Glazed Lemon Cookies
Bright, citrusy, and buttery, these glazed lemon cookies bring sunshine to your snack break. Fresh lemon juice and zest infuse both the cookie and glaze, delivering a pop of real flavor with every soft, chewy bite. They’re easy to make, dangerously snackable, and perfect for gifting, brunch spreads, or just treating yourself to bakery-fancy results at home.
28
cookies
Ingredients
Cookies
- 2 1/4 cups (280 g) all-purpose flour spooned and leveled
- 2 tbsp (16 g) cornstarch
- 1 tsp baking powder
- 1/2 tsp (0.5 tsp) baking soda
- 1/2 tsp (0.5 tsp) salt
- 3/4 cup (170 g) unsalted butter softened
- 1 cup (200 g) 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 (30 ml) fresh lemon juice
Glaze
- 1 1/2 cups (180 g) powdered sugar sifted if clumpy
- 2–3 tbsp (30–45 ml) fresh lemon juice plus more as needed
- 1 pinch salt
- extra lemon zest for garnish (optional)
Equipment
- Mixing bowls
- Hand or stand mixer
- Whisk
- Measuring cups and spoons
- Microplane or fine grater
- Plastic Wrap
- Baking Sheets
- Parchment paper
- Wire rack
- Spoon or Cookie Scoop
Instructions
- Whisk your dry ingredients: In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- Cream butter, sugar, and zest: In a large mixing bowl, beat the softened butter, sugar, and lemon zest on medium speed for 2–3 minutes, until light and fluffy.
- Add wet ingredients: Lower the mixer speed and beat in the egg, egg yolk, vanilla, and lemon juice one at a time, mixing just until each is combined.
- Combine wet and dry: Add the dry ingredients to the wet ingredients gradually, mixing just until the dough comes together. Do not over-mix.
- Chill: Wrap the dough tightly in plastic wrap and chill for at least 30 minutes.
- Preheat and prep: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Scoop and arrange: Scoop tablespoon-sized balls of dough, roll gently, and place 2 inches apart on prepared sheets.
- Bake: Bake for 10–12 minutes, until the edges just begin to turn golden. The tops will remain pale.
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Glaze: In a small bowl, whisk together the powdered sugar, 2–3 tablespoons lemon juice, and a pinch of salt until smooth and drizzly. Adjust the thickness with more lemon juice or powdered sugar as needed.
- Finish: Spoon or drizzle glaze over cooled cookies. Optionally, sprinkle with extra lemon zest while glaze is wet. Let set for about 30 minutes.
Notes
Store cookies glazed, once set, in an airtight container for 3–4 days at room temperature. For longer storage, freeze unglazed cookies or dough balls—glaze fresh after thawing for best flavor and appearance. Glaze can be adjusted thicker or thinner as desired by adding more sugar or lemon juice.
Nutrition
Calories: 137kcal | Carbohydrates: 20g | Protein: 1.5g | Fat: 6g | Saturated Fat: 3.8g | Cholesterol: 24mg | Sodium: 54mg | Potassium: 22mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 130IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 0.6mg