These bakery-style sugar cookies take me straight back to the mall bakery I used to visit when I was twelve. My cousin and I would spend afternoons wandering the shops, pooling our allowance to buy something we both loved, and then stop by the bakery for a cookie as big as our faces. One summer we bought a floral romper with pearl buttons and shared it — she wore it to church one Sunday and I wore it the next. Looking back, the outfit swap was ridiculous since we were very different sizes, but it felt like the simplest kind of freedom: a treat, a treasure, and a sugar cookie to top it all off.
What I love most about these cookies is their texture and flavor: thin, delicate, and buttery with a gentle hint of lemon. They have crisp edges and a slightly chewy center, which makes every bite satisfyingly balanced. I often finish them with a sprinkle of coarse sparkling sugar for a pretty, crunchy top that catches the light and adds a little extra sweetness.
These cookies are adapted from Cooking Classy’s Glazed Lemon Cookies and adjusted to lean a bit more toward a classic sugar cookie while still preserving a bright lemon note. They come together easily and bake quickly, making them a great choice for gatherings, holiday cookie trays, or an everyday sweet treat.
Bakery Style Sugar Cookies
- Author: Julie
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
A thin, delicate, buttery sugar cookie with a hint of lemon and a sprinkle of sparkling sugar on top. These cookies offer crisp edges and a soft center, making them a nostalgic favorite that also shines on cookie trays and dessert plates.
Ingredients
- 2 cups plus 2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon cornstarch
- 3/4 cup butter, softened
- 1 1/4 cups sugar
- 1 egg plus 1 egg yolk
- 1 teaspoon vanilla extract
- 1/4 teaspoon butter flavoring (optional)
- 2 tablespoons fresh lemon juice
- Zest of one lemon
- Sparkling sugar for topping
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cornstarch. Set aside.
- In the bowl of an electric mixer, cream the softened butter and sugar on medium speed until light and slightly fluffy.
- Add the egg and egg yolk and beat until well combined. Mix in the vanilla extract, butter flavoring (if using), lemon juice, and lemon zest.
- Reduce the mixer speed to low and gradually add the dry ingredients, mixing until just combined. Avoid overmixing to keep the cookies tender.
- Use a 1 1/2 tablespoon scoop (or a tablespoon) to portion the dough into balls. Dip the top of each dough ball into sparkling sugar, then place them on a Silpat- or parchment-lined baking sheet, leaving space for spreading. Bake approximately 9–13 minutes, depending on oven and desired edge crispness. The edges should be set and lightly golden.
- Remove from the oven and transfer cookies to a cooling rack to cool completely.
Notes
This recipe was adapted from Cooking Classy’s Glazed Lemon Cookies to create a cookie that is slightly more like a classic sugar cookie with a hint of lemon. If your dough seems too soft to shape, chill it briefly for 15–30 minutes. For crisper cookies, bake a minute or two longer; for a softer center, remove them as soon as the edges set.
Storage: Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies in a sealed container for up to 2 months.
Variations: Add a light lemon glaze after cooling for extra shine and lemon flavor, or replace the lemon juice and zest with almond extract for a different profile. Colored sanding sugar makes these cookies festive for holidays and parties.
Nutrition
- Serving Size: 1 cookie
- Calories: 141
- Sugar: 11g
- Sodium: 130mg
- Fat: 6.3g
- Saturated Fat: 3.8g
- Carbohydrates: 20g
- Protein: 1.6g