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.
Yield:
25 cookies
Prep Time:15minutes
Cook:12minutes
Tessa's Recipe Rundown...
TASTE: Buttery and absolutely packed with lemon flavor, with the perfect balance of sweetness and lemony acidity. TEXTURE: Beautifully tender, with a soft shortbread-like consistency. EASE: Crazy easy. No chill time required! APPEARANCE: Spring-like and pretty, especially when decorated with a little extra lemon zest. PROS: Easy and delicious. CONS: None. WOULD I MAKE THIS AGAIN? Yes!
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.
I’m already ready to make these lemon cookies again!
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.
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?
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.
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!
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.
Ingredients
For the cookies:
2 ¼cups(286 grams) all-purpose flour
1/2teaspoonbaking powder
1/2teaspoonsalt
2sticks(227 grams) unsalted butter, at cool room temperature
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.
Make the glaze:
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.
Recipe Video
Recipe Notes
Flavor & Cookie Bar OptionsCitrus Variations: Our readers have reported that these cookies work well using limes, oranges, and Meyer lemons.Cookie bars: Line an 8x8-inch light-colored square metal pan with parchment paper. Press dough evenly into the pan and bake for 23-25 minutes, or until or until the edges are lightly golden brown and the center is no longer wet. Cool in pan for 10 minutes before removing from pan 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 into bars.
Course :
Dessert
Cuisine :
American
Keyword :
glazed lemon cookies, lemon, lemon cookies
This recipe was originally published in 2011 and updated in 2023 with new photos and recipe improvements. Photos by Joanie Simon.
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
About Tessa...
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
These cookies were soo yummy!! I found my dough was a little softer than expected and they spread a bit more but I think that was due to my butter being in the warmer side. Yummy!!
If you love lemon cake, you will love this cookie! So pretty, so easy and very delicious lemon flavor. The glaze really elevates this cookie to a great cookie for a party or event.
Kiersten @ Handle the Heat
— May 25, 2023 at 8:01 am
Hi Jimena! We’re so happy to hear that you enjoyed these cookies! Just wondering what size cookie scoop you used to portion these cookies out. Using the scoop Tessa recommends in the recipe (medium or 1 ½-tablespoon-size) should yield many more cookies – about 25. Using a larger scoop will yield fewer cookies. I hope that helps! Happy baking 🙂
Absolutely loved making the glazed lemon cookies, pretty easy to make thanks to the well written instructions.
The glaze was a bit runny, so next time I know what I need to do.
And YES I’ll definitely be making these again.!!
I don’t typically like lemon desserts, but these are genuinely so good! The fresh lemon juice in the glaze is so bright! And I typically have a texture issue with lemon zest, but I REALLY liked it in the dough – & texture-wise I couldn’t tell it was in there 🙂
I am bringing these to work tomorrow and I’m confident they’ll be a big hit!
I wanted to rate this as 5 stars, but the computer won’t let me. No matter what I press or how, it rates it as 4 stars. This is definitely a 5 star recipe.
I made this into Glazed Lemon Bars, as shown in the recipe, for my brother-in-law’s birthday cake 🙂 They turned out great. We put little candles on the top. Everyone loved them. My sister said she especially liked the texture. They were very lemony. Thanks for another great recipe that I will try as cookies next time 🙂
Made these for my friends baby shower because she loves lemon. I hope she likes them. My glaze was a little runny. Wish I used a little less lemon juice in it.
The unglazed cookie has a very subtle lemon flavor – like an animal cracker. I put an additional teaspoon of fresh lemon zest, as well as a teaspoon of fresh squeezed lemon juice, in my batter. The real punch of lemon comes from the glaze.
Another winner!! I made these cookies for my book club, and everyone raved about them. Just the right amount of lemon. And I thought they got even better a few days later! So soft. Just [email protected]
I enjoyed these cookies for sure, a nice lemon flavour (although nothing has beat Tessa’s Lemon Loaf for lemon flavour for me yet). Easy to follow instructions and great taste.
Cut the lemon by a half and substitue half that with lime – juice and zest. What a knockout flavor!
I made the frosting half yellow and half green, then dipped the cookies by thirds in yellow (with lime zest) and – after drying – a different third in green (with lemon zest). Perfect colors for #ColoradoState themed cookies. The challenge was not so much the lemon-to-lime ratio as getting the green color to look like a lime: heavy on the green, a fair amount of yellow, and just a touch of red.
Cookies came out great first time I baked them! Nice light cookie with a tangy lemon glaze. Had just a little glaze left over. Nice easy recipe with tasty results!
These cookies are amazing! If you don’t like lemon, stay away. The amount of lemon packed into one little cookie is outstanding. They are very soft on the inside. These are my perfect bite after a long day.
Lemony flavor, love the glaze with it. I didn’t add much lemon juice so that it would be thick and stay on the cookies. These were a hit at the Mother’s Day brunch.
I made these cookies for the May baking challenge, and doubled the recipe as I gave 1.5 dozen to each my mother and my daughter for Mother’s Day. Per Tessa’s suggestion, since I doubled the recipe, I weighed my ingredients. I have never before weighed my ingredients, but that is the way to go! I found weighing quicker and less messy (maybe I’m just not good with measuring cups??) The cookies turned out perfect, and my family loves them. I will definitely make these again!!
I just made these lemon cookies! Several were gobbled up immediately by my family. Easy and delicious recipe! I will definitely be making them again. Thank you for the lovely recipe.
These cookies were delicious! They are so nice and lemony, especially the glaze. The entire family loved them! They are such a light and springy dessert that would be perfect any occasion!
These little lemon delights were the tangy sweetness my tastebuds were craving!! A big hit on Mother’s Day. Everyone absolutely loves them. I will be making these again and again.
I made these for the may baking challenge and more than half of them got eaten before I could get a picture…or even finished icing them…i think thats all the review needed!! definitely will be making again!!
Kiersten @ Handle the Heat
— May 15, 2023 at 8:00 am
Hi Sara! So glad your boyfriend enjoyed these so much, but it sounds like something went a little wrong here as these shouldn’t be super crumbly. How do you measure your ingredients? By volume (using cups), or by weight (using a digital kitchen scale)? When measuring by volume, it’s so easy to mis-measure ingredients (particularly flour) and throw off the entire chemistry of a recipe – and when there’s too much flour, that’s how you end up with an overly-crumbly texture. Check out Tessa’s article here, where she talks about how to best measure ingredients to ensure accuracy every time. I hope that helps, Sara! Happy baking 🙂
These cookies are a great balance of sweet and lemony. The glaze is definitely needed because the cookie would be on the drier side without it. I considered drizzling it to make it pretty, but I’m glad I spooned it on heavy as instructed. I will definitely be making these again. And I want to use Tessa’s tip and dunk the whole cookie in the glaze! Yum!
Really good–wouldn’t change a thing, except I did add a touch of lemon extract just to amp it up a little.
Tip: use a glass to flatten the cookies–they really need to be straight on top so the glaze doesn’t drip down the sides.
Awesome recipe! I was going to make the bar version to save time, but realized I didn’t have an 8 inch pan, so I went on and made individual cookies, and was amazed at how quickly the process went. Everyone loved them!
My neighbor thought they were store bought, but my husband corrected him and told him I made the cookies. He said they look professional. He and his wife loved the Glazed Lemon Cookies. He thinks I bake some of the best cookies. I share my cookies when I bake them. Tessa’s cookie recipes are the best.
As a trained chef and cookbook author, I share trusted baking recipes your friends & family will love alongside insights into the science of sweets. I help take the luck out of baking so you *always* have delicious results! Learn more here.
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These cookies were absolutely perfect. Everyone loved them.
Thanks Tessa! You are the best
Bright, sweet, tart, and perfectly textured. So happy with how these turned out!
My 9-year-old daughter and I made these together. The instructions were very easy to follow, and the cookies turned out delicious!
These cookies were soo yummy!! I found my dough was a little softer than expected and they spread a bit more but I think that was due to my butter being in the warmer side. Yummy!!
If you love lemon cake, you will love this cookie! So pretty, so easy and very delicious lemon flavor. The glaze really elevates this cookie to a great cookie for a party or event.
Delicious! Easy to make, soft, and the perfect amount of lemon.
these are great!! i got only like 12 cookies tho
Hi Jimena! We’re so happy to hear that you enjoyed these cookies! Just wondering what size cookie scoop you used to portion these cookies out. Using the scoop Tessa recommends in the recipe (medium or 1 ½-tablespoon-size) should yield many more cookies – about 25. Using a larger scoop will yield fewer cookies. I hope that helps! Happy baking 🙂
These cookies were delicious!!! I didn’t even glaze most of them because the cookie base was so delicious. I highly recommend them!
So fun and delicious! It’s so rare to find a recipe without vanilla that taste this good!
Love these cookies! They have a lovely texture and a bright lemon flavor and were very easy to make.
This recipe was such a huge hit with my family! Can’t wait to try other variations!
Tastes like summer! Very good with burst of lemon flavor.
SO SO SO GOOD! Really, I’m a sucker for lemon desserts, but even saying that, these are among the best cookies I’ve had in a long time.
Woohoo!! So happy to hear that!
Absolutely loved making the glazed lemon cookies, pretty easy to make thanks to the well written instructions.
The glaze was a bit runny, so next time I know what I need to do.
And YES I’ll definitely be making these again.!!
I don’t typically like lemon desserts, but these are genuinely so good! The fresh lemon juice in the glaze is so bright! And I typically have a texture issue with lemon zest, but I REALLY liked it in the dough – & texture-wise I couldn’t tell it was in there 🙂
I am bringing these to work tomorrow and I’m confident they’ll be a big hit!
Wonderful to hear, Jess! Yay!
I wanted to rate this as 5 stars, but the computer won’t let me. No matter what I press or how, it rates it as 4 stars. This is definitely a 5 star recipe.
I made this into Glazed Lemon Bars, as shown in the recipe, for my brother-in-law’s birthday cake 🙂 They turned out great. We put little candles on the top. Everyone loved them. My sister said she especially liked the texture. They were very lemony. Thanks for another great recipe that I will try as cookies next time 🙂
I decided to make these cookies into bars following the instructions in the recipe. Delicious, easy spring dessert!
So happy you loved them as bars, Cassie! They were a favorite of mine during testing, too! 🙂
Another winner of a recipe! They were quick to make and absolutely delicious.
Hubby doesn’t usually like lemon cookies, but he gave a two thumbs up for this! The taste is bright, but not overly lemony.
Made these for my friends baby shower because she loves lemon. I hope she likes them. My glaze was a little runny. Wish I used a little less lemon juice in it.
The unglazed cookie has a very subtle lemon flavor – like an animal cracker. I put an additional teaspoon of fresh lemon zest, as well as a teaspoon of fresh squeezed lemon juice, in my batter. The real punch of lemon comes from the glaze.
Loved the taste and texture of these lemon cookies! Will definitely make again.
I followed the variation for cookie bars and they turned out wonderfully.
Another winner!! I made these cookies for my book club, and everyone raved about them. Just the right amount of lemon. And I thought they got even better a few days later! So soft. Just [email protected]
Yummy cookies! The icing adds a lot of lemon flavor, but wish the cookie had a bit more in it. May have needed to add a bit more lemon zest to mine!
great lemony flavor and so easy to make.
Recipe was easy to make. Lemony and delicious!
Light, lemony and delicious!
Delicious! Easy and tasty.
A fun springtime bake.
I enjoyed these cookies for sure, a nice lemon flavour (although nothing has beat Tessa’s Lemon Loaf for lemon flavour for me yet). Easy to follow instructions and great taste.
Shazam!
Cut the lemon by a half and substitue half that with lime – juice and zest. What a knockout flavor!
I made the frosting half yellow and half green, then dipped the cookies by thirds in yellow (with lime zest) and – after drying – a different third in green (with lemon zest). Perfect colors for #ColoradoState themed cookies. The challenge was not so much the lemon-to-lime ratio as getting the green color to look like a lime: heavy on the green, a fair amount of yellow, and just a touch of red.
Cookies came out great first time I baked them! Nice light cookie with a tangy lemon glaze. Had just a little glaze left over. Nice easy recipe with tasty results!
This cookie is super yummy and lemony! My husband loved them! I will definitely make again!
These cookies are amazing! If you don’t like lemon, stay away. The amount of lemon packed into one little cookie is outstanding. They are very soft on the inside. These are my perfect bite after a long day.
My husband says these cookies are amazing. I can’t get him to stop eating them.
Lemony flavor, love the glaze with it. I didn’t add much lemon juice so that it would be thick and stay on the cookies. These were a hit at the Mother’s Day brunch.
I made these cookies for the May baking challenge, and doubled the recipe as I gave 1.5 dozen to each my mother and my daughter for Mother’s Day. Per Tessa’s suggestion, since I doubled the recipe, I weighed my ingredients. I have never before weighed my ingredients, but that is the way to go! I found weighing quicker and less messy (maybe I’m just not good with measuring cups??) The cookies turned out perfect, and my family loves them. I will definitely make these again!!
yum! I was a little skeptical bc I didn’t love the cookies by themselves but per usual, Tessa know what’s up – the gla,e makes these perfect!
I just made these lemon cookies! Several were gobbled up immediately by my family. Easy and delicious recipe! I will definitely be making them again. Thank you for the lovely recipe.
These cookies were super easy to make and were absolutely delicious! The lemon flavor was perfect!
These cookies were delicious! They are so nice and lemony, especially the glaze. The entire family loved them! They are such a light and springy dessert that would be perfect any occasion!
These little lemon delights were the tangy sweetness my tastebuds were craving!! A big hit on Mother’s Day. Everyone absolutely loves them. I will be making these again and again.
These cookies are so good! Very easy to make.
this is a delicious cookie. made it for Mothers Day. Mxed up quick and loved the fact that they. didn’t need to be chilled.
I made these for the may baking challenge and more than half of them got eaten before I could get a picture…or even finished icing them…i think thats all the review needed!! definitely will be making again!!
Super flavour full but, maybe I made something wrong, they were too crumbly for my taste. Nevertheless, my boyfriend completely devoured them
Hi Sara! So glad your boyfriend enjoyed these so much, but it sounds like something went a little wrong here as these shouldn’t be super crumbly. How do you measure your ingredients? By volume (using cups), or by weight (using a digital kitchen scale)? When measuring by volume, it’s so easy to mis-measure ingredients (particularly flour) and throw off the entire chemistry of a recipe – and when there’s too much flour, that’s how you end up with an overly-crumbly texture. Check out Tessa’s article here, where she talks about how to best measure ingredients to ensure accuracy every time. I hope that helps, Sara! Happy baking 🙂
Super easy and quick to make! Subtle lemon flavor, would pair nicely with a cup of tea
Love it
Easy to make and so delicious!!
Very easy to make and so tart and delicious!!
Absolutely delicious! Very easy! My neighbors loved them too!!
These cookies are a great balance of sweet and lemony. The glaze is definitely needed because the cookie would be on the drier side without it. I considered drizzling it to make it pretty, but I’m glad I spooned it on heavy as instructed. I will definitely be making these again. And I want to use Tessa’s tip and dunk the whole cookie in the glaze! Yum!
These had such a bright lemony flavor. We loved them!
Really good–wouldn’t change a thing, except I did add a touch of lemon extract just to amp it up a little.
Tip: use a glass to flatten the cookies–they really need to be straight on top so the glaze doesn’t drip down the sides.
Super easy summer cookie and soooo good!!
Awesome recipe! I was going to make the bar version to save time, but realized I didn’t have an 8 inch pan, so I went on and made individual cookies, and was amazed at how quickly the process went. Everyone loved them!
My neighbor thought they were store bought, but my husband corrected him and told him I made the cookies. He said they look professional. He and his wife loved the Glazed Lemon Cookies. He thinks I bake some of the best cookies. I share my cookies when I bake them. Tessa’s cookie recipes are the best.
Make this recipe and even my dad who is picky about his sweets loved them.
Super easy and delicious!!!