My Amish Sugar Cookies are a classic for a reason. They are soft, buttery, and have that perfect melt-in-your-mouth texture that makes them hard to stop eating. I took that same beloved cookie base and added bright lemon flavor for a fun, fresh version.
This Lemon Sugar Cookie recipe is simple, sweet, and full of lemon flavor in every bite. If you love lemon desserts, you will also want to try my Lemon Sugar Cookies with Lemon Frosting for an extra burst of citrus goodness!
Ingredients & Substitutions
- All-purpose flour: Gives these cookies structure while keeping them soft and tender.
- Cream of tartar: Helps create the classic Amish sugar cookie texture with a soft center and slightly crisp edges.
- Butter and vegetable oil: The combination of butter (I used salted butter for these cookies) and oil gives these cookies a rich flavor while keeping them soft and moist. If using unsalted butter, consider adding a pinch of salt to the dough.
- Granulated sugar and confectioners’ sugar: Using both sugars creates a tender cookie with the perfect sweetness and texture.
- Lemon extract: Adds a bright lemon flavor throughout the cookies. You can adjust the amount slightly depending on how strong you like the lemon flavor.
- Lemon zest (Optional): Lemon zest is optional, but it adds a fresh lemon aroma and a little extra citrus flavor.
- Yellow food coloring: Also optional, but it gives the cookies a pretty lemon-yellow color. It does not affect the flavor.
Tips for the Best Lemon Sugar Cookies
- Use room temperature ingredients. Softened butter and room-temperature eggs help the dough mix evenly and create a smoother cookie texture.
- Do not overmix the dough. Once the flour is added, mix just until combined. Overmixing can make the cookies less tender.
- Do not overbake the cookies. These cookies should stay soft, so take them out when the edges are just starting to turn golden.
- Add lemon zest for extra lemon flavor. The lemon extract gives the cookies their main flavor, but a little zest adds a fresh citrus aroma.
- Let the cookies cool on the baking sheet. They will continue to set as they cool, helping them stay soft and tender.
FAQs
Can I make these cookies without lemon extract?
I would not recommend it if you want a true lemon cookie. The lemon extract is what gives these cookies their bright lemon flavor. If you leave it out, you will have a soft sugar cookie instead. You can add lemon zest for a little citrus flavor, but it will not replace the lemon extract.
Can I make these cookies without yellow food coloring?
Yes! The food coloring is completely optional and only adds color. The cookies will still have the same soft texture and lemon flavor without it.
Can I add more lemon zest for a stronger lemon flavor?
Yes! Lemon zest adds a fresh citrus aroma and a little extra lemon flavor. It is a great addition if you love a stronger lemon taste, but it will not change the texture of the cookies.
Can I use this dough to make cut-out cookies?
No. This dough is meant to be scooped and baked. The soft, tender texture that makes these cookies delicious does not work well for rolling and cutting into shapes. Check out my sugar cookie recipe if you are looking for cut-out cookies.
Can I freeze the cookie dough?
Yes! Scoop the dough onto a parchment-lined baking sheet and freeze until firm. Transfer the dough balls to a freezer-safe container and freeze for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time.
How to Store Lemon Sugar Cookies
Room Temperature: Store the cookies in an airtight container at room temperature for up to 5 days. For the softest texture, keep them sealed when not serving.
Freezer: These cookies freeze well! Place cooled cookies in a freezer-safe container or bag, separating layers with parchment paper if needed. Freeze for up to 3 months. When ready to enjoy, let the cookies thaw at room temperature before serving.
Check out my Guide to Freezing, Baking, and Storing Cookies for more helpful tips!
Lemon Sugar Cookie Recipe
Ingredients
- 4 ½ cups (576 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 cup (2 sticks / 227 g) salted butter, room temperature
- 1 cup (224 g) vegetable oil
- 1 cup (200 g) granulated sugar
- 1 cup (125 g) confectioners' sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons lemon extract
- Yellow gel food coloring, as desired
- 1 teaspoon lemon zest, optional
Instructions
- Preheat oven to 375°F and line baking sheets with parchment paper.
- In a large bowl, whisk together the flour, baking soda, and cream of tartar. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, oil, granulated sugar, and confectioners’ sugar on medium-high speed until light and fluffy, scraping down the sides of the bowl as needed.
- Reduce the mixer speed to medium and add the eggs, one at a time, mixing just until combined.
- Add the vanilla, lemon extract, yellow food coloring, and optional lemon zest, mixing until fully incorporated.
- Reduce the mixer speed to low and add the flour mixture in three additions, scraping down the sides of the bowl as needed. Mix just until combined.
- Using a 2-tablespoon cookie scoop, drop the dough onto the prepared baking sheets, spacing the cookies about 2 inches apart.
- Bake for 8 to 10 minutes, or until the edges are just beginning to turn golden.
- Let the cookies cool completely on the baking sheet before serving or frosting.
Did you make this recipe?
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