Lemon Sugar Cookies – these perfectly soft and chewy cookies have a hint of lemon, and they are so easy to make. Topped with a luscious lemon frosting, they are unbeatable!

Lemon Sugar Cookies with Lemon Frosting

I am a sucker for just about any lemon dessert, and homemade cookies are one of my very favorite treats. I tweaked a favorite sugar cookie recipe by adding some lemon zest and fresh lemon juice. The cookies have just a hint of lemon flavor, and they are so good.

But of course, I didn’t stop with just the cookie. I topped them with some melt in your mouth lemon frosting that is just out of this world. Trust me, if you love lemon you will want to just eat it by the spoonful. These incredible lemon cookies are a new favorite!

A soft, homemade buttery lemon cookie topped with creamy lemon frosting. What lemon lover can resist? I took them to a church potluck and they were gone within minutes! They were a hit with both adults and kids alike.

One of the best things about this sugar cookie recipe is that you don’t have to roll out the dough with a rolling pin and use cookie cutters. No need to chill the dough, no messy counter to clean off, and no cookie cutter to wash. You will love how easy they are! 

After the cookies are baked and completely cooled you top them with a delicious lemon buttercream frosting. I used a star tip to pipe my frosting on, and I think they turned out so pretty! But of course you can just spread the frosting on with a knife or offset spatula!!!!!!, they will still taste amazing!

How to make Lemon Sugar Cookies

Ingredients:

• butter
• granulated sugar
• eggs
• fresh lemon juice
• lemon zest
• flour
• baking powder
• salt

Preheat oven to 350 degrees. Cream butter and sugar in a large mixing bowl. Add eggs, lemon juice, and lemon zest; beat till well combined. Stir in the flour, baking powder, and salt.

Roll dough into tablespoon sized balls and place on lightly greased baking sheets about 1 1/2 – 2 inches apart.

Flatten with a glass dipped in sugar. No cookie cutter required!

Bake at 350° for 9-10 minutes, or till barely light brown on the bottom. Let sit 3-4 minutes on pan, then remove to cooling racks.

I told you it was easy!

Cool cookies completely, then frost. I piped frosting on with a 1M star tip.

How to make Lemon Buttercream Frosting

Ingredients:

• butter
• powdered sugar
• lemon zest
• fresh lemon juice
• salt
• milk

Beat together butter, powdered sugar, salt, lemon zest, and lemon juice with a hand mixer!!!!! till creamy, adding milk if needed. If you are piping the frosting, it needs to be thick. If you are just spreading it on, you can add more milk.

How can I store my lemon sugar cookies?

I like to layer leftovers in a large tupperware container with parchment paper between each layer.  If I’m taking them to a bridal shower or potluck, I don’t stack them because I don’t want the frosting to get smashed. They will last at least 3-5 days at room temperature.

Can I freeze these sugar cookies?

You can definitely freeze them, but I recommend freezing them before you frost them. Carefully place them in a gallon sized freezer ziplock bag and squeeze out as much air as you can before sealing the bag. They will last up to four months. When you are ready to serve them, let them thaw, then frost them.

Not only are these sugar cookies gorgeous, they taste incredible. I promise all lemon lovers will be in heaven with every bite!! 

If you give them a try, let me know what you think.

For more lemon recipes, check out:

• Pink Lemonade Pie
• Butter Cookies with Lemon Cream Cheese Frosting
• Lemon Berry Puff Pastries
• Lemon Pound Cake

MORE TASTY COOKIE RECIPES

• Pecan Sandies
• Toasted Oatmeal Chocolate Chip Cookies
• Double Chocolate Kiss Cookies
• Reese’s Peanut Butter Cup Cookies

Lemon Sugar Cookies with Lemon Frosting

Yield: 30 cookies

Lemon Sugar Cookies

Print

Soft, buttery sugar cookies with a hint of lemon, topped with creamy lemon frosting.

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Ingredients

Cookie Dough

• 3/4 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1 1/2 tsp lemon juice
• 1 Tbsp lemon zest
• 2 1/2 cups all purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• Frosting:

Lemon Frosting

• 1/2 cup butter, softened
• 4 cups powdered sugar
• 1 dash salt
• 1 Tbsp lemon zest
• 2 Tbsp fresh lemon juice
• 1-2 Tbsp milk, if needed

Instructions

1. Cream butter and sugar in a large mixing bowl. Beat in eggs, lemon juice, and lemon zest till well combined.
2. Stir in flour, baking powder, and salt.
3. Roll dough into tablespoon sized balls and place on lightly greased cookie sheets. Flatten with a glass dipped in sugar.
4. Bake at 350° for 9-10 minutes, or till barely light brown on the bottom. Let sit 3-4 minutes on pan, then remove to cooling racks.
5. Cool cookies completely, then frost. I piped frosting on with a 1M star tip.

Frosting:

1. Beat together butter, powdered sugar, salt, lemon zest, and lemon juice in a mixing bowl till creamy, adding milk if needed. If you are piping the frosting, it needs to be thick. If you are just spreading it on, you can add more liquid.

Nutrition Information:

Yield:

30

Serving Size:

1
Amount Per Serving: Calories: 194 Total Fat: 8g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 33mg Sodium: 127mg Carbohydrates: 30g Fiber: 0g Sugar: 21g Protein: 2g