Glazed lemon sugar cookies are soft, buttery rounds with a bright citrus flavor and a thin lemon glaze that sets into a sweet, tangy shell.
The dough mixes in one bowl without chilling, so you can go from a bare counter to a tray of fresh cookies in about forty five minutes. A generous amount of lemon zest gives the flavor real punch.
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Why This Glazed Lemon Sugar Cookies Recipe Works
Creaming butter and sugar together builds a tender, slightly chewy cookie, and lemon zest carries far more flavor than juice alone because the oils live in the peel.
Using both baking soda and a little baking powder gives the cookies a gentle puff without making them cakey. They stay soft in the middle and lightly golden at the edges.
The simple glaze of powdered sugar and lemon juice adds a tangy finish that keeps the cookies from tasting only sweet. It dries in about fifteen minutes.
Ingredients for Glazed Lemon Sugar Cookies
- You need three quarters of a cup of softened butter, one cup of sugar, one large egg, three tablespoons of lemon juice, one tablespoon of lemon zest, and two and a quarter cups of all purpose flour. Leavening and seasoning come from one teaspoon of baking soda, a quarter teaspoon of baking powder, and half a teaspoon of salt.
- Two tablespoons of the lemon juice go into the dough and one goes into the glaze, along with half a cup of powdered sugar. Use fresh lemons for the brightest taste.
Butter. Softened butter creams with the sugar to create a tender texture and rich flavor.
Lemon zest. The zest holds the aromatic oils that make the cookies taste intensely of lemon.
Lemon juice. It adds tang to the dough and thins the glaze to a smooth, pourable consistency.
Baking soda and powder. Together they give the cookies lift and a soft crumb without a cakey texture.
Powdered sugar. It dissolves into the juice to make a quick glaze that sets with a light shine.
How to Make Glazed Lemon Sugar Cookies
1. Heat the oven. Heat the oven to 350 degrees F and keep two ungreased baking sheets ready.
2. Cream the butter. Beat the butter and sugar until smooth and light, then beat in the egg, two tablespoons of lemon juice, and the zest.
3. Add the dry mix. Whisk the flour, baking soda, baking powder, and salt together, then stir them into the butter mixture until just combined.
4. Bake the cookies. Drop rounded tablespoons of dough onto the sheets and bake for eight to ten minutes until the edges turn lightly golden.
5. Glaze and set. Cool the cookies on the sheet for a few minutes, move them to a rack, whisk the powdered sugar with the last tablespoon of juice, and drizzle it over the tops.
How to Serve Glazed Lemon Sugar Cookies
Serve the cookies with iced tea or a tall glass of milk, and stack them on a plate for a spring brunch. They look pretty next to soft vanilla cookies on a cookie tray. For a lemon themed dessert table add a lemon pound cake, lemon pancakes, or cinnamon sugar cookies.
How to Store and Reheat Glazed Lemon Sugar Cookies
Keep the glazed cookies in an airtight container at room temperature for up to one week, with parchment between layers so the glaze does not stick. Freeze unglazed cookies for up to three months and glaze them after thawing. Let the glaze dry fully before stacking.
Tips and Variations for Glazed Lemon Sugar Cookies
Flag the allergens. These cookies contain wheat, egg, and milk, so they are not safe for anyone avoiding those foods.
Do not taste raw dough. Do not taste the dough, because raw flour and raw egg can carry germs.
Measure the flour. Spoon the flour into the cup and level it, since packed flour makes dry, dense cookies.
Zest before juicing. Zest the lemons first, because the whole fruit is easier to hold than a cut half.
Watch the edges. Pull the cookies as soon as the edges turn lightly golden, because the centers set as they cool.
Cool before glazing. Warm cookies melt the glaze into a thin, clear coat instead of a white finish.
Add a twist. Fold in a teaspoon of poppy seeds or a half teaspoon of vanilla for variety.
Check trusted guidance. Read the Purdue Extension guide to storing leftovers for safe storage tips.
Frequently Asked Questions About Glazed Lemon Sugar Cookies
What Are Glazed Lemon Sugar Cookies?
They are soft butter cookies flavored with lemon zest and juice, then topped with a simple lemon glaze.
How Do You Keep Glazed Lemon Sugar Cookies Soft?
Do not overbake them, and store them in an airtight container with parchment between layers.
Can You Freeze Glazed Lemon Sugar Cookies?
Yes, freeze the baked cookies without the glaze for up to three months, then glaze them after they thaw.
Do I need to chill the dough?
No, the dough is soft but holds its shape when dropped onto the baking sheet.
How many cookies does this make?
It makes about twenty four cookies using rounded tablespoons of dough.
Glazed Lemon Sugar Cookies
Equipment
- Mixing bowls
- Electric mixer
- Baking sheets
- Wire rack
Ingredients
Main Ingredients
- ¾ cup butter softened
- 1 cup granulated sugar
- 1 large egg
- 3 tbsp lemon juice 2 tablespoons for the dough and 1 tablespoon for the glaze
- 1 tbsp lemon zest freshly grated
- 2 cup all purpose flour plus 1/4 cup more
- 1 tsp baking soda
- ½ tsp salt
- ¼ tsp baking powder
- ½ cup powdered sugar for the glaze
Instructions
Cooking
- Heat. Heat the oven to 350 F.
- Cream. Beat the butter and sugar, then add the egg, 2 tablespoons lemon juice, and zest.
- Combine. Stir in the flour, baking soda, baking powder, and salt until just mixed.
- Bake. Drop rounded tablespoons of dough on baking sheets and bake 8 to 10 minutes.
- Glaze. Cool the cookies and drizzle with powdered sugar mixed with 1 tablespoon lemon juice.
