Melt-in-your-mouth lemon sugar cookies.

I used cake flour to make for a delicate, tender cookie. Then I chilled the rolled dough in the freezer before baking to improve the texture and help keep their shape.

Lemon Sugar Cookies

Makes 2 dozen cookies.


½ cups butter, softened
1 cup Baker’s (ultrafine) sugar
1 teaspoons vanilla extract
1  egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
¼ teaspoon baking soda
1-½ cup + 3 Tablespoons cake flour
Sugar of choice for rolling cookies (I used powdered sugar this time but also like the texture of turbinado sugar)


  1. Cream butter and sugar in large bowl until light in color. Mix in vanilla, egg, lemon zest, and juice. Scrape down sides of bowl.
  2. Whisk together dry ingredients (all except for rolling sugar) in separate bowl. Slowly add to wet ingredients until just combined.
  3. Roll dough into tablespoon-sized portions and place on cookie sheets lined with parchment paper (or lightly greased). Chill in freezer for 15-20 minutes.
  4. Preheat oven to 350 degrees. Remove cookie dough from freezer and dust in sugar.
  5. Bake for 10-12 minutes or until bottom of cookies are golden brown. Remove from oven and let sit on cookie sheet for 10 minutes. Transfer to cooling rack.


One thought on “Melt-in-your-mouth lemon sugar cookies.

  1. Just name is enough for making anyone hungry”melt-in-your-mouth lemon sugar cookies” , i would like to try that home , hope i will be able to make that,thank you for sharing a lovely recipe.

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