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Perfect Lemon Sugar Cookies Recipe with Easy Spring Pastel Icing Tutorial

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Bright and tangy lemon sugar cookies paired with a simple pastel icing, perfect for spring celebrations or any occasion needing a cheerful treat.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh lemon juice (about 1 medium lemon)
  • 2 tablespoons lemon zest (finely grated)
  • 2 cups (240g) powdered sugar, sifted
  • 2–3 tablespoons fresh lemon juice (for icing)
  • 1 tablespoon milk or water (optional, for thinning icing)
  • Food coloring gels in pastel shades (pink, yellow, green, blue)
  • Optional: ½ teaspoon vanilla extract (for icing)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in egg, vanilla extract, lemon juice, and lemon zest until well combined.
  5. Gradually add dry ingredients to wet ingredients, mixing on low speed just until incorporated.
  6. Cover dough with plastic wrap and refrigerate for at least 30 minutes.
  7. Scoop dough with a tablespoon or cookie scoop and roll into 1-inch balls. Place 2 inches apart on baking sheets. Optionally, press down slightly and sprinkle with extra sugar.
  8. Bake for 9–11 minutes until edges are lightly golden but centers remain soft.
  9. Transfer cookies to a wire rack and cool completely before icing.
  10. For icing, whisk powdered sugar with lemon juice and milk or water if needed to reach a smooth, spreadable consistency.
  11. Divide icing into small bowls and tint with pastel food coloring gels.
  12. Spread icing on cooled cookies using a spoon or offset spatula. Let icing set at room temperature for about 30 minutes.

Notes

Chill dough for at least 30 minutes to prevent spreading. Avoid zesting the white pith of lemons to prevent bitterness. Adjust icing consistency gradually with lemon juice or milk. Let cookies cool completely before icing to prevent melting. Store iced cookies in a single layer with parchment paper between layers if stacking.

Nutrition

Keywords: lemon sugar cookies, pastel icing, spring cookies, easy cookie recipe, lemon zest cookies, sugar cookies with icing

Find it online: https://bitefuljoy.com/perfect-lemon-sugar-cookies-recipe-with-easy-spring-pastel-icing-tutorial/