Glazed Lemon Cookies

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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

Cookie Ingredients

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

More Lemon Cookie Recipes

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.

4.87 from 45 votes
Prep Time
15 minutes
Cook Time
12 minutes
Total Time
30 minutes


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


  1. Preheat the oven to 350 degrees F. Line two baking sheet with parchment paper or a silicone baking mat. Set aside.

  2. Combine flour, baking powder, and salt in a small bowl. Whisk and set aside.
  3. In a small bowl, add granulated sugar and lemon zest. Rub the sugar and lemon zest together with your fingers, until fragrant.
  4. Beat butter and sugar/lemon mixture together until light and fluffy. Beat in egg and vanilla extract. Mix until smooth.
  5. 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.
  6. 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.
  7. 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.
Nutrition Facts
Glazed Lemon Cookies
Amount Per Serving
Calories 105 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g15%
Cholesterol 18mg6%
Sodium 35mg1%
Potassium 17mg0%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 7g8%
Protein 1g2%
Vitamin A 164IU3%
Vitamin C 1mg1%
Calcium 6mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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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Maria Lichty

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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CommentsLeave a reply

  1. 5 stars
    Yup, this recipe is a keeper. The hubby & kids really loved the taste & texture. The cookies came out so nice and soft, and just the right amount of sweetness to balance out the glaze. My glaze did come out a bit runny, so next time I will use a bit less lemon juice. I sprinkled pink sugar crystals on top.

  2. 5 stars
    I have made these cookies SO many times. Absolutely amazing. I’m making them tonight for a “Friendsgiving” party, but I’m going to try a blueberry glaze instead. Hope it works!

    1. What is the serving size? Is it 105 calories per cookie? They look delicious! I just want to make sure I log them right.

  3. 4 stars
    These were absolutely fantastic! I added a lot more lemon zest and a tad less flour. I used cookie cutters to make the perfect round cookie. When I made the icing I added a tsp of butter and a splash of vanilla as well as 7 tsp lemon juice and a few tsp warm water. They turned out truly amazing. Thanks for the great recipe!!

  4. 4 stars
    I’ll be honest, after getting the dough together, I was a bit skeptical because it was pretty crumbly. After baking these and getting the glaze on, they are absolutely delicious. I am saving this recipe and will definitely remake them! 

    1. 5 stars
      I was thinking the same thing Cassidy W., but oh my are these cookies perfect in every way! What a beautiful cookie!

      So easy and so elegant! I love all the lemon in these!

      Thank you for this recipe!


      I followed the recipe exactly as written. 5 stars!

  5. 5 stars
    I have my grandkids over for dinner every Wednesday. I made these for dessert and everyone said they were the best lemon cookies they ever had! My hubby said he was only going to sneak one earlier today after I finished making them…and said he ended up eating 3 more! Good thing I made extra so they could take some home.

  6. 5 stars
    Such a satisfying recipe!! Everyone at my house and not coworkers who tried these cookies loved them! So soft and tangy with the glaze.

  7. Such a satisfying recipe!! Everyone at my house and my coworkers who tried these cookies loved them! So soft and tangy with the glaze.

  8. WOW! Where have you been hiding all my life with this recipe?!? These are THE best cookies! I haven’t even put the glaze on them yet. I just wanted to test one ya know? And, WOW! These are SO mouth wateringly good(if that’s even a word)!

  9. Hi! I made a batch of these cookies yesterday, and they are absolutely gone by now! It’s my new favourite and my mom’s and kid’s also. So light and balanced you can’t get enough, thank you so much for sharing!

  10. 5 stars
    Made these cookies to contribute to a traditional Italian Wedding Cookie table at a summer Wedding in Northern California Wine Country! They were a hit!

  11. This has become one of my favorite cookies to bring as a gift or to potlucks. The base recipe is perfect and I’ve done it with orange and lime as well as with lemon.

  12. 5 stars
    Of all the cookies in my family recipe box this one is named after my 13 year old son. He always asks for these cookies and I couldn’t thank you enough for giving him a cookie that he loves and can call his own. Now that he’s 13, he’s making these w/o Mom’s help this Christmas. ☺️

  13. I haven’t made them yet but would like to know how to store them or if they can be frozen since I’ll be traveling and need to bake 5 or 4 day’s ahead of my trip. Appreciate quick response since I already bought ingredients and want to make them. Thanks

    1. Yes, you can freeze the cookies. For best results, freeze the cookies unglazed and then glaze when defrosted.

  14. Has anybody used salted butter vs unsalted butter in this recipe? I thought I had unsalted but alas I was wrong. I don’t want to run to the grocery store – it’s 20 degrees with a wind chill of 8 degrees. (Sad face)

    1. 5 stars
      Thanks Maria! I waited for unsalted butter, made them today and they’re delicious! Exactly what I was hoping for in a lemon cookie! Thanks again for the recipe!

  15. 5 stars
    During this hard time in life and Spring approaching I needed something to do and something refreshing, this recipe has it all ❤

  16. 5 stars
    Love your cookies, I just finished making this recipe. I made 2 different lemon cookie recipes simultaneously and by far your recipe was the BEST!! I threw away the other lemon cookies! Thank you so much!!

  17. Time #3 making these! The first time I made them, they were even thicker than your picture. The last two times they’ve turned out like wafers. Still delicious, but definitely not the same. Can anyone tell me what’s going on? I don’t *think* I’m doing anything differently, and I’m really craving them. 🙂

  18. 5 stars
    Just made these….simple and tasty. I was hesitant about the outcome because the batter was very very thick. But I followed the recipe to the letter and the cookies turned out great.

  19. 5 stars
    So so yummy. They smell delicious from the start and the taste is equally as good. Not too hard to make either.

  20. 5 stars
    I make these cookies multiple times every year and I have yet to find a fault. They are buttery, not too crumbly and have a hint of tart from the glaze. 10 out of 10 would recommend!

    1. I’ve never made them without egg. You can try a flax egg, but again, I have never tried it.

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