These Lemon Sugar Cookies are soft and fluffy sugary clouds that are sweet with a mild tang. This eggless sugar cookie recipe is made with lemon zest and lemon juice in the cookie dough and then the dough balls are rolled into lemon sugar prior to baking. The end result is nothing short of magical! Best yet, they're also gluten free, nut free and can easily be vegan!
This lemon sugar cookie recipe is beyond delicious! The outside of these beauties has a slight crunch thanks to the lemon infused sugar and the inside is like biting into a cloud, much like my Lemon Tea Cake! The lemon flavor isn't overpowering; it blends beautifully with the sweetness of the sugar cookie base! Thanks to all the moisture from the lemon, they stay soft for days like my Strawberry Sugar Cookies!
For more sugar cookie recipes, try my super popular Sprinkle Sugar Cookies, my Orange Cookies, my Chocolate Chip Sugar Cookies, my Dark Chocolate Sugar Cookies and my Blueberry Cookies.
Reasons to Love these Cookies
- Allergy Friendly- These cookies are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Soft & Chewy- The inside of these cookies have the most perfect texture.
- Covered in Lemon Sugar- The lemon sugar coating helps bring out that lemon flavor and gives the outside a nice crunch like in my Lemon Blueberry Cookies!
- Fresh-Squeezed Lemon Juice- The juice from the lemons gives the cookies this gorgeous yet mild tang like in my Lemon Buttercream Frosting! If you want a stronger tang, check out my Key Lime Cookies!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
- Unsalted Butter or Vegan Baking Sticks- Don’t use melted or softened; the cookies will spread into a giant mess. If using vegan butter, make sure it's more on the cold side versus room temperature.
- Cornstarch and Water- These cookies have no egg so this mixture helps bind everything together like in my Raspberry Cookies.
- Lemons- Please only use fresh-squeezed lemon juice just like in my Lemon Muffins and Lemon Drizzle Cupcakes. Prepackaged lemon juice can result in the cookies having a chemical taste. We need a total of 3 medium lemons for the juice and zest combined just like with my Lemon Shortbread Cookies.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these Vegan Cookies
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter.
- Only use a non dairy milk of choice.
Make this recipe with All Purpose Flour
- Use 2 packed cups of regular flour (336 grams).
- You still need to chill the dough due to the lack of eggs.
For Making Smaller Cookies
- Use a small cookie scoop or roll the dough into 1 inch balls.
- Bake the cookies at the same temperature but for 11-13 minutes. Reshape as needed. Should make 24 cookies.
This recipe has not been tested with all of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Lemon Sugar Cookies
Here are the step by step instructions to make this lemon sugar cookies recipe!
Step 1: Zest the Lemons
Wash, dry and zest all 3 lemons. Put the zest in a little bowl and cover with plastic wrap so it doesn't get crunchy. Set aside.
Step 2: Juice the Lemons
Take one lemon, cut it in half and juice it. Make sure to remove any seeds if they get in the juice. Set aside.
There should be about 2 tablespoons of juice. If there isn't enough, juice another lemon.
Step 3: Whisk Together the Dry Ingredients
In a large bowl, whisk together the gluten free flour, baking powder and salt. Set aside.
Step 4: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 5: Cream the Butter and Sugar
In a large bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 ¼ cups of the sugar until soft and creamy; about 2-3 minutes.
Step 6: Add in the other Wet Ingredients
Slowly beat the cornstarch water mixture, milk, lemon zest and lemon juice into the creamed butter and sugar. It will look pale yellow and chunky.
Step 7: Add in the Dry Ingredients and Chill the Dough
Slowly beat in the gluten free flour mixture a little at a time until just combined.
Keep the dough in the bowl, cover the top with plastic wrap and refrigerate for at least 2.5 hours.
Step 8: Make the Lemon Sugar
Once the dough is done chilling, in a small bowl, whisk together the remaining 3 tablespoons of granulated sugar and the remaining 1 teaspoon of lemon zest. Mix until completely combined.
Step 9: Scoop the Dough and Coat with the Lemon Sugar
Using a large cookie scoop, scoop the dough out into 11 scoops.
If the dough is sticking to the cookie scoop, wash the scoop half way through to get off any stuck on dough.
Roll each dough ball in the lemon sugar mixture to coat completely.
Step 10: Bake the Cookies and Cool
Place the dough balls about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 325 degrees Fahrenheit for 13-15 minutes.
I only bake 6-8 at a time. Pop the rest of the dough balls in the fridge while the first batch is baking.
Immediately reshape the cookies when they come out of the oven and let cool on the baking sheet for 5 min before transferring to a cooling rack.
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape.
- Use Room Temperature Butter- Do not use softened or melted butter/vegan baking sticks. The cookies will spread out when baking into a giant mess.
- Use Real Lemons- This is to prevent the cookies from having a chemical taste.
- Keep the Lemon Zest Airtight- If you leave it uncovered and not in a bowl covered in plastic wrap while you bake, it will dry out and become crunchy.
- Chill the Dough- If you don’t chill the dough for at least 2.5 hours, the cookies will spread and be flat and thin.
- Reshape the Cookies- If you want your cookies nice and round, reshape them as soon as they come out of the oven. Use a spatula to push them back into a circle shape.
Recipe FAQs
You can make the dough the night before. Keep it shaped in a disc, wrapped in plastic and place in a zip top bag.
If doing this, there is no need to chill it again, prior to baking.
Or you can freeze the dough for up to 30 days. Thaw the dough in the fridge the night prior to using.
Most gluten free baked goods are best made the same day, but you can make these cookies a day before!
Unlike most gluten free cookies, they’re actually so soft they stay fresh for several days!
Yes! You can use a small cookie scoop.
Bake the cookies at the same temperature but for 11-13 minutes. Reshape as needed. Should make around 22 cookies.
Once the cookies have cooled, store them in an airtight container at room temperature for up to 3 days.
Other Lemon Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!!
📖 Recipe
Lemon Sugar Cookies
Ingredients
For the Cookie Dough
- 2 cups gluten free flour (I use a 1:1 gluten free flour with xanthan gum)
- 1.5 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter or vegan baking stick, room temperature
- 1 ¼ cups granulated sugar
- 2 heaping tablespoons cornstarch mixed with 3 tablespoons water
- 3 tablespoons milk
- 2 tablespoons fresh squeezed lemon juice (from about 1 medium lemon)
- 1 tablespoon lemon zest (from about 2 medium lemons)
For the Lemon Sugar
- 3 tablespoons granulated sugar
- 1 teaspoon lemon zest (from about 1 medium lemon)
Instructions
- Wash and dry all 3 lemons. Take a zester and zest all 3 lemons. Put the zest in a little bowl and cover with plastic wrap so it doesn't get crunchy. Set aside.
- Take one lemon, cut it in half and juice it. Make sure to remove any seeds if they get in the juice. Set aside. There should be about 2 tablespoons of juice. If there isn't enough, juice another lemon.
- In a large bowl, whisk together the gluten free flour, baking powder and salt. Set aside.
- In a small bowl, using a spoon, mix together the 2 heaping tablespoons of cornstarch with 3 tablespoons of water until thin and watery. It will be thick and tacky at first.
- In a large bowl of an electric mixer fitted with the paddle attachment, beat the butter or vegan baking stick and 1 ¼ cups of the sugar until it is soft and creamy. About 2-3 minutes.
- Slowly beat the cornstarch water mixture, milk, 1 tablespoon of lemon zest and the 2 tablespoons of lemon juice into the creamed butter and sugar. It will look pale yellow and chunky.
- Slowly beat in the gluten free flour mixture a little at a time until just combined.
- Keep the dough in the bowl, cover the top with plastic wrap and refrigerate for at least 2.5 hours. You must not skip this step or the cookies will spread everywhere.
- After 2.5 hours, preheat the oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.
- Take the dough out of the fridge. Using an ice cream scoop, scoop the dough out. You should have 11 scoops.
- In a small bowl, whisk together the remaining 3 tablespoons of granulated sugar and the remaining 1 teaspoon of lemon zest. Mix until completely combined.
- Roll each dough ball in the lemon sugar mixture to coat completely.
- Place dough balls about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 325 degrees Fahrenheit for 13-15 minutes. Store extra dough balls in the fridge while the rest are baking if they don't all fit. I only bake 6 at a time.
- Immediately reshape the cookies when they come out of the oven. Use a spatula to push them into a circle. If they appear a bit puffed up, very gently push them down using the back of the spatula.Let them cool on the baking sheet for 5 min before transferring to a cooling rack. If you don't do this, the cookies will break apart into a giant mess.
Andee
I made these cookies for midsommar at my in-laws' yesterday and they were the most popular one! They are so refreshing and soft, they went perfect with the limoncello my mother-in-law made. I believe I will have to make a double batch of these next year!
Lee
Sounds like an awesome day! Thanks so much!
Kristyna
These cookies are flawless! Desserts with lemon are my favourite and this one is no exception. It is really fluffy and soft, like a lemon heaven in a mouth. I recommend to leave the cookies one day without eating it (even though it was hard), because the next day, they are even more smooth and fluffy and also the taste is more enjoyable. Next time I will try these cookies in chocolate, strawberry or raspberry version, I bet these will also taste fantastic!
Victoria
The best texture and so moist! I've tried dozens of GF cookies but these are the best ones yet 😋
Lee
Thank you so so much!
Debbi
Have you ever used arrowroot in place of the cornstarch? They look delicious, can’t wait to try them!
Thank you
Lee
Hi Debbi! I haven't but other people have and it has worked with equal amounts. Hope it works out!
Katie
Am I missing where to add the milk?
Lee
Hi there! It's in step 6 of the recipe card steps. It says, "Slowly beat the cornstarch water mixture, milk, 1 tablespoon of lemon zest and the 2 tablespoons of lemon juice into the creamed butter and sugar. It will look pale yellow and chunky." Hope that helps!
Alina Swanson
Wow! this recipe blows it out of the park. definitely a game changer! I've made two different batches, back to back in the same week and the recipe is perfection. Thank you Lane for your expertise and dedication for quality food that is absolutely delicious!
Lee
Thank you so much!!!!
Taylor P
Love this cookie recipe; they are so delicious and lemon-y! The sugar with mixed with the zest - it doesn't roll very well and I actually liked it better just kinda sprinkled on top. I love that all of these cookie recipes use the GF 1-1 flour rather than coconut/almond flour (bc those have a distinct taste on their own and the cookie usually loses its unique flavor). Overall, I'd recommend this recipe.
Lee
Thanks!!
Gemma
Great lemon cookies! I made smaller ones than the recipe called for and they're very lemony! I made them for my gluten-free sister's birthday coming up and my mom who's is a big fan of lemon cookies tried them and really likes them. I don't even like lemon baked goods much myself but I can tell these are 10/10. I would highly recommend this recipe.
Lee
Thanks so much!
Alexa
This entire site has saved me. My first child is sensitive to gluten and dairy. My second child has a digestive allergy to eggs. I thought gf df was hard…but trying to substitute eggs is the hardest!!! I have found no recipe that comes close to regular baked goods—until I found your site. Thank you SO SO much!!!
Lee
Oh my gosh this is the sweetest ever...you made me cry! Thank you so so much. Means the world. xox
Chantel
This is the first recipe I have made of yours. They were delicious. The texture was so good. I normally don’t care to make gluten-free goods, because I feel like they are usually disappointing. These were amazing. We only let them chill 1.5 hours because me and the kids were anxious to eat them, and they turned out great. No spreading. I was diagnosed with celiac about three years ago, and it’s been a long time since I’ve had a delicious baked good
Lee
Oh my goodness this is so kind! Thank you so so much! So glad you guys loved them!
Tracy
could these be baked in a muffin tin so they would hold their shape.
Lee
You can try that but I have not attempted.
Cortney
Tried these with regular flour because I didn’t have any gluten free on hand. Dough was pretty crumbly, but I added so more milk to get it to a consistency like your picture. It ended up being 6T instead of 3T. Everything else I kept the same. They turned out delicious! Thanks for sharing this recipe!
Lee
Glad you were able to make them with AP flour!
Margarida
Hello! If I don’t need the recipe to be eggless, which I’m assuming is the cornstarch mixture, how many eggs should I add? Thank you!
Lee
Hi there! Sadly I cannot test this recipe with eggs due to my son's severe allergy. It actually took me years to try to mimic the texture of a cookie with eggs, so I am not truly sure what adding one would do. If you wanted to try, I would use packed cups of flour (336 grams), no cornstarch water mixture, one egg and only 1.5 tablespoons of milk. Hope it works out! Sorry I can't be of more help!
Ginny
Lemon desserts are some of my favorite, and this is a great one!
Lee
So kind, thank you!!!
John
Wow! What an easy recipe! So good and lemony!
Lee
Thanks so much!