Lemon Sugar Cookies
🍪CookiesIntermediate🇺🇸American

Lemon Sugar Cookies

These Lemon Sugar Cookies burst with bright citrus flavor thanks to lemon zest rubbed into granulated sugar, then rolled onto buttery slice-and-bake rounds for a sparkling, fragrant crust. Baked until just lightly golden, each cookie is finished with a tangy lemon-vanilla glaze and a final shower of zest for a polished, bakery-worthy bite. Perfect for intermediate bakers who love crisp edges, tender centers, and big lemon aroma.

⏱25 prep+30 cook=55 min total
12
cookies
$8.14
Total Cost
$0.68
Per cookie

Bakeware

  • •
    Baking Sheet (18×13in, 1in deep)

Appliances

  • •
    Electric Mixer
  • •
    Oven

Tools

  • •
    Whisk
  • •
    Offset Spatula
  • •
    Fine Mesh Strainer

Measuring

  • •
    Measuring Cups
  • •
    Measuring Spoons

Prep

  • •
    Large Mixing Bowl
  • •
    Small Bowl
  • •
    Medium Mixing Bowl

Other

  • •
    Stand Mixer (7 qt)
  • •
    Plastic Wrap
  • •
    Large Plate
  • •
    Sharp Knife
  • •
    Parchment Paper
  • •
    Freezer
  • •
    Wire Rack

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  • 330 g (1½ cups) Brown Sugar, 140g (about 5 ounces), sifted
  • 250 g (1¼ cups) Granulated Sugar, 270g (9 1/2 ounces)
  • 46 g (3 tbsp) Lemon Juice, from 1 large lemon
  • 11 g (⅛ count) Lemon Zest, packed, from 4 large lemons, divided
  • 23 g (1 tbsp 1½ tsp) Lemon Juice, from 4 large lemons, divided
  • 1 g (¼ tsp) Vanilla Extract
  • 84 g (1 count) Lemon Zest, for garnish
  • 227 g (2 sticks) Butter, 2 sticks, softened
  • 50 g (1 Egg) Eggs, large, room temperature
  • 4 g (1 tsp) Vanilla Extract, 5g
  • 313 g (2½ cups) Unbleached All-Purpose Flour, 320g (about 11 1/4 ounces)
  • 2 g (½ tsp) Baking Powder
  • 1 g (½ tsp) Diamond Crystal Kosher Salt, Diamond Crystal; for table salt, use half as much by volume

Ingredients

  • 250 g (1¼ cups) Granulated Sugar, 270g (9 1/2 ounces)
  • 11 g (⅛ count) Lemon Zest, packed, from 4 large lemons, divided
  • 23 g (1 tbsp 1½ tsp) Lemon Juice, from 4 large lemons, divided
  • 227 g (2 sticks) Butter, 2 sticks, softened
  • 50 g (1 Egg) Eggs, large, room temperature
  • 4 g (1 tsp) Vanilla Extract, 5g
  • 313 g (2½ cups) Unbleached All-Purpose Flour, 320g (about 11 1/4 ounces)
  • 2 g (½ tsp) Baking Powder
  • 1 g (½ tsp) Diamond Crystal Kosher Salt, Diamond Crystal; for table salt, use half as much by volume

Steps

  1. 1
    In a large bowl, combine sugar and lemon zest, using your fingers to rub them together until mixture is fragrant, .
    • 250 g (1¼ cups) Granulated Sugar, 270g (9 1/2 ounces)
    • 11 g (⅛ count) Lemon Zest, packed, from 4 large lemons, divided
  2. 2
    Transfer lemon-sugar mixture to a small bowl. Set aside.
  3. 3
    Add butter to the large bowl with lemon-sugar mixture and, using an electric mixer, beat on medium-high speed until fluffy and combined, , stopping to scrape down sides as needed.
    • 227 g (2 sticks) Butter, 2 sticks, softened
  4. 4
    Alternatively, in the bowl of a stand mixer fitted with a paddle attachment, beat lemon-sugar mixture and butter on medium-high speed until fluffy and combined, , stopping to scrape down sides as needed.
    • 227 g (2 sticks) Butter, 2 sticks, softened
  5. 5
    Add egg, lemon juice, and vanilla; beat on medium-high speed until creamy and fluffy, .
    • 50 g (1 Egg) Eggs, large, room temperature
    • 23 g (1 tbsp 1½ tsp) Lemon Juice, from 4 large lemons, divided
    • 4 g (1 tsp) Vanilla Extract, 5g
  6. 6
    In a medium bowl, whisk flour, baking powder, and salt to combine.
    • 313 g (2½ cups) All-Purpose Flour, 320g (about 11 1/4 ounces)
    • 2 g (½ tsp) Baking Powder
    • 1 g (½ tsp) Diamond Crystal Kosher Salt, Diamond Crystal; for table salt, use half as much by volume
  7. 7
    Add flour mixture to butter mixture, and beat on low speed until just combined, .
  8. 8
    Divide dough in half, about 14 ounces (397g) each. Place each half on a large piece of plastic wrap. Fold plastic wrap over to cover dough, and, using your hands, roll each portion of dough into a smooth 2-inch-wide log about 6 inches long and wrap tightly, twisting the ends of the plastic to seal. Refrigerate until firm, at least or up to .
  9. 9
    Adjust oven rack to middle position and preheat oven to 350°F (175ºC).
  10. 10
    Line 2 large rimmed baking sheets with parchment paper.
  11. 11
    Remove logs from refrigerator.
  12. 12
    Spread the reserved lemon-sugar on a large plate.
  13. 13
    Remove dough logs from plastic wrap, and roll in lemon-sugar mixture to coat evenly, pressing firmly to help sugar adhere evenly.
    • 250 g (1¼ cups) Granulated Sugar, 270g (9 1/2 ounces)
  14. 14
    Using a sharp knife, trim off about 1/4 inch from each end of dough log and discard or reserve for another use.
  15. 15
    Using a sharp knife, slice each log into 1/2-inch thick rounds; you should have about 12 cookies per log.
  16. 16
    Place slices on prepared baking sheets, leaving at least 1 1/2 inches between each cookie.
  17. 17
    Freeze until firm, .
  18. 18
    Bake cookies, 1 sheet at a time (leaving second sheet in the freezer while first bakes), until edges are set and beginning to lightly brown, .
  19. 19
    Cool on baking sheets for .
  20. 20
    Transfer to a wire rack, and let cool to room temperature, .

Ingredients

  • 330 g (1½ cups) Brown Sugar, 140g (about 5 ounces), sifted
  • 46 g (3 tbsp) Lemon Juice, from 1 large lemon
  • 1 g (¼ tsp) Vanilla Extract
  • 84 g (1 count) Lemon Zest, for garnish

Steps

  1. 1
    In a medium bowl, whisk powdered sugar, lemon juice, and vanilla extract until smooth and well combined.
    • 46 g (3 tbsp) Lemon Juice, from 1 large lemon
    • 1 g (¼ tsp) Vanilla Extract
  2. 2
    Using an offset spatula, spread the lemon glaze (about per cookie) on the cooled cookies and garnish with lemon zest.
    • 84 g (1 count) Lemon Zest, for garnish
  3. 3
    Let stand until the glaze is set, .
$8.14
Total Cost
$0.68
Per cookie

Prices listed are approximate. Actual costs may vary based on store, location, and availability.

Ingredient Costs

  • Brown Sugar(Domino)
    $1.45
  • Granulated Sugar(Domino)
    $0.62
  • Lemon Juice(Fresh Squeezed)
    $1.02
  • Lemon Juice(Fresh Squeezed)
    $0.51
  • Vanilla Extract(McCormick Pure)
    $0.24
  • Butter(Land O'Lakes)
    $3.15
  • Eggs(Meijer)
    $0.16
  • Vanilla Extract(McCormick Pure)
    $0.95
  • Baking Powder(Rumford)
    $0.03
  • Diamond Crystal Kosher Salt(Diamond Crystal)
    $0.01
Missing pricing data for:
  • • lemon-zest
  • • lemon-zest
  • • unbleached-all-purpose-flour
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