Soft Lemon Cookies with Glaze

When life gives you lemons… you bake cookies! 🍋 Lemon cookies have always been a favorite of mine, but when I say these are the softest, most lemony cookies I’ve ever baked, I truly mean it. The recipe came into my life years ago, and after a few tweaks (and a switch to weighing my ingredients), I can honestly say these are my go-to lemon cookies for any occasion. Just last week, I baked 10 dozen of these, and they disappeared almost instantly!

The glaze is what makes these cookies truly special. That sweet, tangy drizzle locks in the lemon flavor and gives each bite a bakery-style finish. Whether you’re baking for a spring brunch, holiday cookie tray, or just because—you’ll want to keep this recipe close.

Why You’ll Love This Recipe

• Ultra Soft & Chewy: These cookies stay soft even days after baking.
• Bright Lemon Flavor: Fresh lemon zest and juice give them a zingy citrus kick.
• Simple Ingredients: Pantry staples come together with just a few fresh lemons.
• Perfectly Glazed: Sweet lemon drizzle balances the tart cookie base.
• Crowd Pleaser: A big-batch recipe that’s great for holidays and parties.

Ingredients

For the Cookies

• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• Zest of 2 lemons
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups all-purpose flour (about 240 g, weigh for best results)

For the Glaze

• 1 1/2 cups powdered sugar
• 2–3 tablespoons fresh lemon juice (adjust for consistency)

Step-by-Step Instructions

1. Cream butter & sugar: In a large bowl, beat softened butter and sugar until light and fluffy.
2. Add egg & flavorings: Beat in the egg, vanilla, lemon zest, and lemon juice.
3. Mix dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
4. Combine dough: Gradually add dry ingredients into wet, mixing just until combined.
5. Chill dough: Cover bowl and refrigerate for 1–2 hours (this helps cookies bake thick and soft).
6. Preheat oven: Set to 350°F. Line baking sheets with parchment or silicone mats.
7. Scoop dough: Use a medium cookie scoop (Pampered Chef scoop works perfectly) to place dough balls 2 inches apart.
8. Bake: Bake 9–11 minutes, until edges are set and centers look just slightly underbaked.
9. Cool: Let cookies rest on the tray for 5 minutes, then transfer to a wire rack.
10. Glaze cookies: Once cooled, whisk powdered sugar and lemon juice until smooth. Drizzle over cookies.

Expert Tips & Troubleshooting

• Weigh ingredients: Using grams gives the most consistent results.
• Don’t overbake: Pull cookies out when centers look slightly soft.
• Chill dough: Prevents spreading and keeps cookies thick.
• Adjust glaze thickness: Add more sugar for a thicker glaze, more juice for thinner drizzle.
• Extra lemon punch: Add a drop of lemon extract if you love bold citrus.

Variations & Serving Ideas

• Lemon Lavender Cookies: Stir 1 tsp culinary lavender into the dough.
• Glazed Lemon Poppy Seed: Add 1 tbsp poppy seeds.
• Citrus Mix: Use orange or lime zest for a twist.
• Holiday Tray: Add yellow sprinkles over the glaze for Easter or spring gatherings.

Storage & Make-Ahead Notes

• Room Temp: Store in an airtight container up to 4 days.
• Freezer: Freeze glazed or unglazed cookies up to 2 months.
• Make Ahead: Bake, cool, and glaze the next day for fresh flavor.

FAQs

Q: Can I skip chilling the dough?
A: Chilling helps with texture—cookies may spread too much if skipped.

Q: Can I freeze the dough instead of baking?
A: Yes! Scoop dough into balls, freeze on a tray, then store in freezer bags. Bake from frozen, adding 1–2 minutes.

Q: How do I make them extra lemony?
A: Increase lemon zest or add a tiny splash of lemon extract.

Q: Do I need fresh lemons?
A: Yes—bottled juice won’t have the same zing as fresh juice + zest.

Conclusion

These soft lemon cookies with glaze are sunshine in every bite—bright, chewy, and sweetly tangy. Have you tried lemon cookies before? 🍋 Tell me in the comments if these became your new favorite, and don’t forget to share or 📌 save this recipe on Pinterest!

Soft Lemon Cookies with Glaze

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Ingredients

  

• Cookies:
• 1/2 cup butter softened
• 1 cup sugar
• 1 egg
• 1 tsp vanilla
• Zest of 2 lemons
• 2 tbsp lemon juice
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 cups flour 240 g
• Glaze:
• 1 1/2 cups powdered sugar
• 2 –3 tbsp lemon juice

Instructions

 

• Cream butter & sugar. Add egg, vanilla, lemon zest & juice.
• Mix flour, baking soda, baking powder, salt. Add to wet.
• Chill dough 1–2 hours.
• Preheat oven to 350°F. Line trays.
• Scoop dough, place 2 inches apart.
• Bake 9–11 minutes.
• Cool on rack.
• Glaze cookies with lemon drizzle.

Notes

Weigh ingredients for accuracy.

Store airtight 4 days.

Freeze up to 2 months.