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Delicious Lemon Sugar Cookies Recipe with Easy Elegant Royal Icing Tutorial

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These lemon sugar cookies combine bright lemon flavor with a soft yet slightly crisp texture, topped with elegant royal icing for a perfect sweet and tangy treat. Easy to make and perfect for any occasion, they bring nostalgic comfort with a sophisticated twist.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened (room temperature)
  • 1 ½ cups (300g) granulated sugar
  • 1 large egg, room temperature
  • 2 tablespoons fresh lemon juice (about 1 large lemon)
  • 2 teaspoons lemon zest (finely grated)
  • 1 teaspoon vanilla extract
  • 3 cups (360g) powdered sugar, sifted
  • 2 large egg whites (or 4 tablespoons meringue powder + 6 tablespoons water)
  • ¼ teaspoon cream of tartar
  • 1 teaspoon fresh lemon juice
  • Food coloring (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. Measure all ingredients.
  2. In a large bowl, beat 1 cup softened unsalted butter with 1 ½ cups granulated sugar using an electric mixer until light and fluffy, about 3 to 4 minutes.
  3. Beat in 1 large egg, 2 tablespoons fresh lemon juice, 2 teaspoons lemon zest, and 1 teaspoon vanilla extract until fully combined.
  4. In a separate bowl, whisk together 2 ¾ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. Avoid overmixing.
  6. Shape dough into a disk, wrap tightly in plastic wrap, and chill for at least 30 minutes.
  7. Lightly flour work surface and rolling pin. Roll dough to about ¼-inch (6 mm) thickness. Cut shapes with cookie cutters and transfer to prepared baking sheets, spacing about 2 inches apart.
  8. Bake for 8 to 10 minutes, until edges just start to turn golden but cookies remain pale.
  9. Transfer cookies to cooling racks and cool completely before icing.
  10. To prepare royal icing, beat 3 cups powdered sugar with 2 large egg whites (or meringue powder + water) and ¼ teaspoon cream of tartar until stiff peaks form, about 5 to 7 minutes. Add 1 teaspoon lemon juice near the end. Divide and color if desired.
  11. Transfer icing to piping bags fitted with small round tips. Outline cookie edges first, then flood centers with thinned icing. Let dry at room temperature for several hours or overnight.

Notes

Chill dough for at least 30 minutes to prevent spreading and maintain crisp edges. Use fresh lemon juice and zest for best flavor. For safer royal icing, use pasteurized egg whites or meringue powder. Let cookies cool completely before icing to prevent melting. Adjust royal icing consistency by adding water or powdered sugar as needed.

Nutrition

Keywords: lemon sugar cookies, royal icing, lemon cookies, easy cookie recipe, elegant cookies, citrus cookies, baking, dessert, holiday cookies

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