Easy Lemon Sugar Cookies

CATEGORIES: Cookies

We’ve talked before about how I love sugar cookies, but the whole extensive sugar cookie process means they pretty much never happen for me. The chilling. The rolling. The cutting. The rolling of the scraps. The decorating. The mess. The older I get, the more I’m like, “Cookies and Netflix now, please.”

Not only are these lemon-kissed sugar cookies delicious (like, seriously amazing–I adapted them from America’s Test Kitchen Baking Book, so you know they’re going to be awesome), but they a) are done, start to finish, in 30 minutes and b) are made by hand–no need to pull out the mixer, all you need is a sturdy wire whisk and a silicone spatula. It doesn’t get better than this.

Easy Lemon Sugar Cookies from Our Best Bites

You’re going to need all-purpose flour, sugar, baking soda, baking powder, table salt, butter, vegetable oil, a small lemon, cream cheese, and an egg.

lemon sugar cookies

Imagine there is an egg and cream cheese in the above picture.

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment sheets and set aside.

In a small mixing bowl, whisk together the flour, baking powder, baking soda, and salt.

lemon sugar cookies-2

Set aside.

Place the 1 1/3 cups sugar and cream cheese in a large mixing bowl.

lemon sugar cookies-4

Using a metal whisk, stir until combined.

lemon sugar cookies-5

Pour the melted butter over the mixture, then add the vegetable oil, egg, lemon zest, lemon juice,

lemon sugar cookies-6

and milk.lemon sugar cookies-7Whisk until combined.

lemon sugar cookies-8

Stir in the flour mixture with a silicone spatula until the dough is cohesive and smooth (it will be very moist.)

lemon sugar cookies-9Using a standard cookie scoop (which is 1 1/2 tablespoons), generously scoop the dough (you want about 2 tablespoons of dough per cookie) and roll into the reserved sugar.

lemon sugar cookies-10

Evenly space 12 cookie balls on the sheet

lemon sugar cookies-11

and flatten the dough balls with a drinking glass (to about 1/2″ thick).

lemon sugar cookies-12

lemon sugar cookies-13

repeat with the other baking sheet. Bake for 6 minutes. Rotate the pan and bake for another 5-6 minutes or until set around the edges. Repeat with the second pan. Allow the cookies to cool for about 5 minutes on the pan and then transfer to a cooling rack.

Easy Lemon Sugar Cookies from Our Best Bites

Try not to eat ’em all at once…

Easy Lemon Sugar Cookies from Our Best Bites

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Easy Lemon Sugar Cookies

  • Author: Our Best Bites
  • Prep Time: 10
  • Cook Time: 12
  • Total Time: 30
  • Yield: 24

Description

Light, delicate, crispy on the outside and chewy on the inside, with a hint of lemon, these super-easy lemon sugar cookies don’t require any chilling, rolling, or cutting!


Ingredients

  • 2 1/4 cups (11 1/4 ounces) all-purpose flour, lightly spooned into measuring cups and leveled with a knife
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 1 1/2 cups (10 1/2 ounces) sugar, plus 1/3 cup for rolling
  • 2 ounces full-fat cream cheese
  • 6 tablespoons butter, melted and still warm
  • 1/3 cup vegetable oil
  • 1 large egg
  • Zest of 1 small lemon
  • 1 tablespoon whole milk
  • 1 tablespoon freshly squeezed lemon juice

Instructions

  1. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment sheets and set aside.
  2. In a small mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Place the 1 1/3 cups sugar and cream cheese in a large mixing bowl. Using a metal whisk, stir until combined. Pour the melted butter over the mixture, then add the vegetable oil, egg, lemon zest, milk, and lemon juice. Whisk until combined. Stir in the flour mixture with a silicone spatula until the dough is cohesive and smooth (it will be very moist.)
  4. Using a standard cookie scoop (which is 1 1/2 tablespoons), generously scoop the dough (you want about 2 tablespoons of dough per cookie) and roll into the reserved sugar. Evenly space 12 cookie balls on the sheet and repeat with the other baking sheet. If desired, sprinkle cookies with remaining sugar. Bake for 6 minutes. Rotate the pan and bake for another 5-6 minutes or until set around the edges. Repeat with the second pan. Allow the cookies to cool for about 5 minutes on the pan and then transfer to a cooling rack.

14 comments

  1. Hi! We love this recipe so much. My daughter made some to give to people as a thank you for help during ward youth conference. At our last meeting everyone was saying they want her to bring them again. I just wanted to let you know that when you double the recipe the instructions for the amount of sugar doesn’t change in the step by step instructions. My daughter made a couple of different batched trying to figure out what went wrong and she finally realized that the ingredient list and instructions weren’t the same. Just thought we’d give you a heads up. Thank you so much for such amazing content.

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