Lemon sugar cookies with creamy lemon frosting and an added boost of tang from the tiniest slice of lemon on top of each cookie. These are literally the BEST lemon sugar cookies. A delicious twist on our tried and true bakery style sugar cookie recipe. 
Watch our step by step video!
My bakery style sugar cookies are my all time favorite cookie. I wasn’t sure if they could get any better until I loaded them up with fresh lemon zest and juice—BAM. If you love lemon as much as I do, these will completely hit the spot. PROMISE!
We start out with a light and buttery sugar cookie, flavored with lemon zest. Then we spread a delicious and tangy buttercream frosting over the cookie and top it with a TINY slice of lemon.
The lemon slice is optional, but adds such great flavor that you should try making the cookies with the lemon slices at least once. The little slice doesn’t make the cookie soggy. It sits above on the frosting.
If you aren’t planning on eating these the same day that you make them, store cookies in a air tight container or freezer and frost before serving. This batch makes 3 dozen perfectly sweet and tangy sugar cookies.
How To Shape Sugar Cookies
Scoop cookies, using a medium cookie scoop, onto ungreased baking sheets. Roll each scoop of cookie dough into a perfect ball using your hands.
Dip a glass in sugar and press down on each cookie dough ball to flatten.
These cookies will puff when baked, so make sure to really press down. I like pressing down until the edges come up over the side of the jar. See video for a great visual.
These lemon sugar cookies bake up in just 10 minutes. Let them rest on the baking sheet for 3-5 minutes then transfer to a cooling rack.
Make a batch of lemon buttercream while the cookies cool, and spoon a small amount over each cookie. If you like lots of frosting on your sugar cookies, feel free to make a double batch. It’s so delicious and won’t go to waste.
Finally, add a tiny slice of lemon to the top of each cookie.
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The BEST Lemon Sugar Cookies
The BEST Lemon Sugar Cookies
Lemon sugar cookies with creamy lemon frosting and an added boost of tang from the tiniest slice of lemon on top of each cookie. These are literally the BEST lemon sugar cookies.
Cookie Dough
- 1 cup butter (softened)
- 1/2 cup shortening
- 1 1/2 cups sugar
- 1 egg
- 1 1/2 teaspoon vanilla
- zest from 1 lemon
- 2 teaspoons baking powder
- 1/2 cup corn starch
- 3 cups all purpose flour
Lemon Frosting
- 1/2 cup butter (softened)
- 3 cups powdered sugar (sifted)
- 1 teaspoon vanilla
- 3-4 Tbsp fresh lemon juice
- zest from 1 lemon
- 1 lemon (cut into small slices)
Cookies
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Preheat oven to 350 degrees.
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In a large mixing bowl combine butter, shortening and sugar. Beat until fluffy.
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Turn mixer down and add egg, vanilla and lemon zest. Add baking powder. Sift in and flour and cornstarch until mixed thoroughly (1-2 minutes).
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Scoop dough, using a medium cookie scoop, onto ungreased baking sheets. Roll each scoop of dough into a ball.
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Press a glass into each cookie dough ball to flatten. Dip glass in sugar to keep the glass from sticking to the cookie dough.
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Bake cookies for 10 minutes. Allow to cool on pan 3-5 minutes before transferring to cooling rack.
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Allow cookies to cool completely before frosting.
Frosting
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Mix frosting ingredients with electric mixer. Spread over cookies.
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Cut a lemon into tiny slices. Place one slice of lemon on each cookie.
You will need 3 lemons for this recipe.
If using salted butter, no additional salt is necessary for the cookie dough. If using unsalted butter, add 1 teaspoon of salt with the dry ingredients in the cookie dough.
Cookies can sit be left out at room temperature for 24 hours or so. If storing longer, wrap cookies, and refrigerate to keep lemon slices fresh.Â
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