If you’re craving a bright, citrusy treat that’s both tender and irresistibly sweet, this Glazed Lemon Cookies Recipe is your new best friend! These cookies boast a zesty lemon flavor wrapped in a soft, buttery bite, all topped with a shiny, tangy glaze that adds just the right touch of sweetness. Perfect for tea time, special occasions, or just because—once you taste them, you’ll be hooked!
Why You Should Make This Recipe
Bright, fresh lemon flavor: The fresh lemon juice and zest give these cookies a vibrant and natural citrus burst that’s truly uplifting.
Soft and chewy texture: These aren’t your typical crisp cookies—they’re delightfully tender with a perfect bite.
Easy and approachable: Made with straightforward ingredients and simple steps, this Glazed Lemon Cookies Recipe is beginner-friendly but impressive.
Fabulous glaze finish: The lemon glaze adds a glossy, tangy topper that makes these cookies feel special and extra delicious.
Ingredients & Substitutions
Every ingredient in this Glazed Lemon Cookies Recipe plays a starring role—from the rich butter that makes the cookies soft to the fresh lemon zest that wakes up your palate. Each ingredient combines to create a balanced, luscious, and visually appealing cookie that’s as tasty as it looks.
- Salted Butter: Using salted butter helps enhance the cookie’s flavor but if you only have unsalted, add a pinch extra salt.
- Granulated Sugar + Powdered Sugar: Granulated sugar sweetens and adds slight crunch on cookie tops, while powdered sugar creates the smooth, glossy glaze.
- Fresh Lemon Juice & Zest: These provide vibrant, natural tartness and aroma—you’ll want fresh lemons here for the best zing.
- All-Purpose Flour: This forms the sturdy but tender cookie base; swappable with gluten-free flour blend if needed with minor texture changes.
- Baking Powder: A little boost to help the cookies rise and stay fluffy.
- Egg & Vanilla Extract: Eggs bind everything together for structure, while vanilla adds warmth and depth to the flavor.
How to Make Glazed Lemon Cookies Recipe
Step 1: Cream the Butter and Sugar
Start by beating together the softened salted butter and granulated sugar until the mixture becomes light and fluffy—this usually takes about 3 to 4 minutes using a mixer on medium speed. This step is crucial to make your cookies tender and helps incorporate air, giving them that lovely, soft texture.
Step 2: Add the Fresh Flavors
Next, incorporate the egg, fresh lemon juice, lemon zest, and vanilla extract into your creamed butter and sugar. Beat these just until combined, so the lemony brightness melds seamlessly into the creamy base, infusing your cookies with that unmistakable zing.
Step 3: Mix Dry Ingredients and Combine
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mix to your wet ingredients and mix on low speed until everything is just combined—be careful not to overmix, or you might lose that tender crumb.
Step 4: Shape and Flatten the Cookies
Divide your cookie dough into 12 equal portions and roll each into a ball. Arrange these on a parchment-lined baking sheet, spaced evenly. Then, take the bottom of a glass, wet it slightly, dip it into granulated sugar, and gently press each cookie ball down to about 3 inches in diameter. This method ensures your cookies bake evenly with a delightful sugar-dusted finish.
Step 5: Bake to Perfection
Bake the cookies at 375°F for 12 to 14 minutes, just until they look set and slightly golden. Let them cool on the baking sheet for a couple of minutes before transferring to a wire rack to cool completely—this resting time helps them firm up for the perfect bite.
Step 6: Prepare and Apply the Lemon Glaze
While the cookies cool, whisk together powdered sugar, lemon zest, and enough fresh lemon juice to create a glaze that’s pourable but not too runny. To drizzle, fill a resealable plastic bag with the glaze, snip a small corner, and zigzag it over the cooled cookies. Let the glaze set to a shiny finish before indulging in these lemony delights.
How to Serve Glazed Lemon Cookies Recipe
Garnishes
For a classy touch, sprinkle extra lemon zest or a light dusting of powdered sugar over the glazed cookies just before serving. Fresh mint leaves also add a lovely contrast of color and a subtle herbal note that pairs beautifully with the lemon.
Side Dishes
These glazed lemon cookies are fabulous alongside a cup of hot tea, iced herbal lemonade, or even a scoop of rich vanilla ice cream. Their bright flavor cuts through richer sides effortlessly, making them a perfect finish to any meal or snack.
Creative Ways to Present
Arrange your glazed lemon cookies in a layered glass cake stand or scatter edible flowers around a rustic wooden board to elevate their elegant look. You can even tie a small bunch of lavender or lemon thyme with twine and place it next to a plate of cookies for an inviting, fresh aroma.
Make Ahead and Storage
Storing Leftovers
Store any leftover glazed lemon cookies in an airtight container at room temperature for up to 3 days. Keep them in a single layer or separated with parchment paper to maintain the glaze’s glossy finish and prevent sticking.
Freezing
You can freeze unglazed cookie dough balls wrapped tightly in plastic wrap or placed in a freezer bag for up to 3 months. When ready, thaw overnight in the fridge and bake fresh. If frozen after glazing, store the cookies flat to avoid glaze cracking, but be aware freezing may dull the glaze slightly.
Reheating
Warm your cookies for a few seconds in the microwave to bring out fresh-baked softness, but avoid too much heat or the glaze may melt. Alternatively, a brief few minutes in a low oven can revive that just-baked feeling with the glaze intact.
FAQs
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Can I use lemon extract instead of fresh lemon juice and zest?
While lemon extract can provide lemon flavor, it doesn’t offer the bright acidity or fresh aroma that fresh lemon juice and zest do. For the best authentic flavor, fresh lemons are highly recommended in this recipe.
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How do I make sure my cookies stay soft?
Don’t overbake your cookies; remove them from the oven as soon as the edges look set but the centers may still appear slightly soft. Also, creaming the butter and sugar properly and using the right amount of flour helps keep the texture tender.
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Can I make these cookies vegan?
You can attempt a vegan version by substituting vegan butter and using a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of a real egg. The texture and flavor may change slightly but it can still be delicious!
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What if my glaze is too runny or too thick?
If your glaze is too runny, add a bit more powdered sugar to thicken it. If it’s too thick, add a few drops of lemon juice until you reach a pourable drizzle consistency.
Final Thoughts
This Glazed Lemon Cookies Recipe is such a joyful way to brighten a day with simple ingredients and a splash of sunshine in every bite. Whether you’re baking for loved ones or treating yourself, these cookies are sure to bring smiles and happy memories. Give them a try, and trust me, your kitchen will smell like lemon heaven!
Print
Glazed Lemon Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these bright and buttery Glazed Lemon Cookies featuring a tender lemon-infused base topped with a tangy, sweet lemon glaze. Perfectly balanced with fresh lemon zest and juice, these cookies offer a refreshing citrus twist that’s ideal for any occasion.
Ingredients
Lemon Cookie Base
- 1 cup salted butter, softened
- 3/4 cup granulated sugar, plus extra for cookie tops
- 1 large egg
- 1 teaspoon fresh lemon juice
- 1 Tablespoon lemon zest
- 1 teaspoon pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Lemon Glaze
- 1 1/2 cups powdered sugar
- 1 Tablespoon lemon zest
- 2–3 Tablespoons fresh lemon juice
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, beat softened butter and 3/4 cup granulated sugar on medium speed using a stand or hand mixer until light and fluffy, approximately 3-4 minutes.
- Add Wet Ingredients: Beat in the egg, 1 tablespoon lemon zest, 1 teaspoon lemon juice, and vanilla extract until the mixture is creamy and well combined, about 1-2 minutes.
- Combine Dry Ingredients: Slowly mix in flour, baking powder, and salt on low speed until the dough is just combined, ensuring not to overmix.
- Portion and Shape Dough: Divide the dough evenly into 12 portions. Roll each portion into a ball and place them spaced evenly on the prepared baking sheet.
- Flatten Cookies: Wet the bottom of a glass, dip it into granulated sugar, then gently press each dough ball to about 3 inches in diameter to help the cookies bake evenly without spreading too thin.
- Bake Cookies: Bake in the preheated oven for 12-14 minutes or until the cookies are set. Remove from oven and let cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
- Prepare Lemon Glaze: While the cookies cool, combine powdered sugar, lemon zest, and enough lemon juice to reach a barely runny consistency—not too thin but drizzleable.
- Glaze Cookies: Transfer the glaze to a Ziploc bag, seal, and snip a small corner. Drizzle or pipe the glaze over the cooled cookies in a zigzag pattern, allowing some glaze to drip over the edges.
- Set Glaze and Serve: Let the glazed cookies stand until the glaze is set, then serve and enjoy.
Notes
- The granulated sugar on top of the cookies before baking adds a nice crunch and sparkle.
- Wet the glass before dipping in sugar to prevent sticking and tricky handling.
- Adjust the lemon juice in the glaze gradually to avoid making it too runny.
- For best results, use fresh lemon juice and zest.
- This recipe yields 12 cookies, perfect for a small gathering or treat.
