Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
One of my fondest childhood memories is baking with my grandmother on bright spring mornings. The sunlight streaming through her kitchen window, the scent of sugar and butter blending in the air, and the sound of gentle laughter made every baking session magical. That’s exactly the feeling I wanted to capture when I created my Soft Lemon Sugar Cookies with Spring Sprinkles. These cookies aren’t just treats they’re little bites of happiness, soft and zesty with just enough sweetness to make your taste buds dance. Over the years, I’ve perfected this recipe, and it has become a springtime favorite for my family, friends, and anyone I get to share them with.
I use this recipe so often that I can almost make it blindfolded, yet it never fails to feel special. The lemon flavor is bright but gentle, the texture is tender and chewy, and the colorful spring sprinkles on top bring joy even before the first bite. Whether you’re baking for a cozy afternoon tea, a birthday party, or just to satisfy a sweet craving, these cookies are an instant mood-lifter.
Why I Love Making This Recipe
I love making these cookies because they combine simplicity with delight. There’s no complicated rolling, chilling for hours, or intricate frosting. Just soft dough, a hint of lemon, and playful sprinkles. I can prepare a batch in under 30 minutes and still feel like I’ve created something magical from scratch.
Baking these cookies reminds me that food is about connection. The smell that fills your home, the colorful sprinkles, the warm, soft bite it’s all about creating tiny joyful moments. I often bake these with my niece, who insists on adding “just a few extra sprinkles” (which always turns into a lot!), and seeing her excitement reminds me why I started sharing my recipes in the first place.
Ingredients & Little Kitchen Secrets
Here’s what you need for about 24 soft, zesty cookies:
- 1 cup (225g) unsalted butter, softened
- 1 1/4 cups (250g) granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 tablespoons fresh lemon juice
- Zest of 1 large lemon
- 2 3/4 cups (345g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup (50g) sanding sugar, for rolling
- 1/2 cup spring-themed sprinkles, for decoration
Little kitchen secrets:
- Soft butter is key! If it’s too cold, your cookies will be dense; too melted, and they’ll spread too much.
- Fresh lemon juice gives a brighter flavor than bottled.
- Rolling the dough lightly in sanding sugar before baking gives a gentle sparkle and slight crispness on the outside while keeping the inside soft.
How I Make It, Step by Step
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy about 3-4 minutes. I love using my hand mixer for this step because it makes the texture so airy.
- Beat in the egg, vanilla extract, lemon juice, and lemon zest until fully combined. The dough will smell amazing at this stage!
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; you want soft, tender cookies, not tough ones.
- Scoop out tablespoon-sized portions of dough and roll them gently into balls. Then, roll each ball in sanding sugar for that delicate sparkle.
- Place the cookie balls on the prepared baking sheets, spacing them about 2 inches apart.
- Flatten each cookie slightly with the bottom of a glass.
- Bake for 10–12 minutes, or until the edges are just turning golden. The centers will look slightly underbaked this is perfect for soft cookies!
- Immediately press a few spring-themed sprinkles onto each cookie while they are warm.
- Let cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
How I Serve It at Home
I like serving these cookies on a colorful plate alongside a cup of tea or a glass of cold milk. They also make an adorable addition to a brunch spread or a spring-themed dessert table. For parties, I sometimes place them in small decorative bags tied with a ribbon it’s a simple gesture that makes them feel extra special.
The cookies are soft enough to bite into easily yet sturdy enough to hold their shape, so you can even stack them in a cookie jar for a cozy kitchen display.
Storage, Reheating & Make-Ahead Tips
- Storage: Keep cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Dough balls can be frozen before baking. Place them on a tray in the freezer until firm, then transfer to a freezer-safe bag. Bake from frozen, adding 2 extra minutes to the baking time.
- Reheating: Warm cookies in the microwave for 10–15 seconds to bring back that fresh-baked softness.
100-Word Short Version
Soft Lemon Sugar Cookies with Spring Sprinkles are tender, zesty, and irresistibly joyful. I mix butter, sugar, egg, lemon juice, and zest, then fold in flour, baking soda, and a pinch of salt. The dough gets rolled in sparkling sugar and baked until the edges are golden, with spring sprinkles pressed on while warm. Perfect for cozy afternoons, tea parties, or just a sweet pick-me-up, these cookies are easy, fast, and full of love. They store well in airtight containers, and the dough freezes beautifully. Every bite bursts with soft lemon flavor and a cheerful, colorful crunch.
Recipe Card Section
⏱️ Time
Prep: 15 min | Cook: 12 min | Total: 27 min
🛒 Ingredients
- 1 cup (225g) unsalted butter, softened
- 1 1/4 cups (250g) granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 tablespoons fresh lemon juice
- Zest of 1 large lemon
- 2 3/4 cups (345g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup (50g) sanding sugar
- 1/2 cup spring-themed sprinkles
👩🍳 Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Cream butter and sugar until fluffy.
- Beat in egg, vanilla, lemon juice, and zest.
- Whisk flour, baking soda, baking powder, salt.
- Combine wet and dry ingredients until just mixed.
- Roll dough into balls, coat with sanding sugar.
- Place 2 inches apart, flatten slightly.
- Bake 10–12 min.
- Press sprinkles on warm cookies.
- Cool 5 min on sheet, then transfer to rack.
📝 Notes
- Use room temperature butter for perfect texture.
- Press sprinkles on warm cookies for better adhesion.
- Freeze dough balls for up to 2 months.
🍽️ Nutrition
Serving Size: 1 cookie
Calories: 140 kcal
Sugar: 12g
Sodium: 60mg
Fat: 7g
Saturated Fat: 4g
Carbohydrates: 18g
Fiber: 0.5g
Protein: 2g
Soft Lemon Sugar Cookies with Spring Sprinkles
- Prep Time: 15 min
- Cook Time: 12 min
- Total Time: 27 min
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
These Soft Lemon Sugar Cookies with Spring Sprinkles are tender, zesty, and perfect for spring! Easy to make, soft, and decorated with cheerful sprinkles, they’re a joyful treat for every occasion.
Ingredients
- 1 cup (225g) unsalted butter, softened
- 1 1/4 cups (250g) granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 tablespoons fresh lemon juice
- Zest of 1 large lemon
- 2 3/4 cups (345g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup (50g) sanding sugar
- 1/2 cup spring-themed sprinkles
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream butter and sugar until fluffy.
- Beat in egg, vanilla, lemon juice, and lemon zest until combined.
- Whisk flour, baking soda, baking powder, and salt. Gradually combine with wet ingredients.
- Roll dough into balls and coat with sanding sugar.
- Place 2 inches apart on baking sheets, flatten slightly.
- Bake 10–12 minutes until edges are golden.
- Press sprinkles on warm cookies.
- Cool on sheet 5 minutes, then transfer to wire rack.
Notes
Use room temperature butter for soft cookies. Press sprinkles onto warm cookies for best adhesion. Dough balls can be frozen for up to 2 months. Cookies store in airtight containers for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg
Conclusion
Baking these Soft Lemon Sugar Cookies with Spring Sprinkles always feels like a warm hug in my kitchen. They bring a little sunshine to even the dullest day, and sharing them makes every moment sweeter. Whether you’re baking for loved ones or treating yourself, these cookies remind me that the best ingredients in any recipe are love, joy, and a pinch of creativity. I hope baking them fills your home with as much happiness as it does mine!