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.

Glazed Lemon Cookies – Best Tangy Cookie Recipe

Name: Glazed Lemon Cookies
Prep time: 15 min
Cook time: 14 min
Total time: 45 min
Cuisine: American
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)

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

Scale

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)

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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