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Lemon Cookies with Lovely Lemon Glaze

These gorgeous lemon cookies are soft in the middle with crispy edges, and are delicious topped with a lovely lemon glaze. Add poppy seeds to these homemade lemon cookies to easily make them lemon poppyseed cookies! Lemon lovers will LOVE these cookies.

Prep Time
20 mins
Cook Time
20 mins
Total Time
31 mins
Servings: 12 cookies
Calories: 165 kcal
Course: Dessert , Baked Goods
Cuisine: American

Ingredients

  • Dry Ingredients:
  • 1 ¼ cup (150g) all purpose flour*
  • 1 teaspoon baking powder
  • Optional: 1 tablespoon poppy seeds
  • ¼ teaspoon salt
  • Wet ingredients
  • 6 tablespoons (85g) butter, softened at room temperature (do NOT use melted butter)**
  • ½ cup (100g) granulated sugar
  • Zest from 1 large lemon (about 2-3 teaspoons)
  • 1 large egg, at room temperature
  • ¼ teaspoon almond extract
  • 1 ½ tablespoons freshly squeezed lemon juice
  • For rolling cookies:
  • ¼ cup (50g) granulated sugar, for rolling cookies
  • For the lemon glaze:
  • ½ cup (57g) powdered sugar
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon almond extract

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper. Set aside.
  2. In a large bowl, whisk together the flour, baking powder, poppy seeds (optional) and salt.
  3. 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).
  4. Slowly add in the dry ingredients and fresh lemon juice and mix on medium low speed until well combined.
  5. 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.
  6. 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.
  7. 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. 
  8. Spoon about ½ tablespoon of glaze to each cookie and use a spoon to spread around. Enjoy! Makes 12 cookies.

Notes

  • *To make cookies gluten free: I suggest using an all purpose gluten free flour such as Bob’s Red Mill 1:1 baking flour. I also think chickpea flour or quinoa flour would work very well but you may get a different flavor. You can also try my paleo lemon poppy seed cookies, which are grain & gluten free.
  • **To make cookies dairy free: Feel free to use a vegan buttery stick, such as Earth Balance.
  • To make cookies vegan: Use a flax egg and a softened vegan buttery stick (such as Earth Balance).
  • If you want to use coconut sugar in this recipe, I suggest only using it in the cookies themselves. Personally, I think it overpowers the lemon flavor too much. Do NOT roll the cookies in coconut sugar; it doesn’t have the same consistency.

Nutrition Information

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%)

Nutrition Facts

Serving: 12cookies

Amount Per Serving

Calories 165

% 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.