There’s something about Glazed Lemon Cookies that immediately puts a smile on your face.
Arizona is famous for its citrus, so I constantly see citrus baked goods everywhere. But often they lack a citrusy punch or are overly sweetened to compensate for the acidity.
So, when I went to work on this recipe, I wanted to make sure the lemon cookies weren’t too sweet and were packed with all of the lemon flavor possible. After all, lemon is one of my favorite dessert flavors, second only to chocolate.
These cookies are full of bright, beautiful lemon flavor. The lemon glaze adds a touch of sweetness, along with even more wonderful lemonyness. They’re an absolute joy to eat! And, bonus: they’re crazy quick to make and don’t require a chill time, so they’re ready to serve in no time.
How to Make Glazed Lemon Cookies
What is the Texture of These Glazed Lemon Cookies?
My Glazed Lemon Cookies have soft, moist interiors with a slightly crisp exterior. These cookies are somewhere between my Soft & Chewy Sugar Cookies and a shortbread in texture. The glaze adds a little sweetness and a refreshing zip of lemon flavor that I just love. You can always enjoy these without the glaze, but I love the additional bright, citrusy-sweet layer the glaze gives these cookies.
Ingredients for Glazed Lemon Sugar Cookies:
- All-purpose flour – Measured correctly! If you add too much flour, you may end up with dense, hard cookies that don’t spread.
- Baking powder – Check out my Baking Soda vs. Baking Powder article to learn about the differences between the two and how to test for freshness.
- Salt – I prefer to use fine sea salt instead of table salt, but use whichever you have on hand. Learn more about types of salt here.
- Butter – Always use unsalted butter in baking. It’s important that your butter is at a cool room temperature. If your butter is too warm, your cookies can spread and puddle. Sticks of butter should give slightly when pressed but still hold their shape, about 67°F.
- Sugar – We use regular granulated sugar in these cookies to both sweeten and create a soft texture that lasts for days. Read more about sugar science here.
- Lemon zest – To give these cookies that delicious lemony flavor! You’ll need two very large lemons to zest, or three to four medium lemons. Grab an additional lemon if you wish to decorate your finished cookies with some extra zest (not necessary, but it looks so pretty).
- Egg – One egg, at room temperature. Be sure to use a large egg, about 56 grams in-shell.

Lemon Cookie Recipe Glaze Ingredients:
- Powdered sugar – Sifted or else you’ll have a lumpy glaze.
- Lemon juice – Heating lemon juice will greatly subdue its brightness so the key to unadulterated lemon flavor is using fresh lemon juice in this glaze.
- Additional lemon zest – This is optional, but it looks beautiful when you add a little fresh lemon zest on top of your glazed cookies before serving. Plus, it adds even more flavor!
Instructions for How to Make Glazed Lemon Cookies:
- Preheat oven.
- Mix the dry ingredients. Whisk flour, baking powder, and salt in a small bowl. Set aside.
- Cream the butter, sugar, and lemon zest. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, sugar, and lemon zest on medium-high speed, until light and fluffy.
- Add in the egg. Beat in egg until well combined. Scrape down the bottom and sides of the bowl.
- Combine the wet ingredients and the dry ingredients. On low speed, add the flour mixture and blend until just incorporated.
- Portion out and flatten the dough balls. 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 the dough to about 1/3-inch thick.
- Bake. Bake in preheated oven for 12-14 minutes or until cookies are just set and slightly golden brown at the edges. Cool cookies on their baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Make the glaze. In a medium bowl, whisk together powdered sugar and lemon juice until a very thick but pourable glaze forms.
- Glaze the cookies. Spoon each cooled cookie with the lemon glaze. Garnish with extra lemon zest, if desired.


Do I Need to Refrigerate This Dough Before Baking?
No! Unlike many cookie recipes, these delicious Glazed Lemon Cookies can be baked right away – no waiting required. In testing, Team HTH found no improvements in the baked, finished cookies after a 24-hour refrigerated period – so bake and enjoy right away.
If you need to prep these cookies ahead of time, however, I have tips on that below.
Can I Double This Glazed Lemon Cookie Recipe?
Sure! Just be sure to double-check all your ingredients as you go, so you don’t accidentally add too much or too little of anything. I always use weight measurements when doubling a recipe for best results.
Can I Halve This Recipe?
Halving this recipe is easy and works well, but you’ll need to also divide the egg in half. To do this, crack the egg into a small bowl and beat well. Let it settle, then measure out two tablespoons for the recipe.
Can I Make This Recipe Into Glazed Lemon Cookie Bars?
Yes, and they’re delish! Line an 8×8-inch metal baking pan with parchment paper. Press dough evenly into the pan. Bake for 23-25 minutes, or until the edges are lightly golden brown and the center is no longer wet. Cool in pan for 10 minutes before removing from parchment paper to a wire rack to cool completely. Once cooled, use a spatula to evenly coat the cookie bars with glaze (use 2 tablespoons lemon juice + 1 1/2 cups powdered sugar for a thick glaze that sets perfectly), then garnish with extra lemon zest. Let set for 30 minutes before slicing.
Should I Bake These Lemon Cookies on Parchment Paper or a Silicone Baking Mat?
I typically prefer to use parchment paper. Read more about the comparisons, and my side-by-side experiments here!
Whatever you do, never spray your baking sheet with nonstick cooking spray or grease them any other way when baking cookies. This will lead to too much browning and spread (hello, burnt cookie puddles).
The Lemons
I used two very large lemons to get the two tablespoons of zest needed to make these Glazed Lemon Cookies, plus an additional medium lemon to add the pretty zest to the tops. If you can only find smaller or medium-sized lemons, you will need more.
How to Get Bright, Fresh, Super Lemony Cookies:
- Don’t use bottled lemon juice: Some contain preservatives and the flavor just isn’t as fresh.
- Lemon extract?: I don’t find it necessary. The zest in the cookies and the fresh juice in the glaze provide plenty of lemony flavor.
- Food coloring?: Some recipes include yellow food coloring, but I don’t think that’s necessary here. These cookies are bright and cheerful all on their own.
- Smooth glaze: For an ultra-smooth glaze, remove the pulp by straining the lemon juice with a small fine mesh strainer.
- Helpful tools: This is the juicer I love, and this is the zester I love.
- Tip: Be sure to zest your lemons before juicing.

Can I Use A Different Citrus Instead?
Although we haven’t tried that ourselves, there’s no reason why orange, lime, or even grapefruit wouldn’t work in this recipe. Just note that it may take a little experimenting to get the flavor perfect, as other citrus fruits have differing levels of flavor, acidity, and sweetness, so it might not be a straight swap. If you give another citrus a try yourself, let us know how it goes in the comments below.
Why No Vanilla in These Cookies?
Most cookie recipes will include vanilla extract. However, I don’t find it necessary here since the punchy lemon flavor will overpower the vanilla flavor anyway. Try my Soft & Chewy Sugar Cookies if you’re looking for soft sugar cookies where vanilla is the star flavor!
Can I Make These Lemon Cookies Ahead of Time?
Yes! Although these soft lemon cookies don’t require a chill period before baking, they can definitely be prepped and portioned ahead of time. Store the dough balls in a zip-top bag or an airtight container for up to 3 days in the refrigerator before baking, cooling, and glazing. Freezing info below!
How to Store Glazed Lemon Cookies:
These Glazed Lemon Cookies store very well in an airtight container at room temperature for about 3 days. Be sure the glaze has completely dried before storing. If you live somewhere humid, you can place wax paper between each layer of cookies to prevent them from sticking to one another.
Can You Freeze Glazed Lemon Cookies?
I wouldn’t recommend freezing a baked, glazed cookie. The glaze will likely seep or get sticky and tacky after freezing and thawing. The portioned balls of dough can be stored in a zip-top bag or an airtight container for up to 2 months. Here are more tips for freezing cookie dough, and baking from frozen!
These lemon cookies are utterly delicious! I’m usually more of a chocolate fan for desserts, but I easily make an exception for these flavorful, easy, and beautiful cookies. I’ve made them at least 3 times, and they always get race reviews. Another hit!
Hi Tessa, made your chocolate chip cookies bakery style and loved them. I want to make this one and freeze the dough. can I have tips on thawing them before freezing?
Hi Esse! Check out the last item in the pink tip box (above the recipe) for freezing instructions, as well as a link to Tessa’s article about freezing cookie dough and baking from frozen! 🙂
My nephew at West Point requested lemon bars. Couldn’t ship those due to spoilage, so I made these glazed lemon cookies instead. They are incredible! The cadets are going to love them.
I did add some lemon juice to the cookie dough for some extra lemon flavor. And do put the lemon zest on top of the glaze. They are also really good after being chilled in the fridge.
Thanks for the great recipe.
Excellent!!!So good your tongue might slap your brains out,love iit!
So good!!! They were even better than I was expecting. Perfect lemon flavor and nice soft texture.
They are very tasty and yumy but I have a problem with the dough, mine was very soft. Is it because I needed to put more flour? Is it because the type of butter? I usually do your recipes and they are always perfect. Thanks so much for all your recipes and scientific tips for cooking I really enjoy them and also helps a lot.
Hi Eva! I’m glad you enjoyed these cookies! It sounds like you may have used a European style butter, which can make cookies softer because of the additional butterfat content in European butters. Alternatively, or perhaps additionally, your butter may have been too warm. It happens so easily this time of year, but cookies made with overly-warm butter may be too soft and/or spread too much in the oven. Learn more about this here! I hope that helps! Happy baking 🙂
I used blood oranges to make this recipe and baked a cookie tart. I also had leftover chocolate ganache leftover from a prior baking session and made cookie sandwiches. Love this recipe !
These came out perfect! Lemon flavor was not overpowering – just right! Shared with family and friends and got rave reviews. Super light and so flavorful. It’s like tasting little drops of sunshine Will definitely make again. .
Made this recipe with my toddler and mom on Mother’s Day, and for the May cookie challenge! We split the recipe in half and did 1/2 lemon (original recipe) and 1/2 using clementines, and WOW were they fantastic!!!
Great recipe! Simple and sooo delicious!!
Delicious and easy to make/bake. Did not need to make adjustments for high altitude, which was a huge plus.
Citrus cookies are surprisingly pretty yummy, haha! Adjust the sweetness to your preference.
Totally making this again – right away!! lol So dang good. I doubled the recipe and made a 13×9. Its almost gone already! So very good Tessa! All of your recipes are THE BEST
Amazing! These lemon cookies are outstanding! The lemon flavor is phenomenal! The cookies aren’t too sweet, but the frosting gives them just enough sweetness. Perfect spring cookie!
I love anything lemon, and these cookies do not disappoint! They have a bright lemony flavor and are very easy to make! And they’re beautiful with the glaze and lemon zest!
These cookies are so delicious! Perfectly lemony!
This recipe is another first time for me. I used powdered brown sugar for the glaze, hence the color. I also used locally available butter making the cookie dough a little on the wet side rather than dry…
The result:
A buttery, melt in your mouth
lemon cookie.
so yummy cookies! perfect combination of sweetness and lemony taste
These are very easy to make and very tasty! They are perfect to bring to a spring gathering or just to spoil your family!
I made the recipe with the exact ingredients, but made them smaller, about a heaping teaspoon size, so I could use them for a party tray. I baked the cookies for 10 minutes, then left them on the pan for 2-3 mins. They were DELICIOUS without the glaze, but even better with the glaze and lemon zest! Such a great lemon flavor! I didn’t want to stop eating them! And I will definitely make them again! Now to test how they freeze….
These are delicious and incredibly easy! I made them as bars to save time and they worked perfectly
This was a simple easy recipe, which is great when you need to bring something for a get together. I would add an extra tbsp of zest. I like the tartness of lemon.
They are delicious and lemony!
I appreciated how simple and straight forward these cookies were to make. She warned in the description but these cookies were not overly sweet (like I may have wanted a tad more sweetness actually). The glaze was runny but did harden nicely.
These cookies are super easy to make and absolutely delicious ! ♡
These lemon cookies are super easy to make and absolutely delicious ! ♡
These cookies are delightful! The lemon flavor and the texture are perfect for spring.
Great and easy cookies to make! The glaze is a bit too sugary for me, but without it, the cookies are right up my alley!
These were so easy and so tasty! The kids love them. And I love them because they aren’t overly sweet but just enough for the sweet tooth.
So easy and simple. A nice fresh lemon cookie to bring to social gatherings
Can I bake and freeze these unglazed, remove/ defrost them and THEN glaze them?
I absolutely LOVE everyone of your recipes!
Hi Kathy! We’re so happy to hear that you enjoy Tessa’s recipes so much! We have tested freezing the balls of dough, then baking and glazing as the recipe instructs (as mentioned in the pink tip box, above the recipe), but we have not tried freezing baked cookies. It should work just fine, though – just be sure to wrap well in plastic wrap and place inside a freezer bag or an airtight container, to prevent freezer burn. Don’t glaze the cookies until they’re thawed and completely back to room temp. Let us know how it goes 🙂
Thanks Kiersten for your reply. I ended up glazing the cookies, freezing them then thawed them and had absolutely no problems with the glaze. They were devoured quickly!!!
Yay! So glad to hear that, Kathy 🙂
My whole family are huge lemon fans and we all LOVED these cookies! They were super easy to make and the lemon flavor was outstanding. They are already requesting a couple of more batches.
Tough time rating this recipe because I don’t like this style of cookie. It’s like shortbread which I don’t like. But the recipe is easy. The right lemon flavor. I used a #40 scoop which produced 25 cookies. I like lemony cookies, but the best I’ve found so far is taking Tessa’s sugar cookie recipe and adding some lemon to that (but not eliminating the vanilla, lemon and vanilla tastes so good).
These are so nice and refreshing. Family loves them.. One of my go to recipes now..
These cookies were so easy to make and they are delicious! We love lemon in our house. They were the perfect thing for Memorial Day weekend, the unofficial start of summer.
A great cookie with a very strong lemon flavor plus it was simple!
My family really LOVE this cookies, easy to do with incredible flavour!
These are the best lemon cookies! Very lemony. Will definitely make again!
This recipe is super easy and wonderfully tasty. You get a dash of brightness, sweetness and tartness in one bite. These cookies are a pocket full sunshine waiting to be shared. I already made two batches and plan to make more.
Super fun and easy to make!
Great cookie recipe! I measured the powdered sugar (189 grams) and used 3 tablespoons of lemon juice but it’s was very runny (more of a glaze than frosting). I would like them to be more of a frosting like in the pictures. Should I add more powdered sugar/less lemon juice?
Hi Mary! Either way will work just fine, but it will be easier for you to add more powdered sugar at this point, rather than starting over and using less lemon juice. I hope that helps 🙂
These cookies are melt-in-your-mouth delicious. The perfect punch of lemon! 10/10 recommend. Can’t wait to share these!
Yummy lemon cookie!! Love the glaze!
I love lemon desserts and these cookies were easy to make and sooo delicious! I will definitely be making them again!
I loved how quickly this recipe came together. it was super delicious with the perfect lemon glaze. thank you for another winning recipe
These cookies are the best lemon cookies I ever had! Perfect amount of lemony flavor and sweetness. My family, who usually only tolerate lemon, raved about these cookies. Quick and easy to put together and the instructions were well written and easy to follow.
Yes!!! A perfect summer cookie. Sweet, tart and delicious!
These are amazing. These disappeared really fast. Will make again and again.
The perfect amount of lemon. Definitely making them again. They were a big hit.
Absolutely love this recipe! So lemony and delicious. Coming from a family that always complains that lemon recipes don’t have enough lemon flavour, we were super happy with the results of this recipe. The buttery, shortbread quality of the cookie itself is incredible. My Mum, who loves cookies, shortbread, and lemon, gave this recipe her stamp of approval 🙂
Lots of lemon flavor! Decadent! Oh so very delicious!!