Lemon Sugar Cookie Recipe (2024)

233 comments on “Lemon Sugar Cookie Recipe”

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1. Weston Tulloch — May 26, 2018 @ 3:19 pm

   As a coworker of Ryan’s, I’m gonna give these a 9.8/10. Subtracting a 0.1 for the visible lemon zest (which for some, might be a plus for denoting exactly WHAT kind of sugar cookie they were, but it just seemed odd) and another 0.1 for the oddball humans that don’t like lemon. I’m looking at you, Justin.

   • Beth @ The First Year — May 31, 2018 @ 11:01 am

     LOL thanks for the honest rating Weston!

2. Katherine — June 2, 2018 @ 11:52 pm

   How long would these last in the freezer?!

   • Beth @ The First Year — June 4, 2018 @ 9:08 am

     I would see what this post recommends! https://www.thekitchn.com/the-best-cookies-to-freeze-and-how-to-do-it-tips-from-the-kitchn-213638

   • Kailani — June 16, 2020 @ 6:01 pm

     I tried putting about 1 cup of leftover dough and it didn’t hold up well in the freezer.

   • Beth @ The First Year — June 17, 2020 @ 8:20 am

     Hi Kailani! I recommend rolling the dough into balls then freezing. Did you freeze the dough in one big ball instead individual cookie sized balls?

3. esme — August 4, 2018 @ 8:52 am

   3tbs of flour or three cups?

   • Beth @ The First Year — August 6, 2018 @ 4:42 pm

     Hi Esme! The recipe calls for 3 cups.

4. Lynn Hansen — September 6, 2018 @ 9:11 am

   Is there a substitutions for the lemon zest? My mom doesn’t like any sort of zest and know immediately if I use it without telling her.

   • Beth @ The First Year — September 12, 2018 @ 5:13 pm

     Hi Lynn! The lemon zest is important to this recipe for flavor. Maybe try looking for a lemon cookie recipe that uses lemon pudding mix instead?

   • Clwing — May 11, 2020 @ 9:53 pm

     I substituted lemon extract and it worked great!

   • Grace — May 14, 2020 @ 9:21 pm

     I used 5 tbsp of lemon juice and it worked fine

   • Heidi — April 25, 2021 @ 12:43 pm

     Try using lemon essential oil. I use it for zest of lemon and orange oil for orange zest. It’s fantastic

5. Moema — October 14, 2018 @ 8:36 pm

   Thank you for the recipe! Just made this for my family at my grandma’s house and everyone loved it! I had to substitute most of the lemon zest for more lemon juice though, ’cause I only had two lemons left. It worked pretty well, I think.
   Quick question – do you know why your sugar cookies have this interesting shape? They are not completely flat on top, but have a bit of a dip in the middle. I’ve seen it on other recipes online, but mine never do that, they are always just dome-shapped. I don’t mind exactly, just got me curious.

   • MAS — May 22, 2020 @ 9:48 am

     Maybe fluff not compact the baking soda?

   • Ashley — May 23, 2020 @ 4:32 pm

     I’d like to know the reason for this too, Beth???

   • Beth @ The First Year — May 27, 2020 @ 10:30 am

     I’m thinking it might have something to do with how long you are baking them. I like to under bake my cookies just slightly, that way they are still chewy! But with under baking them, they will slightly fall in the center. Everyone has a different perception of what a “done” cookie is, so baking time will vary and effect this.

   • Emily — May 31, 2020 @ 4:12 pm

     I also had dome shaped cookies. Not flat at all. I don’t have a mixer so maybe this is why?

   • Beth @ The First Year — May 31, 2020 @ 7:37 pm

     Hi Emily! I used a hand mixer – did you mix by hand? I’m worried that the butter and sugar may not have been whipped enough if mixed by hand.

   • Sue McNally — December 31, 2022 @ 8:14 pm

     
     For flatter cookies, once they’re out of the fridge and you roll them, take a cup and ‘slightly’ flatten the top before putting them in the oven. I usually dip the bottom of a cup in some white sugar between each pressing, so the glass doesn’t stick to the cookies.

     I haven’t tried this recipe yet, but you bet I will! YUM!

6. Joni — January 8, 2019 @ 3:44 pm

   First, I have to say that I love this cookie!! Soft, perfectly lemon and delicious. I would also like to use this recipe to make just a plain sugar cookie too. Could I just leave out the lemon zest and lemon juice and maybe add some vanilla extract?

   • Summer — November 23, 2020 @ 2:05 pm

     You will need to cut the baking soda by half if you omit the lemon juice or your sugar cookies will taste distinctly alkaline. Part of the purpose of the baking soda here is the neutralize and react with the acidity in the lemon juice.

7. Amanda Jensen — February 11, 2019 @ 12:10 pm

   Can you make these heart-shaped? I want to make some lemon-flavored heart shaped cookies for Valentine’s Day and these look like fun, but I’m not sure whether they would work for the effect that I’m looking for.

   • Beth @ The First Year — February 12, 2019 @ 8:14 pm

     I’m sure they would turn out okay!

   • Rick — November 12, 2022 @ 7:22 pm

     Maybe do Strawberry instead of Lemon for Valentines

   • Amy — July 3, 2023 @ 6:39 pm

     
     Not sure where I went wrong. The dough seemed way too dry and crumbled. Followed the directions to a T.

8. Karen Flowers — March 27, 2019 @ 4:18 pm

   I have made these several times and everyone loves them. However, I tried today with the KA gluten free flour and they did not turn out. Totally flat after baking. Any ideas on what happened? I am certain I included the baking soda.

   • Beth @ The First Year — April 5, 2019 @ 4:20 pm

     Hey Karen! I’ve made these with the KA gluten free flour before! Honestly, sometimes baking flukes happen. You used room temperature butter – not melted, right?

9. Anna — April 13, 2020 @ 11:34 am

   First words out of my hubby’s mouth were ‘Oh. My. God.’ And he was right. Bright, sunny, delicious, and just the right combination of chewy and crispy. Definitely making these again. Thanks!

   • Beth @ The First Year — April 14, 2020 @ 10:29 am

     WOOHOO!!

   • Debbie — January 22, 2023 @ 3:11 pm

     Didn’t do the stars as I didn’t make these yet…. just waiting for the blasted snow to stop so I can go get lemons. Can’t wait ❤️❤️❤️

     See Also

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10. s — April 13, 2020 @ 12:25 pm

    How important is “unsalted butter”? I just have salted butter.

    • Beth @ The First Year — April 14, 2020 @ 10:29 am

      Salted butter is fine! Just omit the additional salt in the recipe.

    • yinka fashae — July 22, 2020 @ 12:03 pm

      Hi beth, your cookies look scrumptious! Don’t mean to be a bother, but can you pls help with the flour and sugar measurement in grams. This will be very much appreciated, Thank you in anticipation.
      Yinka from Nigeria.

    • Beth @ The First Year — July 29, 2020 @ 2:02 pm

      Hi Yinka! I just added gram measurements, hope that helps!

    • Krista — July 25, 2020 @ 3:02 pm

      What size cookie scoop?

    • Beth @ The First Year — July 28, 2020 @ 9:53 am

      I use this cookie scoop and make heaping dough balls (about 3 tbsp) – https://amzn.to/3hGVOl0

11. Shuney — April 14, 2020 @ 7:21 am

    Can you recommend a good sugar substitute? Was hoping to make sugar free cookies.

    • Beth @ The First Year — April 14, 2020 @ 10:35 am

      Hi Shuney! I would recommend looking for a sugar free lemon cookie recipe on google. Sugar is a critical ingredient in this recipe.

    • Ishmael — June 25, 2020 @ 8:22 am

      You know, when i substitute sugar in my recipes, i use honey.

12. Ellen — April 14, 2020 @ 11:41 pm

    About how many lemons did you use for this recipe?

    • Beth @ The First Year — April 15, 2020 @ 11:24 am

      2 lemons! I used the zest from 2 lemons and then squeezed them to measure out 2 tbsp fresh lemon juice.

    • Ava — November 22, 2022 @ 3:51 pm

      
      My dough turned out super flaky and the cookies never held their shape. Idk why!!

13. Debbie — April 17, 2020 @ 6:24 pm

    What if you don’t have a silicone baking sheet?

    • Beth @ The First Year — April 21, 2020 @ 9:46 am

      I’d recommend parchment paper!

14. Hazel — April 19, 2020 @ 7:23 pm

    Made these yesterday – were delish right out of the oven (crunchy and chewy like you said they’d be). I put them in an airtight container and today they are HARD!! Any guesses why? Thanks

    • Beth @ The First Year — April 21, 2020 @ 9:42 am

      Hi Hazel! Could you have possibly over baked them? Then they would get even harder as they sit.

    • Karen — April 21, 2020 @ 7:37 pm

      I have found that if you stick a slice of bread in with cookies it keeps them soft. A client’s grandmother told me that tip. I tried it and it worked. I can’t wait to make these cookies I love lemon flavored items.

    • Hazel — April 23, 2020 @ 1:10 pm

      No, they weren’t over baked – they were perfect when they came out of the oven. Next time I’ll try the bread in the storage bowl – I have heard that before but never needed to do it! :-)

    • Tee — May 22, 2020 @ 5:04 pm

      Cookies shouldn’t be perfect straight out of the oven they are still very soft and a bit undercooked sitting on the hot pan finishes them up and the cooling rack will give you the crunch. You definitely over baked them.

15. Kelley Simmons — April 21, 2020 @ 12:29 pm

    I love lemon anything in desserts! I cannot wait to make these cookies Beth! Thanks so much for sharing!

16. Karen — April 21, 2020 @ 7:38 pm

    These look so yummy! I love lemon flavored desserts. Do you think you could use lemon essential oil?

    • Beth @ The First Year — April 22, 2020 @ 9:23 am

      Hi Karen! I’m not familiar with baking with essential oil. If you want them to be extra lemon-y you can add lemon extract.

    • Summer — November 23, 2020 @ 2:13 pm

      The lemon oil would work well. I bake with it frequently. I would use it as a back up or convenience substitute though. In side-by-side tastings, baked goods made with zest are brighter tasting than those made with lemon oil.

    • Zak — August 23, 2022 @ 9:45 am

      I wouldn’t. Essential oils aren’t safe to consume, “Lemon oil should never be ingested, but it is safe to use in aromatherapy and diluted, topical applications”

    • Beth @ The First Year — August 29, 2022 @ 3:23 pm

      Lemon extract, a food safe extract, would be okay!

17. Brittany — April 22, 2020 @ 8:15 pm

    Excited to make these! Do you have any estimates for a calorie count on these bad boys?

    • Beth @ The First Year — April 23, 2020 @ 11:03 am

      Hi Brittany! I don’t have an estimate, but if you copy and paste the ingredients into a calorie estimator, that will give you a ballpark!

    • Jessica — May 21, 2020 @ 11:44 am

      I plugged the ingredients and servings into my fitness pal and it says 134 calories. Definitely not mad at that considering they taste AMAZING!! Thank you Beth!!

18. Leslie — April 26, 2020 @ 5:27 pm

    These are so yummy!! Mine didn’t flatten out as much as your cookies in the picture, but they tasted so good I don’t even care!!

19. marja carew — May 2, 2020 @ 1:00 pm

    These Lemon Sugar Cookies are great! Will pass on the recipe! Yummy cookie! Thanks!!

20. Telly — May 7, 2020 @ 12:30 am

    Can I substitute vegetable oil for butter in these delicious looking cookies?

    • Beth @ The First Year — May 13, 2020 @ 1:19 pm

      Hi Telly! I haven’t tried it myself. If you are wanting a dairy free alternative to butter, I recommend Earth Balance butter!

    • MM — May 20, 2020 @ 10:33 pm

      I don’t have a cookie scoop. What diameter ball should I form with my hands?

    • Beth @ The First Year — May 27, 2020 @ 10:04 am

      The balls I formed were about 3 tbsp of dough!

21. Krystle — May 8, 2020 @ 12:40 pm

    These cookies are stalking me! I’ve seen them on Instagram and Pinterest at least every other day this week. They’re happening in my house this weekend, you’ve convinced me! lol!

22. Loretta — May 9, 2020 @ 1:08 am

    Can the dough be refrigerated overnight?

    • Beth @ The First Year — May 11, 2020 @ 11:02 am

      Hi Loretta! Yes you can. Be sure to wrap the dough well in plastic wrap. I would recommend allowing the dough to sit at room temperature for 15 minutes before rolling into balls. I haven’t tried refrigerating overnight, but my guess is that it would be fine!

    • JWolfe — March 20, 2023 @ 3:58 pm

      I made these cookies today. In your pictures, it looks like the cookies should have spread. Mine stayed as small balls. Is this normal?

23. Ashle — May 9, 2020 @ 11:01 pm

    these are delicious! Would they turn out if uppity refrigerated the dough over night? or would that be too long? Also is there anything you can use in place of butter? my sister is trying to cut out dairy?

    • Beth @ The First Year — May 11, 2020 @ 11:03 am

      Hi Ashle!

      Yes you can refridgerate over night. Be sure to wrap the dough well in plastic wrap. I would recommend allowing the dough to sit at room temperature for 15 minutes before rolling into balls. I haven’t tried refrigerating overnight, but my guess is that it would be fine!

      I’ve made cookies with Earth Balance Vegan Butter before (it comes in a tub) and it works great!

24. Jelisa S. — May 10, 2020 @ 9:36 am

    Hi! I am wanting to make this recipe, but I would like to cut it in half, as I do not need very many cookies. Would you suggest using a medium size egg?

    • Beth @ The First Year — May 11, 2020 @ 11:04 am

      Hi Jelisa! I haven’t tried cutting this recipe in half and experimenting with egg size. Let us know if you try it with a medium egg.

25. kylie — May 10, 2020 @ 2:26 pm

    Hi! I came across this recipe and realized I have everything at home right now to make it! (except only 2 cups of flour! ?) what do i need to do differently to make these cookies if I only have 2 cups?

    • Beth @ The First Year — May 11, 2020 @ 11:09 am

      Hi Kylie! Flour is a critical ingredient in adding structure to the cookies. I would wait until you have 3 cups of flour to make this recipe.

26. Tonya James — May 10, 2020 @ 8:16 pm

    My first batch came out like little lemon biscuits but they were good!

27. Josie — May 12, 2020 @ 8:04 pm

    Has anyone thought about or tried adding white choc chips to these? I haven’t tried but it sounds delicious to me and was curious.

    • Beth @ The First Year — May 13, 2020 @ 10:57 am

      I bet adding white chocolate chips would be delicious!

28. Tracy — May 15, 2020 @ 12:36 am

    Just made these, delicious! I used brown sugar instead of white (it was all I had and I really wanted a cookie) and they turned out great! I’ll have to make them with white sugar one day to see what kind of difference it makes.. another day another adventure. Saw a previous comment about halving the recipe and I’m here to say I did, used 1 egg and like I said above, turned out great. Wonderful recipe, thank you!

29. Heidi — May 15, 2020 @ 9:12 am

    Where do I find the measurements for this recipe? Thanks! :)

    • Heidi — May 15, 2020 @ 9:25 am

      I found them! Thanks!

30. Ashley — May 15, 2020 @ 12:19 pm

    These are so good! Chewy and soft! I even added extra lemon juice and they are amazing! i will make these again!

31. Scott — May 15, 2020 @ 2:04 pm

    Just made these. While the dough was thicker and dryer than I expected, the cookies were perfection. Thick, chewy and just the right touch of lemon. Hands down a winner!

32. Judy Lanza — May 17, 2020 @ 11:25 am

    Made these cookies yesterday and they were a hit. Easy recipe and delicious

33. Miranda — May 19, 2020 @ 12:43 pm

    These cookies are SO good! I think I’ve found my sugar cookie recipe. I love the lemon version (made them yesterday). I was also thinking you could make plain sugar cookies by substituting vanilla extra for the lemon juice and zest. Or Almond, substitute almond extract and maybe roll in sugar and sliced almonds … So many possibilities! Peppermint extract at the holidays, and roll them in crushed candy canes!

34. Lauren — May 19, 2020 @ 2:36 pm

    I believe this recipe is a direct copy of my Lemon Crinkle Cookies, so much so that you actually left my title in your recipe about 2/3 of the way through. Im giving you the benefit of the doubt that you made an error but please give credit to those who worked hard on content before placing it on your own site for profit. Thank You.

    • Beth @ The First Year — May 27, 2020 @ 10:22 am

      Hi Lauren! I wish you would have left your actual email address so I could get in touch with you. This post was originally published Thursday April 28th 2018. I updated the post for SEO, adding additional search terms similar to lemon sugar cookies, and republished it April 2020. In my post I talk about how I worked on testing this recipe multiple times back in 2018.

35. Irma — May 20, 2020 @ 1:45 pm

    A perfect cookie ! Easy to make, lots of lemon flavor! just delicious ! We could’t stop eating them ! great recipe!!

36. Jackie Marie — May 22, 2020 @ 12:39 am

    Read the recipe and comments. I’m inspired to bake while on lockdown in Windhoek, Namibia! Lemon trees in my yard. Lemon cookies here I come!

37. Michele — May 23, 2020 @ 1:54 am

    During this time I have only found salted butter sticks. Will it still work out? Limited supply at the store.

    • Beth @ The First Year — May 27, 2020 @ 9:58 am

      Hi Michele! Definitely, just omit the additional salt.

38. Sylwia — May 24, 2020 @ 8:39 am

    tried few times already and absolutely love them:)

39. Alfreda Montecalvo — May 25, 2020 @ 1:46 am

    For the last 2 weeks I’ve been wanting something lemon, I’ll be making these tomorrow.

    Thanks for the recipe!

40. Jane Wickman — May 27, 2020 @ 6:08 pm

    How about rolling the first few into balls and putting them in the fridge while rolling the remaining dough? Then put them in the fridge while the first are cooking. Since it’s not a big lump of dough, the balls should cool quicker. Does that sound feasible to you?

    • Beth @ The First Year — May 31, 2020 @ 10:21 am

      Yes, that sounds like it would work. Just keep in mind, the dough might be slightly more sticky if trying to roll the balls right away.

41. Eryn — May 30, 2020 @ 4:35 pm

    I wanted to love this recipe, I was so excited… however even though I followed the recipe exactly, they did not bake right. They stayed in balls even after baking. I tried flattening them on my next batch (like peanut butter cookies) and again, they did not move from where I flattened them. I tried baking them longer and shorter and neither one helped. What gives?! They look nothing like your picture of them.

    • Beth @ The First Year — May 31, 2020 @ 7:36 pm

      Hi Eryn! That doesn’t sound good. A few questions to help me trouble shoot: How did you measure the flour? How long did you refrigerate the dough? Did you make any substitutions?

42. Tara — June 1, 2020 @ 4:13 pm

    Do I have to roll them in sugar are is that just adding for more flavor of sweet?

    • Beth @ The First Year — June 5, 2020 @ 2:26 pm

      Hi Tara! You don’t have to roll them in sugar. It’s more for that classic sugar cookie look.

    • Kailani — June 16, 2020 @ 6:03 pm

      I tried refrigerating the cookies and putting strawberry buttercream in the middle to make a sandwich. It tastes like a macaron. No need to roll in sugar.

      See Also

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43. Pam bercik — June 1, 2020 @ 5:28 pm

    This cookie is delicious I will be making them again and again. I’d like to try them with orange zest. Keeper!!

44. Lindsey Kleinjan — June 4, 2020 @ 4:11 pm

    These are the BEST sugar cookies I’ve ever made! Followed recipe exactly. So good! Thanks for the great recipe.

45. Janine — June 20, 2020 @ 4:45 pm

    Really looking forward to making these. Just a quick question, do you have a fan assisted oven? What temp would you suggest is used for a fan assisted oven? Thanks :)

    • Beth @ The First Year — June 22, 2020 @ 9:55 am

      Hi Janine! I’m not familiar with fan assisted ovens, sorry!

46. Mary — June 21, 2020 @ 5:54 am

    How many calories does one cookie contain please?

47. Haley — June 24, 2020 @ 1:46 pm

    I’ve made a lemon loaf cake with similar ingredients that called for vanilla extract. Do you think that would be a good add here to your recipe?

    • Beth @ The First Year — June 26, 2020 @ 1:09 pm

      Yes! You can add 1 tsp vanilla extract.

48. Ishmael — June 25, 2020 @ 3:41 pm

    How many grams were those sticks of butter each

    • Beth @ The First Year — June 26, 2020 @ 1:07 pm

      1 stick butter = 1/2 cup butter = 113 grams butter

49. Yetta — June 26, 2020 @ 11:57 am

    I’d love to try these.
    My problem is I don’t have a cookie scoop, nor easy access to one.

    I really wish there was a pic of just how big one of the pre-bake balls is compared to a thumb/finger (like the one of a baked cookie being picked up. Or failing that; how much (approx) one weighs?

    • Beth @ The First Year — June 30, 2020 @ 9:08 pm

      Hi Yetta! My dough balls were about 3 heaping tablespoons of dough, that’s a good reference to use if you don’t have a cookie scoop.

50. Deanna — June 28, 2020 @ 11:50 pm

    made these today and my husband and i love them. perfect summertime cookie. goes great with iced tea and white wine. lol. i guess i made them a little small because i got 54 out of the batch but it was a happy accident. perfect size. i’ll be making these for family bbqs this summer. thank you.

51. Suzanne — July 11, 2020 @ 4:00 pm

    This looks delicious, thank you for sharing!

52. Lynn — July 15, 2020 @ 7:14 pm

    These are SOOOOO good!! It’s definitely my new favorite. I added 1/2 tablespoon of vanilla extract to round out the tart and it was perfection. I used a large cookie scooper (3 tb) and baked it at 350 for 12 min. I literally stared it down until they were cool enough to take a bite. They were BURSTING with fresh lemon flavor. Sooo good.

53. Debbie Perkins — July 21, 2020 @ 9:07 am

    These lemon cookies are delicious! Based on a few of the reviews I read, I added an additional tablespoon of lemon juice. Perfect! I’m a lemon junkie and can never have too much lemon.

54. Keli L Wayrynen — July 25, 2020 @ 1:15 pm

    These cookies were a hit with my “cookie monster” husband. I didn’t have butter so I used margarine cubes and they turned out perfect. Nice and soft and great lemon flavor. Thanks for the recipe. I will make these alot.

55. Sarah Miederhoff — August 10, 2020 @ 12:03 pm

    Anyone use Raw sugar to roll them in before you bake them? Was thinking that might be nice.

56. Di — August 23, 2020 @ 8:24 pm

    I made these for a wedding reception. I decided to add 1/4 teaspoon of lemon extract to the dough because i wanted extra lemont flavor. I cooked them for 11 minutes. They were soft and lemony. I overheard people raving about these cookies. I will absolutely make these again.

57. Elizabeth — August 26, 2020 @ 9:07 am

    My cookies turned out dome-shaped. I followed the recipe exactly. In the video they used 3 big spoons of flour instead of 3 cups. Did I put too much flour?

    • Beth @ The First Year — August 27, 2020 @ 12:18 pm

      Hi Elizabeth! The video is sped up so it only looks like 3 spoonfuls, but it is 3 cups. Did you measure the flour using the spoon and level method?

58. Nicole — October 11, 2020 @ 7:19 pm

    SOSOSOSOSO good!!! My 9 year old daughter made these with GF flour which means that I can eat them. This is where the trouble starts!!!

    GF flour can be tricky – they turned out a little delicate and crumbly which means they are not lunchbox friendly. Oh well, the will have to stay at home with me…. what to do?!

    • Beth @ The First Year — October 12, 2020 @ 11:37 am

      Hi Nicole! What kind of gluten free flour did you use and how did you measure it?

59. Alyssa — November 21, 2020 @ 9:21 am

    What size cookie scoop?

    • Beth @ The First Year — November 25, 2020 @ 10:48 am

      I use a large cookie dough scoop. https://amzn.to/2JcS8vc

60. Kelly — November 29, 2020 @ 12:55 pm

    I made these today and they were outstanding! Added an extra tablespoon of lemon juice and white chocolate chips!

61. Bushra — December 11, 2020 @ 9:05 pm

    Hello! Would it be okay if i reduce the amount of sugar? I’m actually on a diet but I couldn’t handle the cravings. Please do let me know. Thank you~

62. Ani — December 24, 2020 @ 12:09 am

    This was a great cookie! I followed the recipe to the letter with the exception of adding a little lemon extract.

63. Annie — December 27, 2020 @ 12:09 pm

    Followed the recipe exactly (except for the lemon zest, I didn’t measure—I zested two lemons and dumped it all in). I loved these so much!!! I gave them all away but keep thinking about making a batch for myself. Oh, when zesting the lemons I told myself I should try using Meyer Lemons next time. Or try it with lime for a margarita cookie. 🤷🏼‍♀️
    Thank you for posting/sharing this great recipe!

64. Joleeah — December 30, 2020 @ 3:45 pm

    I only want to make 1 dozen of these cookies. Do I just make them bigger or split the ingredients in half?

    • Beth @ The First Year — January 3, 2021 @ 6:48 pm

      I would make them bigger 🤣

65. Linda A O'Connell — January 16, 2021 @ 11:27 am

    I chilled the dough over night. After putting the first pan in the oven, I continued rolling out the remaining dough and put it in the fridge until putting the next pan in. Cookies turned out perfect. I DID run short of lemon zest so had a lime and used the zest from that too – it worked out fine. I did add a little more than 2 T of lemon juice since I wanted lots of flavor. A wonderful, delicate cookie. Thanks for sharing the recipe.

66. Melinda — January 23, 2021 @ 3:09 pm

    These were a big hit. I backed off a bit on lemon zest and it still had plenty of lemon flavor. I’m egg allergic so I substituted egg with two tablespoons of Greek yogurt and a teaspoon of egg replacer powder. They were perfect. My family dubbed them the lemon doodle. Thanks

67. Ana — January 27, 2021 @ 9:14 pm

    Hi! I tried them and I really love the soft texture of this cookies, te only problem is that they have also a soft lemon flavour.. how can I add more lemon flavour? If I add more juice I’d have to add more flour, is that way? Or the zest is the one that gives more flavour? Thanks!!

    • Beth @ The First Year — January 28, 2021 @ 9:02 am

      Hi Ana! You can add more lemon zest or try lemon extract for an extra lemon kick.

68. Angela Allison — February 2, 2021 @ 3:18 pm

    Soooo…..yummy!! I will definitely make again! I added “lemon-ginger sugar” to the 1/4 cup of sugar at the end to roll them in. Adding this to my cookie recipe collection for sure!

69. Gina — February 7, 2021 @ 6:59 pm

    Made these cookies, they were delicious and moist!

70. Teri — March 8, 2021 @ 11:14 am

    Loved this recipe. Although I added a bit more zest and lemon juice to make the flavor really pop. I also made them like small little drops and called them lemon cookie drops. Delicious!!

71. Katie — March 11, 2021 @ 10:33 am

    That bread trick works👍 Not only for over-baked cookies, but also cookies past their prime. I put a slice
    of white bread, enveloped in wax paper right in the container If the bread comes in direct contact with the cookie, it makes the cookie crumble. 👍 This lemon cookie recipe sounds wonderful, thank you.

72. Mel — April 3, 2021 @ 4:54 pm

    I love this recipe and the cookies are delicious. I did all mixing with my KitchenAid mixer and the lemon flavor was consistent in every cookie I ate. My cookies are also dome shaped. Not an issue but I really wanted them flat like in the picture.

73. Lindsay — April 8, 2021 @ 9:34 pm

    These are amazing, and my entire family is crazy about them, which is really saying something. There’s usually someone who doesn’t like something, even if everyone else does. These cookies have brought us together ☺️ Thank you SO MUCH for such an awesome recipe.

74. Nina — April 9, 2021 @ 1:31 pm

    I just came across this recipe. I was wondering if you ever tried icing on top. Powdered sugar and lemon juice? I haven’t made these cookies yet, just wondering about the icing on top

    • Beth @ The First Year — April 12, 2021 @ 9:04 am

      Hi Nina! I haven’t added a glaze icing to these cookies, but I think it would be delicious! I would make the glaze thicker so it doesn’t all run off the cookies.

75. amanda — April 13, 2021 @ 1:13 pm

    Do you think I could substitute the lemon juice and zest for lime juice and zest?? I’m thinking they’d turn out green-ish lol but not sure if the recipe would work…any opinions?

    • Beth @ The First Year — April 15, 2021 @ 12:31 pm

      I think that’s an awesome idea!! Lime sugar cookies!

76. Brooklyn — April 16, 2021 @ 7:31 pm

    Can I just say the dough tastes amazing. The recipe is so easy and quick and the time of 30 mins in the fridge flew by. Highly recommend can’t wait to taste them.

77. Cassandra — April 17, 2021 @ 6:47 pm

    Some of my cookies popped/ exploded. Do you know what I could have possibly done wrong?

    • Beth @ The First Year — April 19, 2021 @ 9:07 am

      Hi Cassandra! I have never heard of that happening or experienced that myself..

78. Paula — April 25, 2021 @ 2:41 am

    I’m looking for a lemon cookie recipe that turns out large (like 3″ in diameter), thick (maybe 3/8-1/2″ thick), chewy, crispy and lemony. Tall order, but do you think I’d find this with your recipe? Thank you.

    • Beth @ The First Year — April 28, 2021 @ 10:19 am

      Hi Paula! Tall and thick cookies depend on how much batter you use. So for taller, thicker cookies, make a larger cookie dough ball.

79. Susan — May 2, 2021 @ 3:19 pm

    I love lemony desserts but my husband doesn’t yet I still decided to bake a batch of these cookies. I figured if he doesn’t like them, then I can have them all to myself. No such luck! He liked them. So these cookies do not flatten upon baking, I flattened them out to about 1/2 an inch. I tried a batch as per instructions to roll in sugar prior to baking however I decided to make a lemon glace and they came out even better

80. bb — May 12, 2021 @ 4:13 pm

    just wondering the calories on these little treats?

81. Vickie — May 20, 2021 @ 1:29 pm

    Just made these and love them. Do you think I can sub orange zest and orange juice for “orange” sugar cookies?

    • Beth @ The First Year — June 5, 2021 @ 6:43 pm

      Yes, I think that would work great!

82. Gigi — May 30, 2021 @ 2:46 pm

    We love anything lemon. I was making these within an hour of finding the recipe. Dough seemed kind of dry and crumbly after an hour in the refrigerator. I really had to roll them a lot to get them to hold together. They didn’t look as nice as the picture. Putting the size scoop in the actual recipe would be helpful. I used a 1 Tbsp. scoop since the recipe didn’t specify. Baked them for 13 minutes, switching racks at 6 minutes. Saw the comments about using a 3 Tbsp. scoop after I made them. The cookies are good.

83. Terry — June 26, 2021 @ 10:37 pm

    How well do the cookies freeze after they are bake? They look delicious.

84. Luann — July 13, 2021 @ 1:19 pm

    Karen
    Why would the tops of the cookies get sticky? Left them uncovered after they cooled before putting them in an airtight container. The sugar on top was sticky

    • Beth @ The First Year — July 22, 2021 @ 8:31 am

      Hi Luann! A really humid day can cause this to happen – even if you have the air on inside your house!

85. Mary — July 17, 2021 @ 9:20 pm

    I made these tonight. I changed the sugar to coconut sugar. Refrigerated them for about 3 hrs. Rolled them in sugar but they didnt flatten! Also a little dry. Husband still liked them.

    • Beth @ The First Year — July 22, 2021 @ 8:34 am

      Hi Mary! The longer you refridgerate your cookie dough the firmer it will be so the cookies won’t flatten and they will stay more domed while baking.

86. Lexi — August 18, 2021 @ 8:41 pm

    Delicious! I made them with the boy I babysit because we love to bake together and try new things. They came out really good! We both loved them. Baked exactly as recipe stated! Only put in fridge for 45 minutes. I love lemon so this was a win for me.

87. Hannah — September 11, 2021 @ 8:02 am

    These cookies were so good!! I added a little more lemon juice to the dough. I would also recommend making a lemon glaze to add on top, however they still taste great without it. They are so soft and chewy!

88. Nancy — November 6, 2021 @ 1:15 pm

    
    I have made these several times and always get requests to make more. I made a couple changes I use 1/4 cup of lemon juice, as I am crazy about lemon, add a little extra flour to compensate for the extra juice. Plus I also add chopped pecans. They turn out perfect every time. They are always gone in a flash.

89. Jibs — November 15, 2021 @ 3:42 am

    
    does the ball need to be pressed down?

    • Beth @ The First Year — November 16, 2021 @ 11:53 am

      Nope!

90. Lynne — November 18, 2021 @ 5:19 pm

    
    My cookies are extremely flat. They look nothing like your photo. Brand new baking soda. It could be that the humidity today is 96 percent here in Florida. Or could it be that I added and extra tablespoon of fresh lemon juice? They taste good. Just look awful.

    • Beth @ The First Year — November 21, 2021 @ 5:28 pm

      Hi Lynne! An extra tablespoon of lemon juice is a lot of additional liquid for cookies. Humidity also definitely affects baking! When there is extra moisture in the air, the baking time may need to be lengthened. High humidity can comes the butter to become too warm, causing the cookies to flatten and not hold their shape. Oh the joys of humidity and baking!

91. Emily Spielman — December 8, 2021 @ 7:41 pm

    Do you think this recipe could be used for cut out shaped sugar cookies? Making for a holiday party!

    • Beth @ The First Year — December 9, 2021 @ 1:18 pm

      Hi Emily! I haven’t personally tested this recipe using cookie cutters, so to be safe, I don’t think it would work. We have a recipe for cut out sugar cookies here: https://thefirstyearblog.com/cut-out-sugar-cookies/

92. Me — December 12, 2021 @ 7:10 pm

    
    So good and turned out great

93. Jono — January 12, 2022 @ 2:57 pm

    
    Beth! Hi! I was searching for recipes to use lemons and Google brought me here. We live in Tucson now and have 4 lemon trees in our backyard that are overflowing right now so we’re making anything that has lemons in it. These were really simple to make and taste amazing! Tell Ryan I say hi. I hope your family is doing well. Thanks for coming up with such great recipes!

    • Beth @ The First Year — January 18, 2022 @ 11:35 am

      Jono!! That is so crazy google brought you here! I wish we had lemon trees! Hope all is well!

94. klip — February 19, 2022 @ 6:23 pm

    
    these cookies are so good!! I didnt have a silicone lined baking sheet so I ended up just spraying the pan w/ cooking oil and it turned out fine. also, I’m pretty sure I made smaller cookies than I was supposed to bc I got a whopping 47 cookies out of 1 batch of dough. they’re crispy on the outside and soft on the inside w/out being doughy, absolutely delicious <33

95. Cindy — February 26, 2022 @ 1:40 pm

    
    This is so good! I added 1 heaping table spoon of orange marmalade to the butter sugar mixture. And let the lemon zest and sugar rest overnight (to get more oils from the zest). I used a tablespoon to measure the cookies and baked for about 10 minutes. Thank you! I will make this again this season!

96. Carin — March 17, 2022 @ 11:32 am

    These are so good! I made a batch last night to send to some friends and I may have eaten about a half dozen. Oops! Definitely a keeper!

97. liz — March 20, 2022 @ 5:52 pm

    Has anyone made these and used an icing or a glaze…or even a royal icing?

98. Linda — March 22, 2022 @ 2:10 pm

    Thank you for a great lemon recipe! Can’t wait to make. I have to watch my potassium intake and on the nutritional facts it has 25mg for potassium and 15 grams for sugar, is this per cookie? I normally use a small cookie scoop and always use less sugar, so I think the nutrition info will be less. I appreciate that you put all the nutritional info for all your recipes, some sites do not.

    • Beth @ The First Year — March 29, 2022 @ 9:59 am

      Yes, the nutritional facts is per cookie if 24 cookies are made.

99. Ericka — April 8, 2022 @ 2:30 pm

    
    A great light lemon flavor cookie. Super yummy… I had two lemons so I think I only go 2.5tbs of skin and the recipe calledfor 3tbs…. next time I’ll make sure to get three lemons. Only needed the juice of one; what the recipe calledfor 2tbs…..I like lemon so I think I’ll use more lemon juice next time. perhaps all three?

100. Kathryn — April 24, 2022 @ 7:26 pm

     Made these for the first time and they are delicious! First sheet I didn’t flatten them and they came out some shaped so I used the spatula to flatten them right out of the oven. I decided for the rest to flatten them with the bottom of a glass with sugar on it. They helped make them look more like a cookie and bake evenly! Definitely a keeper recipe. My husband and I are obsessed lol

101. Erin — May 5, 2022 @ 5:21 pm

     Should I use cold or room temp eggs? Thanks!

     • Beth @ The First Year — May 9, 2022 @ 1:45 pm

       I’ve used both! If I’m in a pinch, I put the eggs in a warm bowl of water for a few minutes.

102. Jody — May 12, 2022 @ 11:19 pm

     
     These are amazing, best cookie I’ve indulged in and we make alot of great cookies in the bakery I work in. Best of all my husband loves them!
     I follow the recipe to the tee and each time they are the cookies I love to share with family and friends. Thank you
     Jods

103. Brooke — May 30, 2022 @ 10:11 pm

     I LOVED THESE!!!! I am so pleased and will be following you from now on. Question: I want to add a tad more fresh lemon flavor. Should I add more juice or zest?

     • Beth @ The First Year — May 31, 2022 @ 11:23 am

       Zest! Adding more lemon juice will affect the consistency of the dough. You could also try adding lemon extract.

104. Barbara Jean Wilson — June 3, 2022 @ 7:34 pm

     Hi! I love lemon anything. These sound delicious. The scoop you use, is it a regular scoop, or the smaller one? Recipe is not specific. Don’t want them too big or too small.

     • Beth @ The First Year — June 6, 2022 @ 10:08 am

       Hi Barbara! It’s a regular scoop – which they technically call medium size, holds 1.5 tablespoons. Here’s a link on amazon: https://amzn.to/3miAoyZ

105. Ornia — June 5, 2022 @ 9:43 am

     would rolling in sugar before baking be too sweet?

     • Beth @ The First Year — June 6, 2022 @ 10:01 am

       Nope, not at all!

106. Susan B — June 16, 2022 @ 9:47 am

     The cookies were good. I like lemon so added some zest to the sugar to roll the dough in. Mine, too, though remained in balls, tried flattening the next batch. They didn’t spread. I know someone else had this issue but didn’t see an answer.

     • Beth @ The First Year — June 20, 2022 @ 1:06 pm

       Hi Susan! How did you measure the flour? What type of flour?

107. Erisa — June 21, 2022 @ 9:39 pm

     Great recipe. Moist and flavorful.
     Thank you for sharing.

108. Krystle T — July 3, 2022 @ 2:41 pm

     
     Absolutely delicious! They are soft and chewy with the perfect amount of crisp. These were a huge hit with my family! Thanks for the recipe!

109. Nancy — July 3, 2022 @ 4:12 pm

     
     Simple recipe to follow. Next time I will use more lemon juice or maybe replace the vanilla extract with lemon. They are soft and chewy on the inside and crispy on the outside. I will make again. They smelled great while cooking.

110. Cass — July 24, 2022 @ 8:36 pm

     As there was left over lemon juice I mixed in some powdered sugar to make a frosting and drizzled a little on each cookie vs rolling in sugar. I did not frost all of them but no matter they are delicious and everyone loved them. Used a small scoop and had bite sized cookies. Fun! Thank you so much!

111. Jen — August 17, 2022 @ 11:58 am

     Can I double the recipe as is, or are there special measurements for a larger batch? Or should I make two separate single batches?

     Also, these cookies are freaking amazing and everyone LOVES them when I bake them! So thank you for this wonderful recipe!

     • Beth @ The First Year — August 22, 2022 @ 10:44 am

       You can double it!

112. Delaney — September 3, 2022 @ 11:11 am

     
     I used quite a bit more lemon juice and zest because I wanted a really lemony flavor. It turned out delicious except, the cookies were too chewy. The dough had been pretty sticky. Should I have added more flour and possibly more baking soda to compensate for the extra moisture?

     • Beth @ The First Year — September 7, 2022 @ 9:10 am

       If you want a deeper lemon flavor, add lemon extract or more lemon zest, but not lemon juice! Adding too much lemon juice will affect the chemistry of the cookies.

113. Melinda — October 26, 2022 @ 6:30 pm

     
     THE. BEST.LEMON.COOKIE.RECIPE.EVER!
     I can’t stop eating them when I make them. They are light and just the right amount of sweetness and lemon. Perfect

114. Jennifer — December 7, 2022 @ 11:17 pm

     Made these cookies today and after chilling they didn’t spread at all. I spooned the flour in and swiped the top as noted so any ideas what happened? At this point I’m probably going to have to make these a rolled out cutter dough

115. Amanda — December 27, 2022 @ 11:49 pm

     
     These cookies are super easy to make, and are so chewy and delicious!

116. Tina — December 31, 2022 @ 6:19 am

     
     Its become a favorite recipe of ours. Guests love them too! Just try eating only one!

117. Ann Albrecht — January 3, 2023 @ 8:57 pm

     
     Haven’t made this yet. Just found recipe. However, it sounds AMAZING! I’m excited to make later this week. I love lemon so I’ll try this way and if not lemony enough I’ll add a little more juice or zest. Mmmm THANKS!!!

118. Kay Froese — January 8, 2023 @ 11:44 pm

     Could I make these gluten free?

     • Beth @ The First Year — January 9, 2023 @ 7:12 am

       I’ve made them gluten free using King Arthur’s All Purpose GF flour and they turned out great!

119. Rosetta — January 14, 2023 @ 8:09 pm

     SOSOSOSOSOSOSOSOSO GOOD! So yummy, zesty, lemony…

120. Laura Pilney — January 21, 2023 @ 8:18 am

     These are delicious! I followed the recipe exactly as printed with perfect results. I prefer a slightly underbaked cookie which resulted in a flatter chewier cookie. Excuse me while I go eat more cookies…..

121. Maryanne — January 26, 2023 @ 2:10 pm

     
     In the process of making them, so far so good. What size cookie scoop did you use? Based on the expected quantity I used a 2 Tbs scoop..

     • Beth @ The First Year — January 27, 2023 @ 4:45 pm

       My scoop is about 1.5 tablespoons, but I usually overfill it, so likely 2 tbsp.

122. Linda Roberts — February 1, 2023 @ 10:05 pm

     
     Could you roll these in powdered sugar 🤔 like you do with Russian wedding cookies ?

     • Beth @ The First Year — February 6, 2023 @ 10:26 am

       If you give it a try, report back!

123. Cassie — February 19, 2023 @ 6:03 pm

     
     Very light and lemony. I used half the recommended sugar and they were perfect.

124. Lia — March 12, 2023 @ 9:20 pm

     
     Trued them multiple times and no family and friends did not love it! It is perfect!!!!!!

125. jill herron — March 28, 2023 @ 12:26 pm

     Best recipe EVER!!!

126. Kim Price — April 4, 2023 @ 12:26 pm

     My 17 year old son absolutely loved these! He likes chewy with a crispy bottom. He said it is the best cookie he has ever had. Thank you for sharing it with me.

127. DeeDee — April 11, 2023 @ 12:02 pm

     
     I made these with lime and a hatch chili powder. They were a hit. I put a little green gel food coloring to brighten them up. I added the chili powder to the sugar to roll the cookies in the same as you would with a cinnamon/sugar mix. Turned out amazing.

128. Angelica — April 11, 2023 @ 9:53 pm

     
     Turned out very good! Froze half the dough and enjoyed them over the course of several weeks. Great texture, fluffy and light but a little chewy. Just perfect. They remind me of a sugar cookie with a lemon zing to them.

129. Poem — May 17, 2023 @ 5:04 pm

     
     There is too much flour for the cookies to spread out as they did in the picture. Mine came out puffy.

     • Beth @ The First Year — May 20, 2023 @ 9:22 pm

       The most accurate way to measure flour is to use a kitchen scale, weighing it in grams.
       If you don’t have a kitchen scale, follow this method.
       •Aerate the flour with a whisk or spoon. Flour becomes heavy and compact as it sits. Aerating is the same as fluffing the flour, but not the same as sifting it. Do not sift the flour unless the recipe specifically calls for it.
       •Use a spoon to sprinkle the flour into the measuring cup. Do not tap the cup against the counter, as this will compact the flour.
       •Use the back of a butter knife to level off the excess.

130. Lynn — June 17, 2023 @ 1:32 pm

     This tastes great! The second bite is better than the first for me, more of a lemony flavor. Crunchy edge- chewy center. If anything I would change -it would be to either add a little lemon extract to the mix also or more lemon juice for a little more flavor. I will be planting Meyer lemon trees this fall so I will try making them with those also. I can hardly wait!

131. Brittany Molta — July 14, 2023 @ 3:15 pm

     Added blueberry to mine and I am so happy with how they came out! My first time making sugar cookies!!

132. Reneica Groover — August 16, 2023 @ 10:47 pm

     
     I have made these several times and my son who is a lemon freak absolutely loves them. The last 2 times, I didn’t have time it the energy to make them. He made them and they turned out just Ike the previous batch. We (my son and I) like to make a glaze to put on them. Juice 2 lemons and use some of the pulp and mix with powdered sugar until it is the consistency of donut glaze. When the cookies are cooled, put a glaze over the top using a small spoon to drop and spread over the cookie. If you want more glaze let it dry between layers. I usually do 2 layers of glaze. They taste like they came from a bakery! My son found some strawberry extract in the pantry and thought it might be good to add it to the some of the glaze and have strawberry/lemon cookies. I will comment to let you know how they turned out. To the ones who are concerned about the cookies coming out of the oven not flat, I take a light plastic spatula and lightly tap on top of the cookie as soon as they come out of the oven to flatten them out. They are so much easier to glaze when they are flat.

133. Jamie — August 19, 2023 @ 8:44 pm

     
     Loved these cookies! I made with lime zest/juice instead of lemon, and I had to beat my wet ingredients by hand rather than using a hand mixer, but both of those changes worked out fine. I was worried that the zest would give a strange texture to these cookies that I wouldn’t like, but I really didn’t even notice the zest. Just noticed the flavor, which was fabulous!

134. Malia — August 27, 2023 @ 5:07 pm

     Heyy!! I was wondering if the cookies had to be refrigerated after making them

     • Beth @ The First Year — August 27, 2023 @ 8:44 pm

       After you make the dough, it needs to be refrigerated for 30-60 minutes before baking. After you bake the cookies, you don’t need to refrigerate them.

135. Nickie — September 17, 2023 @ 4:29 am

     
     I made these today because I have lots of lemons.
     An easy recipe to follow and put together. They are delicious and will be made lots at this time of year

136. Emma — December 11, 2023 @ 6:40 pm

     
     I have made these cookies soooo many times and they are well loved every time! The best lemon cookies!

137. Josephine — December 15, 2023 @ 11:18 am

     
     1 egg is not enough and too much butter already. I am very disappointed with the consistency of the dough.

138. Erin — January 14, 2024 @ 8:57 am

     My kids love anything lemon poppyseed. Would adding poppyseeds mess with the balance of the mixture?

     • Beth @ The First Year — January 30, 2024 @ 3:32 pm

       Nope, adding poppy seeds is totally harmless!

139. Janna Dart — January 20, 2024 @ 1:55 pm

     
     Love the taste but mine got crispy and hard after they cooled down help?!?!

     • Beth @ The First Year — January 30, 2024 @ 3:22 pm

       I’m guessing they were over baked based the the size of your dough balls!

140. Bella — January 28, 2024 @ 2:56 pm

     
     absolutely amazing!!! i made this recipe and everyone loved them. they were all gone within 2 hours and i’ve been getting text messages asking me to make them again!

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