Glazed Lemon Cookies

Quick Summary

Glazed Lemon Cookies- soft, buttery lemon cookies with a simple lemon glaze. These sweet and tart cookies are light, refreshing, and the perfect treat for any occasion.

glazed lemon cookies stacked on a cooling rack

Lemon lovers get ready to jump for joy because these Glazed Lemon Cookies are DREAMY! I make these cookies all the time during the spring and summer months. They’re soft and buttery with a hint of lemon and a sweet, tart glaze.

These cookies are always a crowd pleaser. They make a great dessert for parties, potlucks, bridal showers, baby showers, or any occasion.

Our family makes them just because they are super delicious. Every day is a good day for lemon cookies! They make every day brighter!

lemon cookies with lemon glaze in pan

You only need a lemon and some basic cookie ingredients to make these bright and cheery cookies. You should have most of these ingredients in your pantry!

  • All-purpose flour– fluff, spoon, and level your flour. Never pack flour or you will end up with dry cookies.
  • Baking powder– check the date to make sure it is fresh!
  • Salt– a must in all cookies!
  • Granulated sugar– for sweetness!
  • Lemon zest– Wash and zest your lemon with a microplane.
  • Unsalted butter– I use unsalted butter so I can control the salt in the recipe.
  • Egg– Use a large egg, preferably at room temperature.
  • Vanilla extract– I always use pure vanilla extract. The good stuff!
  • Confectioner’s sugar– Also known as powdered sugar and what we need to make the glaze!
  • Lemon juice– Use fresh lemon juice, not the bottled stuff! Juice the lemon you zested!
lemon cookies being dipped in lemon glaze

How to Make Glazed Lemon Cookies

Let’s get baking!

  • Preheat the oven to 350 degrees F and line two baking sheets with parchment paper or a Silpat. Set aside.
  • Whisk your dry ingredients (flour, baking powder, and salt) in a small bowl until it’s nice and fluffed. Set aside for later!
  • In another small bowl, add the granulated sugar and lemon zest. Rub them together with your fingers until it’s all incorporated and fragrant. Rubbing together the sugar and lemon zest really maximizes the lemon flavor. Don’t skip this step!
  • Beat the butter together with the sugar and lemon mixture until it’s light and fluffy. Add in the egg and vanilla extract, then continue beating until everything is smooth.
  • Put the mixer on a low speed and slowly beat in the dry ingredients until everything is blended. Don’t over mix! Once the dough forms, turn off the mixer.
  • Drop the dough in one-tablespoon scoops onto the baking sheets. Space them 2 inches apart and gently flatten the dough with the palm of your hand or the back of a spoon.
  • Bake for 12 to 14 minutes, or until the cookies are slightly golden brown. Don’t over bake. Let the cookies cool on the sheet for 2 minutes before transferring them onto a cooling rack.
  • To make the lemon glaze, whisk confectioner’s sugar and lemon juice together until it’s smooth. Dip each cookie top into the glaze and let the cookies sit until the glaze is set.
glazed lemon cookies on cooling rack

How to Store

Once the glaze is set, you can store the cookies in an airtight container for up to four days on the counter. If you are going to stack the cookies, make sure you put a piece of parchment paper or wax paper in between the layers so the cookies don’t stick together.

If you live in a hot and humid location, you might want to store the cookies in the refrigerator, so the glaze stays set.

You can freeze the cookies. Place the cooled cookies in a freezer-safe container or bag. If you are stacking the cookies, make sure you put a piece of parchment paper or wax paper between the layers. Freeze the cookies for up to 3 months.

Freezing is great if you have an event coming up and you want to get ahead on baking. And let’s be real, having cookies in the freezer is ALWAYS a good idea

glazed lemon cookies on counter

Glazed Lemon Cookies

Glazed Lemon Cookies-soft, buttery lemon cookies with a simple lemon glaze. These sweet and tart cookies are light, refreshing, and the perfect treat for any occasion.
4.83 from 79 votes


For the Cookies:

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 2 tablespoons lemon zest
  • 1 cup unsalted butter, at room temperature
  • 1 large egg
  • 1 teaspoon vanilla extract

For the glaze:

  • 1 cup powdered sugar
  • 4-5 teaspoons fresh lemon juice


  • Preheat the oven to 350 degrees F. Line two baking sheet with parchment paper or a silicone baking mat. Set aside.
  • Combine flour, baking powder, and salt in a small bowl. Whisk and set aside.
  • In a small bowl, add granulated sugar and lemon zest. Rub the sugar and lemon zest together with your fingers, until fragrant.
  • Beat butter and sugar/lemon mixture together until light and fluffy. Beat in egg and vanilla extract. Mix until smooth.
  • Slowly beat in flour mixture on low speed until blended. Drop dough by tablespoon onto prepared baking sheets, spacing 2 inches apart. Gently flatten dough with the palm of your hand.
  • Bake for 12-14 minutes or until cookies are just set and slightly golden brown. Cool cookies on baking sheet for 2 minutes and transfer to cooking racks. Cool completely.
  • In a medium bowl, whisk together powdered sugar and lemon juice. Dip each cookie top into the lemon glaze. Let cookies sit until icing has set.


Calories: 105kcal, Carbohydrates: 14g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 18mg, Sodium: 35mg, Potassium: 17mg, Fiber: 1g, Sugar: 7g, Vitamin A: 164IU, Vitamin C: 1mg, Calcium: 6mg, Iron: 1mg

Have you tried this recipe?

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Photos by Molly

Thanks for Sharing!

If you make this recipe, please leave a star rating and comment below! You can also share a picture on Instagram! Tag @twopeasandpod and use the hashtag #twopeasandtheirpod.

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. I love just about anything lemon. I’ve never made lemon cookies but these sound so good, as well as your lemon shortbread cookies. I will definitely make these. So glad these popped up in my email.

    Hope you and your family are all doing well during the pandemic.

    Thanks for sharing!

  2. For freezing these cookies, would you advise freezing them with or without the glaze? Thinking about making these as part of the dessert bar for my daughter’s wedding in honor of her paternal grandfather who passed away, but always loved the old Archway Lemon Frosted Cookies. 🙂

    1. You can freeze them with or without, but if you are serving them for a wedding I would freeze them without and then glaze to make sure they are perfectly pretty:) Congrats to your family on the wedding, so sweet!

    1. I was wondering wgg Hf at an ideal option for gluten free would be for this recipe I have a family full of gluten intolerant tummy’s
      Any suggestions?
      Thank you

    2. My other reply seriously needed to be edited
      I was trying to ask if you had suggestions for gluten intolerant tummies my whole family is gluten intolerant? I have made the original recipe and it’s fantastic but I have family who would like to enjoy it but need a gluten free alternative
      Thank you

  3. 5 stars
    I had purchased a bag of meyer lemons and wanted to bake something with them, and tada your recipe popped up! This recipe was easy to make, loved the technique of rubbing the zest into the sugar and then adding to the butter – so fregrant.
    I chose to make the glaze thin, didn’t want “frosting” like added – just as yummy. I love lemons – thank you for this recipe.

    1. Do you think these cookies could be rolled out and pressed? I want to make these but in the shape of snowmen for Christmas!

  4. 5 stars
    Best lemon cookies I’ve ever had! I brought them into work, and everyone loved them. I added fresh raspberries to the glaze and it turned out really well. The raspberry compliment the buttery lemon flavor of the cookie nicely. Super easy to make, perfect for summer!

  5. made these for my girlfriends birthday… she loves everything lemon. they were SO good! gonna try them again using lime.. my husband likes lime a lot hes not a huge lemon fan, however it didn’t keep him from “testing” at least four of these lemon cookies! printing the recipe now for easy access. you never disappoint!

  6. 5 stars
    I have made these cookies so many times following the recipe exactly. EVERYONE absolutely loves them. If you like lemon…and you like cookies…you won’t be able to get enough of these.

  7. 5 stars
    I followed the recipe but added 1/2 tsp of lemon extract and a pouch of True Lemon lemonade powder to make them extra lemony. They came out perfect. Will definitely make again.

  8. 5 stars
    I made these cookies last year and all of my friends and family went crazy for them. This was the first kind they requested I make this year!
    I normally make about 14 different kinds of cookies but, I’m afraid I’ll have to cut back this year due to my declining health.
    Perhaps some of my wonderful grandchildren will donate dear ole grams a few hours of their time, after all the cookies are for them!

  9. 5 stars
    Oh My Goodness, these cookies are sooo good, a nice soft cookie with a lemony glaze. Absolutely delicious. I made them again tonight but i used orange zest & the orange juice for the glaze. I’m hooked, recipe is a keeper…thanks for sharing.

  10. 5 stars
    Seriously delicious. So light, fresh and the right mix of sweet and tangy. Watch out though; they are a bit addictive and you don’t feel the calories. Thanks so much for this lovely recipe!

  11. 5 stars
    Fabulous as always! I ended up using more lemon juice to get the consistence I wanted and even a drop or two of water in the icing.

  12. 5 stars
    I have made these lemon cookies several times and they are always a big hit!
    I don’t smash mine before cooking and use a small scoop for perfect sized bites of lemony clouds!
    Also letting the butter and sugar mix on medium for 10 minutes, makes them extra fluffy and the finished cookies is a puffy, tangy, sweet, lemon cloud!

  13. 5 stars
    This is an excellent recipe, the cookies are delicious. The recipe is well written and easy to make and follow! Thank you!

  14. These are DELICIOUS cookies! I added a bit more lemon zest and sugar and I used weed butter to give a nice BUZZZZZ!

  15. Yes this cookie is addicting and have made many times
    I do double the recipe and freeze half for a later date.
    I shape the cookie then freeze in ziplock freezer bag. To bake I defrost in
    fridge then bake accordingly to recipe. They turn out wonderful.
    Thanks again❤️

  16. 5 stars
    Wonderful recipe!!! Came out moist and soft, and I used King Arthur “fiori di sicilia” flavoring in place of vanilla and it worked with lemon zest! My granddaughter requested these and now I know why!!!

  17. 5 stars
    I doubled the recipe and used 1/2 cup less sugar and 1/2 less icing, and it’s delicious. I brought it to book club tonight and although very few indulged, I got texts an hour after everyone was home telling me how great the cookies (they pocketed) goes with tea, and also how it tastes like sunny day in spring with their gin and grapefruit juice. This is the first time I made this recipe, thank you.

  18. 5 stars
    These yummy lemon cookies were a hit with my family. The extra flavor lended by the lemon zest pushes these to the next level. They were delicious but were even better the next day!

  19. 5 stars
    I loveee these cookies! they have become my signature for any summer party. I’ve taken them to cookouts, graduation parties, and barbecues. They always stand out and I never have any leftover 😉

    Just 2 tips to make it even better – (1) replacing half the flour with almond flour makes them even more soft and cakey with another layered summer flavor, my family loves it this way!! (2) I also like to let the dough sit in the fridge for a minimum of 3 hours and sometimes overnight; because it can be quite sticky so it helps me handle the dough when making them into cookies and also evens out the butter distribution so this is actually a really good technique for just about any cookie you make.

    They come out so perfectly and only taste better as days go on. Thanks for this recipe Maria!!

    1. OH!! I forgot to add another tip – I also dry out some zest in the oven and then sprinkle it on top of the glaze before it sets on the cookie which ads a decorative touch and some extra lemony flavor 🙂

  20. 5 stars
    So easy to make and delicious!!! Thank you, thank you, thank you! This will be my to go recipe to make for the office.

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