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Lemon Sugar Cookies

  • 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.


  • 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


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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