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    Home » Dessert

    Lemon Sugar Cookies

    Published: Feb 22, 2023 · Modified: Mar 6, 2023 by Lee · This post may contain affiliate links · 16 Comments .

    Jump to Recipe Jump to Video

    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!

    A delicious gluten free Lemon Sugar Cookie with a bite taken out.

    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! 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 Chocolate Chip Sugar Cookies, my Dark Chocolate Sugar Cookies and my Blueberry Cookies.

    Jump to:
    • Reasons to Love these Cookies
    • Ingredient Notes
    • Substitutions and Variations
    • How to Make Lemon Sugar Cookies
    • Expert Baking Tips
    • Recipe FAQs
    • Other Lemon Recipes You'll Love
    • 📖 Recipe
    • Lemon Sugar 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!
    • Real Lemon Juice- The juice from the lemons gives the cookies this gorgeous yet mild tang like in my Lemon Buttercream Frosting!

    Ingredient Notes

    Milk, Gluten free flour, cornstarch water, kosher salt, butter, baking powder, granulated sugar and lemons in separate containers.
    • 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 nut safe but it does contain dairy. It also contains xanthan gum which really helps give baked goods their bounce.
    • Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non dairy, use a non dairy milk of your choosing. 
    • Unsalted Butter or Vegan Baking Sticks- Don’t use melted; the cookies will spread into a giant mess.
    • Cornstarch and Water- These cookies have no egg so this mixture helps bind everything together. 
    • Lemons- Please only use fresh squeezed lemon juice. 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.

    See my recipe card below for a complete list of the ingredients with measurements.

    Substitutions and Variations

    How to Make these Vegan

    • 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.

    How to 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.

    This recipe has not been tested with 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!

    A plate of Lemon Sugar Cookies on parchment paper flanked by slices of lemon.

    How to Make Lemon Sugar Cookies

    Here are the step by step instructions to make this lemon sugar cookies recipe!

    Zest and Juice the Lemons

    Step 1: Zest the Lemons

    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.

    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.

    Yellow lemon zest in a bowl.
    Step 1
    Fresh lemon juice in a bowl.
    Step 2

    Make the Cookies 

    Step 1: Whisk Together the Dry Ingredients

    In a large bowl, whisk together the gluten free flour, baking powder and salt. Set aside. 

    Step 2: Make the Cornstarch Water

    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.

    A silver whisk with the dry ingredients.
    Step 1
    Cornstarch water in a bowl with a tiny spoon.
    Step 2

    Step 3: Cream the Sugar

    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.

     Step 4:  Add in the other Wet Ingredients

    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.

    Creamed butter and sugar in a glass bowl.
    Step 3
    Adding the creamed butter to the lemon juice.
    Step 4

    Step 5: 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. You must not skip this step or the cookies will spread everywhere.

    Whisking the dry ingredients into the wet to make the cookie batter.
    Step 5

    Step 6: 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.

    Lemon zest in a bowl of granulated sugar.
    Mixing the lemon zest into the sugar.

    Step 7: Scoop the Dough and Coat with the Lemon Sugar 

    I use an ice cream scoop to make large cookies. It makes 11 scoops. 

    Roll each dough ball in the lemon sugar mixture to coat completely.

    A scooped ball of Lemon Sugar Cookie dough.
    The cookie dough ball rolled in sugar.

    Step 8: Bake the Cookies

    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 by using a spatula to push them into a circle shape and let 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. If the cookies appear a bit puffed up, gently push them down ever so slightly with the back of the spatula.

    Lemon zest strands embedded into the Lemon Sugar Cookie give a pop of flavor and color.

    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

    Can I make the dough ahead of time?


    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.

    Can I make these cookies ahead of time?


    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!

    Can I use a smaller cookie scoop?


    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.

    How do I store these Lemon Sugar Cookies?


    Once the cookies have cooled, store them in an airtight container at room temperature for up to 3 days.

    The soft interior of the cookie is encased in a crisp outside of sugary lemon zest.

    Other Lemon Recipes You'll Love

    • Chocolate Lemon Cake
    • Gluten Free Lemon Cake
    • Lemon Curd Ice Cream
    • Lemon Curd Cookies

    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

    A delicious gluten free Lemon Sugar Cookie with a bite taken out.

    Lemon Sugar Cookies

    Author: Lee
    These Lemon Sugar Cookies are soft and fluffy sugary clouds that are sweet with a mild tang. This eggless sugar cookie 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!
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 13 mins
    Chill Time 2 hrs 30 mins
    Total Time 3 hrs 3 mins
    Course Dessert
    Cuisine American
    Servings 11 large cookies
    Calories 251 kcal

    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.

    Video

    Notes

    For smaller cookies: Use a small cookie scoop and bake at same temperature for 11-13 min. Make sure to keep dough in the fridge in-between baking the batches.
    Vegan: Use a dairy free gluten free flour, vegan sugar, vegan baking sticks and a non dairy milk.
    All Purpose Flour: I cannot test this due to celiac disease, but use 2 packed cups of regular flour (336 grams). Still chill the dough. 
    Storing: Keep extra cookies in an airtight container at room temperature for up to 3 days. 
    Freezing: Wrap dough in a disc in plastic wrap and then pop it in a zip top bag. Freeze for up to 30 days. Thaw dough in the fridge the night prior to using. 
    Nutrition: The info below is a generated estimate and is not guaranteed to be accurate. 

    Nutrition

    Calories: 251kcalCarbohydrates: 43gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 23mgSodium: 167mgPotassium: 13mgFiber: 2gSugar: 27gVitamin A: 265IUVitamin C: 2mgCalcium: 56mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. John

      February 22, 2023 at 7:33 pm

      5 stars
      Wow! What an easy recipe! So good and lemony!

      Reply
      • Lee

        February 22, 2023 at 7:34 pm

        Thanks so much!

        Reply
    2. Ginny

      February 23, 2023 at 4:49 pm

      5 stars
      Lemon desserts are some of my favorite, and this is a great one!

      Reply
      • Lee

        February 23, 2023 at 10:41 pm

        So kind, thank you!!!

        Reply
    3. Cortney

      February 25, 2023 at 9:07 pm

      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!

      Reply
      • Lee

        February 26, 2023 at 11:13 am

        Glad you were able to make them with AP flour!

        Reply
      • Margarida

        March 05, 2023 at 12:29 pm

        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!

        Reply
        • Lee

          March 06, 2023 at 11:39 am

          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!

          Reply
    4. Tracy

      February 26, 2023 at 9:12 am

      could these be baked in a muffin tin so they would hold their shape.

      Reply
      • Lee

        February 26, 2023 at 11:12 am

        You can try that but I have not attempted.

        Reply
    5. Chantel

      March 04, 2023 at 11:13 am

      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

      Reply
      • Lee

        March 04, 2023 at 11:55 am

        Oh my goodness this is so kind! Thank you so so much! So glad you guys loved them!

        Reply
    6. Alexa

      March 10, 2023 at 5:09 pm

      5 stars
      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!!!

      Reply
      • Lee

        March 10, 2023 at 10:38 pm

        Oh my gosh this is the sweetest ever...you made me cry! Thank you so so much. Means the world. xox

        Reply
    7. Gemma

      March 17, 2023 at 11:49 pm

      5 stars
      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.

      Reply
      • Lee

        March 18, 2023 at 11:55 am

        Thanks so much!

        Reply

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    Lee, the beautiful founder of Lane and Grey Fare.

    Hi guys, I'm Lee! As a mother of two children with celiac disease and multiple food allergies, I wanted to share all that I’ve learned with others in a way that’s entertaining and helpful. All my food is 100 percent gluten free, nut free, seed free, egg free and most of my baked goods can easily be made dairy free (vegan).

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