Soft & Sunny Lemon Sugar Cookies
The Perfect Cookie For Afternoon Iced Coffee
These Soft & Sunny Lemon Sugar Cookies are bursting with bright lemon flavor and have the tender, bakery-style texture that makes it impossible to eat just one. The optional almond and butter extracts add a nostalgic old-fashioned sweetness that tastes like summer afternoons, lemonade stands, and family gatherings.
A couple of weeks ago, Mr. Tipsy and I took a little trip to Milwaukee. We managed to visit three different bakeries while we were there.
At one of them, we had the most delicious lemon cookies. They were rich and decadent without being overly sweet, with crisp bottoms, soft tops, and a light texture that practically melted in your mouth.
Ever since then, I’ve been determined to create a copycat version at home. I am not much of a baker, but after having some success recreating those Royal Cookies from Disney’s Grand Californian, I felt brave enough to do a little experimenting.
After some trial and error, I came up with this recipe.
I have to say, I was pretty proud of myself. Mr. Tipsy absolutely devoured them, declaring them the perfect cookie because they weren’t too sweet.
They have a delicate lemon flavor, a lightly crisp edge, and a soft, tender center.
Make Them Round
If you want these cookies to look perfectly round and bakery-style, there is a simple little trick you can do as soon as they come out of the oven. While the cookies are still hot and soft, place a round cookie cutter, biscuit cutter, or even the rim of a wide glass around each cookie.
Gently move the cutter in a small circular motion around the cookie, almost like you are swirling it. This will help pull the edges in and shape the cookie into a perfect circle.
You want to do this right away before the cookies cool and set, then let them sit on the baking sheet for a few minutes before moving them to a cooling rack.
A Little Extra Sweetness Doesn’t Hurt
If you would like to add a little extra sweetness, these cookies are wonderful with a simple lemon glaze drizzled over the top just before serving. Whisk together 1 cup powdered sugar, 1 to 2 tablespoons fresh lemon juice, and a splash of milk until smooth and pourable.
Once the cookies have completely cooled, drizzle the glaze over the tops. Next, allow it to set for about 15 minutes.
The glaze adds a bright pop of lemon flavor without overpowering the delicate texture of the cookies.
Butter Extract
The butter extract in this recipe is completely optional, but I highly recommend it if you have some on hand. It doesn’t make the cookies taste buttery in the way melted butter would.
Instead, it gives them that unmistakable bakery and bakery-case flavor that is hard to put your finger on but instantly recognizable. Combined with the vanilla and almond extracts, it creates a rich, old-fashioned sweetness that makes these cookies taste like they came from a neighborhood bakery rather than your own kitchen.
You can get butter extract on Amazon or in most bakery aisles at the grocery store. I keep a bottle on hand for baking, but a splash of this in creamy soups or pasta sauces is decadent.
Perfect For Iced Coffee
These cookies quickly became my favorite afternoon treat alongside an iced coffee. It might be a little over the top, but I love making my Wedding Cake Latte for an afternoon pick-me-up.
These lemon cookies are the perfect companion. The bright lemon flavor paired with the sweet almond and vanilla notes in the latte feels like something you would order at a cute little bakery.
Any Size Works
One of the things I love about this dough is that you can make the cookies whatever size you like. I prefer to make mine on the smaller side.
They bake up beautifully and are perfect for serving with coffee or tea. It also makes it a little easier to justify reaching for a second one.
Just keep in mind that if you make larger cookies, you may need to add a minute or two to the baking time, while smaller cookies may be done a little sooner. Keep an eye on them and look for lightly golden bottoms and soft centers.
Soft & Sunny Lemon Sugar Cookies Recipe
These soft sugar cookies are filled with fresh lemon flavor and have a thick, tender crumb that stays delicious for days. A touch of almond and butter extract gives them that irresistible bakery-style taste that feels like sunshine in every bite.
Ingredients
- 1 cup cold salted butter, cut into cubes
- 1 1/4 cups granulated sugar
- 2 eggs
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional)
- 1 teaspoon butter extract (optional)
- 3 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Instructions
- Preheat your oven to 350 degrees. *the cookie dough does need to chill for at least one hour
- In the bowl of a mixer, cream together the cold butter and sugar until light and fluffy, about 3 to 4 minutes.
- Add the eggs one at a time, mixing well after each addition. Eggs should not be ice cold when added.
- Mix in the lemon zest, lemon juice, vanilla extract, and the almond and butter extracts if using.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, and baking soda.
- Gradually add the dry ingredients to the wet ingredients and mix just until combined.
- Refrigerate the dough for at least 1 hour.
- Scoop the dough into small balls, about 1 tablespoon or less each. Shape them slightly taller than they are wide to encourage a puffier cookie. You can make these larger if you like.
- Place on a parchment-lined baking sheet about 2 inches apart.
- Bake for 10 to 12 minutes or until the edges are just beginning to set. The centers should still look slightly soft. *My oven was about 8 minutes, all ovens bake differently so pay attention to how yours bake the first time. The tops will be soft and puffy and the bottoms will be slightly golden brown. I let them rest on the pan out of the oven for about 5 minutes before letting them cool on a wire rack.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Do not overbake these cookies. They will continue to set as they cool.
- The almond and butter extracts are optional but add a wonderful old-fashioned bakery flavor.
- Store in an airtight container for up to 4 days.