- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Servings: 24
- Course: Dessert
Try these light and chewy lemon sugar cookies from Reynolds Kitchens® Ambassador Spaceships and Laser Beams for a sweet treat.
Reynolds Kitchens® Tips
Reynolds Kitchens Tip
Use the built-in slide cutter to get a clean cut every time with Reynolds Kitchens® Quick Cut™ Plastic Wrap.

Ingredients
- 2-3/4 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup butter, softened
- 2 ounces cream cheese, softened
- 1-1/2 cups sugar, divided into 1 1/4 cups and 1/4 cup
- 1-1/2 teaspoons vanilla
- 2 tablespoons fresh lemon juice
- Zest from 1 lemon
- 1 egg
Directions
Step 1
Whisk together flour, baking soda, baking powder and salt in a medium bowl.
Step 2
In a large bowl, beat butter, cream cheese and 1 1/4 cups sugar until smooth and creamy, 1–2 minutes.
Step 3
Mix in vanilla, lemon juice and lemon zest. Beat in egg.
Step 4
Slowly add flour mixture, mixing in a little at a time, until just combined.
Step 5
Wrap with Reynolds Kitchens® Quick Cut™ Plastic Wrap and refrigerate for 1 hour.
Step 6
Preheat the oven to 350 degrees F and line a baking sheet with Reynolds Kitchens® Parchment Paper with SmartGrid®.
Step 7
Scoop sugar cookie dough into balls and roll in sugar until coated all over.
Step 8
Bake cookies 10 minutes, until edges just start to brown.
Step 9
Let cookies cool on the baking sheet for 5 minutes and move to a wire rack to finish cooling.
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