Why You’ll Love This Recipe
These lemon cookies strike the perfect balance between sweet and tart. The buttery cookie base is infused with lemon zest, while the lemon glaze on top adds a burst of fresh citrus flavor. They have a soft, tender texture that melts in your mouth and are finished with a glaze that sets beautifully. Quick to make and requiring no chilling, they’re a great choice for last-minute desserts, parties, or whenever a citrus craving strikes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cookies:
- 2 ¼ cups (286 grams) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon 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 a cool room temperature
For the Glaze:
- 1 ½ cups (189 grams) powdered sugar, sifted
- 2 to 4 tablespoons fresh lemon juice
- Additional lemon zest, for garnish (optional)
Directions
Make the Cookies:
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, using an electric mixer with a paddle attachment, beat the butter, sugar, and lemon zest until light and fluffy (about 3–4 minutes), scraping down the sides as needed.
- Add the egg and beat until fully combined, about 1 minute. Scrape the bowl again.
- On low speed, add the dry flour mixture and mix just until incorporated. The dough will be slightly dry.
- Using a medium spring-loaded cookie scoop, drop 1 ½-tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Roll each ball between your palms, then gently flatten with your palm to about 1/3-inch thick.
- Bake for 12–14 minutes, or until the cookies are just set and slightly golden at the edges.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Make the Glaze:
- In a medium bowl, whisk together the powdered sugar and lemon juice, one tablespoon at a time, until a thick but pourable glaze forms.
- Spoon the glaze over the cooled cookies and spread gently. Garnish with lemon zest if desired.
- Let the glaze set for at least 30 minutes before serving or storing.
Servings and Timing
- Yield: 25 medium-sized cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
Variations
- Citrus Twist: Substitute lemon with lime, orange, or Meyer lemon zest and juice for a new flavor profile.
- Cookie Bars: Press the dough into a parchment-lined 8×8-inch square pan and bake for 23–25 minutes. Glaze and cut into squares once cool.
- Herb Infusion: Add a pinch of finely chopped fresh rosemary or thyme to the cookie dough for a gourmet twist.
Storage/Reheating
- Storage: Store cookies in an airtight container at room temperature for up to 3 days.
- Freezing: You can freeze the unglazed cookies in a single layer for up to 2 months. Thaw and glaze when ready to serve.
FAQs
Can I make these cookies ahead of time?
Yes, you can make the dough or baked cookies a day ahead. Just store the dough covered in the fridge or the cookies in an airtight container.
Do I need to chill the dough?
No, this recipe does not require any chilling, which makes it a great quick-bake option.
Can I use bottled lemon juice?
Fresh lemon juice is highly recommended for the best flavor, but bottled juice can be used in a pinch.
How do I make the glaze thicker or thinner?
Add more powdered sugar to thicken or more lemon juice to thin out the glaze to your desired consistency.
Can I double the recipe?
Absolutely! This recipe doubles well. Just be sure to bake in batches to avoid crowding the cookies.
What if I don’t have a cookie scoop?
You can use a tablespoon to measure and shape the dough, then roll and flatten as directed.
Can I skip the glaze?
Yes, the cookies are still delicious without it, but the glaze adds extra flavor and a beautiful finish.
How do I keep the cookies from spreading too much?
Make sure your butter is at a cool room temperature and don’t overmix the dough once the flour is added.
Can I use salted butter?
Yes, just reduce the added salt in the recipe to about 1/4 teaspoon.
Are these cookies soft or crispy?
They’re soft and slightly chewy with a tender crumb, especially when stored properly.
Conclusion
These Glazed Lemon Cookies are buttery, zesty, and incredibly easy to make. With no need to chill the dough and a short baking time, they’re perfect for when you want something bright and citrusy in a hurry. Whether you’re serving them at a spring brunch, giving them as gifts, or enjoying them with tea, these cookies are sure to impress.
Glazed Lemon Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 25 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Glazed Lemon Cookies are soft, buttery citrus cookies topped with a tangy lemon glaze, perfect for spring and summer or whenever you’re craving a bright, refreshing treat.
Ingredients
2 ¼ cups (286 grams) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon 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 a cool room temperature
1 ½ cups (189 grams) powdered sugar, sifted
2 to 4 tablespoons fresh lemon juice
Additional lemon zest, for garnish (optional)
Instructions
- Preheat 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.
- In a large bowl, beat butter, sugar, and lemon zest with a mixer until light and fluffy, about 3–4 minutes.
- Add the egg and beat until combined. Scrape down the bowl.
- On low speed, add dry ingredients and mix until just combined. Dough will be slightly dry.
- Scoop 1 ½-tablespoon-sized balls of dough onto baking sheets, spacing 2 inches apart.
- Roll each ball between your palms and gently flatten to about 1/3-inch thick.
- Bake for 12–14 minutes, or until edges are slightly golden. Cool 5 minutes on baking sheet, then transfer to wire rack.
- For the glaze, whisk powdered sugar and lemon juice until thick but pourable. Spoon glaze over cooled cookies and garnish with lemon zest if desired.
- Let glaze set for at least 30 minutes before serving or storing.
Notes
Try lime, orange, or Meyer lemon for a citrus twist.
Add fresh herbs like rosemary or thyme for a gourmet variation.
Turn dough into bars by baking in an 8×8-inch pan for 23–25 minutes.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
