Glazed Lemon Cookies

Imagine biting into a perfectly soft, buttery cookie with a bright burst of citrus flavor, finished with a sweet-tart glaze that melts in your mouth. These Glazed Lemon Cookies are the perfect balance of sweetness and refreshing lemon tang that will brighten any day. The delicate, tender crumb paired with the vibrant lemon flavor creates an irresistible treat that’s perfect for spring gatherings, afternoon tea, or whenever you need a little sunshine in your life. You’ll learn how to create bakery-quality lemon cookies with a professional-looking glaze that will impress family and friends alike.

Why You’ll Love This Recipe

These Glazed Lemon Cookies stand out from ordinary cookies for several compelling reasons. First, the texture is absolutely perfect—soft and tender in the center with a slight crispness around the edges that provides a satisfying contrast with each bite. The fresh lemon flavor shines through in both the cookie and the glaze, creating a multi-dimensional citrus experience that’s bright without being overwhelming.

What makes these lemon glazed cookies truly special is their versatility. They’re elegant enough for special occasions but simple enough for everyday baking. The dough comes together quickly with basic pantry ingredients, and the impressive-looking glaze requires minimal effort yet delivers maximum visual impact.

The balance of flavors is what keeps people coming back for more—the buttery richness of the cookie base perfectly complements the tangy sweetness of the lemon glaze. Even those who don’t typically gravitate toward citrus desserts find themselves reaching for seconds of these perfectly balanced treats. They’re refreshing in warm weather but comforting enough to enjoy year-round.

Ingredients List for the Glazed Lemon Cookies

These ingredients combine to create the perfect balance of buttery richness and bright lemon flavor. The room temperature butter ensures a properly creamed base, while fresh lemon zest and juice provide authentic citrus flavor you simply can’t get from artificial alternatives.

For the cookies:

• 3/4 cup salted butter, at room temperature (1 1/2 sticks)
• 3/4 cup granulated sugar
• 2 egg yolks
• 1 teaspoon vanilla extract
• 1 to 2 teaspoons grated lemon zest
• 1 Tablespoon lemon juice
• 1/2 teaspoon Kosher salt
• 2 cups all-purpose flour

For the lemon glaze:

• 1 1/2 cups powdered sugar
• 1 teaspoon grated lemon zest
• 3 Tablespoon freshly squeezed lemon juice
• 1-3 teaspoon water

Pro Tips

Use Room Temperature Ingredients: Ensure your butter is truly at room temperature (soft enough to leave an indentation when pressed but not melting). This allows for proper creaming with the sugar, creating tiny air pockets that give these Glazed Lemon Cookies their perfect texture. Cold butter won’t incorporate properly, resulting in dense cookies.

Zest Before Juicing: Always zest your lemons before juicing them. It’s nearly impossible to zest a lemon after it’s been squeezed! For maximum flavor, press the zest into the sugar with the back of a spoon before creaming with the butter—this releases the essential oils in the zest and intensifies the lemon flavor throughout your lemon glazed cookies.

Don’t Skip the Chilling Time: The hour of refrigeration is crucial for these lemon cookies with glaze. Chilling solidifies the butter, preventing excessive spreading during baking. It also allows the flour to fully hydrate and the flavors to develop. If you’re in a hurry, 30 minutes in the freezer can substitute, but don’t skip this step entirely if you want perfectly shaped cookies with the ideal texture.

Instructions

Step 1: Make cookie dough. Combine 3/4 cup butter and 3/4 cup sugar in a large mixing bowl. Mix on medium speed for 2 minutes. Add the 2 egg yolks, 1 teaspoon vanilla, 1-2 teaspoons lemon zest, 1 Tablespoon lemon juice and 1/2 teaspoon salt. Then slowly mix in 2 cups flour. Mix just until combined.

Step 2: Chill. Wrap the dough in plastic wrap and refrigerate for 1 hour.

Step 3: Bake. Preheat the oven to 350°F. Line a baking sheet with a silicone mat or parchment paper. Roll the cookie dough into 1 1/2 inch balls. Then press down with a cup. Bake for 10-13 minutes, or until the bottoms are lightly golden. Transfer the cookies to a cooling rack.

Step 4: Lemon glaze. To make the lemon icing for cookies, whisk together 1 1/2 cups powdered sugar, 1 teaspoon lemon zest and 3 Tablespoons lemon juice in a medium size bowl. Add a teaspoon of water at a time, until you reach a nice and smooth glaze. Then drizzle or spoon on top of the cookies. Allow the glaze to set before serving. Enjoy!

Variations

Meyer Lemon Cookies: Substitute Meyer lemons for regular lemons in both the cookie dough and glaze to create a slightly sweeter, more complex citrus flavor. Meyer lemons have a distinctive floral quality that adds sophistication to these Glazed Lemon Cookies. Reduce the sugar in the glaze by 1-2 tablespoons to account for the natural sweetness of Meyer lemons.

Lemon-Blueberry Cookies: Fold 3/4 cup of dried blueberries into the cookie dough just before chilling. The sweet-tart blueberries complement the lemon perfectly and add beautiful color contrast to these lemon glazed cookies. For an extra touch, add a small drop of purple food coloring to half of the glaze and create a marbled effect when decorating.

Gluten-Free Lemon Cookies: Replace the all-purpose flour with your favorite cup-for-cup gluten-free flour blend. Add 1/4 teaspoon of xanthan gum if your blend doesn’t already contain it. The texture will be slightly different but still delicious—just be careful not to overbake as gluten-free cookies tend to dry out more quickly than traditional versions.

Storage and Serving

These Glazed Lemon Cookies stay fresh at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate them for up to a week, though the texture is best within the first few days. You can also freeze the unglazed cookies for up to 3 months—just thaw at room temperature and add fresh glaze before serving.

For an elegant presentation, serve these lemon cookies with glaze alongside fresh berries and a dollop of whipped cream for a simple yet impressive dessert. They pair beautifully with hot tea, especially Earl Grey, whose bergamot notes complement the lemon perfectly.

For a special summer treat, sandwich a small scoop of vanilla ice cream between two cookies to create lemon cookie ice cream sandwiches. Alternatively, crumble these cookies over lemon sorbet for a delightful textural contrast and intensified citrus flavor that makes for a refreshing dessert option.

FAQs

Can I make the dough ahead of time?
Yes! The cookie dough can be made up to 3 days in advance and stored in the refrigerator. You can also freeze the dough for up to 3 months. Just thaw overnight in the refrigerator before baking your Glazed Lemon Cookies.

Why did my cookies spread too much?
If your lemon glazed cookies spread too much, the butter was likely too warm or the dough wasn’t chilled long enough. Make sure to refrigerate the dough for at least an hour, and if your kitchen is particularly warm, consider chilling the shaped cookies for 10 minutes before baking.

Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is strongly recommended for the best flavor in both the cookies and glaze. Bottled lemon juice lacks the bright, vibrant quality of fresh and often contains preservatives that can affect the taste of your lemon cookies with glaze.

How do I know when the cookies are done baking?
The cookies should be just barely golden on the bottom and around the edges. The tops will still look soft and may appear slightly underdone. They’ll continue to set as they cool, resulting in perfectly soft cookies. Overbaking will make them crispy rather than soft.

Can I freeze cookies that have already been glazed?
While possible, it’s not ideal. The glaze may become sticky or lose its smooth appearance after thawing. For best results, freeze unglazed cookies and add fresh glaze after thawing.

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