Glazed Lemon Cookies Recipe

Name: Glazed Lemon Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 65 min
Ingredients: 2 1/4 cups all-purpose flour (spooned and leveled); 2 tbsp cornstarch; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 3/4 cup unsalted butter (softened); 1 cup granulated sugar; 2 tbsp lemon zest (from about 2 large lemons); 1 large egg (room temperature); 1 large egg yolk (room temperature); 1 tsp pure vanilla extract; 2 tbsp fresh lemon juice; 1 1/2 cups powdered sugar (sifted if clumpy); 2–3 tbsp fresh lemon juice (plus more as needed); 1 pinch salt; extra lemon zest (for garnish (optional))

Bright, buttery, and citrusy with just the right balance of tang and sweet—these glazed lemon cookies are like an afternoon nap for your mouth. With real lemon juice, zest, and a melt-in-your-mouth buttery base, they’re sunshine in cookie form.

Bake a batch when you’re craving something fresh yet cozy. Think soft-chewy texture, zingy glaze crackling as you bite in, and that heavenly scent of lemon drifting around your kitchen like a little edible candle. Cozy chaos? This is calm baked into a cookie.

Don’t let this one slip away — pin it now and thank yourself later!

Why You’ll Love this Glazed Lemon Cookies Recipe

No need for outrageous equipment or a three-day fermentation process. These cookies are unfussy, aromatic, and yes—dangerously snackable if left uncovered (uh, learned that the lemony way).

Bright lemony flavor: Real juice and zest in the dough and glaze means it’s not faking anything citrusy.
Ridiculously simple to make: You just mix, chill, scoop, bake, drizzle, and try not to eat five in a row.
Perfect chew and softness: Thanks to cornstarch and just a hint of baking soda, they’re plush and tender inside.
Make-ahead friendly: The dough chills like a pro. You can even bake ahead and glaze later.
Lovely for gifting: Glazed and zested, they look bakery-fancy without the bakery markup.
Glaze control is all yours: Spoon it thick, drizzle it thin, or do that abstract-art thing with a fork if you’re feeling expressive.

Ingredient Notes

These cookies don’t ask for anything fancy, just a short list of pantry pals and a couple bright, juicy lemons.

All-purpose flour: Keeps the texture classic—soft with a slight crisp edge when cooled. No need to sift unless you’re feeling very proper.
Cornstarch: Adds that almost pillowy softness we all secretly want in a cookie.
Baking powder + baking soda: A tag team for just the right tender lift. Not too tall, not too squat.
Unsalted butter: Go for good-quality butter if you can. It’s a major flavor note here, and softened is key for proper creaming.
Granulated sugar: Sweetens without overpowering the lemon. Cane sugar’s fine too if that’s your jam.
Lemon zest: Use fresh lemons (organic if possible). Grate only the yellow part—skip the bitter white pith beneath.
Egg + egg yolk: The yolk bumps up the richness and keeps that chewy inside intact. Don’t skip it!
Pure vanilla extract: Rounds out the lemon and butter in a way that’s subtle but totally necessary.
Fresh lemon juice: Nothing bottled. We’re going for zingy freshness, not floor-cleaner lemon essence.
Powdered sugar: For the glaze. Sift it if yours is clumpy, unless you’re into that rustic-glaze aesthetic.
Pinch of salt: Just enough to balance the sweet and make the lemon pop.

How To Make This Glazed Lemon Cookies Recipe

Let’s walk through it together. The whole baking process is pretty chill, aside from the butter needing to be soft (so maybe sit it out while you scroll TikTok for 20 minutes first).

Whisk your dry stuff: In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt. Give it a good whisk, like you’re fluffing it up a bit. Then set it aside and forget about it for now.
Cream the butter, sugar, and zest: In a big mixing bowl, beat the softened butter, sugar, and lemon zest. Medium speed, 2-3 minutes, until it looks light and fluffy. It should smell like the world’s best lemon shortbread right about now.
Add the wet crew: Drop the mixer to low and add the egg, extra yolk, vanilla, and lemon juice. Do this one at a time so everything blends like a little flavor committee making group decisions.
Bring together the dough: Pour in the flour mixture little by little and mix just until it’s all combined. Not aggressively. Think gentle encouragement, not punishment.
Chill time: Wrap the dough in plastic wrap and pop it in the fridge for about 30 minutes. This makes it easier to scoop and helps the cookies keep their shape.
Preheat and prep: Heat the oven to 350°F. Line two baking sheets with parchment. Yes, even if they say “nonstick,” do it. Parchment is your friend.
Scoop and space: Scoop out tablespoon-sized bits of the chilled dough, roll ’em into little balls, and place them 2 inches apart on the sheet. They like personal space.
Bake till golden-edged: Slide them into the oven and bake for 10–12 minutes. You’re looking for just golden edges. Don’t wait for color on top—they won’t turn golden like sugar cookies.
Cool completely: Let them rest on the baking sheet for 5 minutes (they’re fragile straight out of the oven), then onto a wire rack to cool fully.
Make the glaze: In a small bowl, whisk the powdered sugar, lemon juice, and pinch of salt. You can thicken or thin it as needed. It should drizzle, not plop.
Glaze and zhuzh: Drizzle or spoon glaze over the cooled cookies. While it’s still wet, hit it with a pinch of fresh zest. Let them set for about 30 minutes. Boom.

Storage Options

Alright cookie hoarders (no judgment, I’m right there with you), let’s talk storage.

Once the glaze has set completely, you can store the cookies in an airtight container at room temperature for 3–4 days. Keep them away from direct sunlight or Grandma’s overzealous radiator. They stay soft and lovely, though the lemon aroma does fade a bit after day two—but they’ll still taste fab.

Want to stash some for later? Freeze the unglazed cookies in a single layer, then pop ‘em into a ziplock or container for up to 2 months. When you’re ready, let them thaw on the counter, then glaze like it’s baking day all over again. Oh, and yes, you can freeze the dough balls too—freeze on a sheet until solid, then bag ’em up. Bake straight from frozen, just tack on an extra minute or two.

As for reheating… just don’t. They’re not toast, and the glaze would get weird.

Variations and Substitutions

You can totally riff on this recipe depending on what’s kicking around in your kitchen or your particular citrus mood at the moment.

Lime instead of lemon: It turns into a tropical cookie situation. Almost makes you want to serve it with a piña colada (or at least this piña colada pound cake).
Add herbs: A tiny sprinkle of chopped thyme or rosemary in the dough works surprisingly well. Herbal lemon vibes? Yes please.
Swap the glaze base: Use a splash of milk instead of juice for a more neutral glaze with just lemon in the zest on top.
Make them sandwich cookies: Slice a fluffy marshmallow and smoosh between two glazed cookies. Weirdly amazing.
Use browned butter: If you’ve got time and an extra pan, brown the butter first and let it solidify. Adds a warm, nutty depth that still plays nice with the zing.
Add white chocolate chips: About 1/2 cup. It mellows things out in a sweet, creamy way. Not traditional, but definitely worth trying!

What to Serve with Glazed Lemon Cookies

These cookies are excellent solo, but they love a party. Here’s how I like to serve them.

A hot cup of tea with honey feels like it was designed just to go with one (or three) of these. Something floral like chamomile or lavender especially loves that citrus zing.
For a quick dessert spread, pair them with something rich and chocolatey. Think brownies or even this Baileys chocolate poke cake. The dark cocoa and sweet glaze? Match made in sugar heaven.
They also shine on brunch tables. Nestle them in between fruity scones, mini quiches, and maybe some soft cheese if you’re classy like that.
Make a summer plate with strawberries, blueberries, and a few cookies on the side. Bonus points for whipped cream and mint leaves if you’re feeling fancy.
Want savory contrast? Bake up a batch of bacon basil cornbread muffins and alternate bites like a flavor yo-yo. Trust me.

Don’t let this one slip away — pin it now and thank yourself later!

Frequently Asked Questions

Can I use bottled lemon juice instead of fresh?

You technically can, but I wouldn’t recommend it. Fresh lemon juice gives the cookies that vibrant, clean zing that bottled juice just can’t mimic. Bottled versions often taste dull or even metallic. If you’re in a pinch, sure—but try to stick with the real deal. Your tastebuds will thank you.

Why do I need both baking powder and baking soda?

Great question! The baking powder gives the cookies puff and lightness, while the baking soda helps them spread and gives that soft chew. They balance each other out. Without one, the texture shifts—usually in a less satisfying direction.

Can I make these ahead of time?

Absolutely. You can make the dough ahead and keep it in the fridge for up to 3 days, or freeze them pre-baked (or even post-baked, unglazed). If baking ahead, I recommend glazing the day you plan to serve them. The glaze stays prettier that way.

The glaze is too thin or thick—help?

Been there! If the glaze’s too thin, just whisk in more powdered sugar a spoonful at a time. Too thick? A few drops of lemon juice will loosen it up. Go slow—you want a smooth, pourable texture that clings a bit but still drizzles.

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