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Delicious Lemon Sugar Cookies Recipe with Easy Elegant Royal Icing Tutorial

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Bright and tender lemon sugar cookies topped with smooth, elegant royal icing. A quick and easy recipe perfect for any gathering or a cheerful weekday treat.

Ingredients

Scale
  • 2 ¾ cups (345 g) all-purpose flour, sifted
  • 1 cup (200 g) granulated sugar
  • 1 cup (227 g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 2 tablespoons fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 3 cups (360 g) powdered sugar, sifted
  • 2 large egg whites or pasteurized egg whites
  • 1 ½ tablespoons fresh lemon juice
  • ½ teaspoon vanilla extract (optional)
  • Food coloring (optional, gel colors recommended)

Instructions

  1. Prep the dough (15 minutes): In a large bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3 to 5 minutes.
  2. Add eggs and lemon (3 minutes): Beat in the eggs one at a time, mixing well after each addition. Stir in fresh lemon zest and lemon juice until combined and fragrant.
  3. Combine dry ingredients (2 minutes): In a separate bowl, whisk together sifted all-purpose flour, baking powder, and salt.
  4. Mix dry into wet (3 minutes): Gradually add dry ingredients to wet mixture, mixing on low speed just until dough comes together. Avoid overmixing.
  5. Chill the dough (at least 1 hour): Wrap dough in plastic and refrigerate to prevent spreading and ease rolling.
  6. Roll out and cut shapes (10-15 minutes): On a lightly floured surface, roll dough to ¼ inch (6 mm) thickness. Use cookie cutters to cut shapes and place on parchment-lined baking sheets, spacing 1 inch apart.
  7. Bake the cookies (10-12 minutes): Preheat oven to 350°F (175°C). Bake until edges just start to turn golden. Cool on baking sheet 5 minutes, then transfer to wire racks.
  8. Prepare royal icing (while cookies bake): Beat egg whites until frothy. Gradually add powdered sugar, beating until stiff peaks form. Stir in lemon juice and vanilla extract. Adjust consistency with water if needed; should be thick but pipeable.
  9. Color and pipe icing (15-20 minutes): Divide icing into bowls, add gel food coloring if desired. Use piping bags with small round tips to decorate cookies. Flood outlines first, then fill centers. Let icing dry several hours or overnight.

Notes

Use pasteurized egg whites for safety or substitute with meringue powder or aquafaba for vegan adaptation. Chill dough at least 1 hour to prevent spreading. Let royal icing dry completely overnight to avoid smudging. Store cookies in airtight container with parchment paper between layers. Cookies freeze well for up to 3 months.

Nutrition

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

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