Glazed lemon cookies are soft, buttery, and bursting with bright, tangy lemon flavor. Topped with a sweet and zesty lemon glaze, these cookies are perfect for spring, summer, or anytime you crave a refreshing treat. They’re easy to make and ideal for parties, afternoon tea, or a quick dessert.
Why You’ll Love This Recipe
- Bright and tangy lemon flavor in every bite.
- Soft and tender cookies with a sweet, glossy glaze.
- Quick and easy to make with simple ingredients.
- Perfect for gifting, sharing, or enjoying with a cup of tea.
- Customizable for extra lemony goodness or other citrus variations.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cookies:
- Unsalted butter (softened)
- Granulated sugar
- Egg
- Lemon zest
- Fresh lemon juice
- All-purpose flour
- Baking powder
- Salt
For the Glaze:
- Powdered sugar
- Fresh lemon juice
- Lemon zest
Directions

- Preheat Oven:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Cream Butter and Sugar:
- In a large bowl, beat the softened butter and sugar together until light and fluffy.
- Add Egg and Lemon:
- Mix in the egg, lemon zest, and fresh lemon juice until fully combined.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Shape and Bake:
- Scoop tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
- Flatten slightly with the bottom of a glass or your palm.
- Bake for 10-12 minutes, or until the edges are set and the bottoms are lightly golden.
- Cool the Cookies:
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the Glaze:
- In a small bowl, whisk together powdered sugar, fresh lemon juice, and lemon zest until smooth. Adjust the consistency with more juice (for a thinner glaze) or powdered sugar (for a thicker glaze).
- Glaze the Cookies:
- Spoon or drizzle the glaze over the cooled cookies. Allow the glaze to set before serving.
Servings and Timing
- Servings: Makes about 24 cookies.
- Prep Time: 15 minutes.
- Cook Time: 10-12 minutes.
- Total Time: 25-30 minutes.
Variations
- Extra Lemony: Add more lemon zest or a touch of lemon extract to the dough for an even brighter flavor.
- Citrus Medley: Use a mix of lemon, orange, and lime zest for a citrus twist.
- Gluten-Free: Substitute with a gluten-free all-purpose flour blend.
- Decorative Glaze: Add a drop of yellow food coloring to the glaze for a vibrant look.
- Poppyseed Lemon Cookies: Mix in a tablespoon of poppy seeds to the dough for texture and flavor.
Storage/Reheating
- Storage: Store cookies in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to a week.
- Freezing: Freeze unglazed cookies in a freezer-safe bag for up to 3 months. Thaw and glaze before serving.
- Reheating: These cookies are best served at room temperature and do not require reheating.
FAQs
Can I use bottled lemon juice?
Fresh lemon juice is best for flavor, but bottled juice works in a pinch.
How do I prevent the cookies from spreading too much?
Chill the dough for 15-20 minutes before baking to help the cookies hold their shape.
Can I use salted butter?
Yes, but reduce the added salt to ¼ teaspoon.
Why is my glaze too runny?
Add more powdered sugar a little at a time until the glaze reaches your desired consistency.
Can I make these cookies dairy-free?
Yes, use a dairy-free butter substitute for a dairy-free version.
Can I add other flavors to the glaze?
Yes, try a splash of vanilla extract or a pinch of ground ginger for extra depth.
How do I make thicker cookies?
Roll the dough slightly thicker and reduce the flattening step before baking.
Can I double the recipe?
Absolutely! This recipe doubles easily for a larger batch.
Are these cookies freezer-friendly?
Yes, freeze unglazed cookies and glaze them after thawing for the best texture.
What pairs well with lemon cookies?
Serve with tea, coffee, or a light dessert wine for a perfect pairing.
Conclusion
Glazed lemon cookies are a delightful treat that combines a soft, buttery texture with a bright and zesty flavor. Whether you’re making them for a party, a gift, or just to enjoy at home, these cookies are sure to please. Try them today and savor the perfect balance of sweetness and citrus!
PrintGlazed Lemon Cookies
These Glazed Lemon Cookies are soft, zesty, and topped with a tangy lemon glaze. Perfect for springtime treats or anytime you’re craving something light and citrusy. With a delightful balance of sweet and tart, they’re sure to brighten your day!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the cookies:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest (about 1 lemon)
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon vanilla extract
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon zest
Instructions
- Prepare the dough:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, use an electric mixer to cream the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Chill the dough:
- Cover the dough and refrigerate for at least 30 minutes to make it easier to handle.
- Shape and bake:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Do not overbake.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Make the glaze:
- In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth. Adjust consistency by adding more lemon juice if needed.
- Glaze the cookies:
- Once the cookies are completely cool, drizzle or spread the glaze over each cookie. Let the glaze set before serving.
Notes
- For a stronger lemon flavor, add a teaspoon of lemon extract to the dough.
- Store the cookies in an airtight container at room temperature for up to 5 days.