Glazed Lemon Cookies
Bright, tangy, and irresistibly sweet glazed lemon cookies are the perfect treat for any occasion! These Glazed Lemon Cookies deliver an explosion of citrusy flavor with a tender, buttery base and a zesty lemon glaze slathered on top. Whether you’re a baking pro or just love indulging in gourmet desserts, this lemon cookie recipe with glaze is one you won’t want to miss.
Today, we’re sharing why this is the best glazed lemon cookie recipe, the simple ingredients you’ll need, how to make them step by step, and pro tips for storing and freezing. Prepare to whip up sunshine in cookie form!
Why This Is the BEST Lemon Cookie Recipe
- Unmatched Citrus Flavor: The combination of fresh lemon juice and zest ensures the ultimate citrus punch in every bite.
- Perfect Texture: Soft, chewy cookies with a buttery crumb will melt in your mouth.
- Easy to Make: No baking degrees required—this recipe is beginner-friendly and straightforward.
- That Glaze, Though: The glaze is slightly tart, perfectly complementing the cookie’s sweetness for a balanced finish.
- Versatile Treat: These cookies shine at parties, as a midday snack, or even as a thoughtful edible gift.
Ingredients for the Lemon Cookie
- Unsalted butter (room temperature): For rich, buttery notes.
- Granulated sugar and powdered sugar: The duo guarantees the right amount of sweetness.
- Fresh lemons (zest and juice): Get fresh ones for bold lemon flavor—you’ll taste the difference!
- Egg (room temperature): Adds structure and richness.
- Vanilla extract: Balances out the lemon’s tang.
- All-purpose flour and baking powder: For the perfect rise and texture.
- A pinch of salt to bring the flavors together.
- Lemon zest for extra flavor and a pop of color.
- Powdered sugar: Creates a smooth, glossy icing.
- Fresh lemon juice: Adds tang and makes the glaze irresistibly zesty.
How to Make This Recipe
Step 1: Prep Your Ingredients
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Zest and juice your lemons to ensure they’re ready to go at a moment’s notice!
Step 2: Make the Dough
- Cream together the butter and granulated sugar until light and fluffy. This step is key for soft cookies.
- Beat in the egg, vanilla extract, lemon zest, and lemon juice. The mixture may look slightly curdled—it’s totally normal!
- Slowly mix in the dry ingredients (flour, baking powder, and salt) until just combined. Be careful not to overmix.
Step 3: Bake the Cookies
- Use a tablespoon or small cookie scoop to portion the dough onto your baking sheets. Give them plenty of space to spread.
- Bake for 10-12 minutes or until the edges are just golden.
- Allow your cookies to cool completely on a wire rack before glazing.
Step 4: Make the Lemon Cookie Icing
- Whisk together the powdered sugar and lemon juice until smooth. Adjust consistency as needed—a thick yet pourable glaze is ideal.
- Drizzle or spread the glaze generously over the cooled cookies. Add lemon zest on top for an extra zing!
How to Store Your Glazed Lemon Cookies
These cookies store beautifully, keeping their texture and flavor intact.
- At Room Temperature: Store in an airtight container for up to 4 days.
- Refrigerator: Keep them chilled for an extra day or two.
How to Freeze
To Freeze Baked Cookies: Wrap individual cookies tightly in plastic wrap, then store them in a freezer-safe container for up to 3 months. Glaze them after thawing.
To Freeze the Dough: Roll the dough into balls, place them on a baking sheet to freeze solid, then transfer to a zip-top bag for up to 3 months. Bake directly from frozen, adding a couple of minutes to the bake time.
Expert Tips
Make your cookies bakery-worthy with these pro tips:
If your glaze is too runny, add a little more powdered sugar until you reach the right consistency.
Chill the dough for 30 minutes if it feels too soft—it helps avoid excess spreading.
Use a microplane for zesting your lemons; it keeps the zest fine and aromatic.
Try These Glazed Lemon Cookies Today
These lemon cookies with lemon glaze are as pretty as they are delicious. Perfect for any occasion—or any day you just need a little sunshine on your plate. Bake these up, share with family and friends, and savor the perfect combination of sweet and tart.
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FAQs
How do I store glazed lemon cookies?
Store them in an airtight container at room temperature for up to three days to maintain freshness.
How can I make the glaze thicker?
Add more powdered sugar, one tablespoon at a time, until the glaze reaches your desired thickness.
What can I use instead of lemon zest?
Lemon extract can be a substitute, but zest gives a fresher and more aromatic flavor.
What other citrus flavors work for this recipe?
Try substituting lime, orange, or grapefruit zest and juice for a fun twist!
Why is my dough too dry?
Make sure to measure flour accurately and mix until just combined. If needed, add a teaspoon of lemon juice.
Glazed Lemon Cookies
Ingredients
Lemon Cookie Dough
- 1/2 cup 113g unsalted butter, softened
- 1 cup 200g granulated sugar
- 1 large egg
- 1 tablespoon 15ml lemon juice, freshly squeezed
- 1 tablespoon 6g lemon zest
- 1/2 teaspoon vanilla extract
- 1 1/2 cups 190g all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
For the Lemon Glaze:
- 1 cup 120g powdered sugar, sifted
- 2-3 tablespoons 30-45ml lemon juice, freshly squeezed
- 1/2 teaspoon lemon zest optional, for extra flavor
Instructions
- Set the oven to 350°F. Line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- In a small bowl, whisk together flour, baking powder, and salt. This ensures even distribution and prevents lumps in the cookies.
- Using a large bowl and an electric mixer fitted with a paddle attachment, beat butter, sugar, and lemon zest until light and fluffy, about 3 to 4 minutes. Scrape down the bowl to combine everything thoroughly.
- Beat in the egg until the mixture is very well combined, about 1 minute. Scrape down the sides of the bowl again for even mixing.
- On low speed, gradually add the flour mixture to the wet ingredients. Mix until everything is just incorporated. The dough should be slightly dry but cohesive.
- Using a medium cookie scoop, portion out 1 ½-tablespoon balls of cookie dough. Place them on the prepared baking sheets, spaced 2 inches apart. Gently roll each ball with your palms and flatten it to 1/3-inch thick using your hand.
- Bake for 12-14 minutes, or until the cookies set and turn slightly golden brown at the edges. Let them cool on the baking sheet for 5 minutes before transferring them to cooling racks. Allow them to cool completely before glazing or serving.
- In a medium bowl, combine powdered sugar with lemon juice, one tablespoon at a time, whisking until a thick but pourable glaze forms. Spoon the glaze over each cookie, ensuring even coverage, and add a touch of extra lemon zest for visual appeal and enhanced flavor, if desired. Let the cookies sit undisturbed for at least 30 minutes to allow the icing to fully set. For optimal freshness, store them in an airtight container at room temperature for up to three days, keeping them soft and flavorful. This simple glaze elevates your cookies into irresistibly delicious treats.
