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.
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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!
Materials
Soft & Thick Lemon Sugar Cookies
Ingredients
- 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 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
- Preheat oven to 350℉. Line baking sheet with parchment paper.
- 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.
- Add 1 egg + 1 yolk, vanilla extract (2 teaspoons), and lemon extract (½ teaspoon) and mix on medium speed for 20 seconds.
- Turn mixer to low speed, then add baking powder (1 ½ teaspoons), baking soda (½ teaspoon) and salt (¼ teaspoon). Mix for 10 seconds.
- 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.
- 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.)
- 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.)
- 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:
- 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).
- 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.
- Spread or pipe frosting on cooled cookies and top with sprinkles, if desired!
Last Step! Please 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.
Nutrition
So now I'm curious: If you had to choose between chocolate or a citrus cookie, which would you choose?
Caprice Fabrizio says
My family loves these cookie. Can’t get them to stop eating them to even frost enough. I’m making them for my son’s wedding. Do you know if they freeze well?
Melissa says
I'm so happy your family loves the lemon sugar cookies, Caprice! Thanks so much for taking time to leave a review! If you'd like to freeze them, I'd freeze them before frosting them. You'd want to let them come to room temp before frosting. Because the frosting has cream cheese in it, it thaws tacky. So, it's not the most ideal for freezing. Hope this helps!