Bright lemon flavor bursts from soft, chewy cookies rolled in a warm cinnamon sugar coating. These treats blend the zesty tang of lemon sugar cookies with the comforting spice of snickerdoodles for an irresistible snack any time.
Why You’ll Love These Lemon Sugar Cinnamon Cookies
- Soft centers and crisp edges create the perfect texture contrast.
- Fresh lemon zest and juice deliver bright, citrusy notes without overpowering sweetness.
- Cinnamon sugar coating adds cozy warmth, just like classic snickerdoodles.
- One-bowl method uses simple pantry staples; no chilling required for quick baking.
- Ideal for summer picnics, holiday trays, or everyday treats with tea or coffee.
Key Ingredients (and What They Do)
Unsalted butter creams with sugar for tenderness and rich flavor.
Granulated sugar provides sweetness and helps with browning and crisp edges.
An egg binds everything and adds moisture for chewiness.
Fresh lemon zest and juice infuse natural citrus brightness; zest carries the most intense flavor oils.
Lemon extract amplifies the tang if you want extra punch.
All-purpose flour builds structure without toughness.
Baking soda and cream of tartar (snickerdoodle secret) create lift and that signature tangy chew.
Ground cinnamon in the coating delivers spicy contrast to the lemon.
How to Make Lemon Sugar Cinnamon Cookies
Step 1 – Make the Lemon Cookie Dough
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large bowl, beat 1 cup (2 sticks) softened unsalted butter and 1 1/2 cups granulated sugar until light and fluffy, about 2 minutes.
Add 1 large egg, 1 teaspoon vanilla extract, 2 tablespoons fresh lemon juice, 1 tablespoon lemon zest, and 1/2 teaspoon lemon extract. Mix until smooth.
In a separate bowl, whisk 2 3/4 cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and 1/2 teaspoon salt. Gradually stir dry ingredients into the wet mixture until just combined. Do not overmix.
Step 2 – Shape and Coat in Cinnamon Sugar
In a small bowl, mix 1/4 cup granulated sugar and 2 teaspoons ground cinnamon.
Scoop dough into 1 1/2-tablespoon balls (about golf ball size) using a cookie scoop.
Roll each ball in the cinnamon sugar mixture to coat evenly. Place 2 inches apart on prepared baking sheets.
Step 3 – Bake for Soft, Chewy Centers
Bake one sheet at a time for 10 to 12 minutes, until edges are set but centers look slightly soft. Cookies will firm up as they cool.
Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Yield: 24 cookies
Prep Time: 15 minutes
Bake Time: 10-12 minutes per batch
Total Time: 45 minutes
Pro Tips for Perfect Lemon Snickerdoodle-Style Cookies
Use room temperature butter and egg for even mixing and better rise. Measure flour by spooning into the cup and leveling with a knife to avoid dense cookies.
For stronger lemon flavor, add an extra teaspoon of zest or a splash more extract.
If cookies spread too much, chill dough balls for 15 minutes before baking.
Bake on the middle rack and rotate sheets halfway for even browning. Do not overbake; slight underbaking keeps them chewy.
Variations and Substitutions
Skip cream of tartar? Use 1 teaspoon baking powder instead of baking soda and cream of tartar for similar lift.
Extra-lemon version: Top cooled cookies with a simple glaze of 1 cup powdered sugar + 1 tablespoon lemon juice.
Less cinnamon: Reduce to 1 teaspoon in the coating for subtler spice.
Gluten-free: Swap all-purpose flour for a 1:1 gluten-free blend.
Double the batch easily; dough freezes well for up to 3 months.
Serving Ideas
Pair with iced lemonade or hot coffee to balance the citrus spice.
Add to cookie trays for holidays, potlucks, or bake sales.
Sprinkle extra lemon zest on top for a fresh pop before serving.
Enjoy warm from the oven or store for soft texture up to 5 days.
Storage, Freezing & Make-Ahead
Store in an airtight container at room temperature for up to 5 days. Layer with parchment to prevent sticking.
Freeze baked cookies in a freezer bag for up to 3 months; thaw at room temp.
Freeze dough balls (pre-coated) on a tray, then transfer to a bag. Bake from frozen, adding 1-2 minutes to time.
Revive day-old cookies by warming in a 300°F oven for 3 minutes.
Lemon Sugar Cinnamon Cookies FAQ
Can I use only lemon juice without zest?
Zest provides the essential oils for true lemon flavor, but you can use 2-3 tablespoons juice instead. Expect milder citrus notes.
What if I skip the cinnamon sugar coating?
Bake as sugar cookies; they will still be soft and lemony, but lose the snickerdoodle charm.
Why did my cookies spread too flat?
Likely warm butter or inaccurate flour measure. Use cool room-temp butter and spoon-fluff flour next time.
Can I make these ahead for a party?
Yes, freeze dough balls and bake fresh, or bake and freeze cookies up to 3 months ahead.
Are these cookies egg-free friendly?
Substitute 1/4 cup unsweetened applesauce or a flax egg (1 tbsp ground flax + 3 tbsp water) for the egg.
More Lemon and Cookie Recipes You’ll Love
- Classic Lemon Bars
- Chewy Snickerdoodles
- Soft Sugar Cookies
- Zesty Lemon Loaf Cake
Lemon Sugar Cinnamon Cookies (Soft & Chewy Lemon Snickerdoodle Style)
- Total Time: PT25M
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Bright lemon zest meets warm cinnamon sugar in soft, chewy cookies that bake up golden with crackly tops. These easy drop cookies need no chilling and come together in one bowl for 24 treats perfect for tea time, holidays, or family baking. Pair with lemonade or ice cream for bliss.
Ingredients
1 cup (2 sticks) unsalted butter, softened to room temperature
1 1/2 cups granulated sugar
2 large eggs
Zest of 2 medium lemons (about 2 tablespoons)
1/4 cup fresh lemon juice (from 1-2 lemons)
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons pure vanilla extract
Cinnamon Sugar Coating:
1/2 cup granulated sugar
2 teaspoons ground cinnamon
Instructions
1. Preheat Oven and Prep Pans. Set oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats for easy cleanup and even baking.
2. Make Cinnamon Sugar Coating. In a small shallow bowl, whisk together 1/2 cup sugar and 2 teaspoons cinnamon. Set aside for rolling.
3. Cream Butter and Sugar. In a large mixing bowl, use an electric mixer or stand mixer to beat softened butter and 1 1/2 cups sugar on medium speed for 3-4 minutes until light and fluffy. This step builds structure for soft cookies.
4. Add Wet Ingredients. Beat in eggs one at a time, followed by lemon zest, lemon juice, and vanilla. Mix until fully combined and smooth. The batter may look curdled; that’s normal.
5. Combine Dry Ingredients. In a separate bowl, whisk flour, baking soda, baking powder, and salt. Gradually add to wet mixture on low speed until just combined. Scrape down sides as needed. Dough will be soft and sticky.
6. Shape and Coat Cookies. Scoop tablespoon-sized portions (about 1 1/2 tablespoons each) and roll into balls. Drop into cinnamon sugar mixture and coat generously, placing 2 inches apart on prepared sheets. Gently flatten slightly with your palm or the bottom of a glass for even baking.
7. Bake to Perfection. Bake one sheet at a time in the middle rack for 10-12 minutes, until edges are set and golden but centers still look soft. Cookies will firm up as they cool. Let rest on pan 5 minutes, then transfer to a wire rack.
Notes
Dough spreads perfectly without chilling thanks to balanced leavening, but for extra thick cookies, refrigerate scooped balls 15 minutes first.
Use room temperature butter and fresh lemons for vibrant flavor; bottled juice dulls the zing.
Measure flour by spooning into cup and leveling with a knife to avoid dense cookies.
No electric mixer? Stir vigorously by hand; it takes longer but works fine. Bake immediately after mixing for best rise.
- Prep Time: PT15M
- Cook Time: PT12M
- Category: Dessert,Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 13g
- Sodium: 110mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 28mg
