Lemon Sugar Cookies with Lemon Frosting
Whip up soft, chewy Lemon Sugar Cookies with Lemon Frosting. Ready to bake straight from the bowl with no chilling required!
In Southern Utah, Swig sugar cookies are a beloved treat, and it’s easy to see why. Sugar cookies are the ultimate blank canvas for baking, offering endless ways to delight anyone with a sweet tooth. My Lemon Sugar Cookies with Lemon Frosting put a bright, citrusy twist on the classic, guaranteed to brighten anyone’s day. In just over 30 minutes, you can enjoy a fresh batch of zesty, soft lemon cookies on sunny afternoons or anytime you need a sweet pick-me-up. This recipe is quick, easy, and fuss-free with no chill time required. Once the dough is mixed, it’s ready to bake!
LEMON SUGAR COOKIES WITH LEMON FROSTING
The secret to that authentic lemon flavor in these cookies is simple: fresh lemon juice and lemon zest. Trust me, you’ll notice the difference! One lemon is all you need for this recipe, providing just the right amount of juice and zest for the dough. Toss the artificial stuff in the fridge and go for the real deal; it totally pays off. While these Lemon Sugar Cookies are delicious on their own, a thick layer of lemon buttercream frosting takes them to a whole new level. Fluffy, tangy, and creamy, this frosting has a way of making cookies disappear almost as soon as they’re baked. Whether you serve these lemon cookies frosted or plain, one thing is certain: these sunny cookies will disappear fast, leaving everyone smiling!
Find my expert tips on how to make homemade lemon sugar cookies with lemon frosting from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️
Why You’ll Love This Lemon Sugar Cookies with Lemon Frosting Recipe:
- Simple To Make: Ready in just over 30 minutes with no chilling time required.
- One-Lemon Wonder: Just a single lemon gives you all the zest and juice you need for a natural, tangy taste that really pops.
- Soft & Chewy: These perfectly tender lemon cookies will melt in your mouth.
- Customizable: These cookies are delicious on their own or topped with fluffy lemon buttercream frosting.
- Spring & Summer Treat: Great for outdoor events, garden parties, or poolside snacking.
Ingredients
Lemon Sugar Cookies
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup salted butter
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon lemon extract
- 1 teaspoon fresh lemon juice
Lemon Frosting
- 1/2 cup salted butter, softened to room temperature
- 1/2 Tablespoon sour cream
- 1 teaspoon lemon zest
- 2 ½ cups powdered sugar
- 2 Tablespoons fresh lemon juice
Instructions
For The Lemon Sugar Cookies
Preheat oven to 350 degrees F. Line two large cookie sheets with parchment paper or spray with non-stick spray. Set aside.
In a medium-size bowl, whisk together the flour, baking powder, and salt until combined. Set aside.
In a separate large bowl, cream the butter and sugar together with an electric hand mixer. Beat in the eggs, lemon extract, and lemon juice just until combined.
Gradually blend the dry ingredients into the wet ingredients. Mix together, scraping the bowl until everything is combined. Try not to over-mix the dough. Scoop dough with a standard-size cookie scoop and place onto prepared cookie sheets, spacing at least 2 inches apart. This results in about 15 cookies per cookie sheet.
Bake cookies for 10 to 11 minutes only. Don’t over-bake. Remove from oven and let cookies cool completely on the cookie sheets.
For The Lemon Frosting
Place the softened butter, sour cream, and lemon zest in a medium-sized bowl. Mix together until combined. Gradually add in the powdered sugar and lemon juice. Mix well until all is creamy and combined. Frost over cooled cookies and enjoy!
Servings
Yields: 30 lemon sugar cookies, when you use a standard-size cookie scoop.
Storage
Store frosted Lemon Sugar Cookies in an airtight container at room temperature for up to three days, keeping them in a cool, dry place to prevent the frosting from softening. To freeze, place them in the refrigerator for up to a week and let them come to room temperature before serving. Unfrosted cookies can be frozen in a single layer on a baking sheet, then transferred to an airtight container or freezer bag for up to three months, with frosting added after thawing. Frosted cookies can also be frozen by first freezing them on a baking sheet until firm, then layering them with parchment in a freezer-safe container; thaw at room temperature for 30-60 minutes before enjoying.
Holly’s Tips for The Best Lemon Sugar Cookies with Lemon Frosting:
- Use Fresh Lemon Juice & Zest: For the brightest, most authentic lemon flavor, always use fresh lemons instead of bottled juice. One lemon provides just the right amount of zest and juice for this recipe.
- Avoid Overmixing: Overmixing can make cookies tough. Mix until the dry ingredients are just incorporated for soft, chewy cookies every time.
- Space Out The Cookies Evenly: Place cookie dough 2 inches apart on the baking sheet to prevent spreading and allow even baking.
- Keep An Eye On Baking Time: Bake for 10-11 minutes. Overbaking will dry out the cookies, while underbaking keeps them soft and tender.
- Allow Cookies To Cool Completely: Frosting warm cookies will cause the frosting to melt. Allow cookies to cool completely on the cookie sheet for the best results.
- Make It Your Own: Sprinkle a little extra lemon zest on top of the frosting to add color, flavor, and a professional bakery touch.
Frequently Asked Questions:
No chilling is required! This recipe is quick and easy. Once the dough is mixed, you can scoop and bake immediately.
While bottled lemon juice works in a pinch, fresh lemon juice and zest give the cookies a brighter, more authentic flavor that really pops. One lemon provides enough juice and zest for this recipe.
To make these Lemon Sugar Cookies with Lemon Frosting vegan, replace the butter with a vegan butter or margarine, use a flax egg (1 Tbsp ground flax + 3 Tbsp water) instead of eggs, and swap the sour cream in the lemon frosting for a plant-based alternative like vegan yogurt or cashew cream.
To make Lemon Sugar Cookies with Lemon Frosting gluten-free, replace the all-purpose flour with a 1:1 gluten-free flour blend. Make sure the blend contains xanthan gum or add ½ teaspoon per cup of flour for structure. Bake as directed, keeping an eye on texture, since gluten-free cookies may spread slightly differently. The lemon buttercream frosting is naturally gluten-free, but always double-check labels for safety.
Similar Recipes
Craving something similar? Bake The Best Sugar Cookies with pink frosting (like Swig).
Wanting something a little different? Try my Sugar Cookie Bars and Lemon Pudding Cookies.
Can’t get enough of lemon desserts? Make these highly-rated recipes next: Lemon Pudding Cookies, Glazed Lemon Brownies, Lemon Loaf Cake, and Heavenly Lemon Oreo Dessert.
Have you made this Lemon Sugar Cookies recipe? 🍋
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #LemonSugarCookies #LifeInTheLofthouse
Lemon Sugar Cookies with Lemon Frosting
Ingredients
Lemon Sugar Cookies
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup salted butter
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon lemon extract
- 1 teaspoon fresh lemon juice
Lemon Frosting
- 1/2 cup salted butter softened to room temperature
- 1/2 Tablespoon sour cream
- 1 teaspoon lemon zest
- 2 ½ cups powdered sugar
- 2 Tablespoons fresh lemon juice
Instructions
For The Lemon Sugar Cookies
- Preheat oven to 350 degrees F. Line two large cookie sheets with parchment paper or spray with non-stick spray. Set aside.
- In a medium-size bowl whisk together the flour, baking powder and salt until combined. Set aside.
- In a separate large bowl, cream the butter and sugar together with an electric hand-mixer. Beat in the eggs, lemon extract and lemon juice just until combined.
- Gradually blend the dry ingredients into the wet ingredients. Mix together, scraping the bowl until everything is combined. Try not to over-mix the dough. Scoop dough with a standard-size cookie scoop and place onto prepared cookie sheets; spacing at least 2-inches apart. (15 cookies per cookie sheet.)
- Bake cookies for 10 to 11 minutes only. Don't over-bake. Remove from oven and let cookies cool completely on the cookie sheets.
For The Lemon Frosting
- Place the softened butter, sour cream and lemon zest in a medium-size bowl. Mix together until combined. Gradually add in the powdered sugar and lemon juice. Mix well until all creamy and combined. Frost over cooled cookies and enjoy!
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Can these cookies be frozen?
Yes! Cover tightly in a freezer-safe bag or container. Freeze up to 2 months. Thaw on counter or in microwave for a few seconds when ready to eat 🙂