For the true lemon lover, these crisp cookies are the perfect treat.

Glazed Lemon Cookies

all-purpose

baking soda

salt

lemon lemon juice

(1 stick) unsalted butter, room temperature

sugar

vanilla extract

Lemon Glaze

Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.

Drop dough by heaping tablespoons, 1 inch apart, onto two 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. Spread cookies with Lemon Glaze and let set, about 1 hour.

I had lemon chips so I skipped the glaze. Oh, so good!! Am bookmarking this to make again.

Absolutely wonderful for a hot summer day.  Followed the directions exactly, baked for 15 min, and viola, lemon awesomeness.  Make sure your bottom rack isn't to close to the bottom or you cookie bottoms will be dark.  This will be my summer go to cookie for backyard BBQs.

It was absolutely delicious! I did add extra lemon juice and zest. For the glaze, we didn't had powdered sugar so I replaced it with regular sugar and it was fine - honestly loved the extra crystal texture it gave. Will bake again!

I doubled the lemon juice and zest in the cookies (they flatten out by themselves and bake in 15 minutes). I also doubled the zest in the glaze, because we love lemon.  Meyer lemons are the best lemons, and that is what I use.

So here's the thing, the cookies themselves will take a long time to bake if you don't flatten them out a bit. At first, I rolled the cookie dough and placed it on the sheet, but the cookies were too thick and only baked half way through with the bottoms burning. Next batch I flattened the balls a bit and the cookies came out perfectly. Without the glaze, the cookies have a very very light lemon flavor, so I would recommend adding more zest if you're not going to make the glaze. The glaze has a sharp and tangy lemon flavor, so the addition of that to the lighter flavored cookie creates a really nice lemon flavor.

This was an excellent recipe! My mother is an excellent cook and informed me she definitely wants me to make these again! Not sure why snarky people have to be cruel  moments about recipes-I hope they do not have children in which to pass on their reprehensible ways!

This recipe is garbage, UTTER GARBAGE!!! I'm disgusted with how they turned out. They weren't even cookies and they took 45 minutes just to bake them in the oven. I baked them for my family and they all threw it in the trash! This is the same woman, Martha Stewart that still should have stayed in jail where she belongs. Delete this recipe RIGHT NOW!!!!

I have made several recipes of these cookies...they are a huge favorite for my family since the 1st time I made them!!! I always make a double recipe and instead of using 2 t. of vanilla .. I use 1t. of vanilla and 1t. of lemon extract. I also use more of the lemon zest than this recipe calls for, love the flavor/texture.

Made these cookies,except i used lemon extract in place of vanilla,my husband says they are the best cookie he has ever eaten,and he is picky! I bake on pizza stones ,they work best.

Can anyone ballpark how long the dough will last if refrigerated or frozen?

I followed this recipe as is except for making them gluten free.  In lieu of all-purpose flour I used 2/3 cup sorghum flour, 2/3 cup brown rice flour, 1/3 cup potato starch and 3/4 teaspoon xanthan gum.  Because it was gf, too, I mixed after the dry ingredients were added for a couple of minutes to make sure the liquid was absorbed and the gum "activated." They turned out fantastic! Everyone, gluten eaters or not, loved them and had more than one! Very versatile and delicious! Thank you!

This was a great recipe. The texture of the cookie was perfect. I did alter the recipe slightly, added 1 extra tablespoon of lemon juice because I wanted a stronger taste. I also added a 1/2 cup of semi-sweet chocolate chips, just for fun. It was YUMMY!!

I make these cookies regularly now. They are wonderful, easy to make, and very lemony. When I bring them to family gatherings, they disappear quickly, and I get many compliments.

I used a pastry brush to put on the glaze.  After it dried I applied a second coat of glaze to add even more lemon flavor to this simple, but delicious cookie.

I'm knew to baking and I have to say it's addicting thank you for the recipe the cookies didn't come out lemony like I wanted but still good

Really, really tasty cookies, even without the glaze.  They have just the right texture: A bit of crunch on the edge, and a light and fluffy center.  Perfect for giving as gifts.  I sprinkled some sugar on top for presentation value.

These are a very good cookie even without the glaze. I made small cookies and baked them for 13 minutes. Good idea to watch baking time closely.

I made these Lemon Cookies twice. Only made half of the icing and it was plenty for both batches, but I don't like things too sweet. I used King Arthur unbleached cake flour and substituted 1/4 cup flour with oats run in a food processor, so 1-3/4 cake flour and 1/4 oat flour. I used Meyer lemons, as well as used a little less sugar. Everyone seems to like the lemon flavor and lightness of these cookies. Perfect for any occasion.

I thought this recipe was great. I used two tbsp of lemon zest and and extra tbsp of lemon juice and omitted the vanilla. Very lemony. Also, as I ran out of zest for the glaze I just used the fresh lemon juice and it turned out very well. I will make these cookies again.

These cookies are delicious!! I have made them twice in 2 weeks!

This has become my signature cookie. My family and friends request them all the time. They're so lemony and delicious. It's the perfect summer time cookie.

Do you think these can be frozen before baking or after w/o glaze?   I like to freeze dough for "emergencies".  Thank you.

This is my FAVOURITE cookie recipe. Instead of dropping them from a spoon, I roll them into balls and press them slightly on the baking sheet. You get a much more uniform cookie. Has anyone ever tried rolling these out for cookie cutters?

So Lemony and Tasty! This is a great reason to get a Micro plane Zester if you do not have one.  I made half the glaze and still had plenty, and recommend flattening the cookies a bit before you cook them as mine were a bit fluffy.

I added Sanding Sugar for a nice decorative touch.

These cookies were delicious and easy to make - will make them again!  The recipe for the glaze can be cut in half - a lot left over.

WOW, this recipe is fantastic!  If you like lemon desserts, you will LOVE this.  And it's so easy to make!

Great for the extra summer lemons you don't know what to do with. I substituted with 
1C. whole wheat flour and 1C. instant oats instead of the flour.  I also added poppy seeds and shaved coconut.  Mmmmmm, my kids loved them.

Great lemony flavour!  Amazing reviews, this a make again cookie.

I made all three varieties of these cookies and they are all beyond delish! I made them for a dedication I was hosting, and I am still getting requests for the recipe. I can't thank you enough for sharing this crowd pleaser recipe with us!

I made these yesterday and they are amazingly delicious. The recipe is simple, the dough was easy to work with. They were cooked to perfection in 15 minutes with just a slight crunch on the outside but soft and scrumptious on the inside. The cookies are great alone, but it is the glaze that gives them that true lemony flavor, so don't skip the glaze! I have gotten lots of compliments on these and plan to make them often!

Instead of 1 cup granulated sugar, I used 3/4 cup.  I processed the remaining 1/4 cup in with 1 cup fresh basil leaves in a food processor.  The cookies are green, but tasty!

They look pretty good so far! In all my baking, I always mix up how much butter I have to use, so I always end up with too much or too little butter. (I live in Europe) Anyway, I added a bit too much butter, but they're still in the oven so I haven't tried one yet. I hope they're fantastic!

These were absolutely delicious!  The glaze was so good that I could not stop tasting/eating it by the spoonful while making the cookies.  I don't even normally like lemon desserts, but these were very, very good.  I took them to work and had rave reviews and an empty tray :)

These cookies are delicious.  Easy to make!  They are the perfect size for a cookie with tea or coffee for a break.  I serve them at the Spa where I work and all of our clients are crazy about them.

Love the cookies. A little too much glaze but it all worked out. I love lemon cookies but i found this to not be 'lemony" enough. Next time maybe Ill attempt lemon extact instead.

Super lemony! You can probably make a little less glaze-I felt bad wasting it because it was so good. I might put it on a pound cake :)

These were delicious. Very tangy and bursting with lemon flavor. Would def make these again!

These cookies are so good that I made them last week and my family was so pleased that I made them again today.  I added 1/8 tsp of lemon oil to the glaze and it really popped the lemon flavor.  Can this recipe be doubled without hurting the cookies?

I reduced some quantity of cookie dough and the sugar of the final coating. Very delicious cookies were made. Thanks!

Made these. Good cookie. I cut back on the glaze by 1c P sugar, squeezed in the lemon juice from one lemon added the zest and used the mixer to beat it up. Was the perfect amount.

These do look tangy and delicious. Makes me want to go out and pick some Meyer lemons and bake up the recipe...I just might go do that...

Is there lemon zest in the glaze as well? It looks like it. I think I'm going to try this recipe this afternoon.

I tried to post this but it didn't show up. I made this recipe and loved it. You can see my results and tips for it at http://marthaandme.wordpress.com/2009/04/28/glazed-lemon-cookies/

glazed lemon cookies

Prep Time: 25 minutes

Total: 45 minutes

Servings: 24

Author : Martha Stewart

Ingredients

Instructions

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