Lemon Sugar Cookies


We are both total lemon lovers. Out there in the world, there are the Nutella-obsessed, chocolate obsessed, berry obsessed, vanilla obsessed, caramel obsessed, and of course those of us who just love lemon. Now, we both like any flavor in desserts, as long as the product just tastes good, but for a refreshing treat that tastes lighter and delicious, lemon is totally the way to go!

We are planning to not bake desserts again until the end of the school year (except, of course, a treat for Mother’s Day, and a couple things to bring in for school) in an effort to eat healthily before the summer starts. It is going to be a challenge! Also, since we had something of a baking marathon the weekend we returned from California, cutting back isn’t such a bad idea. But anyway, these cookies were among the few treats we made that weekend. Since everything was good, it’s hard to pick a favorite, but these certainly win a prize for being refreshing, easy, and flavorful.


There are few things worse than a wimpy-flavored lemon treat, or- gasp- artificial lemon flavor (please no). Thankfully, these cookies don’t have either of those problems since they have both lemon zest and juice in the dough. Also, the texture of these cookies is perfectly chewy, while staying lightly crisp on the edges. What more could you want from a spring dessert?

Lemon Sugar Cookies

Recipe from Cookie Cravings by Maria Lichty (also available in e-book form)

Makes about 36 cookies


2 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
Zest of 2 large lemons
1 ½ cups granulated sugar
1 cup unsalted butter at room temperature
1 large egg
½ teaspoon vanilla extract
2 tablespoons fresh lemon juice
½ cup granulated sugar for rolling cookies


Preheat oven to 350 degrees F. Line baking sheets with parchment paper. Set aside. In a small bowl, whisk together
flour, baking soda, baking powder and salt. Set aside.

 Using a mixer, beat together butter and sugar until smooth and creamy.  Add lemon zest, egg, vanilla extract, and lemon juice. Mix until combined. Gradually blend in the dry ingredients.

Roll rounded tablespoons of dough into balls and roll in sugar. Place on prepared baking sheets, about 1 ½ inches apart. Bake 8 to 10 minutes or until cookies are slightly brown around the edges and set. Let cookies sit on the baking sheets for 2 minutes before
transferring to a cooling rack. Serve at desired temperature. Enjoy!


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