Name: Zesty Glazed Lemon Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 2¼ cups all-purpose flour; ½ teaspoon salt; ½ teaspoon baking powder; 2 teablespoon lemon zest; ¾ cup sugar; 1 cup unsalted butter (at room temperature); 1 teaspoon vanilla extract; 1 tablespoon lemon juice; 1 large egg; 1 cup confectioners' sugar; 4 tablespoons lemon juice; ½ teaspoon lemon zest

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If you love the bright, fresh taste of lemon, these Glazed Lemon Cookies are about to become your new favorite treat. With a perfect balance of tangy citrus and buttery sweetness, they’re the kind of cookie that feels like sunshine in every bite. And that lemon glaze? It adds just the right amount of zing to keep you coming back for more.

Three glazed lemon cookies are stacked on a wire cooling rack with more cookies and a lemon in the blurred background. — Photo Credit: Hungry Cooks Kitchen

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In less than 30 minutes, you can enjoy these delicious glazed lemon cookies. They’re perfect all year round, and I love making them for the holidays, Mother’s Day, and tailgating. They’re easy to make, the dough comes together perfectly, you can make them ahead of time, and they are perfect for gifting. I think these will become one of your favorite cookies.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

An assortment of baking ingredients measured and labeled: flour, baking powder, salt, sugar, confectioners sugar, lemon, vanilla, butter, and egg, arranged on a cooling rack. — Photo Credit: Hungry Cooks Kitchen

How to Make Glazed Lemon Cookies with Step-by-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

Making these lemon cookies is super easy if you follow the steps below.

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Mix the Dry Ingredients

In one bowl, whisk together the flour, salt, and baking powder. Set it aside for now—you’ll need it in a bit.

A mixing bowl filled with dry flour on a countertop with a lemon, small bowl of liquid, and other baking ingredients nearby. — Combine flour with baking powder.

Overhead view of baking ingredients including lemon zest, a grater, a whole lemon, vanilla extract, lemon juice, flour, and measuring utensils on a light countertop. — Zest a lemon.

A hand mixing coarse granules of yellowish sugar in a gray bowl. — Rub the lemon zest and sugar together.

Create the Lemon Sugar

Now for the fun part. In a small bowl, combine the lemon zest and sugar. Rub them together with your fingers until the sugar smells like fresh lemons. This step is key—it’s where all the citrus magic happens!

Cream the Butter and Sugar

In a stand mixer, beat the butter and your freshly made lemon sugar on medium speed. Keep going until the mix is light and fluffy, then add the vanilla extract, lemon juice, and egg. Make sure it’s all well mixed.

A mixing bowl with creamed butter and sugar, surrounded by a cup of vanilla extract, flour, lemon juice, powdered sugar, and measuring spoons on a light countertop. — Beat butter and the lemon sugar until it’s light and fluffy.

A mixing bowl containing softened butter, sugar, and a cracked egg, surrounded by measuring spoons, a bowl of flour, and a bowl of sugar on a countertop. — Beat in vanilla, lemon juice, and an egg.

A mixing bowl with partially combined flour and butter mixture. A spoon is in the bowl. Measuring spoons and a small bowl of flour are nearby on the counter. — Mix the ingredients.

Combine Dry and Wet Ingredients

On low speed, gradually add your dry ingredients to the wet mixture. The dough will come together smoothly, with a lovely, lemony scent filling the kitchen.

Shape the Cookies

Scoop out your dough by the tablespoon and place it on the prepared baking sheets. Give each dough ball a little press with your palm to help them spread evenly in the oven.

A baking tray lined with parchment paper holds seven unbaked round cookie dough portions spaced evenly apart. — Scoop the cookie dough, place it on a prepared baking sheet, and gently press down on each of them.

A parchment-lined baking tray with seven baked lemon cookies, arranged in a slightly scattered pattern. A lemon and a small bowl of lemon juice are partially visible at the top corners. — Bake until golden brown.

Bake the Cookies

Pop the cookies into the oven for 11 to 14 minutes, just until the edges turn golden. Let them cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely.

Make the Lemon Glaze

While your cookies are cooling, it’s time to whip up the glaze. In a small bowl, whisk together the confectioners’ sugar, lemon juice, and lemon zest until smooth. The glaze should be thick but still pourable.

A white bowl containing a creamy mixture topped with lemon zest, accompanied by a silver spoon and a small measuring cup with yellow liquid, all set on a light marble surface. — Add confectioner sugar, lemon zest, and lemon juice to a medium bowl.

A hand stirring creamy white sauce in a white bowl with a spoon on a white textured surface. — Whisk until smooth.

A hand dipping a biscuit into a white bowl filled with a creamy sauce, with more biscuits visible in the background on a cooling rack. — Dip the cooled cookies in the lemon glaze.

Glaze the Cookies

Once the cookies are completely cool, dip the tops into the glaze, letting any excess drip off. Place them back on the wire rack and let the glaze set. This should take about 15 minutes, but feel free to sneak one early—they’re hard to resist!

Recipe Notes and Expert Tips

You can never have too many tips, so I’ve added my top tips below to help you make the best lemon glazed cookies.

Maximize Lemon Flavor: When zesting the lemon, use a microplane or fine grater to avoid the bitter white pith. The zest is where all the natural oils are, giving your cookies that bold, citrusy punch. The finer the zest, the better it incorporates into the dough and glaze.
Room Temperature Butter is Key: If your butter is too cold, it won’t cream properly with the sugar, leading to dense cookies. If it’s too soft, the cookies might spread too much while baking. Aim for butter that’s soft to the touch but still holds its shape.
Mix the Dough Just Right: Overmixing the dough once you add the flour can develop too much gluten, making the cookies tougher. To avoid this, mix until the dry ingredients are just incorporated. If you see a little flour left on the sides, gently fold it in by hand.
Press the Dough for Even Cookies: Gently pressing down on each dough ball helps the cookies spread evenly in the oven, ensuring they bake to a consistent thickness and come out with a perfect texture—crispy on the edges and soft in the center.
Let the Cookies Cool Before Glazing: If you glaze the cookies while they’re still warm, the glaze will melt and run off. Patience is key here! Let the cookies cool completely so the glaze stays thick and sets with a smooth finish.
Customize the Glaze Consistency: If you like a thinner glaze that soaks into the cookie a bit more, add an extra teaspoon of lemon juice. For a thicker, more opaque glaze that sits on top, add a bit more powdered sugar. You can control the level of tanginess by adjusting the amount of lemon juice too.
Storing Cookies with Glaze: If you’re planning to store the cookies for a few days, let the glaze set completely before stacking them to avoid a sticky mess. You can also place sheets of parchment paper between layers to prevent them from sticking together.

Stack of three iced lemon cookies on a cooling rack with more cookies and lemon slices in the background. — Photo Credit: Hungry Cooks Kitchen

How to Store Leftover Glazed Lemon Cookies

For the best texture and flavor, store your glazed lemon cookies in an airtight container at room temperature.

They’ll stay fresh for up to 5 days. To prevent the glaze from sticking, place a sheet of parchment or wax paper between layers of cookies.

If you prefer to freeze them, it’s best to freeze the unglazed cookies. After baking, allow them to cool completely, then place them in an airtight container or freezer bag with parchment paper between layers. The cookies will keep in the freezer for up to 2 months.

When you’re ready to enjoy them, thaw the cookies at room temperature, and then apply the glaze just before serving for that fresh, glossy finish.

Avoid freezing the cookies once they’ve been glazed, as the glaze can become sticky or lose its texture after thawing.

A hand holds a lemon-glazed cookie above a stack of three similar cookies on a wire rack, with more cookies and lemon slices in the background. — Photo Credit: Hungry Cooks Kitchen

What to Serve with Glazed Lemon Cookies

These bright and tangy glazed lemon cookies pair beautifully with a range of beverages and desserts. Their citrusy sweetness makes them perfect for serving alongside:

Tea or Coffee: The zesty lemon flavor cuts through the richness of a hot cup of tea or coffee. Earl Grey or chamomile tea enhances the citrus notes, while a dark roast coffee complements the sweetness.
Iced Tea or Lemonade: For a refreshing contrast, serve your cookies with a cold glass of iced tea or lemonade. The combination of lemon on lemon is perfect for a warm afternoon treat.
Vanilla Ice Cream: Turn your cookies into a light, decadent dessert by serving them with a scoop of vanilla ice cream. The creaminess of the ice cream balances out the tangy glaze, creating a harmonious flavor combination.
Fruit Salad: Pair your cookies with a fresh fruit salad, featuring berries, melons, or other citrus fruits. The bright flavors will complement each other, making for a light and refreshing dessert or snack.
Whipped Cream or Lemon Curd: For something more indulgent, serve the cookies with a side of whipped cream or a dollop of lemon curd. The extra layer of lemony richness will take this treat to the next level.

A close-up of two stacked lemon cookies topped with icing. The top cookie has a bite taken out, revealing the soft, moist interior. The cookies are placed on a wire cooling rack. — Photo Credit: Hungry Cooks Kitchen

More Easy Cookie Recipes For You to Try

Lemon Blueberry Muffin Cookies
Shortbread Cookies
Spiced Apple Cookies
Banana Pudding Cookies
Copycat Crumble Caramel Pumpkin Cookies

A hand holds a glazed lemon cookie above a stack of three similar cookies on a cooling rack, with a cut lemon in the background.

Zesty Glazed Lemon Cookies Recipe

These Glazed Lemon Cookies are the perfect mix of tangy citrus and buttery sweetness, with a zesty lemon glaze that adds just the right pop of flavor. They’re quick to make, coming together in under 30 minutes, and ideal for any occasion from holidays to casual get-togethers. You can bake them ahead of time, making them perfect for gifting or sharing. With their fresh, bright taste, they'll quickly become one of your favorite go-to cookies.

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Prep Time: 15

Cook Time: 12

Total Time: 27

Course: cookies, Dessert

Cuisine: American

Keyword: Lemon, lemon cookies

Servings: Cookies

Calories: 93kcal

Author: Mandy Applegate | Hungry Cooks Kitchen

Equipment

Ingredients

For the cookies:

2¼ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
2 teablespoon lemon zest
¾ cup sugar
1 cup unsalted butter at room temperature
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 large egg

For the lemon glaze:

1 cup confectioners' sugar
4 tablespoons lemon juice
½ teaspoon lemon zest

US Customary – Metric

Instructions

For the cookies:

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a small bowl, whisk together the flour, salt, and baking powder, then set aside. In another small bowl, mix the lemon zest and sugar together with your fingers until the sugar is infused with the lemon's fragrance.
2¼ cups all-purpose flour, ½ teaspoon salt, ½ teaspoon baking powder, 2 teablespoon lemon zest, ¾ cup sugar
In a stand mixer, beat the butter and lemon sugar until it's light and fluffy. Add in the vanilla extract, lemon juice, and egg, and continue mixing until everything is well combined. On low speed, gradually add in the flour mixture until the dough just comes together.
1 cup unsalted butter, 1 teaspoon vanilla extract, 1 tablespoon lemon juice, 1 large egg
Scoop out the cookie dough by the tablespoon and place it on the prepared baking sheets, leaving space between them as they will spread. Using the palm of your hand gently press down on the cookie dough.
Scoop out tablespoons of dough onto the baking sheets, leaving space between each cookie. Gently press each dough ball down with your palm to slightly flatten them. Bake for 11 to 14 minutes, until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

For the lemon glaze:

While the cookies cool, whisk together the confectioners' sugar, lemon juice, and lemon zest to make the glaze. Once the cookies are completely cooled, dip the tops into the glaze and let the excess drip off. Place them back on the wire rack and let the glaze set before enjoying.
1 cup confectioners' sugar, 4 tablespoons lemon juice, ½ teaspoon lemon zest

Notes

Maximize Lemon Flavor: When zesting the lemon, use a microplane or fine grater to avoid the bitter white pith. The zest is where all the natural oils are, giving your cookies that bold, citrusy punch. The finer the zest, the better it incorporates into the dough and glaze.
Room Temperature Butter is Key: If your butter is too cold, it won’t cream properly with the sugar, leading to dense cookies. If it’s too soft, the cookies might spread too much while baking. Aim for butter that’s soft to the touch but still holds its shape.
Mix the Dough Just Right: Overmixing the dough once you add the flour can develop too much gluten, making the cookies tougher. To avoid this, mix until the dry ingredients are just incorporated. If you see a little flour left on the sides, gently fold it in by hand.
Press the Dough for Even Cookies: Gently pressing down on each dough ball helps the cookies spread evenly in the oven, ensuring they bake to a consistent thickness and come out with a perfect texture—crispy on the edges and soft in the center.
Let the Cookies Cool Before Glazing: If you glaze the cookies while they’re still warm, the glaze will melt and run off. Patience is key here! Let the cookies cool completely so the glaze stays thick and sets with a smooth finish.
Customize the Glaze Consistency: If you like a thinner glaze that soaks into the cookie a bit more, add an extra teaspoon of lemon juice. For a thicker, more opaque glaze that sits on top, add a bit more powdered sugar. You can control the level of tanginess by adjusting the amount of lemon juice too.
Storing Cookies with Glaze: If you’re planning to store the cookies for a few days, let the glaze set completely before stacking them to avoid a sticky mess. You can also place sheets of parchment paper between layers to prevent them from sticking together.

Nutrition

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About the Author

A woman with long brown hair is smiling and standing with her arms crossed. She is wearing a sleeveless, black and white diamond-patterned dress.

Hey there! I’m Mandy

Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.

She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.

She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.

Zesty Glazed Lemon Cookies Recipe

Ingredients You’ll Need