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Mom’s Lemon Sugar Cookies

Total Time

Prep: 15 min. + chilling Bake: 10 min. per batch

Makes

about 5 dozen

These tender, soft sugar cookies have just a hint of lemon. If you like more lemon flavor, go ahead and kick it up a notch. It's also fantastic made with orange instead. —Nancy Foust, Stoneboro, Pennsylvania
Mom's Lemon Sugar Cookies Recipe photo by Taste of Home
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Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 2 large eggs, room temperature
  • 2 teaspoons grated lemon zest
  • 2 teaspoons lemon extract
  • 4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk

Directions

  1. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and extract. In another bowl, whisk together flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Cover and refrigerate at least 2 hours.
  2. Preheat oven to 375°. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until lightly browned, 7-10 minutes. Remove to wire racks to cool.
buttermilk
To substitute for each cup of buttermilk, use 1 Tbsp. white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand 5 min. Or, use 1 cup plain yogurt or 1-3/4 teaspoon cream of tartar plus 1 cup milk.

Nutrition Facts

1 cookie: 88 calories, 3g fat (2g saturated fat), 15mg cholesterol, 95mg sodium, 13g carbohydrate (7g sugars, 0 fiber), 1g protein.

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