If you like lemon, you will LOVE these glazed lemon cookies! A soft lemon sugar cookie brushed with a delicious lemon glaze and topped with a lemon slice.
You might also like our lemon bar cookies or our frosted lemon sugar cookies!If you like sweet rolls try our lemon rolls or our orange rolls!
Watch our step by step video!
Glazed Lemon Cookies
My favorite scent and flavoring is lemon—there’s simply no such thing as too much lemon. These glazed lemon cookies are so soft, delicious, and coated in a buttery lemon glaze and loaded with lemon flavor. The glaze is so you'll find yourself adding it to other things like waffles or German pancakes.
Our glazed lemon cookies start out with my favorite base---a snickerdoodle (minus the cinnamon and sugar). This recipe is so perfect and easy to customize. I've used it for our sprinkle cookies, our root beer cookies, and our caramel frosted cookies!
Glazed Lemon Cookies Ingredients
Lemon Cookies
- ½ cup butter (room temperature)
- ½ cup shortening*
- 1 ½ cups sugar
- 2 large eggs
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. lemon zest
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
Lemon Glaze
- ¼ cup butter (½ stick)
- 1 cup powdered sugar
- 2-3 Tbsp. fresh lemon juice
- 2 Tbsp. lemon zest
Garnish
- lemon slices
*I like using a 50/50 combination of butter and shortening in my sugar cookie recipes because I think it gives them the best texture, but you can use all butter if you’d like.
How To Make Lemon Glazed Cookies
Cookie Dough
Preheat the oven to 350 degrees.
In a medium bowl, cream butter, shortening, and sugar with an electric mixer or stand mixer with paddle attachment. Beat in eggs. Add lemon juice and lemon zest.
In a separate bowl whisk flour, cream of tartar, baking soda, and salt together.
Combine dry ingredients with wet ingredients.
Scoop cookies, using a medium cookie scoop, and place them on baking sheets lined with parchment paper (I usually bake 6 cookies per sheet).
Bake for 10-12 minutes.
Glaze
While cookies bake, let's make the glaze! Add all lemon glaze ingredients to a small saucepan. Heat and stir until the butter melts, the sugar dissolves and the glaze is smooth and creamy.
Allow cookies to cool for 3 minutes before transferring them to a wire rack.
Brush cookies with lemon glaze (or spoon) and add a slice of lemon as a garnish.
These cookies are delicious served at room temperature or chilled. Make sure to squeeze the lemon slice over the cookie before eating it! Store cookies in an airtight container or cover them in plastic. This recipe makes 30 cookies.
Tip: for even more lemon flavor consider adding a teaspoon of lemon extract or a few packets of TruLemon crystalized lemon powder to the dough (not a sugared drink mix, just real lemon powder). Another delicious add-in would be a handful of white chocolate chips.
Glazed Lemon Cookies Recipe
Glazed Lemon Cookies
Ingredients
LEMON COOKIES
- ½ cup butter room temperature
- ½ cup shortening*
- 1 ½ cups sugar
- 2 large eggs
- 2 Tbsp. lemon juice
- 1 Tbsp. lemon zest
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
LEMON GLAZE
- ¼ cup butter
- 1 cup powdered sugar
- 2-3 Tbsp. lemon juice
- 2 Tbsp. lemon zest
GARNISH
- lemon slices
Instructions
- Preheat the oven to 350 degrees.
- In a medium bowl, cream butter, shortening, and sugar with an electric hand mixer or stand mixer. Beat in eggs. Add lemon juice and lemon zest.
- In a separate bowl whisk flour, cream of tartar, baking soda, and salt together.
- Combine flour mixture with wet ingredients.
- Scoop cookies, using a medium cookie scoop, and place them on baking sheets lined with parchment paper (I usually bake 6 cookies per sheet).
- Bake for 10-12 minutes.
- While cookies bake, let's make the glaze! Add all lemon glaze ingredients to a small saucepan. Heat and stir until the butter melts, the sugar dissolves and the glaze is smooth and creamy.
- Allow cookies to cool for 3 minutes before transferring them to a wire rack.
- Brush cookies with lemon glaze and add a slice of lemon as a garnish.
Notes
- I like using a 50/50 combination of butter and shortening in my sugar cookie recipes because I think it gives them the best texture, but you can use all butter if you’d like.
- These cookies are delicious served at room temperature or chilled. Make sure to squeeze the lemon slice over the cookie before eating it!
- Store cookies in an airtight container or cover them in plastic. This recipe makes 30 cookies.
Nutrition
Leave a Reply