I’m sharing my Lemon Sugar Cookies because an unexpected pantry swap yields soft, chewy results with a bright lemon twist that’s impossible to ignore.

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I like to call these Homemade Lemon Sugar Cookies my little kitchen surprise. In my Lemon Sugar Cookies Recipe I lean on fresh lemon zest and softened unsalted butter to make the flavor pop, and a bit of granulated sugar for that crunch on the outside.

They feel effortless but there is this strangely addictive texture that keeps you reaching for another even when you said you wouldnt. The lemon is bold but not loud, bright yet balanced, familiar enough to be comfortable but weird enough to make you curious why they vanish so fast.

Try one and tell me what you think

Ingredients

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All purpose flour: Mainly carbs some protein gives structure and chew not much fiber.
Unsalted butter: Adds rich fat and flavor helps spread high in calories but tasty.
Granulated sugar: Pure carbs makes cookies sweet and tender promotes browning and crisp edges.
Lemon zest and juice: Bright citrus adds sour brightness and aroma tiny vitamin C boost.
Egg: Provides protein and structure helps bind ingredients and brown slightly.
Sour cream or yogurt: Adds moisture and tang tenderizes crumb and gives slight acidity.
Cornstarch: Lightens texture keeps cookies soft by reducing gluten strength.

Ingredient Quantities

2 1/4 cups all-purpose flour

2 teaspoons cornstarch (helps keep them soft)

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup unsalted butter, softened (1 1/2 sticks)

1 cup granulated sugar plus extra for rolling

1 large egg, at room temp

1 tablespoon lemon zest (from 1 large lemon)

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

2 tablespoons sour cream or plain yogurt

How to Make this

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1. Preheat oven to 350F (175C) and line baking sheets with parchment paper or silicone mats, set aside.

2. Whisk together 2 1/4 cups all purpose flour, 2 teaspoons cornstarch, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder and 1/4 teaspoon salt in a bowl so it’s evenly mixed.

3. In a large bowl beat 3/4 cup softened unsalted butter with 1 cup granulated sugar until light and fluffy, about 2-3 minutes with a mixer or longer by hand; don’t skimp, this gives good texture.

4. Beat in 1 large room temp egg, 1 tablespoon lemon zest, 2 tablespoons fresh lemon juice, 1 teaspoon vanilla extract and 2 tablespoons sour cream or plain yogurt until just combined, scrape the bowl so nothing’s left stuck.

5. Fold the dry ingredients into the wet mixture until just combined; overmixing makes cookies tough so stop when you can’t see streaks of flour, it’s okay if the dough is a little shaggy.

6. Chill the dough 20-30 minutes in the fridge if your butter was very soft or you want thicker cookies; this helps control spreading, though you can skip this if short on time.

7. Scoop dough into about 1 1/2 tablespoon balls (or roughly 1 inch balls) and roll each in extra granulated sugar so they’re coated; place on baking sheet 2 inches apart, then gently flatten each ball slightly with your palm or the bottom of a glass.

8. Bake 9-11 minutes until edges are set and bottoms are very light golden, the centers will look slightly underbaked but they’ll firm up as they cool; don’t overbake or they’ll be dry.

9. Let cookies cool on the baking sheet 2-3 minutes then transfer to a wire rack to cool completely. They stay soft thanks to the cornstarch and sour cream, but once fully cool you can store them in an airtight container for up to 4 days.

10. Tips: use fresh lemon zest for brightest flavor, measure flour by spooning into the cup and leveling it, room temp egg mixes better, and if you want an extra zing brush a tiny bit more lemon juice on warm cookies and roll in sugar for a glossy finish.

Equipment Needed

1. Oven (preheat to 350 F / 175 C)
2. Two rimmed baking sheets plus parchment paper or silicone baking mats
3. Large mixing bowl and a medium mixing bowl
4. Electric mixer (hand or stand) or a sturdy whisk if you’re doing it by hand
5. Measuring cups and spoons (including tablespoon)
6. Rubber spatula for scraping the bowl
7. Cookie scoop (about 1 1/2 tbsp) or a tablespoon and a small bowl for rolling in sugar
8. Microplane or fine grater for lemon zest
9. Wire cooling rack
10. Airtight container for storing the cookies

FAQ

Q: Can I make the dough ahead or freeze it? A: Yes. Scoop into balls, flash-freeze on a tray, then store in a sealed bag up to 3 months. Bake from frozen and add 2 to 3 minutes to the usual time. Baked cookies freeze well too, up to 2 months.

Q: How do I keep these cookies soft? A: Don't overbake — take them out when edges are set and centers still a little soft. The cornstarch and sour cream help too. Store cooled cookies in an airtight container at room temp for 3 to 4 days, or add a slice of bread to keep moisture in.

Q: My dough is too sticky or too dry, what do I do? A: If sticky, chill 15 to 30 minutes or dust with 1 tablespoon flour at a time. If dry or crumbly, add 1/2 tablespoon sour cream or a teaspoon of milk until it holds together.

Q: Can I swap ingredients like sour cream or lemon? A: Yes. Plain yogurt or Greek yogurt works for sour cream. If you don't have fresh lemon, 1 teaspoon lemon extract can replace zest and some juice but flavor is sharper, not as fresh. Butter is best for flavor, margarine will change texture and taste.

Q: What oven temp and bake time should I use? A: Bake at 350 F (175 C). For standard 1-inch balls expect about 9 to 11 minutes; larger cookies need a couple minutes more. They should be pale with slightly golden edges.

Q: Want stronger lemon flavor or a glaze? A: Use more zest not just juice, zest packs more aroma. For a glaze, mix powdered sugar with 1 to 2 teaspoons lemon juice until spreadable and drizzle once cookies are cool. It'll amp the lemon without making them soggy.

Homemade Lemon Sugar Cookies Recipe Substitutions and Variations

All-purpose flour: swap for a 1:1 gluten-free all-purpose blend that contains xanthan gum, use same cups. Dough may be a bit drier so chill 20–30 minutes before baking.
Cornstarch: replace with arrowroot or tapioca starch, same amount. Works the same to keep cookies soft and tender.
Unsalted butter: use solid coconut oil (refined if you want neutral flavor) 1:1 by volume. Keep it solid, not melted, and chill dough if cookies spread too much.
Large egg: use a flax “egg” for vegan option — 1 tablespoon ground flax + 3 tablespoons water, stir and rest 5 minutes. Good binder, cookie will be a bit denser and chewier.

Pro Tips

1) Chill or freeze the scooped dough if your kitchen’s warm. Even 20 to 60 minutes makes the cookies thicker and less likely to flatten out, and if you’re short on time pop the scooped balls in the freezer for 10 minutes before baking.

2) Zest before you juice the lemon, and use a fine microplane for the best perfume. Avoid the white pith it tastes bitter, and if you want an extra bright hit brush a tiny bit more lemon juice on warm cookies then roll in sugar for a glossy zing.

3) Roll the dough balls in granulated or coarse sugar right before baking for a sparkly exterior and slight crunch, but dont over-press them. Lightly flatten so they bake evenly, then pull them out when centers still look a touch soft so they stay tender.

4) For storing and make-ahead: keep cookies in an airtight container with a slice of bread or a few apple slices to retain softness, or freeze formed dough or baked cookies for up to 3 months. To freshen up, warm a cookie 6 to 8 seconds in the microwave or 3 to 5 minutes at 300F and they’ll taste almost just-baked.