My Cookie Journey

menu icon
go to homepage
  • Home
  • About Me
  • Summer Cookies
  • Recipes
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Home
    • About Me
    • Summer Cookies
    • Recipes
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Cookies

    4th of July Lemon Sugar Cookies - Bright, Buttery, and Perfect for Summer Celebrations

    Published: Jun 23, 2024 · Updated: Jun 1, 2025 · by Barbara · This post may contain links on which I could make a small commission if an item is purchased · Leave a Comment

    Jump to Recipe Print Recipe

    Celebrate the 4th of July in delicious style with these bright and buttery Lemon Sugar Cookies! Infused with fresh lemon zest and juice along with a tender crumb, they're a refreshing change from heavier summer desserts. Easy to bake, perfect for picnics and parties, and sure to be a crowd favorite — these cookies bring a little extra sunshine to your holiday table!

    Front view of the start cookie that is the 4th of July Lemon Sugar Cookies.

    My patriotic cookies are a rolled-out cookie using a star-shaped cookie cutter. Also, to add even more lemon flavor, I iced them with lemon buttercream along with red and blue sugar sprinkles to make them festive.

    Jump to:
    • Why You'll Love These Bright Lemon Cookies
    • Ingredients for Lemon Sugar Cookies
    • Ingredients for Lemon Buttercream Icing
    • Ingredient Tips!
    • How to Make 4th of July Lemon Sugar Cookies
    • Prep
    • Mixing the Cookie Dough
    • Roll and Bake
    • Making Lemon Buttercream Icing
    • Pro Tips!
    • FAQ's
    • Storage and Freezing Tips
    • Other Sugar Cookies
    • Recipe

    Why You'll Love These Bright Lemon Cookies

    • Light, fresh citrus flavor
    • Soft, tender sugar cookie base
    • Perfect for summer holidays and cookouts
    • Kids love to help add the color sugar onto the icing

    Ingredients for Lemon Sugar Cookies

    Ingredients for making the lemon sugar cookies.
    Jump to Recipe for Amounts
    • Butter unsalted 
    • Sugar white
    • Egg
    • Lemon juice
    • Lemon zest
    • All-purpose flour
    • Baking powder
    • Baking soda
    • Kosher Salt

    Ingredients for Lemon Buttercream Icing

    Ingredients for the lemon icing.
    Jump to Recipe for Amounts
    • Powdered sugar
    • Lemon juice
    • Lemon zest
    • Butter unsalted
    • Heavy cream
    • Blue and Red sugar for topping

    Ingredient Tips!

    • Always zest first, juice second
    • Room temperature butter makes mixing easier
    • Unsalted butter allows you to control the salt amount

    How to Make 4th of July Lemon Sugar Cookies

    Lemon sugar cookies are a delightful twist on the classic sugar cookie, offering a burst of citrus flavor in every bite. These cookies are soft and buttery, with a light, refreshing taste that's perfect for the hot days of summer.

    Prep

    1. I start by weighing or measuring the sugar into a bowl and then setting it aside. Next, I weigh or measure the flour into a separate bowl. I add the baking powder, baking soda, and salt to the flour. I then take a whisk and blend.

    A bowl with the zest of 3 lemons and a container with the juice.

    Next, I will zest and then juice all three lemons simultaneously for the cookies and the icing.

    Mixing the Cookie Dough

    Sugar cookies are pretty easy to make, so let's get started.

    Butter cubed and ready for the mixer.

    2. I cubed the butter into the mixer bowl. One of my butter sticks had sat out for much longer than the other. So, there was a color difference.

    Butter that has been creamed in a mixer bowl.

    3. Cream the butter for a minute or two. You want it to look creamy with soft-looking peaks.

    Creamed butter and sugar after 3 minutes mixing.

    4. Add the sugar and mix for 3 to 5 minutes on a medium mixer speed.

    Egg and lemon juice and zest added to sugar butter mix.

    5. Now is the time to add the egg, lemon juice, and lemon zest. Mix until blended.

    6. I scrape down the bowl and turn the mixer onto a low speed. Add the flour mixture about a third at a time until incorporated. Add the cookie dough to a pastry mat or a counter and ensure all the flour mixture is mixed by kneading the cookie dough. You can sprinkle a little flour on the cookie dough if it is really sticky. Put it back in the mixer bowl and cover it loosely. Refrigerate for 30 minutes.

    Roll and Bake

    7. Preheat the oven to 350°F (175°C or 180°C) and line two cookie sheet pans with parchment paper. Now, you want to get your favorite rolling pin and pastry mat, or you can do it on the counter. A pastry mat sprinkled with flour makes getting the cutout cookies up and onto the cookie sheet pan easier.

    Rolling pin with spacers on the ends on a pastry mat with the star cookie cutter.

    I also like the bands on the end of the rolling pin, which are a helpful guide for an even rolled-out cookie dough. I am using the star cookie cutter 3 ¼" inches across from point to point. The bigger the star, the harder it is to add the icing without breaking the points off.

    Cookie dough rolled out and starting the star cut-outs.

    8. Take the cookie dough out of the fridge and flour your pastry mat. Grab a hardball-sized cookie dough section and flatten it out a little. Flour the top and your rolling pin and roll it out. Cut out as many stars as possible and keep rolling and cutting out stars until you can get 12 stars on a sheet pan.

    Twelve cutout star cookies on a parchment-lined cookie sheet pan.

    9. Bake at 350°F (175°C or 180°C) for 6 or 7 minutes. They will look pale in color and not shiny on top. Leave them on the pan for a minute after pulling the cookie sheet pan from the oven, and then move the cookies to a cooling rack.

    Make sure the cookies have completely cooled before starting the icing.

    Making Lemon Buttercream Icing

    I have been revising my older icing recipes by taking out the Crisco and making buttercream icing using butter. It does not get quite as hard as the Crisco version, but the buttercream spreads so well that I can overlook it being a little softer.

    All the ingredients in a mixer bowl for mixing the lemon icing.

    10. I add the butter, lemon juice, lemon zest, heavy cream, and powdered sugar to the mixer bowl. Start at a low mixer speed until the powdered sugar has been incorporated. Mix on a medium-high mixer speed for 3 to 5 minutes. Take a spatula and mix it. It should be smooth and creamy and, of course, have a lemon taste.

    Cookies that having icing and some that are finished with the colored sugar.

    11. I spread the icing onto the top of each star cookie, then sprinkle the red and blue sugar on top of the icing. The kids love doing the sprinkles. The icing does not have to be perfect. Once the sprinkles are on, you look at the cookie as a whole 4th of July cookie.

    Star 4th of July Lemon Sugar Cookies on a white plate and some on a wooden board.

    Enjoy!

    Pro Tips!

    • Chill dough
      • To allow the butter to solidify to prevent spreading during baking
      • Allows the flavors to meld together
      • More even baking

    FAQ's

    Can I do anything other than roll out the cookie dough?

    Sugar cookies can either be rolled out, scooped with a cookie scooper, or as a drop cookie. You can't go wrong, and as a home baker, you use what you have available.

    Do I have to refrigerate my cookie dough before baking?

    I like giving my cookie dough time to rest and let the fat (butter) absorb the flour and become solid again. It helps to meld the flavors together.

    Can I use margarine instead of butter?

    Butter has a richer taste than margarine. Since there are not that many ingredients, there is nowhere to hide when it comes to taste. For me, sugar cookies need the taste of butter, but use margarine if that is all you have on hand.

    Storage and Freezing Tips

    • Store in airtight containers for 5 to 7 days. If it will be longer store in the refrigerator.
    • I have not personally tested freezing this dough. Based on general baking experience, many cookie doughs can be frozen for up to 1–2 months if wrapped tightly. However, for the best results, I recommend baking fresh whenever possible.

    Other Sugar Cookies

    • A stack of chocolate sugar cookies on a light-colored board with a raspberry cloth behind the stack.
      Chocolate Sugar Cookies - Revised
    • Heart Sugar Cookies with Buttercream Icing on a white plate along with heart candies all around.
      Heart Sugar Cookies with Buttercream Icing
    • Stacks of Amish sugar cookies on a wooden plank.
      Amish Sugar Cookies
    • Christmas tree sugar cookies in white serving bowl on fake snow.
      Christmas Tree Sugar Cookies

    Recipe

    Front view of the start cookie that is the 4th of July Lemon Sugar Cookies.
    QR Code

    4th of July Lemon Sugar Cookies

    Barbara Hall
    Celebrate summer with these bright lemon sugar cookies! Soft, buttery, and bursting with lemon flavor. Perfect for 4th of July parties, picnics, and cookouts.
    Prevent your screen from going dark
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Total Bake Time 24 minutes mins
    Chill 30 minutes mins
    Total Time 1 hour hr 24 minutes mins
    Course Cookies
    Cuisine American
    Servings 48 cookies
    Calories 128 kcal

    Would you like to save this recipe?

    We'll email a link of this post to you, so you can come back any time!

    Ingredients
     

    COOKIE DOUGH

    • 1 cup (227 g) Butter unsalted room temperature
    • 1 cup (200 g) Sugar white
    • 1 (1) Egg
    • 2 Tablespoon (2 Tablespoon) Lemon juice
    • 1 Tablespoon (1 Tablespoon) Lemon zest
    • 3 cups (375 g) All-purpose flour
    • 1 ½ teaspoon (1.5 teaspoon) Baking powder
    • ½ teaspoon (0.5 teaspoon) Baking soda
    • ¼ teaspoon Kosher Salt

    BUTTERCREAM LEMON ICING

    • 3 cups (360 g) Powdered sugar
    • ½ cup (113.5 g) Butter unsalted
    • 1 ½ Tablespoon (1.5 Tablespoon) Lemon juice
    • ½ Tablespoon (0.5 Tablespoon) Lemon zest
    • 2 Tablespoon (2 Tablespoon) Heavy cream
    • 6 Tablespoon (6 Tablespoon) Colored sugar I used red and blue

    Instructions
     

    COOKIE DOUGH

    • You may need three lemons to get enough lemon juice and zest for the cookies and the icing. Juice and zest the lemons into two separate bowls and set aside. Weigh or measure the white sugar into a small bowl and set it aside. Next, weigh or measure the flour, baking powder, salt, and baking soda into a medium bowl, whisking to blend.
    • Cube the butter into a mixer bowl and cream the butter for a minute. Now add the sugar, and beat for 2 to 4 minutes until light and fluffy. Stop and scrape down the sides. Add the egg, lemon juice, and lemon zest, blending until incorporated. Turn the mixer down and gradually add about ⅕ of the flour mixture at a time.
    • Preheat your oven to 350°F (175°C or 180°C) and line 2 cookie pans with parchment paper. I flour my pastry mat, take a hardball-size chunk of my cookie dough, and flatten it on the mat. I also sprinkle flour on top of the cookie dough. I use a rolling pin with thickness rings to roll out the dough to get an even thickness. Roll the cookie dough about ¼ of an inch thick dough.
    • The star shape I used was 3 ¼ inches from point to point. Put the cutout cookies on the pan about 1 ½ inches apart; they do not spread much. Bake for 6 to 7 minutes. Pull them out when they are not shiny on the top anymore. If you see browning along the sides, your cookies could be overbaked. Leave them on the pan for a minute before moving to a cooling rack to finish. Make sure the cookies are completely cooled before starting the icing.

    LEMON BUTTERCREAM ICING

    • Combine powdered sugar, butter, heavy cream, lemon juice, and lemon zest into a mixer bowl and start your mixer on low until the powdered sugar becomes incorporated. Then, turn the speed up to a medium-high speed and mix until it is smooth (3 to 5 minutes). You want the icing thick enough to spread with a knife. Your decorating options are endless, so be creative. I choose to add red and blue colored sugar on top of my icing.

    Share this recipe

    NUTRITION DISCLAIMER

    I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.

    Nutrition

    Calories: 128kcalCarbohydrates: 18gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 19mgSodium: 27mgPotassium: 14mgFiber: 0.2gSugar: 12gVitamin A: 192IUVitamin C: 1mgCalcium: 12mgIron: 0.4mg
    Tried this recipe?Let us know how it was!

    More Cookies

    • Everything in the bowl oatmeal cookies stacked on a wooden board.
      Everything in the Bowl Oatmeal Cookies
    • Honey almond glazed cookies feature photo.
      Honey Almond Glazed Cookies
    • Red white and blue MM cookies ready for the 4th of July.
      Red White and Blue M&M Cookies
    • Apple cider cookies sitting on a flat plat on top of a wooden board.
      Apple Cider Cookies Just Like a Fall Day at the Orchard
    5 from 1 vote (1 rating without comment)

    Join the Discussion Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate Recipe




    Barb the owner of my cookie journey head shot.

    Hi, I'm Barbara Hall, the baker and photographer behind My Cookie Journey, a blog devoted to creating and sharing unique cookie recipes. A retired IT pro, I now spend my day's baking, styling, and snapping photos of cookies that have been featured in multiple regional magazines.

    More about me →

    Sign-up

    Yes, I want free cookie recipes...

    Summer Cookies for Picnics & Cookouts!

    Front view of the start cookie that is the 4th of July Lemon Sugar Cookies.

    Summer Cookies

    Pineapple coconut with lemon glaze cookie close-up.

    What's popular...

    • Stacks of PA Dutch Sand Tarts which are round with cinnamon sugar and a pecan half on top.
      Pennsylvania Dutch Sand Tart Cookies
    • Second single closeup of a traditional Sicilian Almond Cookies.
      Traditional Sicilian (traditional Italian) Almond Cookies
    • Stack of Cardamom Orange shortbread cookies with slices of orange skin.
      Cardamom Orange Shortbread Cookies
    • Rosemary lemon with honey cookies on white dish.
      Rosemary with Lemon and Honey Shortbread Cookies
    • Cardamom Orange with Cinnamon Pizzelle
    • Plate full of apricot with almonds cookies, with plenty of white chocolate icing.
      Fresh Apricot with Almonds Cookies - Revised

    Footer

    ↑ back to top

    • About Me
    • Privacy Policy
    • Terms & Conditions

    Hosted By WPopt AB

    • Contact
    • View All Cookies

    Copyright © 2025 My Cookie Journey

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.