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Lemon Sugar Cookies

Lemon sugar cookies with crackled sugary tops and a bright lemon glaze. Soft, pillowy cookies baked until the centers look underdone, then drizzled for a vivid yellow finish.
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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: 165
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 2.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 lb butter, softened Use unsalted butter for best flavor.
  • 1.5 cup granulated sugar
  • 2 eggs Large eggs.
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 0.25 extra sugar for rolling Granulated sugar used to coat 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 lemon cookie dough
  1. Beat butter and granulated sugar until very fluffy, about 2–3 minutes, so the mixture turns light in color and texture.
  2. Beat in the eggs one at a time, then mix in fresh lemon juice, lemon zest, and vanilla extract until smooth and glossy.
  3. Stir in all-purpose flour, baking soda, baking powder, and salt just until a dough forms and no dry streaks remain.
Chill, roll, and bake
  1. Refrigerate the dough for 30 minutes until firm so it can be rolled into balls without sticking.
  2. Roll dough into 1.5-inch balls, then roll each ball in granulated sugar and place on parchment-lined sheet pan.
  3. Bake at 375°F for 10–12 minutes until the edges are just set but the centers look underdone for a soft, pillowy crumb.
  4. Cool the cookies completely on the pan or a rack before glazing, so the glaze won’t melt or pool.
Glaze and set
  1. Whisk powdered sugar, fresh lemon juice, and lemon zest until smooth, using a thick drizzle consistency and no lumps.
  2. Drizzle the lemon glaze over cooled cookies so vivid yellow trails run slightly over the crackled tops and toward the edges.
  3. Let glaze set 15 minutes before serving so the drizzle firms up while the cookies stay tender.

Notes

Pro tip: Bake for 10 minutes if your oven runs hot, since the centers should still look slightly underdone for that chewy, soft interior. Store airtight at room temperature up to 3 days (glaze stays best). Freeze baked cookies without extra glaze for up to 2 months; thaw and glaze after thawing for best texture. For a dairy swap, use a 1:1 baking butter substitute in the dough.