Best 8 Homemade Lemon Sugar Cookies Recipes

MOM'S LEMON SUGAR COOKIES

Steps:

• Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and extract. In another bowl, whisk together flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Cover and refrigerate at least 2 hours., Preheat oven to 375°. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until lightly browned, 7-10 minutes. Remove to wire racks to cool.

FROSTED LEMON SUGAR COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Beat butter in a bowl with an electric mixer until creamy. Add 1 cup sugar, vegetables oil, lemon juice, and vanilla extract; mix to combine. Add egg and mix until thoroughly incorporated.
• Sift together flour, cream of tartar, baking soda, and salt in a bowl. Add flour mixture to the butter mixture; mix until well combined.
• Pour 1/4 cup sugar into a small bowl. Form dough into 1-inch balls. Roll each ball into sugar to coat and place on an ungreased baking sheet.
• Bake in the preheated oven until lightly browned, about 10 minutes. Remove from oven, transfer to a wire rack and cool completely, about 30 minutes.
• Mix together powdered sugar and lemon juice for the frosting in a small bowl until smooth. Pour frosting over cookies and allow to harden for at least 5 minutes before serving.

LEMON OATMEAL SUGAR COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, lemon zest and lemon juice. In another bowl, whisk flour, oats, baking powder and salt; gradually beat into creamed mixture. Refrigerate, covered, 2 hours or until firm enough to shape., Preheat oven to 375°. Shape level tablespoons of dough into balls; place 2 in. apart on parchment-lined baking sheets. Coat bottom of a glass with cooking spray, then dip in sugar. Press cookies with bottom of glass to flatten, redipping in sugar as needed., Bake until edges are light brown, 6-8 minutes. Remove from pans to wire racks to cool.

LEMON SUGAR COOKIES

Steps:

• Whisk together flour, pudding mix, salt, baking powder, and baking soda in a large bowl; set aside.
• Combine white sugar, brown sugar, and lemon zest in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed to release oils of lemon zest into sugar, and until fragrant, about 20 seconds. Add melted butter and mix on medium speed until smooth, about 20 seconds. Add eggs, lemon juice, and vanilla and mix until smooth, about 20 seconds. Add flour mixture to butter mixture and mix on medium-low speed until just combined (be sure not to overmix), about 20 seconds. Scrape down sides and bottom of bowl and mix for 2 more seconds.
• Cover bowl with plastic wrap and refrigerate for 2 hours, up to overnight.
• Preheat oven to 375 degrees F (190 degrees C) with racks on upper and lower third of oven. Place remaining 1/2 cup sugar on a shallow plate and set aside. Line two large baking sheets with parchment paper.
• Remove cookie dough from refrigerator and scoop with a spoon or ice-cream scoop into 2 1/2 ounce balls. Roll with hands to form an even ball and roll in sugar. Place about 1 1/2-inches apart on prepared baking sheets.
• Place baking sheets on upper and lower racks and bake until cookies have spread, are starting to crackle on top, and are golden brown around the edges, 15 to 18 minutes, rotating pans and switching racks halfway through. Remove and let cool slightly on baking sheets, about 5 minutes. Transfer to wire racks to cool completely.

LEMON SUGAR COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, beat butter, sugars and oil until blended. Beat in eggs and extract. Combine flour, baking soda and cream of tartar; stir into butter mixture (dough will be stiff)., Roll into 1-in. balls; place 2 in. apart on ungreased baking sheets. Press with bottom of a glass dipped in water, then in sugar. Bake 10 minutes or until edges are lightly browned.

LEMON COOKIES FROM SCRATCH

Steps:

• Cream sugar, butter, and lemon zest together in a large bowl using an electric mixer until light and fluffy, about 3 minutes.
• Combine eggs, lemon juice, and vanilla extract in a cup; mix using a fork until combined. Beat into egg mixture slowly on low speed.
• Whisk flour, baking powder, and salt together in a medium bowl. Add to egg mixture slowly on low speed until just combined. Do not overbeat; dough will be sticky. Cover and chill dough in the refrigerator for 30 minutes; it will still be sticky after chilling.
• Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
• Form dough into balls using a cookie scoop or tablespoon and roll each in powdered sugar. Place onto the prepared baking sheets, spacing 2 inches apart. Lightly smash each ball down using your hand.
• Bake in the preheated oven until the middle of each cookie is just barely set, 11 to 12 minutes. Let cool on a wire rack completely before storing in an airtight container.

LEMON SUGAR COOKIES

Steps:

• Preheat the oven to 375°F.
• Place the butter and sugar in a large bowl and stir until combined. Remove the zest from the lemon by running it over the smallest openings on a grater. (Be careful not to grate the bitter white part of the lemon peel, known as the "pith.") Add the egg, lemon zest, and lemon extract to the bowl and stir well. Add the flour and baking powder and mix until completely incorporated.
• Place some sugar in a small bowl. Drop rounded teaspoonfuls of the dough about 3 inches apart on a baking sheet. Dip the bottom of a glass into the dough to make it sticky and then dip it into the sugar. Press down lightly on each cookie with the bottom of the glass to flatten them, dipping the glass in the sugar for each cookie.
• Bake for 10 to 12 minutes, until the edges of the cookies just begin to brown. Cool on parchment or waxed paper.
• I have a major sweet tooth and I get irritated when I want something sweet but feel like I shouldn't indulge. If you're like me, these cookies are the answer. Even though they are sweet and buttery, they are only about 70 calories per cookie so you can indulge without feeling guilty.

LEMON SUGAR TEA COOKIES

Steps:

• In a medium bowl, cream together butter and 1 cup sugar until light and fluffy. Beat in egg, corn syrup, and lemon extract. Stir in flour, baking soda, and baking powder. Cover dough, and chill in the refrigerator at least 1 hour.
• Preheat oven to 325 degrees F (165 degrees C). Line a cookie sheet with parchment paper. Roll chilled dough into walnut sized balls. Roll balls in remaining sugar, and place on the prepared cookie sheet.
• Bake 12 minutes in the preheated oven, or until lightly browned.