Glazed Lemon Cookies are the perfect blend of sweet, tart, and buttery softness. Packed with vibrant lemon flavor and topped with a glossy citrus glaze, these cookies are like bites of sunshine. Best of all, they’re quick to make, require no chilling time, and are ideal for spring celebrations, teatime treats, or simply when you crave something light and lemony.
Table of Contents
Why These Glazed Lemon Cookies Stand Out
These Glazed Lemon Cookies are tender like shortbread but with a softer, melt-in-your-mouth bite. They’re quick to whip up, don’t require any chilling, and offer an incredibly bright lemon flavor from both zest and juice. With their simple ingredients and effortless process, this recipe is a crowd-pleaser for citrus lovers and cookie fans alike.
What You’ll Need for the Best Lemon Cookies
- All-purpose flour: Forms the base structure while keeping the cookies soft.
- Baking powder: Adds a light rise for a tender bite.
- Fine sea salt: Enhances and balances the sweetness.
- Unsalted butter: Delivers rich flavor and a soft, delicate texture.
- Granulated sugar: Sweetens and helps create that slight outer crisp.
- Lemon zest: Infuses the dough with bold, aromatic citrus notes.
- Egg: Binds the ingredients and adds moisture.
- Powdered sugar: Essential for the smooth lemon glaze.
- Fresh lemon juice: Provides the glaze’s zing and perfect citrus finish.
- Additional lemon zest (optional): Adds beauty and a boost of lemon aroma.
Easy Ingredient Swaps and Customizations
- Gluten-free option: Use 1:1 gluten-free flour for a celiac-friendly batch.
- Vegan substitute: Replace butter with vegan butter and egg with a flax egg (1 tbsp ground flax + 2.5 tbsp water).
- Different citrus: Try lime, orange, or Meyer lemon for variety.
- Lemon extract: Optional for an added citrus kick in the glaze.
- Textural add-ins: Mix in poppy seeds or shredded coconut for extra flair.
How to Make Glazed Lemon Cookies Step-by-Step
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Whisk dry ingredients: Combine flour, baking powder, and salt in a bowl. Set aside.
- Cream butter and sugar: In a large bowl, beat together butter, granulated sugar, and lemon zest for 3–4 minutes until light and fluffy.
- Add egg: Beat in the egg until fully combined. Scrape the bowl to ensure even mixing.
- Incorporate dry mix: On low speed, blend in the flour mixture just until combined. Dough should be slightly dry.
- Shape dough: Scoop 1.5-tablespoon portions, roll into balls, and flatten gently with your palm to about 1/3 inch thick.
- Bake: Place on prepared sheets, spaced 2 inches apart. Bake for 12–14 minutes, or until edges are lightly golden and centers are set.
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Make glaze: Mix powdered sugar and lemon juice (start with 2 tbsp) until you have a thick, pourable consistency.
- Glaze cookies: Spoon glaze onto fully cooled cookies. Garnish with lemon zest if desired. Let glaze set for at least 30 minutes.
Pro Tips to Nail the Perfect Glazed Lemon Cookies
- Weigh your flour to prevent dryness; too much flour results in dense cookies.
- Use cool room-temperature butter (about 67°F) to prevent overspreading.
- Don’t overmix once dry ingredients are added to keep the texture tender.
- Use fresh lemon juice, not bottled, for the brightest flavor.
- Strain lemon juice for a smoother glaze with no pulp.
- Zest before juicing to get the most out of each lemon.
What to Serve with Glazed Lemon Cookies & Fun Variations
- Serve with tea: These cookies pair beautifully with herbal, black, or green teas.
- Add poppy seeds: For a lemon-poppy twist with a crunchy bite.
- Top with candied lemon peel: For visual appeal and extra zing.
- Make into bars: Press dough into an 8×8 pan, bake for 23–25 minutes, then glaze and cut.
- Gluten-free and vegan-friendly: With proper swaps, this recipe can be adapted to most dietary needs.
- Store properly: Keep in an airtight container for up to 3 days; glaze must fully set before stacking.
- Freeze-friendly: Cookies or dough balls can be frozen and baked fresh when needed.
Seasonal and Citrus Health Benefits
Lemon isn’t just delicious—it’s packed with vitamin C and antioxidants, making these Glazed Lemon Cookies a bright, immune-boosting treat. Their fresh, zesty flavor makes them perfect for springtime parties, Mother’s Day brunches, or citrus-themed dessert spreads. Swap in blood orange or Meyer lemon for a colorful, seasonal upgrade.
Wrapping Up: The Joy of Glazed Lemon Cookies
Glazed Lemon Cookies strike the perfect balance between sweet, tart, and buttery goodness. Their vibrant lemon flavor, soft texture, and simple prep make them an irresistible favorite for citrus lovers and cookie enthusiasts alike. Whether you’re baking for a gathering, gifting a homemade treat, or just enjoying a quiet afternoon snack, these cookies deliver on both taste and ease.
Their versatility means they can be adapted to suit different diets or flavor preferences, and they store beautifully — making them an ideal make-ahead treat. With this Glazed Lemon Cookies recipe, you’re never far from a refreshing bite of sunshine.
Frequently Asked Questions About Glazed Lemon Cookies
1. Can I freeze Glazed Lemon Cookies?
Yes! You can freeze both the unbaked dough and fully baked cookies. To freeze the dough, portion it into balls, place on a tray to firm up, then transfer to a freezer bag. When ready to bake, let the dough thaw slightly and bake as directed. Baked cookies can also be frozen for up to 2 months; just ensure the glaze is fully set before freezing.
2. Why did my cookies spread too much in the oven?
Excess spreading often happens when the butter is too warm or too soft. Make sure your butter is at a cool room temperature — about 67°F — and avoid overmixing once the flour is added. Also, don’t grease your baking sheet; stick to parchment paper for best results.
3. Can I skip the glaze?
You can skip the glaze if you’d prefer a more subtly sweet cookie, but the glaze really enhances the lemon flavor and adds that extra brightness. Without it, the cookies will be more shortbread-like and slightly less sweet.
4. How can I make these cookies extra lemony?
For a stronger lemon punch, add a few drops of lemon extract to the glaze or dough. You can also increase the lemon zest slightly, but avoid adding too much lemon juice directly to the dough, as it may affect texture. Always use fresh lemon juice and zest for the most vibrant flavor.
More Relevant Recipes
- Meyer Lemon Crinkle Cookies: These soft, zesty cookies are bursting with fresh lemon flavor and have a crinkly sugar-dusted top. A perfect variation if you loved the citrus punch of Glazed Lemon Cookies.
- Lemon Glazed Christmas Tree Shortbread: Buttery shortbread meets tangy lemon glaze in this festive cookie that’s both beautiful and delicious. Ideal for lemon dessert lovers looking for a seasonal twist.
- Meyer Lemon Mini Muffins: These bite-sized muffins deliver a moist, citrusy experience with the mellow sweetness of Meyer lemons. A delightful alternative for fans of lemon-flavored baked treats.
Glazed Lemon Cookies
- Total Time: 45 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Glazed Lemon Cookies are soft, tender cookies packed with vibrant lemon flavor and finished with a zesty lemon glaze. They are quick to make, require no chill time, and bring a refreshing citrus twist to any dessert table.
Ingredients
- 2 1/4 cups (286 grams) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 2 sticks (227 grams) unsalted butter, at cool room temperature
- 3/4 cup (150 grams) granulated sugar
- 2 tablespoons lemon zest (from about 3 medium lemons)
- 1 large egg, at cool room temperature
- 1 1/2 cups (189 grams) powdered sugar, sifted
- 2 to 4 tablespoons fresh lemon juice
- Additional lemon zest, to garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the butter, sugar, and lemon zest until light and fluffy, about 3–4 minutes.
- Beat in the egg until fully incorporated, scraping down the bowl as needed.
- Gradually add the dry ingredients to the butter mixture and mix on low until just combined. The dough will be slightly dry.
- Using a medium cookie scoop, portion 1.5-tablespoon-sized dough balls onto baking sheets, spacing 2 inches apart. Roll and slightly flatten each ball to about 1/3 inch thickness.
- Bake for 12–14 minutes, until the edges are slightly golden and the centers are just set.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- In a bowl, whisk powdered sugar with lemon juice (start with 2 tbsp, add more as needed) until a thick, pourable glaze forms.
- Spoon glaze over the cooled cookies and garnish with lemon zest if desired. Allow glaze to set for at least 30 minutes before serving or storing.
Notes
- Use fresh lemon juice and zest for best flavor — avoid bottled juice.
- Ensure butter is at cool room temperature to prevent overspreading.
- Weigh flour or use spoon-and-level method to avoid dense cookies.
- Glaze must be fully set before storing cookies in a container.
- Cookies can be frozen glazed or unglazed for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 10g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0.3g
- Protein: 1.5g
- Cholesterol: 20mg