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4.85 from 19 votes

Glazed Lemon Cookies

These Glazed Lemon Cookies are one of my all-time favorite cookies! The texture is melt-in-your-mouth tender and just a little crisp on the outside with a buttery lemon flavor. Then they are drizzled with a bright, sweet lemon glaze made with fresh lemon juice and zest that makes them irresistible!
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Cookies
Cuisine: American
Servings: 12 cookies
Calories: 335kcal
Author: Amy Nash


Lemon cookie base

  • 1 cup butter softened
  • ¾ cup sugar plus a little extra for cookie tops
  • 1 egg
  • 1 teaspoon fresh lemon juice
  • 1 Tablespoon lemon zest
  • 1 teaspoon vanilla
  • 2 ¼ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt

Lemon glaze

  • 1 ½ cups powdered sugar
  • 1 Tablespoon lemon zest
  • 2-3 Tablespoons fresh lemon juice


  • Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
  • In a large bowl, combine the butter and sugar and beat on medium speed using a stand or hand mixer until light and fluffy, about 3-4 minutes. Add the egg, 1 tablespoon of lemon zest, 1 teaspoon of lemon juice and the vanilla, and beat until creamy, another minute or two.
  • Add the flour, baking powder and salt to the creamed mixture and mix on low speed until completely combined.
  • Divide the dough into 12 even-sized portions. I just use a spoon to roughly divide the dough into 4 sections in the bowl, then try to scoop three equal-sized scoops from each section so that I end up with 12 cookies that are the same size. Roll each section of dough into a ball and set on the parchment-lined cookie sheet, spaced evenly apart.
  • Using the bottom of a glass cup, first get it a little wet by running it under water, and then dip it in granulated sugar. Use the sugar-coated bottom of the glass to press down gently on each ball of dough, flattening it slightly until they are about 3 inches in diameter. You don't want the cookies super thin but they don't spread much when baking so pressing them down helps them bake evenly.
  • Bake for 12-14 minutes or just until the cookies look set, then remove from the oven and cool on the cookie sheet for 2 minutes before transferring them to a wire rack to cool completely.
  • While the cookies are cooling, prepare the lemon glaze by combining the powdered sugar, lemon zest, and enough lemon juice to get a barely runny consistency. You don't want it too runny or you will just have a super thin layer of glaze on top of the cookies, but you want it a little more runny than a frosting that you would spread. I add lemon juice just until the glaze starts to just barely drizzle off my mixing spoon when I hold it up over the bowl.
  • Transfer the glaze to a Ziploc bag (I find that the freezer ones work better for this than the thin, sandwich variety), seal the bag, and snip off a small corner to create a piping bag. Pipe or drizzle the glaze over the cooled cookies on the wire rack in a zigzag motion, allowing some of the glaze to drip over the edges. Let the cookies stand just until the glaze is set before serving.


Serving: 1cookie | Calories: 335kcal | Carbohydrates: 46g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 256mg | Potassium: 40mg | Fiber: 1g | Sugar: 27g | Vitamin A: 493IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg