Description
Soft, chewy lemon sugar cookies with a bright citrus flavor, topped with a tangy cream cheese frosting. These cookies are easy to make, require minimal chilling, and offer a perfect balance of sweet and zesty flavors.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 cup (220g) packed light brown sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon pure vanilla extract
- 2 ½ cups (315g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Zest of 2 large lemons
- 1 tablespoon fresh lemon juice
- 2–3 tablespoons coarse sugar (for rolling)
- 4 oz (113g) full-fat block cream cheese, softened
- ¼ cup (56g) unsalted butter, softened
- 1 ½ cups (180g) powdered sugar, sifted
- 1–2 teaspoons fresh lemon juice
- ½ teaspoon vanilla extract
- A pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar on medium-high speed for 3-4 minutes until light, fluffy, and pale yellow. Scrape down the sides of the bowl.
- Add the egg, egg yolk, vanilla extract, and 1 tablespoon lemon juice. Beat on medium speed until just combined.
- Add the lemon zest and mix for 10 seconds until evenly distributed.
- Reduce mixer speed to low. Gradually add the dry ingredients to the wet ingredients. Mix until just combined; do not overmix.
- Cover the dough and refrigerate for at least 30 minutes to prevent spreading.
- Scoop about 1.5 tablespoons of dough per cookie and roll into balls. Roll each ball in coarse sugar to coat completely.
- Place cookies on baking sheets, leaving 2 inches between each for spreading.
- Bake for 10-12 minutes until edges are lightly golden but centers still look soft. Rotate pans halfway through.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- While cookies cool, beat the cream cheese and ¼ cup butter until smooth. Add powdered sugar, vanilla, pinch of salt, and 1-2 teaspoons lemon juice. Beat on medium-high for 2-3 minutes until fluffy.
- Spread frosting onto completely cooled cookies. Store in an airtight container in the refrigerator.
Notes
Ensure butter and cream cheese are at room temperature for proper emulsification. Do not overmix the flour to avoid tough cookies. Chill the dough for best texture. Use fresh lemon juice and zest for optimal flavor. Store frosted cookies in the refrigerator due to the cream cheese frosting.
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 26
- Sodium: 180
- Fat: 13
- Saturated Fat: 8
- Carbohydrates: 38
- Fiber: 1
- Protein: 3
Keywords: lemon cookies, chewy sugar cookies, cream cheese frosting, citrus dessert, easy baking, lemon bars alternative