Rating: 3.55 stars
11 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2

Sugar cookies with a little lemon zing! Even better when they're cool.

Recipe Summary

prep:
15 mins
cook:
12 mins
additional:
25 mins
total:
52 mins
Servings:
12
Yield:
2 dozen cookies
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets lightly.

    Advertisement
  • Combine 3 tablespoons white sugar and 1 tablespoon lemon juice together in a small bowl.

  • Beat sugar and butter with an electric mixer in a large bowl until smooth. Beat egg yolks, 2 teaspoons lemon juice, and vanilla extract into butter mixture. Add flour, half-and-half, and baking soda; stir until dough is just combined.

  • Roll dough into walnut-size balls, coating each in the lemon sugar mixture and allowing excess to drip off. Place 2 inches apart onto prepared baking sheets.

  • Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheet for 5 minute before removing to a wire rack to cool completely, about 20 minutes more.

Cook's Note:

Use lemon extract in the dough in place of the juice for a stronger flavor.

Nutrition Facts

186 calories; protein 1.9g; carbohydrates 25.9g; fat 8.6g; cholesterol 54.6mg; sodium 108.6mg. Full Nutrition
Advertisement

Reviews (7)

Most helpful positive review

Rating: 4 stars
12/25/2017
Super tasty! I highly recommend parchment paper for baking. Read More
(3)

Most helpful critical review

Rating: 1 stars
09/20/2018
Terrible recipe the batter ends up really sticky and I wasted two batches due to them burning because I followed the recipe exactly. I do not appreciate a recipe that makes me look bad I will never use this recipe and I highly recommend that you don t try to make them. I had to add more flour to get only 12 cookies do to this horrible recipe Read More
11 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
12/24/2017
Super tasty! I highly recommend parchment paper for baking. Read More
(3)
Rating: 4 stars
01/08/2016
Great Share! My kids loved these cookies a lott!:) Read More
(2)
Rating: 5 stars
01/15/2020
I had to make this after seeing the review saying this recipe made her look bad. Lol. Meltdown much? Anyways, this recipe is perfection. Done exactly as written, I found this one of the best cookies I've ever had. The recipe clearly states walnut size balls which is very small. This made 24 perfect lemony cookies for me. 5 stars and will definitely make again. Read More
(1)
Advertisement
Rating: 3 stars
01/04/2016
Nice tasting cookie and I followed all the directions but they mostly melded into one whilst baking. Read More
(1)
Rating: 1 stars
09/20/2018
Terrible recipe the batter ends up really sticky and I wasted two batches due to them burning because I followed the recipe exactly. I do not appreciate a recipe that makes me look bad I will never use this recipe and I highly recommend that you don t try to make them. I had to add more flour to get only 12 cookies do to this horrible recipe Read More
Rating: 5 stars
03/30/2021
This recipe is fabulous. Easy enough for the granddaughters at 4 and 5 to do with Grandma's Kitchen aid, melon baller and supervision. I do suggest chilling the dough, as with most sugar cookie recipes, it makes the dough easier to work with. We do use lemon extract in place of lemon juice for an extra lemony kick. Enjoy Read More
Advertisement
Rating: 1 stars
01/23/2017
My cookies didn't spread at all. I followed the recipe to the letter. I don't know what I'm doing wrong. Read More
Rating: 2 stars
03/21/2021
They spread into a sticky mess, don’t know where I went wrong Read More
Rating: 5 stars
12/01/2016
Loved the recipe I added lemon zest as I really like the lemon taste These cookies really spread I used my smallest scoop but the next time I will only use 3/4 of a scoop. Read More