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.
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.
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. You will still end up with one delicious cookie!
How to make Lemon Sugar Cookies
- PREP – Wash, zest, and juice the lemons. Preheat oven to 350 degrees.
- WET INGREDIENTS – Cream butter and sugar in a large mixing bowl with an electric hand mixer. Add eggs, lemon juice, and lemon zest; beat till well combined.
- DRY INGREDIENTS – Stir in the flour, baking powder, and salt.
- FORM – Roll dough into tablespoon sized balls and place on silicone lined or lightly greased baking sheet about 1 1/2 – 2 inches apart. Flatten with a glass dipped in sugar. No cookie cutter required!
- BAKE – Bake at 350° for 9-10 minutes, or till barely light brown on the bottom.
- COOL – Let sit 3-4 minutes on pan, then remove to a wire rack to cool completely.
- FROST – I piped frosting on with a 1M star tip.
How to make Lemon Buttercream Frosting
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.
PRO TIPS:
- The best way to get amazing citrus flavor is to use fresh lemons, especially the zest. Lemon extract will not give you the same burst of fresh flavor.
- If you use unsalted butter, add an additional heaping 1/4 teaspoon of salt to the dough, and 1/8 teaspoon to the lemon frosting.
- Use room temperature ingredients, especially butter and lemons. Evenly soft butter will prevent lumps and pockets of grease in the baked cookies. And lemons yield more juice at room temperature than straight from the fridge.
How can I store my lemon sugar cookies?
I like to layer leftovers in a large tupperware container or another airtight container. For best results, separate the layers with parchment paper or wax paper.
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.
MORE LEMON DESSERTS:
- Lemon Crinkle Cookies
- Lemon Butter Cookies with Lemon Cream Cheese Frosting
- Lemon Pound Cake
- Lemon Bars
MORE HOMEMADE COOKIES
- Favorite Sugar Cookie Recipe
- Toasted Oatmeal Chocolate Chip Cookies
- Double Chocolate Kiss Cookies
- Reese’s Peanut Butter Cup Cookies
- No Bake Cookies with Chocolate Chips
I originally published this recipe for lemon sugar cookies on May 31, 2019; updated April 2025.
Frosted Lemon Cookie Recipe
Buttery soft sugar cookies with a hint of lemon, topped with creamy lemon frosting.
Ingredients
Cookie Dough:
- 3/4 cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 tsp fresh lemon juice
- 1 Tbsp fresh lemon zest
- 2 1/2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
Lemon Frosting:
- 1/2 cup butter, softened
- 4 cups powdered sugar
- 1 dash salt
- 1 Tbsp lemon zest
- 2 Tbsp fresh lemon juice
- 1 Tbsp milk, if needed
Instructions
- Let your butter come to room temperature. Wash two lemons. Use a citrus zester to remove the outer lemon skin, then juice them.
- Cream butter and sugar in a large mixing bowl with an electric mixer at medium-high speed for about 2 minutes. Beat in eggs, lemon juice, and lemon zest till well combined.
- Stir in flour, baking powder, and salt.
- Roll dough into tablespoon sized balls and place on cookie sheets lined with a silicone mat or sprayed with cooking spray. Flatten the cookie dough balls with a glass dipped in sugar.
- Bake at 350° for 9-10 minutes, or till barely golden brown on the bottom. Let sit 3-4 minutes on the pan, then remove to a cooling rack to cool completely.
Frosting:
- Beat together butter, powdered sugar, salt, lemon zest, and lemon juice in a medium 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.
- Spread or pipe the frosting on top of the cooled cookies. I piped frosting on with a 1M star tip.
Notes
-The cookies have a mild lemon flavor that is complimented by the lemon frosting. If you really love lemon, or aren't going to frost them, I'd double the amount of zest.
-Cookies can be stored in an airtight container at room temperature for up to a week.
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Nutrition Information:
Yield:
30Serving Size:
1Amount Per Serving: Calories: 194Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 33mgSodium: 127mgCarbohydrates: 30gFiber: 0gSugar: 21gProtein: 2g
Warmer weather just screams for the incredible flavor of lemon recipes, don’t you think? So celebrate citrus season with these fabulous lemon sugar cookies.
Has anyone substituted splenda with the sugar? I am diabetic ..if I do use splenda do I use the same amount as sugar
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I make these every year with 2 high school friends from 50 years ago.This is our 19th year. Everyone loves these cookies. I make them smaller like for a cookie swap. We make 15 different kinds of cookies. This kind is a favorite. I always put more lenon zest in the recipe as well as the icing. We are making them on the 20th. My mouth is watering as I write.Yum!
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Oh my gosh, what a fun tradition! I love lemon, so I’d enjoy the extra zest. So happy that you are using one of my recipes to make such fun memories! 🙂
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Nerd to know how many cups ECT
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Sorry, I’m confused about your question. The recipe card lists exact amounts for every ingredient.
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I wanted to put a design on my cookies so I used a glass to press the cookies. I dipped it in sugar first but the cookies were so creamy it stuck to the glass. I tried putting the dough in the fridge to harden a little but that didn’t work neither they were to creamy. What can I do different next time? The cookies was delicious anyway, so light and tasty.
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I’m not certain, but I think the dough might be too soft to hold the shape of a design. A shortbread type cookie without baking powder would probably work better. I’d try this recipe: https://www.creationsbykara.com/butter-shortbread-cookies/. You could even add lemon zest, but don’t add any lemon juice or other liquid. Good luck!
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I used this recipe and it only tasted like butter icing too. I used unsalted butter. Is there a different button suppose to be used?
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I always use salted butter, but that shouldn’t make too much of a difference. If you used fresh lemon zest, it should have had a lemon taste. You can of course add more lemon zest, but I don’t like to add too much because it throws off the texture.
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(reposted from my review because I didn’t know it wouldn’t show up in the comment section. Sorry for the double post!)
I just finished making this recipe, and it’s immediately joined my list of go-to’s when I want to make something I can trust! The recommended bake time is spot on, and the frosting is perfect. I really only have 2 comments regarding the cookies, 1 of which you already addressed. I think the cookies themselves need more of a lemony punch, so I’ll definitely be adding more zest next time. Also, the cookies themselves are a little too puffy for me? I’m not sure if I’m describing it correctly. They bounce back when gently squished, and I’d prefer more of a Lofthouse sugar cookie consistency which is a little more dense. (I know that dough has several significant differences including sour cream, etc.; I’m just spitballing here.)
As far as the frosting goes, as I said: perfect! I would make more of it next time, though; despite the *liberal* amounts of dough (and baked samples) I had while baking, I still ended up with 4 cookies unfrosted. The fact I had to use a cut corner of a baggie instead of a pastry bag (all mine are on the other side of the world right now), so it did admittedly come out thicker than I wanted. But still. Extra frosting is never a misstep. 🙂
But, yeah! Love it! Will definitely make again, especially for social gatherings.
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So glad you love them Ian! I’m with you on adding more lemon zest to the dough, and of course extra frosting is a bonus. I could eat that stuff by the spoonful! Oh, and if you want a more dense cookie, you could try cutting the baking powder in half, or leaving out entirely.
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Are you using fresh lemon juice or concentrate?
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I use fresh lemon juice, it tastes so much better!. Since you need the zest from the lemon, you may as well juice the lemon instead of just wasting it. If I have extra, I freeze it for another day. Hope you love the cookies!
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Can these be frozen after made?
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Yes, they can definitely be frozen. I recommend freezing them before you frost them. You can even freeze the frosting separately. Then just thaw at room temperature, frost, and serve.
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Sooo what do you put on the glass before dipping in sugar?
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I don’t put anything on the glass, just dip it in the sugar. If you have trouble with the sugar sticking, you can touch the bottom of the glass to the cookie dough for the first one. After that you shouldn’t have any problem.
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Made these this weekend. Used zest and juice of 3 lemons and I flattened the balls before baking…came out great!!! Family fav!!!!
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Thanks for sharing your adaptations Kirsten! So glad they are a favorite at your house. 🙂
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These sound really good, but I have an excess of lime juice and zest. Could I substitute lime for lemon. Would the measurements be the same?
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Lime is a bit more potent, but if you love lime, it would be fine. You could start with a little less lime juice in the frosting, and adjust to your liking, using additional milk if the lime is overpowering.
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The cookies turned out great. We will be making some again soon. I did use a small cookie scoop to form the balls, then floured my hands to finish up the ball. The sugar topped glass worked great to flatten them. Great recipe. I shared with my mother and she loved them too.
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Glad they are becoming a family favorite Robbyn! I also love using a cookie scoop, it’s so much easier!
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What is the yield on little cakes and sugar cookies?
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I usually get about 30 cookies, but you can definitely make them smaller if you need the recipe to serve more. Just decrease the baking time.
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Best lemon cookie! Kids love them, grands love them, husband loves them and I love them!
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Yay! So happy to hear that they were such a huge hit at your house!
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I MUST try these, my honey is a super fan of anything lemon! Good work!
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If he likes lemon, I bet he’ll love them! I sure do. 🙂
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I made these for my father tonight and he loved them. I did some with cranberrys and lemon frosting and some with chocolate ganache. Thank you so much for great recipie
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So glad he loved them! Thanks for sharing your variations – they sound amazing!
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I LOVE these cookies. Is there a way to make them so a cookie cutter can be used? I want to make them in shapes for a themed party, but I really love this specific recipe!
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I made these cookies without the frosting and my family raved about them. I want to try vanilla and anise extracts to see if this recipe is versatile enough to still taste good.
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I made a half batch and used 3 tablespoons of lemon extract. Great lemon flavor once I added more. I also used more flour to counteract the additional liquid, in small amounts until no longer sticky. Great cookie recipe otherwise. Will be frosting them later, after they cool. Will taste test the frosting too to ensure the lemon flavor is not just a hint lol.
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Hi. I tried your recipe making sure all ingredients were correct. My dough is thin so I can’t roll it up. Should I add another 1/2 cup flour?
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How many does it make?
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I got about 30 cookies, but it depends on the size you make them.:)
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These turned out amazing! Definitely one of my favorite cookies so far. Some crazy people in my family don’t like lemon so I made another batch but swapped out the lemon stuff for vanilla and they also are amazing.
Thanks for the recipe!
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So happy to hear that you loved them! And it’s good to know that they are still tasty as vanilla cookies. 🙂
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These sound amazing and the recipe seems easy enough…but i dont see the measurements on how much of each ingredient..is that just me or is it missing? Thanks, id love to try and make these
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You will find the recipe card at the bottom of the post. 🙂
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Very good I was looking for soft sugar cookie recipe after being diagnosed with Achalasia and having surgery on my esophogus. I’m more than a month past and was hungry for soft cookie. These are delicious thx u!
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Oh goodness, so sorry about your surgery. That sounds awful! I’m glad these cookies were able to bring you a little happiness!
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These soft and chewy lemon sugar cookies is my FAVORITE recipe. My kids love these cookies, especially the frosting! 🙂
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This recipe was perfect! Soft, perfect flavor and my family all loved it!
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These cookies are great. I love that I can enjoy the lemon flavor without it being so overpowering.
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The cookies have a very light lemon taste. I increased the lemon taste in the frosting by adding 1/4 t. of lemon extract.
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