Glazed Lemon Sugar Cookies
Glazed Lemon Sugar Cookies are soft, buttery treats infused with fresh lemon zest and juice, with a light lemon glaze. These cookies are just the right amount of tart and sweet and you’ll find them irresistible!
Glazed Lemon Cookies
It’s no secret that I’m a HUGE lemon fan. Give me all the tart lemony flavors in cookies, cakes, and ice cream. I’m also a huge fan of lemon in our Chicken Piccata with Pasta and the most delicious Lemon Orzo Pasta Salad!
Ahhh lemon. How I love you so!
Looking for more of a classic sugar cookie? Look no further! Try our Super Soft Sugar Cookies or these Easy Cut-Out Sugar Cookies. My mother’s Chewy Sugar Cookies are also a huge hit in our household!
Why we LOVE lemon sugar cookies:
- SOFT AND BUTTERY – Just like regular sugar cookies, this lemon version is super soft and buttery. So delicious and you won’t be able to stop at just one.
- FULL OF LEMON FLAVOR – We’re adding two tablespoons of zest (from two large lemons) in the cookies and then fresh lemon juice in the glaze. Just the right amount of lemon for us lemon lovers.
- TOPPED WITH A DELICIOUS GLAZE – The lemon glaze really is the perfect touch to these soft cookies.
Ingredients needed:
The ingredients are classic pantry staples that you probably already have PLUS fresh lemons.
- Butter – Unsalted butter at room temperature.
- Sugar – Granulated sugar.
- Egg – Just one egg is needed.
- Vanilla – A teaspoon of vanilla.
- Lemon Juice – Please use FRESH lemons for this simple cookie recipe!
- Lemon Zest – You’ll need to zest the lemons before squeezing them. It’s MUCH easier that way.
- Flour – All-purpose flour is required.
- Baking Soda – The ingredient needed for leavening.
- Salt – A tad bit of salt is required.
- For the glaze – Just fresh lemon juice plus powdered sugar!
How to make Lemon Sugar Cookies:
Step 1
Prep lemons. It will depend on the size and juiciness of the lemons to determine how much you’ll need. Start by zesting about two large lemons to get approximately two tablespoons of zest. You’ll need a bit more as well to top the glazed cookies if desired. Then squeeze the lemons to get 2-3 tablespoons of juice for the glaze.
Step 2
Combine butter and sugar. In a large standing mixer, combine the softened butter and sugar together until creamy. (You can also use a hand mixer to make this cookie recipe.)
Step 3
Add in wet ingredients. Add the egg, vanilla, and fresh lemon zest – and mix again.
Step 4
Add dry ingredients. Pour the dry ingredients (flour, baking soda, and salt) into the mixer and combine until flour is fully absorbed. Don’t over-mix!
Step 5
Form cookie balls. Use a cookie scoop or your hands to form about 16 cookie balls. Place on a tray.
Step 6
Chill. Chill the cookie balls for about two hours before baking (if you have time). This will help prevent the cookies from over-spreading.
Step 7
Bake. Preheat oven to 350 degrees F. Place six cookies (at a time) on a large baking sheet lined with parchment paper. Bake until cookies start to slightly brown on the bottoms, approximately 12-13 minutes or so – depending on your oven.
Step 8
Let cool. Let the lemon sugar cookies sit on baking sheets for about 5-6 minutes. Then remove to cooling racks to finish cooling.
Step 9
Prepare glaze. Combine the lemon juice and powdered sugar. Whisk well, and spread on cooled cookies.
Pro-Tip: If glaze is too runny, add more powdered sugar. If glaze is too stiff, add a few extra drops of fresh lemon juice.
Tips for making the best lemon cookies:
- Use room temperature butter for better creaming of the butter and sugar.
- Carefully measure the flour using the spoon and sweep method. Makes a huge difference when baking!
- Chill the cookie dough for at least an hour before baking. This helps the cookies from overspreading.
- Let cookies cool slightly before moving them to cooling racks.
- Add glaze when cookies are cool.
How to save cookies that spread too much:
If you see your cookies are spreading too much and getting flat, do the following. (Confession…I do this all the time and it works like magic!)
- Take the cookies out of the oven before they are fully cooked (or when you see them getting flat).
- Use a spatula or spoon to gently push the sides of the cookies inward, reshaping the cookies.
- Place the cookies back in the oven and continue baking. Repeat as necessary.
Storing Lemon Cookies
Store lemon cookies in an airtight container on your kitchen counter for up to four days. You can also place container in the refrigerator.
How to Freeze Glazed Lemon Sugar Cookies and Dough:
- You can freeze the baked cookies for up to three months. Add glaze later.
- You can also freeze lemon cookie dough balls. Just roll the balls, place them on a cookie sheet lined with parchment paper, and do a quick freeze for about 30 minutes. Then place the cookie balls in a freezer bag and store in the freezer. These freeze well for about three months.
- To bake frozen cookie dough balls, remove from the freezer and place on a cookie sheet. Bake as directed, but add a couple of minutes to baking time. Add glaze as directed.
More Delicious Lemon Recipes:
Lemon lovers unite! Here are a bunch more delicious recipes for you to enjoy. 😍
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Glazed Lemon Sugar Cookies Recipe
Ingredients
- 1 cup unsalted butter – softened to room temperature
- 1 1/4 cup granulated sugar (250 grams)
- 1 large egg – at room temp
- 1 teaspoon vanilla
- 2 Tablespoons lemon zest
- 2 3/4 cups all-purpose flour (330 grams)
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
For the glaze:
- 2 ½ Tablespoons lemon juice – freshly squeezed
- 1 ½ cup powdered sugar (180 grams) – or to right of consistency
- top with extra lemon zest
Instructions
- Prep lemons. It will depend on the size and juiciness of the lemons to determine how much you'll need. Start by zesting about two large lemons to get approximately two tablespoons of zest. You'll need a bit more as well to top the glazed cookies if desired. Then squeeze the lemons to get 2-3 tablespoons of juice for the glaze.
- Combine butter and sugar. In a large standing mixer, combine the softened butter and sugar together until creamy. (You can also use a hand mixer to make this cookie recipe.)
- Add in wet ingredients. Add the egg, vanilla, and fresh lemon zest – and mix again.
- Add dry ingredients. Pour the dry ingredients into the mixer and combine until flour is fully absorbed. Don't over-mix!
- Form cookie balls. Use a cookie scoop or your hands to form about 16 cookie balls. Place on a tray.
- Chill. Chill the cookie balls for about two hours before baking (if you have time). This will help prevent the cookies from over-spreading.
- Bake. Preheat the oven to 350 degrees F. Place six cookies (at a time) on a large baking sheet lined with parchment paper. Bake until cookies start to slightly brown on the bottoms, approximately 12-13 minutes or so – depending on your oven.
- Let cool. Let the lemon sugar cookies sit on baking sheets for about 5-6 minutes. Then remove to cooling racks to finish cooling.
- Prepare glaze. Combine the lemon juice and powdered sugar. Whisk well, and spread on cooled cookies.If glaze is too runny, add more powdered sugar. If glaze is too stiff, add a few extra drops of fresh lemon juice.
Notes
- To save flattened cookies: Take the cookies out of the oven before they are fully cooked (or when you see them getting flat). Use a spatula to gently push the sides of the cookies inward, reshaping the cookies. Place the cookies back in the oven and continue baking. Repeat as necessary.
- Store lemon cookies in an airtight container on your kitchen counter for up to four days.
- You can freeze the baked cookies (without glaze) for up to three months.
- You can also freeze lemon cookie dough balls. Just roll the balls, place on a cookie sheet lined with parchment paper, and do a quick-freeze for about 30 minutes. Then place the cookie balls in a freezer bag and in freezer. These are good for about three months as well.
- To bake frozen cookie dough balls, remove from freezer and place on cookie sheet. Bake as directed, but add a couple of minutes to baking time.
Nutrition
#LemonWeek Recipes
I’m participating in Lemon Week with some fabulous food bloggers. So LOTS more fabulous recipes are listed below!
- Homemade Lemon Curd by Fresh April Flours
- Fresh Squeezed Homemade Lemonade by House of Nash Eats
- Lemon Dessert Sauce by That Recipe
- Chicken Piccata by A Day in the Life on the Farm
- Lemon Sugar Cookies by SueBee Homemaker
- Strawberry Lemonade Rice Krispies Treats by The Spiffy Cookie
- Lemon Zucchini Bread by Lemon Blossoms
- Grilled Lemon Mojito by Our Good Life
- Easy Slow Cooker Chicken Piccata by Our Crafty Mom
- Deep Eddy Lemonade Vodka Spritzer by Our Crafty Cocktails
- Meyer Lemon Scones by Hezzi-D’s Books and Cooks
- Shortbread Lemon Tart by The Redhead Baker
- Sticky Lemon Oregano Chicken Recipe by Shockingly Delicious
- Garlic Lemon Pepper Rice by Daily Dish Recipes
- Crispy Lemon Chicken by Making Miracles
- South Indian Lemon Rice by Magical Ingredients
- Lemon Cookies by Devour Dinner
- Grilled Lemon Pepper Chicken by Cheese Curd In Paradise
Oh my goodness -just smelling the lemon glaze made my jaw pucker in anticipation! These taste like a sunny summer day! Loved them!
Sounds heavenly, Cathy! Thank you!
These are a fabulous summer cookie! The flavors are balanced perfectly and they are so easy to make. 10/10!
We love these too! 🙂
A good lemon cookie is hard to find so this is the place. Awesome recipe.