Lemon Sugar Cookies

These homemade lemon sugar cookies are soft, moist, and topped with a sweet citrus frosting. If you’re searching for an easy lemon sugar cookie recipe that delivers soft bakery-style cookies every time, this recipe is a must-try. From special occasions to everyday baking, these lemon frosted cookies are guaranteed to be well-loved.

Author Amber Brady

Prep Time 25

Cook Time 9

Total Time 34

Yields cookies

Ingredients

Lemon Cookies

5 ½ cups (688 g) all-purpose flour, (stir, spoon & level)
½ tsp baking soda
½ tsp cream of tartar
1 tsp salt
1 cup (226 g) unsalted butter, (2 sticks) room temperature
1 ¼ cups (250 g) granulated sugar
¾ cup (90 g) powdered sugar
¾ cup (177 ml) oil, (vegetable/canola)
2 Tbsp lemon juice, (about 1 lemon)
1 Tbsp lemon zest, (about 1 lemon)
2 large eggs, room temperature
2 Tbsp (25 g) *extra granulated sugar, (for flattening the cookies)

Lemon Frosting

1 cup (226 g) salted butter, (2 sticks) room temperature
4 cups (480 g) powdered sugar
1 Tbsp lemon zest, (about 1 lemon)
2 Tbsp lemon juice, freshly squeezed (about 1 lemon)
2 Tbsp milk, (or heavy cream)

Instructions

COOKIES: Preheat oven to 350 degrees Fahrenheit. Line half sheet pans with silicone baking mats or parchment paper. Set aside.
In a medium bowl, stir together the flour, baking soda, cream of tartar, and salt. Set aside.
In a mixer with the paddle attachment, cream the butter with the sugars until smooth. Then add the oil, lemon juice, lemon zest, and eggs. Mix well, scraping the bowl as needed.
Add the flour mixture all at once to the wet ingredients and mix until everything comes together. It should be slightly crumbly and not sticky at all.
Use a #30 cookie scoop (about 2 Tbsp of cookie dough) to scoop dough balls onto the prepared baking sheets about 2-3 inches apart (no more than 8-9 per tray).
Put 2 Tbsp granulated sugar in a small bowl. Dip the bottom of a cup into the bowl of sugar, and press it into the center of each dough ball until about ½-inch thick. (You may find it helpful to rock the cup in a circular motion.)
Bake at 350˚F for 8-9 minutes. Do NOT over-bake! The tops will look matte instead of glossy when they are finished. (These cookies do not brown.) Cool on tray for several minutes before transferring cookies to a wire rack to cool completely.
FROSTING: Place butter in a large bowl. Beat with an electric hand mixer until smooth and creamy. Add the powdered sugar, lemon zest, lemon juice, and milk. Mix together thoroughly, so the powdered sugar dissolves completely and isn’t gritty. (Add extra milk ½ Tbsp at a time, if needed, until desired consistency.) Spread the frosting over the cooled cookies and top with a lemon wedge, if desired.

Notes

TO STORE: Store leftover cookies in an airtight container in the fridge for up to 7 days. Be sure to separate any layers with parchment paper. (I just scoot the cookies close together on a half sheet tray and put a lid over it. [affiliate]) You can eat the cookies chilled or let them come to room temperature for 20-30 minutes before consuming. You can also store these cookies at room temperature without the lemon slice on top for up to 4 days. Just make sure the frosting sets/crusts before you stack any layers.
TO FREEZE: Lay cookies flat onto a cookie tray, putting parchment paper between each layer. Wrap tightly with plastic wrap and freeze for up to 2 months. Freeze frosting separately for best results. Re-whip the thawed frosting, adding extra milk if needed. (Do not freeze with lemon slice.)
BUTTER FOR FROSTING: If you use unsalted butter, add ¼ tsp of salt to balance out the sweetness of the frosting. If you’re salt sensitive, start with ⅛ tsp of salt and go from there.

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