Best 19 Lemon Sugar Cookies Recipes

OLD-FASHIONED LEMON SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees. Sift flour, baking soda, and salt into a bowl; set aside.
• Put sugars and lemon zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds. Add butter; mix until pale and fluffy, about 1 minute. Mix in eggs, 1 at a time, and then the lemon juice. Reduce speed; gradually add flour mixture, and mix until just combined.
• Scoop dough using a 2-inch ice cream scoop; space cookies 2 inches apart on parchment-lined baking sheets. Flatten cookies slightly with a spatula. Sprinkle tops with sanding sugar, then lightly brush with a wet pastry brush; sprinkle with more sanding sugar.
• Bake cookies until golden, about 15 minutes. Let cool on sheets on wire racks for 5 minutes. Transfer cookies to racks using a spatula; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.

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.

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.

CRISP LEMON SUGAR COOKIES

Steps:

• In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in egg, milk and extracts. Combine the flour, salt and baking soda; gradually add to creamed mixture. , Shape into 1-in. balls or drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a glass dipped in sugar. , Bake at 400° for 9-11 minutes or until edges are lightly browned. Immediately remove to wire racks to cool.

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.

OLD-FASHIONED LEMON SUGAR COOKIES

Steps:

• Preheat oven to 350°.
• Sift flour, baking soda, and salt into a bowl and set aside.
• Put sugars and lemon zest in the bowl of an electric mixer (paddle attachment if available) and mix at medium speed for about 30 seconds (until well blended).
• Add butter, mix at medium speed until pale and fluffy, about 1 to 2 minutes.
• Mix in eggs, one at a time, at medium speed, then add lemon juice and continue mixing at medium speed for about 30 seconds.
• Reduce speed and gradually add flour mixture. Mix until just combined.
• Chill mixture for at least 15 minutes.
• Drop cookie dough onto non-stick cookie sheets spaced 2 inches apart.
• Place remaining cookie mixture in refrigerator and cookie sheet(s) in freeze for 15 minutes.
• Using the flat bottom of a drinking glass, press the cookies till about 1/2 inch thick.
• If desired, sprinkle cookies with sanding sugar and brush lightly with wet pastry brush. Sprinkle with more sanding sugar to taste.
• Return to freezer for approximately 5 minutes.
• Bake at 350° for 15 minutes.
• Let cool on sheets for 3 minutes and transfer cookies to cookie rack and cool.
• Repeat from step 8 till cookie mixture is depleted.
• Cookies can be stored in an airtight container at room temperature up to 3 days.
• Finished cookies should weigh just about 21 grams and measure about 3 1/4 inches in diameter.

LEMON SLICE SUGAR COOKIES

Steps:

• In a large bowl, cream butter, pudding mix and sugar until light and fluffy. Beat in egg and milk. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Divide dough in half. On a lightly floured surface, shape each into a 6-in.-long roll. Securely wrap in waxed paper; refrigerate until firm, about 3 hours., Preheat oven to 375°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are light brown, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., In a small bowl, mix confectioners' sugar and enough lemon juice to reach a drizzling consistency. Drizzle over cookies. Let stand until set., To Make Ahead: Dough can be made 2 days in advance. Wrap in waxed paper and place in a resealable container. Store in the refrigerator., Freeze option: Place wrapped logs in a freezer container and freeze. To use, unwrap frozen logs and cut into slices. Bake as directed, increasing time by 1-2 minutes.

LEMON VANILLA SUGAR COOKIES

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment paper.
• Combine the flour and salt in a medium bowl and whisk to combine. Put the butter, granulated sugar, confectioners' sugar and lemon zest in a large bowl. Beat with an electric hand mixer on medium speed until light and fluffy, about 3 minutes. Add the egg yolk and vanilla and beat until well combined. Add the flour mixture in 2 batches and mix until just combined.
• Scoop the dough with a 2-ounce cookie scoop, filling it fully with the dough. Then shape it into a straight-sided patty (like a hockey puck) that is 2 inches wide and 1/2 inch thick. Put the formed cookie on the prepared baking sheet. Repeat to make 7 to 8 more cookies and making sure there is at least 1 inch of space around each cookie on the baking sheet.
• Bake until the cookies have spread out and flattened by about half and the bottoms are lightly browned, 10 to 12 minutes, rotating the pan once halfway through the cooking time. Let cool 10 minutes on the baking sheet, then transfer to a wire cooling rack to cool completely.
• Flip your cookies upside down so the flattest side is up. Use the yellow icing to make a thin line around the edge of each cookie. Then make 2 loops around the interior of the yellow border with the white icing and use a toothpick to fill in any gaps between the two colors. Fill in the middle space with the yellow icing and then make a circle with the white directly in the center. Immediately use a scribe or toothpick to lightly drag from the edge of the cookie to the middle to create the segments of your lemon. Repeat with the remaining cookies.
• Let the icing dry and crust over or serve immediately.

LEMON LAVENDER SUGAR COOKIES

Steps:

• Heat oven to 375°F (350°F for dark or nonstick cookie sheet). Line cookie sheet with cooking parchment paper.
• In medium bowl, stir cookie mix, butter and egg until soft dough forms. In mortar and pestle, grind lavender into tiny pieces. Add lavender and lemon peel to dough; mix well.
• Drop dough by rounded tablespoonfuls 2 inches apart onto cookie sheet.
• Bake 10 to 15 minutes or until edges are golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack.

CREAMY LEMON SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets lightly.
• Combine 3 tablespoons white sugar and 1 tablespoon lemon juice together in a small bowl.
• Beat sugar and butter with an electric mixer in a large bowl until smooth. Beat egg yolks, 2 teaspoons lemon juice, and vanilla extract into butter mixture. Add flour, half-and-half, and baking soda; stir until dough is just combined.
• Roll dough into walnut-size balls, coating each in the lemon sugar mixture and allowing excess to drip off. Place 2 inches apart onto prepared baking sheets.
• Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheet for 5 minute before removing to a wire rack to cool completely, about 20 minutes more.

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.

GIANT LEMON SUGAR COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs. Beat in lemon zest and juice. In another bowl, whisk flour, baking soda, salt and cream of tartar; gradually beat into creamed mixture., Shape 1/4 cupfuls of dough into balls. Place 6 in. apart on greased baking sheets. Flatten to 3/4-in. thickness with bottom of a measuring cup. Lightly brush tops with water; sprinkle with coarse sugar., Bake until light brown, 12-15 minutes. Remove from pans to wire racks to cool completely. Store in airtight containers.

CRISP LEMON SUGAR COOKIES

Steps:

• In a mixing bowl, cream butter, shortening and sugar.
• Add the egg, milk and extracts. Combine the flour, salt, leon rind, and baking soda; gradually add to creamed mixture.
• Shape into 1-in. balls or drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
• Flatten with a glass dipped in sugar.
• Bake at 400 degrees F for 9-11 minutes or until edges are lightly browned.
• Immediately remove to wire racks to cool.

LEMON SUGAR COOKIES

Steps:

• Cream butter and sugar.
• Add sour cream; blend well.
• Add vanilla and lemon juice or extract.
• Add dry ingredients.
• Chill 3 to 4 hours.
• When ready to bake, preheat oven to 350 degrees F.
• Grease cookie sheets.
• Shape dough into small balls and roll in extra sugar.
• Flatten balls using the bottom of a glass after arranging on cookie sheets.
• Bake 10 minutes or until lightly browned.

LEMON GINGER SUGAR COOKIES

Steps:

• Preheat oven to 350 Line two baking sheets with parchment. In bowl cream butter. Add sugar and beat on medium high until light and fluffy. About 5 minutes. Scrape down bowl. Add egg and lemon zest and extract. In medium bowl whisk together flour, gingers, baking soda, and salt.Mix until combined. Using teaspoon scoop or 2 teaspoons , drop cookie batter on baking sheets, 2" apart. Sprinkle with Florida cyrstals and bake 10- 12 minutes.

HOMEMADE LEMON SUGAR COOKIES

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in lemon juice, cream and lemon zest. Combine the flour, baking soda and salt; gradually add to the creamed mixture. Cover and refrigerate for 2 hours or until easy to handle., On a lightly floured surface, roll out to 1/8-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour. Place 1 in. apart on ungreased baking sheets. Sprinkle with sugar. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.

SUMMER LEMON SUGAR COOKIES

Steps:

• Sift together flour, baking powder and salt.
• In a large bowl, cream butter and sugar; add eggs, beating well.
• Beat in lemon rind and juice.
• Gradually add flour mixture, then stir in oats.
• Chill dough thoroughly (at least 2 hours).
• Roll level tablespoonfuls of dough into balls and place onto greased cookie sheets, allowing room for cookies to spread.
• Using a flat-bottomed glass or custard cup that has been greased and dipped into sugar, flatten each ball to a 1/4 inch thickness (dip the glass into sugar each time).
• Bake at 375 degrees F until lightly browned around the edges, about 8 - 10 minutes.
• Cool on cookie sheet for 1 minute, then carefully move to wire rack.

LEMON SUGAR COOKIES

Steps:

• Preheat oven to 350°F.
• Spray 2 non-stick cookie sheets with cooking spray, set aside.
• In a small bowl, combine flour and baking powder.
• In a med bowl, using an electric mixer, cream margarine and 1/3 cup of sugar until light and fluffy.
• Beat in lemon peel and food coloring.
• Alternately beat in flour mixture and lemon juice until well blended.
• Shape dough into 1in balls and roll in 2 tbs sugar (if using).
• Place 2in apart on prepared baking sheets.
• Using the tines of a fork, press a crisscross pattern into each cookie.
• Bake until edges are lightly golden, about 10 minutes.
• Transfer cookies to a wire rack to cool completely.

GIANT LEMON SUGAR COOKIES

Steps:

• 1. PREHEAT OVEN @ 350 degrees BAKE 10-12 Minutes . . MAKES 24 GIANT cookies
• 2. 1st. Prepare LEMON SUGAR: In mini food processor, blend 1/2 C sugar with 1 tsp LEMON ZEST. pulse several times till incorporated well into the sugar. Place in shallow bowl and SET ASIDE.
• 3. PREPARE COOKIE DOUGH: Stir together Flour salt Cream of tartar and baking soda, set aside.
• 4. In large Mixing bowl, CREAM together BUTTER, and remaining 1 1/2 C sugar, Blend in eggs, one at a time, thn add Vanilla, lemon juice, and remaining Lemon Zest.
• 5. ADD FLOUR MIXTURE, one cupat a time, blending well after each cup until well incorporated. CHILL DOUGH 1 HR.
• 6. SHAPE THE COOKIES: using a jumbo cookie scoop or your hands, Shape 2 TBS full of dough into a ball then roll into lemon sugar.
• 7. Place on Cookie sheet Flatten, by pressing lightly down with bottom of a glass util cookie is about 1/2" thick. REPEAT.
• 8. (6) cookies will fit on one 18" X 13" baking sheet.