These lemon sugar cookies are simple and delicious. A light hand with sugar and a touch of lemon makes them not overly sweet or tart with a soft, chewy texture. They're perfect for pairing with coffee or tea or serving alongside ice cream., October 2020


Recipe Summary

25 mins
1 hr 45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.

  • Beat sugar and butter in the bowl of a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, 1 to 2 minutes. Add egg, beating until just incorporated. Add vanilla and lemon zest; beat until just incorporated.

  • Whisk all-purpose flour, whole-wheat flour, baking powder, salt and baking soda together in a medium bowl. Gradually add the flour mixture to the butter mixture, beating on low speed until incorporated, about 2 minutes, stopping to scrape down the sides of the bowl as needed. Cover the dough with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.

  • Using a 1 1/2-inch cookie scoop (about 1 1/2 tablespoons), drop rounded scoops of dough 2 inches apart on the prepared baking sheets.

  • Bake until slightly golden on the edges, 10 to 12 minutes. Let the cookies cool on the pans for 5 minutes before transferring to wire racks to cool completely, about 30 minutes.

  • Combine confectioners' sugar and 3 tablespoons lemon juice in a small bowl; stir until smooth. If necessary, add the remaining 1 tablespoon lemon juice, 1 teaspoon at a time, until desired consistency is reached. Drizzle the lemon glaze evenly over the cookies.


Equipment: Parchment paper

To make ahead: Prepare dough (Steps 2 & 3) and refrigerate for up to 1 day. Store cookies in an airtight container for up to 3 days.

Nutrition Facts

1 cookie
119 calories; fat 4g; cholesterol 15mg; sodium 20mg; carbohydrates 20g; dietary fiber 1g; protein 1g; sugars 15g; saturated fat 3g; vitamin a iu 126IU.