Soft & Thick Lemon Sugar Cookies

Welcome summertime with these delicious Soft & Thick Lemon Sugar Cookies. They are easy to make and are infused with a refreshing, light lemon flavor! Watch the video below to see how quick & simple they are.

Save this Recipe!

Enter your email and I'll send this recipe to you.

Please enable JavaScript in your browser to complete this form.

Email *

Save This Recipe!

Why I love these lemonade cookies:

• Thick & dense: These cookies are not only thick, but they have the perfect combination of melt-in-your mouth softness with a touch of denseness.
• Amazing chilled! I developed this recipe back in 2015 before Crumbl existed and it turns out the texture when chilled is similar to their cookies, which lead me to turn these into frosted birthday cake cookies, as well!
• Light lemon flavor: The combination of lemon extract & fresh lemon juice give these a bright, light lemonade flavor. For a stronger flavor, feel free to double the lemon extract in the cookie dough!

What You Need To Make Thick Lemon Sugar Cookies

• Unsalted Butter
• Granulated Sugar & Powdered Sugar
• Vanilla Extract & Lemon Extract
• Eggs
• Baking Soda & Baking Powder
• Salt
• All-purpose flour
• For Frosting: Butter, Cream Cheese, Lemon Extract, Lemon Juice Vanilla Extract, Powdered Sugar

How to Make Thick Lemon Sugar Cookies

Step 1: Mix Cookie Dough

Follow the instructions in the recipe card below to make the sugar cookie dough.

Step 2: Scoop, Roll, and Bake

After scooping the dough into 3 tablespoon-sized balls, use your hands to roll into balls and then flatten the tops a bit to look like thick discs (see below). This helps them bake into a nice even cookie without having dome tops.

Step 3: Make Frosting

After baking & allowing the cookies to cool, whip up a batch of the Lemon Cream Cheese frosting and pipe it on top. This frosting is super creamy, has a light refreshing lemon flavor, and is the perfect consistency for piping basic swirls or spreading with a knife.

Step 4: Decorate

Top each cookie with sprinkles and fun paper toppers (links to SVG files bel0w) and you're ready for all the lemonade stands and summer barbecues coming your way!

4.92 from 46 votes

Soft & Thick Lemon Sugar Cookies

Makes: 12 Large Cookies

Print Pin Ad-Free Club

Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

Total Time: 20 minutes mins

These delicious Soft & Thick Lemon Sugar Cookies are easy to make, infused with a refreshing, light lemon flavor, and topped with thick cream cheese frosting!

Recipe by Melissa Rose

Ingredients

 

1x2x3xAdd your own

• ¾ cup unsalted butter (i.e. 1 ½ sticks), you will be melting this
• ½ cup granulated sugar
• ½ cup powdered sugar
• 1 large egg
• 1 egg yolk, (you will be using 1 whole egg + 1 extra egg yolk)
• 2 teaspoons vanilla extract
• ½ teaspoon lemon extract
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 ½ cups all-purpose flour

Lemon Cream Cheese Frosting

• ¼ cup unsalted butter (i.e. ½ stick), room temperature
• 4 ounces cream cheese, chilled (ie. straight from the fridge)
• 1 teaspoon vanilla extract
• ½ teaspoon lemon extract
• 1 tablespoon fresh lemon juice
• 1 ¼ cups powdered sugar

⭐️ Before you begin! If you make this, will you do me a huge favor afterwards and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.

Instructions

 

Cook ModePrevent your screen from going dark

1. Preheat oven to 350℉. Line baking sheet with parchment paper.
2. In a small glass bowl, microwave unsalted butter (¾ cups, i.e. 1 ½ sticks) until melted. Pour into large mixing bowl. Add in granulated sugar (½ cup) and powdered sugar (½ cup) and mix for 10 seconds.
3. Add 1 egg + 1 yolk, vanilla extract (2 teaspoons), and lemon extract (½ teaspoon) and mix on medium speed for 20 seconds.
4. Turn mixer to low speed, then add baking powder (1 ½ teaspoons), baking soda (½ teaspoon) and salt (¼ teaspoon). Mix for 10 seconds.
5. Half cup at a time, add all-purpose flour (2 ½ cups) and mix until flour is just incorporated (about 10-20 seconds). Do not overmix.
6. Immediately after mixing, scoop dough into 3-tablespoon sized balls. Lightly flatten each ball before placing on cookie sheet. (Because this has melted butter, do not let the dough sit out before rolling into balls & baking, or your dough will become dry and crumbly.)
7. Bake at 350℉ for 8-10 minutes. (The magic number in my oven is 9 minutes) They may look underdone, but they will finish baking on the hot cookie sheet after you take it out of the oven. (Of course, because ovens bake differently use your best judgement to keep them in a minute longer if they look severely underbaked.)
8. After removing from oven, allow the cookies to cool on the hot baking sheet for 10 minutes before removing them from cookie sheet.

To make frosting:

1. In a large bowl, beat the softened unsalted butter (¼ cup) and cream cheese (4 ounces) on medium speed using a hand or stand mixer (with paddle attachment) for 2-3 minutes (until light and creamy).
2. Keeping the mixer on medium speed, slowly add in vanilla extract (1 teaspoon), lemon extract (½ teaspoon), fresh lemon juice (1 tablespoon), and powdered sugar (1 ¼ cups). Once incorporated, turn mixer to high speed and beat for 2 minutes.
3. Spread or pipe frosting on cooled cookies and top with sprinkles, if desired!

Nutrition

Calories: 338kcal, Carbohydrates: 46g, Protein: 3g, Fat: 15g, Saturated Fat: 9g, Cholesterol: 55mg, Sodium: 132mg, Potassium: 99mg, Sugar: 25g, Vitamin A: 500IU, Calcium: 40mg, Iron: 1.4mg

Did you make this?

I'd LOVE to hear your thoughts! Leave a review & photo of your creation and be sure to mention @DesignEatRepeat or tag #DesignEatRepeat on Instagram!

Rate this Recipe Follow @DesignEatRepeat

So now I'm curious: If you had to choose between chocolate or a citrus cookie, which would you choose?