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Lemon Sugar Cookies
5 from 12 votes

Lemon Sugar Cookies

These Lemon Sugar Cookies have a moist and tender crumb thanks to butter, brown sugar, and sour cream, combined with a bright lemon flavor from zest and lemon extract. They are baked to a light golden finish and finished with a creamy lemon frosting that balances sweetness and citrus notes. The recipe includes steps for measuring ingredients properly to ensure consistent texture and taste.

Prep Time
25 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 30 cookies
Calories: 189 kcal
Course: Dessert
Cuisine: American

Ingredients

Cookies
  • 2 ¼ cups all-purpose flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup butter at cool room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 2 egg large yolks
  • 1 teaspoon lemon flavoring
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons lemon finely grated zest, fresh
  • 1/2 cup sour cream
  • 2 tablespoons milk
Frosting
  • 1/2 cup butter at cool room temperature
  • 3 cup powdered sugar
  • 2-4 tablespoons milk or heavy whipping cream
  • 1 teaspoon lemon finely grated zest, fresh
  • 1/2 teaspoon vanilla extract
  • salt pinch

Instructions

    Cup of Yum
  1. Preheat oven to 350 F. Line two baking sheets with parchment paper or silicone baking mat.
  2. In a mixing bowl, whisk together flour, baking powder, and salt until combined. Set aside.
  3. In a large bowl, beat together butter and sugars until well-combined.
  4. Beat in egg yolks one at a time, scraping down the sides as necessary.
  5. Mix in vanilla extract, lemon flavor, lemon zest, sour cream, and milk until combined. Batter may look curdled at this point.
  6. Add dry ingredients, and mix until just combined.
  7. Scoop dough using a medium cookie scoop (1.5 tablespoons), and drop onto prepared baking sheets, spacing cookies 2-inches apart.
  8. Bake for 10-13 minutes.
  9. Let cool on baking sheet for 10 minutes.
  10. Transfer to a wire rack to finish cooling.
  11. To make the frosting, beat together butter, powdered sugar, 2 tablespoons milk, vanilla, lemon zest, and salt.
  12. Beat until well-combined, adding in additional milk as needed.
  13. Frost cooled cookies with frosting.

Notes

  • Measure all-purpose flour by weighing for best accuracy; if measuring by volume, spoon and level to avoid dense cookies.
  • Salted butter is used here; if substituting unsalted butter, add ¼ teaspoon salt to both the cookie dough and frosting for balance.
  • Light brown sugar is preferred to allow lemon flavors to stand out more clearly.
  • Full-fat sour cream adds moisture and tenderness to the cookies.
  • Replacing milk with heavy cream in the frosting produces a fluffier texture.
  • Nutritional values provided are estimates and can vary with ingredient brands.

Nutrition Information

Serving 1cookie Calories 189kcal (9%) Carbohydrates 26g (9%) Protein 1g (2%) Fat 8g (12%) Saturated Fat 5g (25%) Cholesterol 35mg (12%) Sodium 113mg (5%) Potassium 52mg (1%) Sugar 19g (38%) Vitamin A 280IU (6%) Vitamin C 0.7mg (1%) Calcium 27mg (3%) Iron 0.5mg (3%)

Nutrition Facts

Serving: 30 cookies

Amount Per Serving

Calories 189

% Daily Value*

Serving 1cookie
Calories 189kcal 9%
Carbohydrates 26g 9%
Protein 1g 2%
Fat 8g 12%
Saturated Fat 5g 25%
Cholesterol 35mg 12%
Sodium 113mg 5%
Potassium 52mg 1%
Sugar 19g 38%
Vitamin A 280IU 6%
Vitamin C 0.7mg 1%
Calcium 27mg 3%
Iron 0.5mg 3%

* Percent Daily Values are based on a 2,000 calorie diet.