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Bakery Style Lemon Sugar Cookies


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Today’s recipe is an excellent one to make for mom. This lemony treat comes in cookie form, more specifically, jumbo bakery style cookie form. This recipe for Bakery Style Lemon Sugar Cookies only makes 12 cookies and they are LARGE!

Not only does the base of Bakery Style Lemon Sugar Cookies include lemon, but so does the frosting. If you want to, you could always make a regular old butter cream recipe to top these cookies. But for you lemon lovers, you want the lemon frosting!  This cookies tastes just like a lemon drop candy, more tart than sweet. However, there is enough sweetness to not make the lemon flavor too overpowering.

The cookie base is made with creaming some butter, butter flavored shortening, sugar, and lemon zest together until fluffy. Then you add in some egg, egg white, lemon extract and vanilla extract. Once that is mixed in you add in some cake flour, cornstarch, baking powder and salt. Only blend that in just until combined. Then the dough needs to sit in an airtight container and refrigerate 2 hours.

Bakery Style Lemon Sugar Cookies | realmomkitchen.com

When baking these cookies, you use 1/4 cup f dough per cookie. You shape it into a ball and flatten slightly. Then cook at 375 degrees for 9-12 minutes. Once these cookies have all cooked and cooled, it’s time for the frosting.

The frosting is a basic buttercream with with addition of lemon juice and lemon extract! Spread the frosting over each cookie. You can color the frosting yellow if you’d like, but I just keep it white and then sprinkle with yellow sugar sprinkles.

**Update: This cookie is also a good gourmet cookie version like the ones you can find in gourmet cookie shops like Crumbl or Chip cookies.

Here is what you need to make the
Bakery Style Lemon Sugar Cookies

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Bakery Style Lemon Sugar Cookies | realmomkitchen.com

Bakery Style Lemon Sugar Cookies


Units Scale
  • 1/2 cup butter, room temperature
  • 1/4 cup all vegetable butter flavored shortening
  • 1 cup sugar
  • Zest of 1 large lemon (save lemon for juice in frosting)
  • 1 large egg
  • 1 large egg white
  • 1 tsp lemon extract
  • 1 tsp vanilla extract
  • 2 1/2 cups cake flour
  • 2 tsp cornstarch
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • frosting:
  • 1/2 cup butter, room temperature
  • 3 cups powdered sugar
  • 1/2 tsp lemon extract
  • juice from 1 lemon
  • 1 Tbsp milk
  • yellow food coloring or yellow sprinkles, optional


  1. In the bowl of beat together butter, shortening, sugar and lemon zest with an electric stand mixer, medium speed until fluffy.
  2. Add in egg and mix until blended.
  3. Then add egg white, lemon extract and vanilla extract and mix until combined. Add the cake flour, cornstarch, baking powder and salt. Blend in just until combined.
  4. Place dough in an airtight container and refrigerate 2 hours.
  5. Preheat oven to 375 degrees during the last 10 minutes of refrigeration.
  6. Scoop out an even 1/4 cup of dough at a time and roll into a ball.
  7. Place dough ball on a lightly floured surface, sprinkle top lightly with flour.
  8. Light press to dough down with your hand, flattening it slightly.
  9. Then using something flat and smooth (such as the storage container lid), press and evenly flatten dough to 1/2″ thick and 2 2/3″ – 2 3/4 ” in diameter.
  10. Place six cookies on a cookie sheet. Bake in 375 degree oven 9 – 11 minutes, just until edges begin to get golden.
  11. Allow to cool 5 minutes on baking sheet before transferring to a wire rack to cool. Cool completely then frost with Lemon Frosting.
  12. For the lemon frosting:
  13. Combine butter, powdered sugar, lemon extract, and lemon juice in a large mixing bowl, using an electric mixer, whip until frosting is smooth and fluffy.
  14. Mix in food coloring if desired. Frost cookies with frosting and sprinkle cookies with yellow sprinkles if desired. Makes 12 cookies.
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Recipe adapted from Cooking Classy.

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Cindy Harris May 17, 2013 - 1:06 am

These look amazing–I do love lemon!
Can’t wait to try these.

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