These lemon sugar cookies have a bright lemon flavor and a chewy texture. Rolled in sugar, they develop a slight crunch around the edges while staying soft inside—perfect for spring or whenever you want a buttery, elegant treat. 
If you enjoy lemon desserts—lemon loaf, bars, or cake—you’ll love these lemon sugar cookies. They are a lemon-forward version of chewy sugar cookies, with a soft interior and a sugar-dusted exterior for a pleasant contrast. The citrus is fresh and lively without being overly tart.
Getting the Perfect Lemon Flavor
The lemon flavor comes from both lemon zest and lemon extract. I avoid using large amounts of lemon juice because it can add too much moisture and make the cookies cakey. Lemon extract is concentrated, so it gives a strong lemon note while keeping the dough chewy. Lemon extract is usually found in the baking aisle near vanilla. If you prefer, you can substitute 1 tablespoon of fresh lemon juice for the extract, but expect a milder lemon flavor and a slightly different texture.
Making Lemon Sugar Cookies
Here are clear steps and tips for making these cookies.
- Preheat the oven to 350°F (180°C). Line cookie sheets with parchment paper or silicone baking mats to prevent overbrowning, especially since these cookies are light in color.
- Whisk the dry ingredients—flour, cornstarch, baking soda, and salt—in a bowl to remove lumps and ensure even distribution. Set aside.
- In a small bowl, rub the lemon zest into the granulated sugar for about 5–30 seconds to release the oils and boost flavor.
- In a large bowl, beat the slightly softened butter with the lemon-scented sugar until combined. The butter should be soft but not melted for the best texture.
- Beat in the whole egg, the additional egg yolk (for chewiness), lemon extract, and vanilla extract. Using an extra yolk helps keep the cookies tender and chewy.
- Mix the dry ingredients into the butter mixture on low speed at first to avoid a flour cloud, then increase to medium until just combined.
- Scoop the dough into balls (about 1 to 1.5 tablespoons each) for uniform cookies—using a cookie scoop helps. Roll each ball in the extra granulated sugar for a crunchy edge; this step is optional but recommended.
- Place the dough balls about 2 inches apart on the prepared sheets. Bake one tray at a time in the middle of the oven for 9–11 minutes, or until the tops look just set. Cool on the baking sheet for at least 10 minutes before transferring to a wire rack.
Make Ahead Tips & Freezing Tips
Store baked, cooled cookies in an airtight container at room temperature for 4–5 days. For convenience, you can prepare the dough up to 48 hours ahead: cover and chill, then portion, roll in sugar, and bake when ready.
Freeze rolled cookie dough balls in a sealed freezer bag for up to 2 months. Bake from frozen (do not thaw); you may need to add 1–2 minutes to the bake time. 
These cookies are chewy, satisfying, and bright with citrus—an ideal spring treat or a lovely option for anyone who loves lemon flavors.
More lemon recipes to try:
- Lemon Cupcakes
- No-Bake Lemon Cheesecake
- Lemon Bundt Cake
- Lemon Loaf
Lemon Sugar Cookies
Rate Recipe
Print Recipe
Equipment
- Cookie sheets
Ingredients
- 2 3/4 cups all-purpose flour (344 g)
- 2 teaspoons cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/3 cups granulated sugar (267 g)
- 2 tablespoons lemon zest
- 1 cup (226 g) unsalted butter, softened and cubed
- 1 large egg
- 1 large egg yolk (discard the white)
- 1 1/2 teaspoons vanilla extract
- 2 teaspoons lemon extract (or 1 tablespoon lemon juice)
- 1/3 cup granulated sugar (67 g) for rolling
Instructions
- Preheat oven to 350°F (180°C) and line baking sheets with parchment or silicone mats.
- Whisk together flour, cornstarch, baking soda, and salt; set aside.
- Rub the lemon zest into 1 1/3 cups of sugar until fragrant (about 30 seconds).
- Beat the butter with the lemon-scented sugar until combined.
- Add the egg, extra yolk, vanilla, and lemon extract; beat until mixed.
- Mix in the dry ingredients starting on low speed, increasing to medium until combined.
- Pour 1/3 cup sugar onto a small plate. Scoop dough into 1–1.5 tablespoon balls and roll each in sugar.
- Place dough balls about 2 inches apart on prepared sheets.
- Bake one sheet at a time in the middle rack for 9–11 minutes, until tops look set. Cool on the sheet for 10 minutes, then transfer to a wire rack.
Notes
- Flour: Weigh flour for best results. If using cups, whisk then spoon into the cup and level off.
- Lemon extract: Substitute 1 tablespoon fresh lemon juice if needed; flavor will be milder.
- Storage: Keep baked cookies in an airtight container at room temperature for up to 4 days.
- Freezing: Freeze rolled dough balls in a sealed bag for up to 2 months; bake from frozen, adding 1–2 minutes if needed.
- Nutrition: Estimated per cookie when recipe yields 32 cookies.