These glazed lemon cookies are like little bites of sunshine!
Buttery, soft, and ultra-tender, they’re infused with a wallop of bright citrus flavor.
Plus, they’re topped with a tangy lemon glaze, making them the perfect balance of sweet and tart.
And that extra sprinkle of fresh lemon zest? It’s this tiny little detail that adds a special touch.
Why You’ll Love These Glazed Lemon Cookies
Soft & Chewy: These buttery cookies have a dreamy melt-in-your-mouth texture.
Big Citrus Flavor: There’s juice and zest in the cookies and juice in the glaze. So every bite is packed with a refreshing, zesty flavor.
Crowd-Pleaser: They’re perfect for sharing at parties, bake sales, or tea time. They’re also ideal for cookie exchanges or care packages.
Quick & Easy: You can have these cookies made and baked in under an hour (even with the chill time).
Ingredients
- Fresh Lemon Juice & Zest: Provide a big, bright, tangy citrus flavor.
- All-Purpose Flour & Cornstarch: The base of the cookie dough.
- Baking Powder & Baking Soda: Create a light, soft texture and help the cookies rise.
- Salt & Vanilla Extract: Balance the sweetness and highlight the lemon flavor.
- Unsalted Butter: Adds richness and tenderness.
- Granulated Sugar: Sweetens the dough and helps create a soft, slightly chewy texture.
- Egg: Acts as a binder and contributes moisture for a tender crumb.
- Powdered Sugar: Used in the glaze for a smooth, sweet finish.
How to Make Glazed Lemon Cookies
These light lemon cookies are delightfully soft in the middle with slightly crisp edges, making them impossible to resist.
Seriously, you should probably double the recipe!
Here are the steps:
1. WHISK the flour, cornstarch, baking powder, baking soda, and salt in a bowl. Set aside.
2. BEAT the butter, sugar, and lemon zest until fluffy. Mix in egg, yolk, vanilla, and lemon juice until smooth.
3. STIR in the dry ingredients. Cover and refrigerate the dough for 30 minutes.
4. PREHEAT the oven to 350°F and line baking sheets with parchment paper.
5. SHAPE the dough into 1-tablespoon balls and place 2 inches apart on sheets.
6. BAKE for 10-12 minutes until the edges are lightly golden. Cool on the sheets for 5 minutes, then transfer to a rack.
7. MIX the powdered sugar, lemon juice, and salt until smooth. Drizzle over the cookies and let them set for 20-30 minutes. Enjoy!
Tips For the Best Glazed Lemon Cookies
If you’re a lemon lover like me, you need these in your life.
The familiar buttery cookie flavor with a bright citrus twist is pure bliss. They’re guaranteed to brighten your day in the most delicious way.
Before you bake, though, I have a few helpful tips:
- Fresh is best. Use fresh lemon juice and zest for the best flavor.
- Zest before juicing. Zest the lemon before juicing it. It’s much easier to zest a whole lemon than a squeezed one.
- Measure properly. Spoon and level your flour instead of scooping directly from the bag. This helps prevent dense cookies.
- Don’t overmix. Mix the dry ingredients into the wet ingredients just until combined. Too much mixing will make the cookies tough.
- Try other variations. Try adding white chocolate chips, substitute orange zest and juice for lemon, or use a coconut frosting for a unique twist.
- Make ahead. Prepare and refrigerate the dough for up to 2 days or freeze for up to 3 months. Thaw frozen dough overnight in the fridge before baking.
How to Store
Whether it’s a cozy afternoon treat or something to impress at a gathering, these cookies always deliver.
Keep them fresh with these tips:
To Store: Place glazed lemon cookies in an airtight container with wax paper between layers. Store at room temperature for up to 3 days or refrigerate for up to 5 days.
To Freeze: Freeze unglazed cookies in an airtight container or freezer bag for up to 3 months. Thaw at room temperature, then glaze and garnish before serving.
More Lovely Lemon Treats You Have to Try
Lemon Thumbprint Cookies
Lemon Oreo Truffles
Lemon Velvet Cake
Lemon Custard Cake
Glazed Lemon Cookies
24
servings20
minutes12
minutes131
kcalThese sweet and tangy glazed lemon cookies are bursting with buttery, citrus goodness! Light yet indulgent, they’re perfect for any occasion.
Ingredients
- For the Cookies:
2 1/2 cups all-purpose flour
1 tablespoon cornstarch
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup unsalted butter, softened
1 cup granulated sugar
1 tablespoon lemon zest
1 large egg + 1 egg yolk
1 teaspoon pure vanilla extract
1/4 cup fresh lemon juice
- For the Glaze:
1 1/2 cups powdered sugar
3 tablespoons fresh lemon juice
pinch salt
lemon zest, for garnish
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 on medium speed until light and fluffy, about 2-3 minutes.
- Reduce the speed to low and blend in the egg, yolk, vanilla extract, and lemon juice, one at a time, until well combined.
- Gradually mix in the dry ingredients until just incorporated. Then, cover the dough with plastic wrap and 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 and arrange on the baking sheets 2 inches apart.
- Bake for 10-12 minutes or until the edges are just beginning to turn golden. Let the cookies cool on the baking sheet for 5 minutes before transferring 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 or lemon juice to adjust the consistency.
- Drizzle or spoon the lemon glaze over the cookies, letting 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 before serving. Enjoy!
Notes
- Use fresh lemon juice and zest for the best flavor.
- Spoon and level your flour instead of scooping directly from the bag. This helps prevent dense cookies.
