Please know that we personally read and reply to all Pumpernickel&Rye emails, which means that you aren’t receiving a response from an auto-responder. This also means that keeping on top of email can take some time. In an effort to make email as effective as possible, please read the following:

Do you have a recipe question? Please leave questions as a comment on the recipe post it relates to. It often takes us a while to respond back via email, however we do attempt to respond to questions on posts within a few days. This also helps other readers who may have similar questions.

Is this a question about the site or a general baking question? Please submit the question via the form below, we’ll be building out an FAQ page soon.

Contact details

Instagram: @pumpernickelandryeofficial

Stay social

Privacy Policy
Terms of Use

Lemon Sugar Cookies

Lemon Sugar Cookies
Christopher Mohs

Get this recipe and more! Grab your autographed copy of For The Love Of Cookies today!

This recipe reminds me of the summer lemonade stand we used to set up at the end of our driveway. Living in the country it never really got a lot of traffic, but we learned the classic childhood lesson of hard work and running your own business. I captured this by taking my dad’s melt-in-your-mouth sugar cookie recipe and adding lemon twist that I’m sure you’ll enjoy.


1 cup Confectioners Sugar
1 cup Granulated Sugar
1/2 lb Salted Butter
7 oz. Vegetable Oil
2 Extra Large Eggs
1 tsp Vanilla Extract
Zest of 2 Lemons
2 tbsp Lemon Juice
5 cups All-Purpose Flour
1 tsp Cream of Tarter
1 tsp Baking Soda

1/4 cup Confectioners Sugar
1 tbsp Lemon Juice


Preheat oven to 375 degrees F.  In a mixer combine butter, sugar, vanilla, milk, eggs, lemon zest and lemon juice and mix on medium-high for about 3-4 minutes. In a separate bowl sift together flour, baking soda, and cream of tartar.  Reduce the mixer to low speed and slowly incorporate the flour mixture until just combined.

Scoop the dough into 1 inch balls and set on a parchment-lined baking sheet. Use a glass with a flat bottom and smear a little bit of butter on the bottom. Dip the glass in a dish of sugar and press down gently on each cookie re-coating your glass with sugar for each cookie.   Bake the first sheet for 5-6 minutes on the lower rack then move to the top rack for an additional 5-6 minutes, placing the next sheet on the bottom rack.  Cycle through until all are baked.  Allow to cool on a baking rack and then ice each cookie.

The icing is made by simply mixing the confectioners sugar and lemon juice together. Add extra lemon juice if needed to get the right consistency. Set aside to allow the icing to fully setup and harden.