These zesty Lemon Cookies are soft and perfectly chewy. They're loaded with fresh lemon flavor and have a zingy lemon glaze. Enjoy them as a dessert or snack!
Spring is in the air and that means warmer weather is on its way!
What better way to celebrate the arrival of spring than with a batch of delicious Lemon Cookies?
These cookies are loaded with fresh lemon flavor and have a zesty lemon glaze on top. They are perfect for serving as dessert or snack, and they are sure to brighten up your day!
If you enjoy the flavor of lemon, you'll love this easy recipe for lemon cookies. The cookies are made with a simple combination of pantry ingredients including flour, sugar, butter, and eggs.
To get the classic lemon flavor, we use a mixture of fresh lemon juice and lemon zest.
The lemon juice mixes into the batter and the zest holds all of the lemon's natural essential oils that make these cookies so fragrant and flavorful.
For the glaze, we mix powdered sugar with fresh lemon juice to create a tart and zesty topping that complements these cookies perfectly. A tasty extra hit of lemon flavor!
They are light and fluffy, and have a refreshing flavor that is perfect for spring or summer!
Why You'll Love This Recipe
- The lemon cookies have a refreshing taste that is perfect for the warmer months ahead.
- They are super easy to make with just a few simple ingredients.
- Fresh lemon is used, not synthetic extract.
- The glaze is made with fresh lemon juice and zest, which gives these cookies an intense lemon flavor.
- Serve them as a quick after-school snack or as a light and refreshing dessert.
- Butter - Adds a rich and dense texture to the cookie dough along with a buttery flavor.
- White Sugar - Sweetens up the base of the cookie dough.
- Egg - Helps bind all of the ingredients together which sets when baked.
- Lemon Juice & Zest - Both the juice and the zest of the lemon are used to create a naturally refreshing lemon flavor.
- Vanilla Extract - Adds a hint of warming vanilla flavor to the cookies.
- All-Purpose Flour - Gives these cookies structure and holds all of the ingredients together.
- Baking Soda - Helps the cookies rise while baking.
- Salt - Activates the baking soda and enhances the flavor of the cookies by balancing the sweetness.
For the lemon glaze
- Powdered Sugar - Sweetens up the glaze and also helps it harden properly when dried.
- Lemon Juice - Mixes with the sugar to create a glaze with natural lemon flavor.
- Yellow Food Coloring - Adds an optional hint of yellow color to the glaze to make them festive and bright. Totally optional though!
Please see the recipe card below for quantities.
Wondering how to make these Lemon Cookies with Lemon Glaze recipe? It's easy! Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Combine the wet ingredients: In a large mixing bowl, or stand mixer with the paddle attachment, cream the butter and sugar together on medium speed until light and fluffy. Then, add in the egg, lemon juice, lemon zest, and vanilla until fully combined.
Add the dry ingredients: Whisk the flour, baking soda, and salt in a small separate bowl to combine. Slowly add the wet ingredients to the dry ingredients until fully combined. Cover the bowl with plastic wrap and chill in the fridge for 30 minutes.
Prepare for baking: Once the dough is chilled, preheat the oven to 350F (175C). Line baking sheets with baking parchment paper. Set aside.
Shape the cookies: Roll heaped teaspoons of dough into balls, place onto the cookie sheet 1 inch apart, and press down slightly with the back of a spoon to flatten into discs.
Bake and cool: Bake for 8-10 minutes or until the cookies are set and just beginning to brown around the edges. Transfer the lemon cookies to a wire rack to cool completely.
Make the lemon glaze: Mix the powdered sugar and lemon juice to create a thick drizzling consistency. If using, add a drop or so of yellow food coloring. Drizzle over the completely cooled cookies. Enjoy!
To make sure your batter is smooth and even, make sure all of your ingredients are at room temperature.
The butter and sugar can be creamed together using a stand mixer with a paddle attachment, or by using a hand mixer on medium speed.
Don't overwork the lemon cookie dough when mixing wet and dry ingredients as this could change the texture of the cookies.
When adding the lemon glaze, be sure that the cookies are cooled completely or the glaze will melt. The lemon glaze will harden as it sits and dries out.
Bring to a spring brunch event along with Kale and Lemon Muffins.
Serve for breakfast along with a Coffee Bloody Mary.
Break them up and serve them in a Breakfast Yogurt Parfait.
Perfect for serving for dessert at Easter along with Easter Rice Crispy Nests.
Enjoy with a glass of homemade Strawberry Milk.
Use lime juice and zest in place of lemon for a fun twist.
For an extra pretty touch, top each cookie with a small piece of candied lemon peel.
Add a teaspoon of poppy seeds to the lemon cookie dough for added flavor and texture.
Use almond, maple, or coconut extract to change up the flavor of the cookie.
Fold in some finely chopped nuts such as walnuts, pecans, or almonds.
Add a sprinkle of turbinado sugar to the cookies before baking for extra sweetness and crunch.
Use this same dough recipe to make lemon thumbprint cookies by making an indentation in the center of each ball of dough with your thumb and then filling it with jam.
Storing: To store, place the cookies in an airtight container and keep them at room temperature for up to one week.
Freezing: This unbaked lemon cookie dough can be stored in the freezer for up to two months. When ready to bake, preheat the oven and line a baking sheet as directed in the recipe. Place frozen dough balls onto the prepared baking sheet and bake for an extra minute or two until fully cooked.
Yes, you can use a gluten-free flour blend in place of the all-purpose flour, just make sure the blend is a 1:1 ratio for all-purpose flour and that it contains xanthan gum. Double-check that all other ingredients are gluten-free too.
If your glaze is too runny, add a little more powdered sugar until it reaches the desired consistency. If your glaze is too thick, add a little more lemon juice or milk until it's thinner.
No, the food coloring is completely optional. If you choose not to use it, your glaze will just be white.
More Cookie Recipes
- Italian Pine Nut Cookies
- Jammy Dodgers
- Chocolate Peppermint Cookies
- Sweet Potato Cookies
- French Sable Cookies
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Lemon Cookies with Lemon Glaze
- 1 cup (225g) butter softened
- 1 ½ cups (300g) white sugar
- 1 egg
- 4 tablespoons lemon juice
- 1 lemon zested
- 1 teaspoon vanilla extract
- 3 cups (385g) all-purpose flour (plain flour)
- ½ teaspoon baking soda
- ½ teaspoon salt
For the lemon glaze
- ½ cup powdered icing sugar (100g)
- 2 teaspoons lemon juice
- 1 drop of yellow food coloring (optional)
- Beat the butter and sugar in a large mixing bowl with an electric mixer for a few minutes until creamy.
- Beat in the egg, then beat in the lemon juice, zest and vanilla.
- Whisk the flour, baking soda, and salt in a small bowl to combine, then add to the wet ingredients and mix gently to combine.
- Refrigerate for 30 minutes (in the bowl or wrap in plastic wrap).
- Preheat the oven to 350F (175C). Line baking sheets with baking parchment paper.
- Roll heaped teaspoons of dough into balls, place onto the cookie sheet (about 1 inch apart) and press down slightly with the back of a spoon.
- Bake for 8-10 minutes or until the cookies are set and just beginning to brown around the edges.
- Transfer the lemon cookies to a wire rack to cool.
- Mix the powdered sugar and lemon juice to create a thick drizzling consistency. If using, add a drop or so of yellow food coloring.
- Drizzle over the completely cooled cookies.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.