glazed lemon cookies

These glazed lemon cookies are a soft baked sugar cookie topped with a fresh lemon glaze. The perfect light and sweet dessert for spring and summer. These are melt-in-your-mouth delicious!

Lemon Cookies

salted butter (, at room temperature (1 1/2 sticks))

sugar

vanilla extract

lemon zest

lemon juice

Kosher salt

all-purpose flour

tsp grated lemon zest

tbsp lemon juice

water

Combine

Combine the butter and sugar in a large mixing bowl. Mix on medium speed for 2 minutes. Add the egg yolks, vanilla, lemon zest, lemon juice and salt. Then slowly mix in flour. Mix just until combined.

Chill

Wrap the dough in plastic wrap and refrigerate for 1 hour.

Bake

Preheat the oven to 350°F. Line a baking sheet with a silicone mat or parchment paper. Roll the cookie dough into 1 1/2 inch balls. Then press down with a cup. Bake for 10-13 minutes, or until the bottoms are lightly golden. Transfer the cookies to a cooling rack.

Icing

To make the lemon icing for cookies, whisk together the powdered sugar, lemon zest and juice in a medium size bowl. Add a teaspoon of water at a time, until you reach a nice and smooth glaze. Then drizzle or spoon on top of the cookies. Allow the glaze to set before serving. Enjoy!

https://content.jwplatform.com/videos/iJdQc8ay.mp4

These glazed lemon cookies are a soft baked sugar cookie topped with a fresh lemon glaze. The perfect light and sweet dessert for spring and summer.

GLAZED LEMON COOKIES

Glazed Lemon Cookies are a sweet frosted lemon butter cookie made with fresh lemons. This delicious lemon cookie recipe is the perfect amount of sweet and tart.

Glazed Lemon Cookies

Cups Flour

Cup White Sugar

Cup Brown Sugar

Cup Butter (softened)

Eggs

Lemon

Vanilla

tsp Baking Soda

Salt

Cup Powdered Sugar

Lemon Zest (for decoration)

Preheat oven to 350ºF. Line a 9x13 baking sheet with parchment.

In a small bowl mix flour, baking soda, and salt. Set aside.

In a large mixing bowl mix sugar, brown sugar, white sugar, butter and eggs until well combined. Add the vanilla and mix. Add in dry ingredients and mix again.

Drop by rounded tablespoonfuls onto parchment lined baking sheet. Bake at 350ºF for 7-9 minutes.

To make the Glaze: Whisk together 1 cup of powdered sugar, 2 TBSP softened butter and 1 TBSP lemon juice until smooth. If glaze is too thick or too tart, you can whisk in 1-2 TBSP hot water.

Cool completely and spoon glaze onto each cookie. Enjoy!

Instructions

https://mediavine-res.cloudinary.com/video/upload/t_original/v1661885538/icxXu1yph.mp4

Glazed Lemon Cookies are a sweet fruit cookie made with both lemon zest and lemon juice! This delicious lemon cookie recipe makes the best of both sweet and sour flavors!

These sweet and tangy glazed lemon cookies are bursting with buttery, citrus goodness! Light yet indulgent, they’re perfect for any occasion.

cornstarch

baking powder

salt

baking soda

unsalted butter, softened

egg egg yolk

lemon zest,

Make the Cookie Dough: In a medium bowl, whisk the flour, cornstarch, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, beat the butter, sugar, and lemon zest with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.

Reduce the speed to low and blend in the egg, yolk, vanilla extract, and lemon juice, one at a time, until well combined.

Gradually mix in the dry ingredients until just incorporated. Then, cover the dough with plastic wrap and refrigerate for about 30 minutes.

Preheat the oven to 350°F. Line two baking sheets with parchment paper.

Portion the dough into 1 tablespoon-sized balls and arrange on the baking sheets 2 inches apart.

Bake for 10-12 minutes or until the edges are just beginning to turn golden. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Make the Glaze: In a small bowl, whisk the powdered sugar, lemon juice, and salt until smooth. If needed, add more powdered sugar or lemon juice to adjust the consistency.

Drizzle or spoon the lemon glaze over the cookies, letting it drip down the sides. While the glaze is still wet, sprinkle a small pinch of fresh lemon zest on each cookie.

Let the glaze set for about 20-30 minutes before serving. Enjoy!

These grain-free Almond Flour Lemon Cookies have soft, chewy texture with a lovely crispy edge. Loaded with lemon flavor, this is one of my favorite lemon desserts! Enjoy them the next time the craving strikes, and serve them to guests for brunch!

Almond Flour Lemon Cookies

unsalted butter (softened)

brown sugar (packed*)

eggs (*)

lemon (zested)

tsp pure vanilla extract

almond flour

¼ tsp baking soda

sea salt

½ Tbsp fresh lemon juice

Add the softened butter and brown sugar to a stand mixer fitted with the paddle attachment. Turn the mixer on medium speed and beat until completely combined and creamy. Scrape the sides of the bowl using a rubber spatula and beat in the eggs one at a time on medium-high speed. Mix in the lemon zest, lemon juice, and pure vanilla extract.

Use a rubber spatula to scrape the sides of the bowl again. In a separate bowl, stir together the almond flour, baking powder, baking soda and sea salt until well combined. Add the dry ingredients  to the stand mixer. Beat on medium-high speed until a thick, sticky dough forms.

Transfer the cookie dough to the refrigerator and chill for at least 15 minutes.

When you’re ready to bake, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.

Use a cookie scoop or a spoon to scoop mounds of dough onto the parchment-lined sheet. Leave each ball of dough plenty of room to expand.

Bake for 11 to 15 minutes, or until the cookies begin to turn golden-brown around the edges and reach your desired level of doneness. For soft chewy cookies, bake 11-13 minutes, and for crispier cookies, bake 14-15 minutes. Remove from the oven and allow the cookies to cool completely. If you try moving the cookies while they are still warm, they may crumble, so be safe and allow them to cool to room temperature unless you are okay with some breakage.

Stir together the powdered sugar and lemon juice in a small bowl until all the lumps are out and a thick, sticky glaze forms. If the mixture isn’t runny enough, add a small amount of additional lemon juice or water. A little goes a long way!

Drizzle desired amount of glaze over each cookie or use a butter knife to frost the cookies. I like to frost the tops completely for iced lemon cookies, but you can also make fun designs on the cookies if you’d like.

Serve these lemon almond flour cookies with a mug of tea and enjoy!

Make the Optional Glaze:

Easy to make and absolutely delicious!  I will be making these again.

Glazed Lemon Cookies are buttery, citrusy, soft lemon cookies topped with a sweet lemon glaze. These are the best lemon cookies that come together quickly, contain simple ingredients, and don’t even require chilling.

¼ cups (286 grams) all-purpose flour

(227 grams) unsalted butter, (at cool room temperature)

(150 grams) granulated sugar

lemon zest, (from about 3 medium lemons)

egg, (at a cool room temperature)

(189 grams) powdered sugar, (sifted)

lemon zest, (to garnish, if desired)

Whisk flour, baking powder, and salt in a small bowl. Set aside.

In a large bowl, use an electric mixer fitted with the paddle attachment to beat together the butter, sugar, and lemon zest until light and fluffy, about 3 to 4 minutes, scraping down the bowl at least once. Beat in egg until very well combined, about 1 minute. Scrape down the bowl. On low speed, add the flour mixture and blend until just incorporated. Dough will be slightly dry.

Using a medium spring-loaded cookie scoop, drop 1 ½-tablespoon sized balls of cookie dough onto prepared baking sheets, spacing 2 inches apart. Roll each ball with your palms, then using your palm, gently flatten dough to about 1/3-inch thick.

Bake for 12-14 minutes or until cookies are just set and slightly golden brown at the edges. Cool cookies on baking sheet for 5 minutes and transfer to cooking racks. Cool completely.

In a medium bowl, whisk together powdered sugar and lemon juice, a tablespoon at a time, until a very thick but pourable glaze forms. Spoon each cookie with the lemon glaze. Garnish with extra lemon zest, if desired. Let cookies sit until icing has set, at least 30 minutes. Cookies can be stored at room temperature in an airtight container for up to 3 days.

Make the glaze:

I was initially thrown off because this is a scoop cookie vs. a rolling pin cookie. 

Once I thought of this as a rolling pin shortbread cookie (without the labor) the result got better.
* Flatten them to the form factor you want. They don't spread much if at all.
* Read the words about the glazing consistency. Looking at the photo, I made it too thick.

Once I got past the first try (hard pucks with frosting on them -- discarded), things got a lot better.

The second sheet of these, glazed and left in a cold oven overnight to soften and let the glaze dry, gave AMAZING results, (though for me still too rich). Thinner cookie and with more of a glaze than a frosting, they will be perfect. Thinking of these as a rolling-pin glazed cookie will solve this for me. Especially as my rolling-pin recipes are too much work and always risk overworking the dough.

The lemon flavor was great. My glaze did not come out as white as the photo shows. But fine.

5 stars for flavor after overnight. 5 stars for anticipatory form factor and serving size.

They turned out tasting not as sweet and I could taste the salt. It was weird I did everything like the recipe and they tasted off. The icing helped save them a bit

I have been trying lemon cookie recipes to find the most tart cookie. This recipe worked. I added 1/2 juiced lemon and the cookies turned out absolutely delicious. The lemon glaze adds the tart we love.

Absolutely beautiful cookie base alone! I added a smidge of vanilla extract for funsies and decorated with lemon drizzle and some dried petals. Stunning flavour and texture!

This recipe is excellent. Love the amount of lemon

These Lemon cookies are so delicious and easy to make. I love that you included the measurements in grams. I have made this recipe numerous times and they are always a big hit. Perfect lemon flavor and the texture of the cookie is perfect.

This is a good recipe. Light lemon flavor throughout. Good texture and I love that you didn’t have to put them in the refrigerator first before baking

https://mediavine-res.cloudinary.com/video/upload/t_original/v1686749906/iNwRJxjus.mp4

Glazed Lemon Cookies feature buttery, citrusy, soft, and perfectly sweet cookies topped with a lemon glaze. These are the best lemon cookies that come together quickly, contain simple ingredients, and don’t even require chilling.

Top 6 glazed lemon cookies recipes from across the web

The most viewed glazed lemon cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Lemon Cookies

Glazed Lemon Cookies

Glazed Lemon Cookies

Almond Flour Lemon Cookies

Almond Flour Lemon Cookies

Glazed Lemon Cookies

Top 6 glazed lemon cookies recipes from across the web

The most viewed glazed lemon cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Cookies

Glazed Lemon Cookies

Glazed Lemon Cookies

Almond Flour Lemon Cookies

Almond Flour Lemon Cookies

Glazed Lemon Cookies

The most viewed glazed lemon cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine