LEMON SUGAR COOKIES

Lemon Sugar Cookies made by adding fresh lemon juice and zest to a simple sugar cookie dough. No rolling out or chilling necessary! Just bake and top with a bright lemon buttercream frosting. Easy Lemon Cookies piped with a super simple rosette so they taste incredible and they’re pretty too! My all-time favorite Sugar Cookie recipe!

Best Sugar Cookie Recipe Ever!

Lemon Sugar Cookies are one of my favorite cookies ever! They’re soft, perfectly sweet and everyone goes crazy over the fresh lemon buttercream frosting on top. It’s absolutely amazing. I love that these lemon cookies are so easy to make too- no rolling or chilling required! You can literally just make the dough, scoop it on the baking sheet and bake right away. They cool quickly and you’re welcome to just frost with a knife, or you can make the darling rosettes on top of each cookie like I did. It’s fast and easy, I promise! I’m not a cake decorator by any means and I was able to frost each cookie really fast and they looked just lovely.

Lemon Cookies made with fresh lemon juice and zest in a soft sugar cookie dough and topped with a bright lemon buttercream frosting. Lemon Sugar Cookies are piped with a super simple rosette so they taste incredible and they're pretty too! No rolling and chilling necessary- just scoop, bake, cool and frost.

Tips to get the PERFECT Lemon Sugar Cookies:

Three kitchen items make these cookies come together really fast. I actually use these items in nearly every cookie recipe I make, so they’re quite versatile. First, I line my cookie sheets with a piece of parchment paper. They’re sold in sizes that fit a 12×16 cookie sheet perfectly and enable to cookies to bake well without sticking- and no mess from spraying oil on the cookie sheets!

The second item is a KitchenAid mixer. I love mine! I have a Bosch as well but I find I use my KitchenAid for cookies. There is a cookie paddle that comes with every mixer that you attach to the top of the mixer. They’re easy to use and help you mix the ingredients uniformly. I also use the metal whisk attachment in this recipe to make the frosting. It whips it up super fast! Add this to your wish list because it’s one of my all-time used small appliances ever!

MY LATEST RECIPES

The third item is a cookie scoop! Years and years ago I used to use 2 spoons to measure and scrape cookie dough onto the pans. It wasn’t a perfect process and I often ended up with oblong cookies in various sizes. A friend of mine brought cookies to a party and I noticed each and every one of her cookies looked PERFECT. Her secret? A cookie scoop! They come in three sizes- 1/2 tablespoon, 1.5 tablespoon and 3 tablespoon scoops. I used the middle size- 1.5 tablespoon for these, and most other cookies. (Although when I’m serving a large crowd, I use the small cookie scoop. People love having a smaller cookie, especially at an event with several other desserts. For this Lemon Sugar Cookie recipe I used the middle scoop.

Lemon Sugar Cookies made by adding fresh lemon juice and zest to a simple sugar cookie dough. No rolling out or chilling necessary! Just bake and top with a bright lemon buttercream frosting. Easy Lemon Cookies piped with a super simple rosette so they taste incredible and they're pretty too! My all-time favorite Sugar Cookie recipe!Lemon Sugar Cookies

  • 1/2 cup softened butter
  • 1 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/3 cup sour cream
  • 2 TBSP lemon juice
  • 1 TBSP lemon zest
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2 cups all-purpose flour

Lemon Buttercream Frosting

  • 1/2 cup softened butter
  • 1  tsp vanilla
  • 2 TBSP milk
  • 2 TBSP lemon juice
  • 1 TBSP lemon zest
  • 4 cups powdered sugar
  1. Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper.
  2. Cream together butter and sugar.  Add egg, vanilla, sour cream, lemon juice and zest.
  3. Gently whisk together dry ingredients in a separate bowl.
  4. Add 1/3 of the dry ingredients to butter mixture and mix to combine. Continue process, adding 1/3 of the dry ingredients at a time until it’s all mixed in.
  5. Scoop out 1.5 TBSP of dough and roll into a ball. You can use a medium cookie scoop to make this process faster. Rolling the cookie ball is optional, but I wanted very pretty cookies, so I took the additional 5 seconds and rolled them individually. Place on parchment lined cookie sheet.
  6. Bake at 375 for 10 minutes. Cool fully before frosting.
  7. To make the frosting:
  8. Mix butter, vanilla, milk, lemon juice and zest for 30 seconds with a mixer. Add in powdered sugar 1 cup at a time until you reach your desired consistency.
  9. Transfer frosting to a piping bag with a closed star tip- I used a Wilton 2D. Begin piping in a tight circle in the middle of the cookie. Continue piping frosting in a circular motion until you reach the outside of the cookie. Frosting will set but I recommend not stacking cookies that have been frosted with a rosette so that you don’t squish them. Cookies frosted normally can be stacked though! 

If you loved this Lemon Sugar Cookie recipe, you’ve got to check out these other great lemon recipes:

Here are even more of our favorite SUGAR COOKIE RECIPES:

How to make an easy Lemon Buttercream Frosting rosette for Sugar Cookies

How to make Lemon Sugar Cookies with no chilling or rolling out the dough. Topped with Lemon Buttercream Frosting.

Lemon Sugar Cookies made with fresh lemon juice and zest in a soft sugar cookie dough and topped with a bright lemon buttercream frosting. Lemon Sugar Cookies are piped with a super simple rosette so they taste incredible and they're pretty too! No rolling and chilling necessary- just scoop, bake, cool and frost.

Lemon Sugar Cookies made with fresh lemon juice and zest in a soft sugar cookie dough and topped with a bright lemon buttercream frosting. Lemon Sugar Cookies are piped with a super simple rosette so they taste incredible and they're pretty too! No rolling and chilling necessary- just scoop, bake, cool and frost. Easy Lemon Sugar Cookie recipe from Butter With A Side of Bread

Lemon Sugar Cookies made with fresh lemon juice and zest in a soft sugar cookie dough and topped with a bright lemon buttercream frosting. Lemon Sugar Cookies are piped with a super simple rosette so they taste incredible and they're pretty too! No rolling and chilling necessary- just scoop, bake, cool and frost.
5 from 1 vote
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Lemon Sugar Cookies

Lemon Sugar Cookies made by adding fresh lemon juice and zest to a simple sugar cookie dough. No rolling out or chilling necessary! Just bake and top with a bright lemon buttercream frosting. Easy Lemon Cookies piped with a super simple rosette so they taste incredible and they're pretty too! My all-time favorite Sugar Cookie recipe!

Course Cookie
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 32

Ingredients

  • 1/2 cup softened butter
  • 1 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/3 cup sour cream
  • 2 TBSP lemon juice
  • 1 TBSP lemon zest
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2 cups all-purpose flour

Lemon Buttercream Frosting

  • 1/2 cup softened butter
  • tsp vanilla
  • 2 TBSP milk
  • 2 TBSP lemon juice
  • 1 TBSP lemon zest
  • 4 cups powdered sugar

Instructions

  1. Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper.
  2. Cream together butter and sugar.  Add egg, vanilla, sour cream, lemon juice and zest.
  3. Gently whisk together dry ingredients in a separate bowl.
  4. Add 1/3 of the dry ingredients to butter mixture and mix to combine. Continue process, adding 1/3 of the dry ingredients at a time until it’s all mixed in.
  5. Scoop out 1.5 TBSP of dough and roll into a ball. You can use a medium cookie scoop to make this process faster. Place on parchment lined cookie sheet.
  6. Bake at 375 for 10 minutes. Cool fully before frosting.

To make the frosting:

  1. Mix butter, vanilla, milk, lemon juice and zest for 30 seconds with a mixer. Add in powdered sugar 1 cup at a time until you reach your desired consistency.
  2. Transfer frosting to a piping bag with a closed star tip or drop flower tip.  (I used a Wilton 2D) Begin piping in a tight circle in the middle of the cookie. Continue piping frosting in a circular motion until you reach the outside of the cookie. Frosting will set but I recommend not stacking cookies that have been frosted with a rosette so that you don't squish them. Cookies frosted normally can be stacked though! 

Recipe Notes

Recipe yields 2.5 dozen cookies

16 COMMENTS

  1. I have been obsessed with these cookies since I saw them on Pinterest. I will be making them tomorrow. In reviewing your blog and recipe, I notice the buttercream frosting seems to have little dark specks in it? I also noticed that on the pictures you posted with these cookies, one picture has a whole egg, and in another picture in the grouping, you show the cracked egg in the mixer along with something dark (looks like coffee grounds). I am curious if these ingredients (egg and dark coffee ground looking stuff) belong to this recipe, or are they for another recipe altogether? Just curious!

    • Yes, there is an egg in this cookie recipe! The dark stuff you see that looks like coffee grounds is actually my vanilla extract. I use vanilla bean paste- you can find it on Amazon as well as in many grocery stores (they often have it in Walmart by the cake decorating stuff!) I love the flavor and the fact that it has vanilla bean flecks in it. 🙂

  2. These were amazing! Who knew the frosting was such a crazy wonderful delicious thing to add to lemon cookies! My house smelled so lemony fresh while I was baking them! I’m already thinking of excuses to make these again…. they were so good! (easter, Mothers day, just because I need a cookie day! ).

    • I’m SO glad you liked them Michele! 🙂 And yes, doesn’t the house smell wonderful when they’re baking?! Mmmmm!

  3. Jessica these are beautiful! I just adore anything lemon, I am vegan so I’ll be giving these guys a vegan makeover! Can’t wait to try them!

  4. As delicious as these are the dough is an absolute nightmare – no way could these be scooped – this dough clearly needs to be refrigerated for hours before scooping

    • Hi Lauren… did you use a cookie scoop? The dough is soft, but it’s very manageable- I’ve never refrigerated it. You’re welcome to though if you want to!

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