Soft Amish lemon sugar cookies with fresh lemon zest, a tender center, and a light tang. Easy to make and stay soft for days.
I've always loved how soft sugar cookies can be, and these Amish lemon sugar cookies have easily become my favorite version ever since I tried them out.
The cream of tartar creates that subtle tang and also helps keep the cookies soft for days instead of going hard and stale after one day like regular sugar cookies do. Without it, they taste too flat. The fresh lemon zest matters more than you'd think because it adds brightness that lemon extract alone can't match, and using both together gives you layers of lemon flavor instead of just artificial sweetness. Overbaking even by a minute or two turns them dry and crumbly instead of soft and tender, so pulling them out when they still look slightly underdone in the center is critical because they keep cooking on the hot pan after you take them out of the oven.
The first time I made these, I couldn't resist breaking off a piece while they were still warm on the cooling rack. My kids walked into the kitchen right as I was sneaking a bite, and their eyes lit up because they caught me in the act.
Now every time I make them, we all hover around the cooling rack waiting for them to be cool enough to eat, and I can't tell them to wait because they remind me that I started the tradition. It's become this unspoken family ritual where we pretend we're being patient but we all know we're just waiting for the right moment to grab one when no one's looking.
If you're looking for more cookies to try out, try my peanut butter blossom cookies, gooey s'mores cookies, and Crumbl copycat cookie dough cookies!
Ingredients
The texture of these cookies comes from using both butter and oil, not just one or the other. Butter adds flavor and helps the edges set, while oil keeps the centers soft even after the cookies cool. I've tried versions with only butter, and while they taste good, they firm up faster and lose that soft bite.
Using both granulated sugar and powdered sugar makes a noticeable difference too. Granulated sugar gives structure and light crispness around the edges, while powdered sugar creates a softer, more tender crumb. Skip the powdered sugar and the cookies feel more like standard sugar cookies instead of the softer Amish-style version.
Cream of tartar is another key ingredient. It reacts with the baking soda to give the cookies slight lift and that subtle tang you expect in this style. Leave it out and the cookies still bake, but they taste flatter and don't have the same soft texture.
For the lemon flavor, using both lemon extract and fresh lemon zest gives you a more balanced result. The extract brings stronger, consistent flavor, while the zest adds a fresher, slightly sharper note. If you only use extract, the flavor feels one-dimensional, and if you only use zest, it's way lighter.
See the recipe card for exact quantities.
How to Make Amish Lemon Sugar Cookies?
These cookies come together in a few simple steps. You’ll mix the dough, portion it out, and bake until the edges are lightly set while the centers stay soft.
Prepare the oven and baking sheets
Preheat your oven to 375 degrees Fahrenheit. Line two cookie sheets with parchment paper so the cookies don’t stick and bake evenly.
Mix the wet ingredients
In a large mixing bowl, combine the softened butter, oil, vanilla extract, granulated sugar, and powdered sugar. Mix until everything is fully blended and smooth.
Add the eggs and continue mixing on medium speed until the mixture looks creamy and well combined.
Add the dry ingredients
In a separate bowl, whisk together the flour, cream of tartar, and baking soda. Gradually add this mixture to the wet ingredients, mixing as you go, until a soft dough forms with no dry streaks left.
Add the lemon flavor
Stir in the lemon zest and lemon extract. Mix just until evenly distributed so the flavor is consistent throughout the dough.
Scoop and shape the cookies
Using a cookie scoop or a tablespoon, drop portions of dough onto the prepared baking sheets. Leave about two inches of space between each one so they have room to spread.
Lightly sprinkle the tops with granulated sugar or decorator’s sugar for a simple finish.
Bake and cool
Place the cookie sheets on the center rack and bake for about 20 minutes, or until the cookies are lightly browned around the edges.
Remove them from the oven and transfer to a cooling rack. Let the cookies cool completely before storing so they set properly.
Storage
Store the cookies in an airtight container at room temperature for up to 2–3 days. Keep them in a single layer or separate layers with parchment paper to prevent sticking.
For longer storage, you can refrigerate them for up to a week. Let them sit at room temperature for a few minutes before serving so they soften slightly again.
Top Tips for Amish Lemon Sugar Cookies
Measure the flour carefully: Too much flour will make the cookies dry and dense. Spoon the flour into your measuring cup and level it off instead of scooping directly from the bag.
Don’t overmix the dough: Once the dry ingredients are added, mix just until everything comes together. Overmixing can make the cookies tougher instead of soft.
Watch the bake time closely: These cookies should stay light in color with just a slight golden edge. Pulling them out at the right time keeps the centers soft.
Amish Lemon Sugar Cookies
Ingredients
- 1 cup butter softened
- 1 cup oil
- 1 cup granulated sugar
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 4 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 2 teaspoons lemon extract
- 1 tablespoon lemon zest
Instructions
- Preheat the oven to 375°F and line two baking sheets with parchment paper.
- In a large bowl, mix the butter, oil, vanilla, granulated sugar, and powdered sugar until combined. Add the eggs and mix until smooth.
- In a separate bowl, whisk the flour, cream of tartar, and baking soda. Gradually add to the wet ingredients and mix until fully incorporated. Stir in the lemon zest and lemon extract.
- Scoop the dough onto the prepared baking sheets, spacing about 2 inches apart. Sprinkle with granulated or decorator’s sugar.
- Bake for 20 minutes, until lightly browned. Transfer to a cooling rack and cool completely.
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