summer, or anytime you’re craving something citrusy.

---

One of my blog readers reached out and mentioned that she was looking for a lemon sugar cookie recipe, which instantly piqued my curiosity. I love when you all share ideas with me—it always sparks creativity in the kitchen. I started experimenting with flavors and textures until I landed on this version, and it quickly became a favorite. The cookies are light, flaky, and full of fresh lemon flavor without being too sweet. Originally, I wasn’t planning on adding icing, but when I baked the first batch, they just seemed to need a little something extra. A drizzle of tangy lemon icing proved to be the perfect finishing touch, elevating them from simple to absolutely irresistible.

I know these cookies might look a little fancy, but don’t worry—they’re surprisingly simple to make. With just a few pantry staples and fresh lemon, you’ll have a batch ready in no time. The best part is that while they’re easy enough for everyday baking, the pretty lemon icing makes them look like something straight out of a bakery. It’s one of those recipes that feels impressive without all the fuss.

Easy Lemon Cookie Ingredients

Cookie Ingredients

• All-purpose flour: Provides the structure and base of the cookies.
• Cornstarch: Softens the flour proteins and makes the cookies extra light and flaky.
• Baking soda: Helps the cookies rise slightly and stay tender.
• Salt: Balances the sweetness and enhances the lemon flavor.
• Unsalted butter: Adds richness and creates a soft, buttery texture when creamed with sugar.
• Granulated sugar: Sweetens the cookies and helps with spreading and crisp edges.
• Egg yolk: Adds richness, binds the dough, and contributes to a tender crumb.
• Vanilla extract: Deepens the flavor and complements the lemon notes.
• Lemon zest: Packs a punch of fresh citrus oil for bright lemon flavor.
• Lemon juice: Adds tanginess and freshness, balancing the sweetness.

Icing Ingredients

• Powdered sugar: Creates a smooth, sweet base for the icing.
• Lemon juice: Thins the icing and adds zesty flavor.
• Lemon zest: Boosts citrus flavor and adds pretty flecks of color.

Bakery Tips for Perfect Lemon Sugar Cookies

• Cream the butter and sugar well: Whipping air into the butter helps the cookies bake up light and slightly flaky.
• Don’t skip the cornstarch: It softens the gluten structure in the flour, giving the cookies a delicate, melt-in-your-mouth texture.
• Chill if needed: If your dough feels too soft, chill it for 20–30 minutes to prevent spreading.
• Keep an eye on bake time: Pull the cookies when the edges are set but the centers look soft—they’ll finish setting as they cool.
• Icing consistency matters: For a thicker layer, keep your icing on the stiff side; for a shiny glaze that drips, add a touch more lemon juice.

How to Store Lemon Sugar Cookies

• Room Temperature:
  Store the cookies in an airtight container at room temperature for up to 4–5 days. To keep the icing from sticking, place a sheet of parchment or wax paper between layers of cookies.
• Refrigerator:
  While not necessary, you can refrigerate the cookies in an airtight container for up to 1 week. Just note that refrigeration can sometimes dry cookies out a bit, so let them come to room temperature before serving for the best flavor and texture.

Freezing Lemon Sugar Cookies

• Freezing Baked Cookies (With or Without Icing):
  Allow cookies to cool completely. If they’re iced, let the icing fully set before freezing. Place them in a single layer on a baking sheet to freeze until solid, then transfer to a freezer-safe bag or container with parchment between layers. They’ll keep for up to 2–3 months.
• Freezing Cookie Dough:
  Scoop the dough into balls, place them on a tray, and freeze until solid. Transfer to a freezer bag and freeze for up to 3 months. When ready to bake, place dough balls on a cookie sheet and bake directly from frozen—just add an extra 1–2 minutes to the bake time.

My dear friend Leslie from My 100 Year Old Home has the most delicious recipe that pairs lemon and blueberries beautifully. You’ll definitely want to check out her post, The Best Lemon Blueberry Recipes.

---

🍋 More Lemon Treats to Try

If you loved this lemon sugar cookie recipe, you’ll definitely want to explore more citrusy desserts! Each one is full of bright flavor and perfect for anyone who can’t resist a lemony treat. Here are a few of my favorite lemon dessert recipes you may enjoy next.

• Gluten Free Lemon Drizzle Cake
• English Lemon Curd Recipe
• The Best Lemon Sour Cream Pie
• Lemon Tart Puff Pastry Recipe

I hope you enjoy this lemon sugar cookie recipe as much as I do! They’re light, flaky, and bursting with citrus flavor, topped with a sweet, tangy icing that makes them feel extra special. Lemon desserts are always a good idea—refreshing in the summer, bright in the spring, and a cheerful treat any time of the year. If you give this recipe a try, I’d love to hear what you think—leave a comment or share a photo!

---

Happy Baking,