Glazed Lemon Cookies are soft lemon cookies with a sweet and tart lemon glaze on top.
If you love lemon cookies, try Lemon Cool Whip Cookies and Lemon Poppy Seed Cookies!
Happy Monday! Errr… let’s try to make it a happy Monday!
I have cookies to make your Monday a little less horrible.
Yep, still really loving all things lemon right now. I don’t know what my deal is but I can’t get enough.
I made these Glazed Lemon Cookies yesterday and then ate 5 of them before I even took pictures. It’s a problem.
They turn out perfectly soft and the glaze on top is just the right amount of sweet!
Ingredients
- All-purpose flour
- Baking soda
- Salt
- Lemons – you will be using the zest and the juice from the lemons.
- Butter
- Granulated sugar
- Egg
- Vanilla
- Powdered sugar – this is for the glaze.
How To Make Glazed Lemon Cookies
- Dry ingredients. Whisk together flour, baking soda, salt, and lemon zest to remove lumps.
- Wet ingredients. Beat butter and granulated sugar. Add egg, vanilla, and lemon juice.
- Combine. Add dry mixture to wet mixture and beat until combined.
- Transfer. Roll dough into tablespoon-size balls and place 2 inches apart on baking sheets.
- Bake. Bake at 350F until edges are golden, 15 to 20 minutes.
- Cool. Cool completely before glazing.
- Make the glaze. Whisk together powdered sugar, lemon zest, and lemon juice until smooth.
- Glaze cookies. Dip the top of the cookies into the glaze and let set for about an hour before serving.
How Long Are They Good For?
These glazed lemon cookies will be good for up to 4 days. Make sure to store them in an airtight container at room temperature.
Can You Freeze Them?
You can freeze these cookies for up to 3 months. I would wrap them tightly in plastic wrap and then place them in a freezer ziploc bag.
When you are ready to enjoy them, let them sit at room temperature until defrosted.
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Glazed Lemon Cookies
Glazed Lemon Cookies are soft lemon cookies with a sweet and tart lemon glaze on top.
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- ½ cup 1 stick unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla
For the glaze:
- 2 cups powdered sugar
- 2 tablespoons finely grated lemon zest
- ⅓ cup fresh lemon juice
Instructions
- Preheat oven to 350F. Line 2 baking sheets with parchment paper.
- In a mixing bowl, whisk together flour, baking soda, salt, and lemon zest to remove lumps.
- In a separate bowl, use an electric mixer to beat butter and granulated sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.
- Roll dough into tablespoon-size balls and place 2 inches apart on baking sheets.
- Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely.
- To make the glaze, whisk together powdered sugar, lemon zest, and lemon juice until smooth. Dip the top of the cookies into the glaze and let set for about an hour before serving.
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Nutrition Information:
Yield:
30Serving Size:
1Amount Per Serving: Calories: 116Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 14mgSodium: 59mgCarbohydrates: 21gFiber: 0gSugar: 14gProtein: 1g
La petite poire says
Your cookies look beautiful. I look forward to trying your recipe. Thank you for sharing ????
Medha @ Whisk & Shout says
These cookies look so pillowy and soft- especially loving that glaze :)