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Lemon Sugar Cookies
Lemon Sugar Cookies

Lemon Sugar Cookies

May 16, 2018 Posted by 6cakesandmore Recipes 20 Comments

 

Lemon Sugar Cookies

Lemon Sugar Cookies

These Lemon Sugar Cookies are an amazing flavor all year long! My customizable royal icing flavored with lemon extract pairs wonderfully with these! You can also swap out the lemon for orange! This recipe can easily be cut in half as well. For more of my no chill, no spread sugar cookie recipes, click HERE!
4.5 from 4 votes
Print Pin Rate
Course: Treats
Servings: 18 cookies depending on size and thickness
Calories: 438kcal

Equipment

  • Preforated Baking Mats
  • Stand Mixer
  • Food Scale
  • Oven Thermometer
  • Measuring Spoons
  • Baking Pans
  • Rolling Pin

Ingredients

  • 452 grams unsalted butter cool, not room temperature
  • 440 grams granulated sugar
  • 1 teaspoon salt
  • 2 large eggs cold
  • 2 teaspoons Watkins Pure Lemon Extract
  • 1 tablespoon lemon zest
  • 768 grams all purpose flour
Metric - US Customary

Instructions

  • Preheat oven to 350 degrees F. I always use an oven thermometer. Ovens can, and usually do, heat at a different temperature than what shows on your oven screen. For the best results in any of your baking, I highly recommend using an oven thermometer. Line your baking sheets with parchment paper.
  • In the bowl of a stand mixer with the paddle attachment, add your cool unsalted butter, sugar, lemon zest, and salt. The temperature of the butter and the fact that you use unsalted butter matter here.
  • Turn your mixer on the lowest speed available. We don't want to incorporate any air into the dough. Air will cause spreading! We only want to mix this until it starts to incorporate.
  • Add the cold eggs, and Watkins Pure Lemon Extract. Again, the temperature of the eggs matter. You want to use them cold.
  • Again, turn your mixer on to the lowest speed and mix just until the eggs and flavoring have incorporated into the butter and sugar. It will still look sort of lumpy or curdled. This is ok. You just don't want any big chunks of butter. Scrape down the bottom and sides of your bowl. If you need to, mix for a few more seconds.
  • Add the flour to your butter, sugar, egg mixture.
  • This is half way through the mixing process. Keep going and it will come together!
  • Once more, turn your mixer on to the lowest setting, and mix until it all comes together. It will start to clean the sides of the bowl and gather onto the paddle. It doesn't take long, so don't walk away from it. Turn the mixer off and touch the dough. If you can leave an imprint with your finger without the dough sticking to it, its ready. I live in a humid area, but the amount of flour in the recipe is perfect 9 1/2 times out of 10.
  • I use a piece of parchment paper very lightly sprinkled with flour to roll my dough. I also use two pieces of 3/8 inch thick wood as my guide to roll my dough between. This will give you perfectly even cookies every time!
  • Take half of your dough, place it onto the very lightly floured parchment paper, and very lightly sprinkle some flour over the dough.
  • Roll out your dough and cut your shapes!
  • Place your cut dough onto your parchment paper covered cookies sheets and bake in your preheated oven for 10-14 minutes depending on the size of your cookies. I never have to bake over 14 minutes, even for my largest cutter (5 1/2 inches). You don't want your cookies to brown.
  • After removing from the oven, let the cookies set on the cookie sheet for 2-4 minutes.
  • Move them onto a cooling rack to cool completely.
  • I usually let my cookies sit in a tupperware container on a paper towel overnight before decorating. This will help grab any extra butter so you don't get that dreaded "butter bleed" after you've spent 2 days decorating them!
  • Enjoy your delicious, thick, soft (but sturdy), sugar cookies! Feel free to let your imagination run wild with the flavor possibilities!
    Lemon Sugar Cookies

Notes

Nutrition

Calories: 438kcal | Carbohydrates: 57g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 141mg | Potassium: 60mg | Fiber: 1g | Sugar: 25g | Vitamin A: 658IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 2mg
Tags: lemonlemon sugar cookiesno chill no spreadno chill no spread sugar cookiessugar cookies
20 Comments
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13

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20 Comments

Leave your reply.
  • Anonymous
    · Reply

    July 23, 2021 at 1:09 PM

    Still my all time favorite cut out lemon cookie recipe! Thanks Kyn!!!

    • Kyndall @ 6 Cakes & More
      · Reply

      July 25, 2021 at 7:17 AM

      Thank you! 🙂

  • Kellie
    · Reply

    July 18, 2021 at 3:50 PM

    My 13 year old daughter started decorating cookies this year. I’m the cookie maker and cutter 😆 This is out “go to” recipe for lemon cookies and they have been a HUGE hit. Thank you for sharing with us.

    • Kyndall @ 6 Cakes & More
      · Reply

      July 18, 2021 at 4:09 PM

      Hi Kellie! That’s awesome to hear, and thank you so much! Ya’ll feel free to tag me on any social media, I love sharing the amazing work from all over! 🙂

  • Liz
    · Reply

    June 28, 2020 at 7:24 PM

    Hello I was wanting to make this recipe but half, do you know the measurements for a half batch?

    • Kyndall @ 6 Cakes & More
      · Reply

      June 29, 2020 at 12:48 PM

      Hi Liz! Just do half of all of the ingredients 🙂

  • Anonymous
    · Reply

    May 1, 2020 at 7:41 AM

    My first batch spread a bit , the mixture did get a little warm as I was working with my 2.5 year old. I put the second batch of cut out cookies in the fridge for 10 mins and then baked, they didn’t spread. My butter did have some salt, so I omitted the salt measurement and I used non dairy butter. Worked well! Yummy. Will make again. Thanks.

    • 6cakesandmore
      · Reply

      Author
      May 1, 2020 at 7:37 PM

      Hi! I’m glad to hear it worked out and you enjoyed it 🙂 Salted butter does have a higher liquid content so it will contribute to spreading. Thank you so much for your feedback and I hope you and your family continue to enjoy the recipes!

  • Mandi
    · Reply

    February 12, 2020 at 9:20 AM

    If I don’t have any lemon zest, should I add just a touch more extract?

    • Kyndall @ 6 Cakes & More
      · Reply

      February 12, 2020 at 11:35 AM

      Hi Mandi! You can add 1/4-1/2 tsp more lemon extract if you don’t have any zest 🙂

      • Robyn Marzoni
        · Reply

        May 27, 2020 at 9:08 AM

        I LOVE this recipe! It’s my go-to for decorative cookies. I change it up with different extracts and they come out perfect every time. Thank you for sharing!

        P.s. I live in South Louisiana where it is incredibly humid and I’ve never had an issue 😊

        • 6cakesandmore
          · Reply

          Author
          May 30, 2020 at 8:34 PM

          HI Robyn! Thank you so much for that amazing feedback, and I’m so happy you’re enjoying (and staying creative with) the recipes! 🙂

  • Megan Shanklin
    · Reply

    May 17, 2019 at 8:19 PM

    I have no idea why these are spreading for me, I even went and got an oven thermometer… I’ve tried 5 times and they still spread every time I’m not getting the beautiful edges

    • Kyndall @ 6 Cakes & More
      · Reply

      May 18, 2019 at 7:47 AM

      Hi Megan! Are you following the recipe in weight measurements? Are you using a silicone mat or parchment paper to bake on? What kind of butter are you using? Here’s a post I did that may help you as well 🙂 Why are my sugar cookies spreading?

  • Anonymous
    · Reply

    April 13, 2019 at 9:47 AM

    Can you use real lemon instead of lemon extract?

    • 6cakesandmore
      · Reply

      Author
      April 14, 2019 at 6:58 PM

      You can, but you’ll need more of the real lemon juice than you will of the extract. This will change the wet to dry ratio causing you to need more flour. I hope that helps! 🙂

  • Anonymous
    · Reply

    May 27, 2018 at 7:25 PM

    Am I missing something? Where does the honey come in at? Not seeing it in ingredient list or instructions-only in name of recipe.

    • 6cakesandmore
      · Reply

      Author
      May 28, 2018 at 9:56 AM

      These are just Lemon sugar cookies. No honey involved. 🙂

  • Chrissy pfeiffer
    · Reply

    May 16, 2018 at 5:27 PM

    Kyn, don’t know how you keep coming up with these awesome recipes !! From your simply sugar cookie to your carrot cake cookie…just yummy !! Getting ready to try these new Lemon cookies !! I know I am not going to be disappointed !!

    • Kyndall @ 6 Cakes & More
      · Reply

      May 17, 2018 at 6:32 AM

      Thank you so much, Chrissy! I’m so happy that you’re enjoying the recipes 🙂

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