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Lemon Sugar Cookies

Lemon sugar cookies made with a fluffy, underdone-center bake that cools into soft, pillowy cookies with crackled sugary tops. Finished with a bright lemon glaze drizzle that flows over the edges for spring lemon cookies.
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Prep Time 20 minutes
Cook Time 12 minutes
chilling dough 30 minutes
Total Time 1 hour 2 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Cookie dough
  • 2.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 lb butter, softened
  • 1.5 cup granulated sugar
  • 2 eggs large eggs
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest zest from fresh lemons
  • 1 tsp vanilla extract
  • 1 extra sugar for rolling granulated sugar to roll the dough balls
Lemon glaze
  • 1.5 cup powdered sugar
  • 3 tbsp fresh lemon juice
  • 1 tbsp lemon zest

Equipment

  • 1 sheet pan

Method
 

Make the dough
  1. Beat the butter and granulated sugar until very fluffy. Mix until the mixture looks light and airy.
  2. Add the eggs, fresh lemon juice, lemon zest, and vanilla extract, then beat until combined. Scrape the bowl as needed so no streaks remain.
  3. Stir in the all-purpose flour, baking soda, baking powder, and salt until a dough forms. Mix just until you no longer see dry flour.
Chill, shape, and roll
  1. Refrigerate the dough for 30 minutes until firm. It should hold its shape when you scoop it.
  2. Roll the dough into 1.5-inch balls. Roll each ball in extra sugar for rolling.
  3. Place the dough balls on parchment-lined sheet pans. Space them apart so they have room to spread.
Bake
  1. Bake at 375°F for 10-12 minutes. Bake until the edges are just set but the centers still look underdone.
  2. Cool the cookies completely after baking. Let them reach room temperature before glazing.
Glaze and set
  1. Whisk together the powdered sugar, fresh lemon juice, and lemon zest until smooth. The glaze should be pourable with no lumps.
  2. Drizzle the lemon glaze over the cooled cookies. Let the glaze fall into cracks and drizzle artfully over each one.
  3. Let the glaze set for 15 minutes before serving. The top should look glossy but not wet.

Notes

Pro tip: underbake slightly at 10-12 minutes—your centers finish setting as the cookies cool for that soft, chewy texture. Store in an airtight container at room temperature for up to 4 days; glaze can soften over time, so add any extra drizzle right before serving. Freezing is yes: freeze baked, cooled, unglazed cookies for up to 2 months, then thaw and glaze. For a swap, use a gluten-free 1:1 all-purpose flour blend in place of regular flour for a gluten-free version (texture may be slightly softer).