Lemon Cookies with Lovely Lemon Glaze
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
11 mins
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Total Time
31 mins
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Servings
12 cookies
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Calories
165 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Lemon Cookies with Lovely Lemon Glaze
Description
Lemon Cookies with Lovely Lemon Glaze start with creamed butter, sugar, and lemon zest to create a flavorful base. The dough incorporates flour, baking powder, salt, and optionally poppy seeds, along with egg, almond extract, and lemon juice, producing soft, slightly chewy cookies with crisp edges. Rolling the dough balls in sugar before baking forms a delicate sugary crust that enhances texture and sweetness.
After baking and cooling, the cookies are finished with a lemon glaze made from powdered sugar, lemon juice, and almond extract which adds a glossy, tangy topping that complements the cookie's lemon notes. The optional poppy seeds introduce a mild crunch and a visual detail.
These cookies pair well with tea or as a light dessert, offering a refreshing citrus flavor and tender crumb. Variations in flour or sugar types can modify texture and flavor while substitutions allow for gluten-free, dairy-free, or vegan adaptations.
Ingredients
- Dry Ingredients:
- 1 ¼ cup all-purpose flour 150g
- 1 teaspoon baking powder
- poppy seeds optional 1 tablespoon
- ¼ teaspoon salt
- Wet ingredients
- 6 tablespoons butter 85g, softened at room temperature (do NOT use melted butter
- ½ cup granulated sugar 100g
- lemon zest from 1 large (about 2-3 teaspoons
- 1 egg large, at room temperature
- ¼ teaspoon almond extract
- 1 ½ tablespoons lemon juice freshly squeezed
- For rolling cookies:
- ¼ cup granulated sugar 50g, for rolling cookies
- For the lemon glaze:
- ½ cup powdered sugar 57 g
- 1 tablespoon lemon juice fresh
- ¼ teaspoon almond extract
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper. Set aside.
- In a large bowl, whisk together the flour, baking powder, poppy seeds (optional) and salt.
- In the bowl of an electric mixer, add in softened butter, sugar and lemon zest; beat on high for 2 minutes. Next add in egg and almond extract. Beat for 1 minute until well combined. (It’s SUPER important the egg is at room temperature. To achieve this, just run it under warm water for 1 minute).
- Slowly add in the dry ingredients and fresh lemon juice and mix on medium low speed until well combined.
- Use a medium cookie scoop to grab the dough, then use your hands to roll dough into a circle. Roll in sugar, then place on prepared baking sheet. Repeat, leaving at least 2 inches between each dough ball.
- Bake for 11-14 minute or until edges are barely golden brown. Remove from oven and allow to cool 5 minutes on baking sheet before transferring to a wire rack to finish cooling.
- Once cookies are completely cooled, you can glaze them. Make the glaze by adding powdered sugar, 1 tablespoon fresh lemon juice and almond extract in a medium bowl. Stir to combine. You may need to add in more lemon juice if the glaze is too thick (start with a teaspoon at a time). Glaze should be somewhat thick.
- Spoon about ½ tablespoon of glaze to each cookie and use a spoon to spread around. Enjoy! Makes 12 cookies.
Notes
- Use gluten-free all-purpose flour blends or alternative flours such as chickpea or quinoa flour for gluten-free versions; this may slightly alter flavor.
- Substitute vegan buttery sticks to make the cookies dairy-free, and use flax eggs for a vegan option.
- Avoid rolling the cookies in coconut sugar, which can overpower the lemon and alter texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Serving | 1cookie with glaze | |
| Calories | 165cal | 8% |
| Carbohydrates | 26.9g | 9% |
| Protein | 1.4g | 3% |
| Fat | 6.1g | 9% |
| Saturated Fat | 3.7g | 19% |
| Fiber | 0.5g | 2% |
| Sugar | 17.4g | 35% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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