Easy Old-Fashioned Buttery Lemon Sugar Cookie Recipe
There’s something timeless about lemon sugar cookies, and this easy, buttery recipe from my mom’s handwritten collection shows why they’re a classic favorite.
They’re soft, chewy, lightly crisp at the edges, and bursting with fresh lemon flavor—a perfect balance of sweet and tangy. Best of all, they’re easy to make with basic ingredients.
For an easy, nostalgic, and fresh homemade cookie, this is the recipe to repeat.
If you’re looking for an easy homemade cookie that feels nostalgic but tastes fresh and bright, this is the recipe to keep on repeat—right alongside other classics like my old-fashioned nut roll recipe.
Why You’ll Love This Lemon Sugar Cookie Recipe
This recipe checks all the boxes for a go-to homemade cookie:
- Perfect for holidays, spring baking, or everyday treats
- Easy, no-chill dough
- Soft and chewy texture with lightly crisp edges
- Bright, fresh lemon flavor from real zest
- Made with simple pantry ingredients
A Little Backstory on the Lemon Sugar Cookie Recipe
I’ve always loved these chewy lemon sugar cookies. My mom often had a batch ready, and the kitchen always smelled of sweet citrus.
Recently, while looking through her recipe cards, I found this one again. After baking a batch, I remembered why it was her favorite: simple, reliable, and delicious.
It reminded me of other recipes she made on repeat, like traditional holiday cookies and classic baked treats that never go out of style.
Ingredients You’ll Need for Lemon Sugar Cookies
Each ingredient in this old-fashioned lemon sugar cookie recipe plays an important role in flavor and texture:
- Butter – Use 1 cup of unsalted butter, softened to room temperature. This creates a rich, tender cookie.
- Granulated Sugar – Sweetens the dough and helps create those lightly crisp edges.
- Powdered Sugar – Lightly dusted on top for a soft, classic finish.
- Egg – Binds the dough and adds richness.
- All-Purpose Flour – Provides structure while keeping the cookies soft.
- Salt – Balances the sweetness and enhances flavor.
- Baking Soda – Helps the cookies rise slightly, resulting in a tender texture.
- Cream of Tartar – Key for that chewy texture and slight tang.
- Fresh Lemon Zest – The star ingredient that brings bright, fresh citrus flavor.
How to Make Old-Fashioned Lemon Sugar Cookies
Step 1: Cream Butter and Sugar
In a large bowl or stand mixer, cream the butter and granulated sugar until light and fluffy. Add the egg and mix until fully incorporated.
Step 2: Mix Dry Ingredients
In another bowl, whisk flour, salt, baking soda, cream of tartar, and lemon zest.
Step 3: Combine the Dough
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
Step 4: Shape the Cookies
Roll dough into 1-tbsp balls. Place on a lined sheet and flatten slightly.
Step 5: Bake
Bake in a preheated 350°F oven for 10–12 minutes, until edges are lightly golden. Don’t overbake.
Step 6: Cool and Finish
Cool on sheet a few minutes, then transfer to a rack. Dust while warm with powdered sugar.
Tips for Perfect Lemon Sugar Cookies
Getting the texture just right makes all the difference:
Watch the edges, not the tops – The cookies should stay pale with just lightly golden edges.
Use properly softened butter – It should be soft, not melted, for the best texture.
Don’t overbake – Slightly underbaked centers keep the cookies soft and chewy.
Roll evenly sized dough balls – This helps the cookies bake uniformly.
Use fresh lemon zest – Bottled lemon flavor won’t give the same brightness.
Variations and Substitutions
This recipe is easy to adapt depending on what you have on hand:
- Swap lemon zest for orange or lime zest for a different citrus flavor.
- Add a simple lemon glaze instead of powdered sugar for a sweeter finish.
- Roll dough balls in sugar before baking for a slightly crisp exterior.
If you enjoy experimenting with flavors, you might also like trying other classic baked goods like my cinnamon cupcakes with brown sugar swirl.
How to Store and Freeze Lemon Sugar Cookies
- Room Temperature: Store in an airtight container for up to 4 days
- Freezer: Freeze baked cookies or dough balls for up to 2 months
- To Freeze Dough: Scoop into balls and freeze, then bake directly from frozen (add 1–2 minutes to bake time)
Frequently Asked Questions
What makes lemon sugar cookies soft and chewy?
The combination of butter, cream of tartar, and proper baking time creates a soft, chewy texture. Slightly underbaking also helps keep them tender.
Can I use bottled lemon juice instead of fresh lemon zest?
Fresh lemon zest is best. It provides a stronger, brighter flavor without adding excess liquid to the dough.
Do I need to chill the dough?
No, this is a no-chill cookie recipe, which makes it quick and easy to prepare.
Why are my cookies spreading too much?
This usually happens if the butter is too soft or melted. Chill the dough briefly if needed before baking.
Can I freeze lemon sugar cookies?
Yes, both the baked cookies and the dough freeze well. Store in airtight containers or freezer bags for best results.
Why These Old-Fashioned Lemon Sugar Cookies Will Be Your Go-To Recipe
These old-fashioned buttery lemon sugar cookies are the kind of recipe you come back to again and again. They’re simple, reliable, and full of bright lemon flavor with a soft, chewy texture that’s hard to resist.
Whether you’re baking for a holiday, a gathering, or just because, this easy lemon sugar cookie recipe is one you’ll want to keep in your regular rotation.
Old-Fashioned Buttery Lemon Sugar Cookies
Ingredients
- 1 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 1 egg
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon cream of tarter
- 2 lemons zested Approximately 2 tablespoons
Instructions
- In the bowl of a stand mixer cream the softened butter and granulated sugar until light and fluffy. Add the egg and mix until fully incorporated.
- In a separate bowl, whisk together the flour, salt, baking soda, cream of tartar, and lemon zest.
- Gradually add the flour mixture to the butter mixture, mixing at medium speed until combined.
- Gently roll generous tablespoons of cookie dough balls, place them on a prepared baking sheet, and gently press to flatten.
- Bake in a preheated 350°F oven for 10-12 minutes, until the edges turn a light golden color. The baking time will vary.
- Allow the cookies to cool on the cookie sheet for a few minutes before transferring them to a wire rack. While still warm, dust with powdered sugar for a classic finish.
