4.9 from 72 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 Time
10 mins
Cook Time
10 mins
Total Time
22 mins
Servings: 12 cookies
Calories: 335 kcal
Course:
Baked Goods
Cuisine:
American
Ingredients
Lemon cookie base
- 1 cup salted butter softened
- 3/4 cup granulated sugar + extra for cookie tops
- 1 large egg
- 1 teaspoon fresh lemon juice
- 1 Tablespoon lemon zest
- 1 teaspoon pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Lemon glaze
- 1 1/2 cups powdered sugar
- 1 Tablespoon lemon zest
- 2-3 Tablespoons fresh lemon juice
Instructions
- Preheat oven to 375°F. 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.
Cup of Yum
Notes
- This recipe is on page 267 of my cookbook, House of Nash Eats Everyday!
Nutrition Information
Serving
1cookie
Calories
335kcal
(17%)
Carbohydrates
46g
(15%)
Protein
3g
(6%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
54mg
(18%)
Sodium
256mg
(11%)
Potassium
40mg
(1%)
Fiber
1g
(4%)
Sugar
27g
(54%)
Vitamin A
493IU
(10%)
Vitamin C
2mg
(2%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 335
% Daily Value*
| Serving | 1cookie | |
| Calories | 335kcal | 17% |
| Carbohydrates | 46g | 15% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 256mg | 11% |
| Potassium | 40mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 493IU | 10% |
| Vitamin C | 2mg | 2% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.