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Soft Lemon Sugar Cookie

Soft Lemon Sugar Cookie

A chewy and soft lemon sugar cookie, perfect for spring!
Prep Time 20 mins
Cook Time 12 mins
Total Time 32 mins
Course Dessert
Cuisine American
Servings 8


  • Mixing Bowl
  • Baking Sheet
  • Cookie Scoop


  • 1 cup sugar
  • 1/4 cup brown sugar packed (light or brown works fine)
  • 1 1/2 sticks butter 12 tablespoons, softened
  • 1 tsp vanilla extract
  • 1 large egg
  • 2-4 tbsp lemon juice if you want the lemon to stand out, use 4 tablespoons. If you want a more subtle amount, use 2-3 tbsp.
  • 2 1/2 cup flour all purpose
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp cornstarch


  • Preheat oven to 350 degrees
  • In a large bowl, whisk together brown and white sugars until well-combined. Cream in the butter on low speed until fluffy.
  • Mix in your vanilla extract, egg and lemon juice.
  • In a medium bowl, whisk together the flour, salt, baking soda, baking powder, and cornstarch. Add the dry ingredients into the bowl with the wet ingredients.
  • Mix on medium speed until fully combined. Make sure not to over-mix.
  • Roll 2 tablespoons of dough into a ball and place on your baking sheet. Leave 2 inches between each ball to prevent overspreading.
  • Bake for around 10-13 minutes. Bake the cookies until the edges are golden and the center of the cookies still look undercooked.
  • Leave the cookies on the baking sheet to cool for 5 minutes. They will finish cooking these last few minutes out of the oven.
  • Remove the cookies from the baking sheet and place on a cooling rack.