Nothing brightens a day like the scent of fresh lemon. Glazed lemon cookies offer the simple pleasure of tangy citrus balanced by tender, buttery sweetness. If you enjoy a cookie that wakes up your taste buds, this recipe could soon become a staple in your kitchen. Each bite delivers fresh, zesty lemon with a touch of sweetness from a silky glaze. These cookies work just as well for an afternoon treat as they do for celebrations or gifts—plus, they hold up beautifully in care packages.
Why Choose Glazed Lemon Cookies?
Versatile for Every Occasion
- Share at gatherings, picnics, or holiday parties
- Add a bright note to tea time or lunchboxes
- Make ahead and store for simple entertaining
Glazed lemon cookies stand out with their combination of flavors and textures. They carry a classic cookie base but the vibrant citrus offers a refreshing twist. When finished with a lemon glaze, their flavor is intensified and their appearance polished—a double win for any baker.
Key Ingredients for Glazed Lemon Cookies
A great cookie starts with quality ingredients. For best results, use fresh lemons and room-temperature dairy.
| Ingredient | Role in the Recipe |
|---|---|
| Fresh lemon juice & zest | Delivers bold citrus flavor; zest infuses dough and glaze, juice brightens taste |
| All-purpose flour | Gives structure; keeps cookies soft |
| Cornstarch | Makes cookies tender and crumbly |
| Baking powder & baking soda | Add loft and ensure a soft bite |
| Salt | Balances sweetness, highlights lemon |
| Unsalted butter | Adds richness and buttery taste |
| Granulated sugar | Sweetens and creates desirable texture |
| Egg & egg yolk | Binds and adds tenderness |
| Vanilla extract | Rounds out flavor |
| Powdered sugar | Makes the glaze smooth and sweet |
Step-by-Step Recipe: Glazed Lemon Cookies
Mastering lemon cookies means embracing both technique and timing. Follow these instructions for cookies that turn out just right every time.
Preparing the Dough
-
Zest and Juice the Lemons
Wash and dry the lemons. Zest them first, using a fine grater or zester, then juice. You’ll need about 2 tablespoons zest and 3-4 tablespoons juice for the full recipe. -
Combine Dry Ingredients
In a medium bowl, whisk together: - 2 cups all-purpose flour
- 2 tablespoons cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
-
½ teaspoon salt
-
Cream Butter, Sugar, and Zest
In a separate large mixing bowl, use a hand mixer or stand mixer. Beat together: - ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- All the lemon zest
Mix on medium speed until light and fluffy, about 2-3 minutes. The zest infuses the butter with aroma and flavor.
- Add Wet Ingredients
Beat in: - 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 2 tablespoons fresh lemon juice
Mix until smooth and fully incorporated.
-
Finish the Dough
Gradually add the dry ingredients to the wet mixture. Mix on low until just combined. Avoid over-mixing to keep the texture tender and soft. -
Chill the Dough
Cover the bowl and refrigerate for 30 minutes. This step helps prevent spreading and intensifies the flavor.
Baking
-
Preheat Oven and Prepare Pans
Heat oven to 350°F (175°C). Line two baking sheets with parchment paper. -
Shape the Cookies
Scoop tablespoon-sized balls of dough. Roll gently and set on baking sheets, spacing 2 inches apart. For uniform cookies, use a small cookie scoop. -
Bake to Perfection
Place the sheets in the center of the oven. Bake 10-12 minutes or until the edges look faintly golden, but the centers look soft and pale. -
Cool Before Glazing
Let cookies sit for 5 minutes on the pan, then transfer to a wire rack. Cool completely before glazing.
Making the Lemon Glaze
A well-made glaze brings the bright lemon aroma front and center and adds a satiny finish.
Ingredients for the Glaze
- 1½ cups powdered sugar, sifted
- 2-3 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- Pinch of salt
Instructions
- In a bowl, whisk powdered sugar and lemon juice until smooth. The consistency should be thick but pourable—add more juice for a thinner glaze, or more sugar to thicken.
- Stir in lemon zest and salt.
- Spoon or drizzle over cooled cookies.
- Let the glaze set at room temperature for 20-30 minutes before storing or serving.
Tips for Success
- Zesting: Always zest before juicing the lemon. A microplane works best for fine zest without bitter pith.
- Measuring Flour: Spoon flour into the measuring cup and level with a knife, rather than scooping straight from the bag, to avoid dense cookies.
- Chilled Dough: Chilling helps shape and flavor. Cold dough leads to thicker, softer cookies.
- Uniform Size: Keep dough balls the same size so all cookies bake at the same rate.
- Customization: Try folding in a handful of white chocolate chips, adding poppy seeds, or swapping the lemon for lime or orange for a different citrus twist.
Storing Your Cookies
- Room Temperature: Store glazed cookies in an airtight container at room temp up to 3 days. Place wax paper between layers to keep the glaze intact.
- Refrigerator: For longer storage, refrigerate cookies up to 5 days. Let them sit at room temperature before serving for best texture.
- Freezing: Freeze unglazed cookies in a sealed container for up to 3 months. Glaze after thawing for a fresh finish. You can also freeze baked, glazed cookies, but the glaze may lose its sheen.
Troubleshooting & FAQs
Why did my cookies spread too much?
The dough may have been too warm. Make sure to chill it thoroughly before baking. If needed, add a tablespoon of extra flour.
Can I substitute bottled lemon juice?
Fresh lemon juice is best for flavor and acidity, but bottled will work in a pinch.
How do I make these gluten-free?
A good 1:1 all-purpose gluten-free flour blend typically works. You may need a tablespoon or two less flour—watch the texture.
How do I get extra lemon flavor?
Add a drop of pure lemon extract (not oil) to the dough. Try dusting the finished cookies with more zest before serving.
Enjoying Glazed Lemon Cookies
These cookies work for almost any setting, formal or casual. Stack them high on a platter at a brunch, slip a few into a lunchbox, or wrap a stack in cellophane for a fresh gift. When paired with a cup of hot tea or a glass of cold milk, the bright lemon and buttery finish really shine.
No two bakers put their exact same mark on a recipe—feel free to experiment with different types of citrus, toppings, or shapes. The essential qualities stay the same: soft centers, a gentle tang, and the irresistible look of glossy lemon glaze.
Glazed lemon cookies invite you to slow down and savor. Whether you bake them solo or with friends and family, the process is straightforward, rewarding, and—most of all—delicious.
Glazed Lemon Cookies
These sweet and tangy glazed lemon cookies are bursting with buttery, citrus goodness. They are light yet indulgent. They’re perfect for any occasion.
Ingredients
- 1 cup granulated sugar
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 large egg + 1 egg yolk
- 1/4 cup fresh lemon juice
- pinch salt
- lemon zest, for garnish
- 1 tablespoon lemon zest
- 1 cup unsalted butter, softened
- 1 tablespoon cornstarch
- 3 tablespoons fresh lemon juice
- 1 1/2 cups powdered sugar
- 1/4 teaspoon baking soda
- 1 teaspoon pure vanilla extract
Instructions
- Make the Cookie Dough: In a medium bowl, whisk the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the butter, sugar, and lemon zest with an electric mixer. Set the mixer to medium speed. Continue beating until the mixture is light and fluffy, about 2-3 minutes.
- Reduce the speed to low. Blend in the egg. Blend in the yolk. Blend in the vanilla extract. Blend in the lemon juice. Add each one at a time. Mix until well combined.
- Gradually mix in the dry ingredients until just incorporated. Cover the dough with plastic wrap. Refrigerate for about 30 minutes.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Portion the dough into 1 tablespoon-sized balls. Arrange on the baking sheets 2 inches apart.
- Bake for 10-12 minutes. The edges should be just beginning to turn golden. Let the cookies cool on the baking sheet for 5 minutes. Transfer them to a wire rack to cool completely.
- Make the Glaze: In a small bowl, whisk the powdered sugar, lemon juice, and salt until smooth. If needed, add more powdered sugar to adjust the consistency. You can also add more lemon juice if needed.
- Drizzle or spoon the lemon glaze over the cookies. Let it drip down the sides. While the glaze is still wet, sprinkle a small pinch of fresh lemon zest on each cookie.
- Let the glaze set for about 20-30 minutes. Serve after the glaze has set. Enjoy!
