Glazed Lemon Sugar Cookies Recipe

Closeup on a lemon sugar cookie with a simple glaze on top.

5 from 3 votes

Glazed Lemon Sugar Cookies Recipe

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!

Course Dessert

Cuisine American

Keyword lemon glaze, lemon sugar cookies

Prep Time 25

Cook Time 12

Total Time 37

Servings cookies

Calories 290kcal

Author Sue Ringsdorf

Ingredients

For the cookies:

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.)
1 cup unsalted butter, 1 1/4 cup granulated sugar (250 grams)
Add in wet ingredients. Add the egg, vanilla, and fresh lemon zest - and mix again.
1 large egg, 1 teaspoon vanilla, 2 Tablespoons lemon zest
Add dry ingredients. Pour the dry ingredients into the mixer and combine until flour is fully absorbed. Don't over-mix!
2 3/4 cups all-purpose flour (330 grams), 1 teaspoon baking soda, 1/2 teaspoon kosher salt
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.
2 ½ Tablespoons lemon juice, 1 ½ cup powdered sugar (180 grams), top with extra lemon zest

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