Citrusy Glazed Lemon Cookies

This hearty glazed lemon cookie recipe delivers the perfect balance of buttery texture and bright citrus flavor in every bite. The sweet lemon glaze creates a gorgeous finish that makes these cookies both a visual and culinary delight for any occasion.

I first developed these cookies during a rainy spring weekend when I was craving something bright and cheerful. After several test batches perfecting the butter to lemon ratio, these cookies have become my most requested treat for gatherings and gift boxes.

Ingredients

• All purpose flour: Provides the perfect structure for these soft cookies while maintaining a tender crumb
• Baking powder: Gives just enough lift without making them cakey
• Salt: Balances the sweetness and enhances the lemon flavor
• Unsalted butter: At cool room temperature creates the ideal texture
• Granulated sugar: Sweetens while helping create those slightly crisp edges
• Fresh lemon zest: Holds the concentrated oils that give true lemon flavor
• Large egg: Binds everything together and adds richness
• Powdered sugar: Creates a smooth glaze that sets beautifully
• Fresh lemon juice: Brings tartness to the sweet glaze for perfect balance

Step-by-Step Instructions

Prepare Oven and Materials:

Preheat your oven to 350°F and line baking sheets with parchment paper. The parchment prevents sticking and ensures even browning on the cookie bottoms.

Mix Dry Ingredients:

Whisk together flour, baking powder, and salt thoroughly in a small bowl. This ensures even distribution of leavening agents throughout the dough.

Cream Butter Mixture:

Beat butter, sugar, and lemon zest until light and fluffy, about 3 to 4 minutes. This creaming process incorporates air into the dough which gives the cookies their tender texture. Make sure to scrape down the bowl at least once.

Add Egg:

Beat in the egg until completely incorporated, about 1 minute. The mixture should look smooth and cohesive. Scrape down the bowl again to ensure even mixing.

Incorporate Flour:

Add the flour mixture on low speed, mixing just until combined. Overmixing at this stage can develop gluten and toughen cookies. The dough will be slightly dry but should hold together when pressed.

Shape Cookies:

Using a medium cookie scoop, portion out 1½ tablespoon balls of dough. Roll each ball between your palms to smooth, then gently flatten to about ⅓ inch thick with your palm.

Bake To Perfection:

Bake for 12 to 14 minutes until cookies are just set with slightly golden brown edges. They will continue firming up as they cool.

Cool Properly:

Let cookies rest on the baking sheet for 5 minutes before transferring to cooling racks. This prevents them from breaking while still warm.

Create The Glaze:

Whisk powdered sugar with lemon juice gradually until you achieve a thick but pourable consistency. Add juice slowly as a little goes a long way.

Finish With Glaze:

Spoon glaze over completely cooled cookies and garnish with additional lemon zest if desired. Allow at least 30 minutes for the glaze to set before storing.

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Storage Tips

These glazed lemon cookies stay fresh at room temperature in an airtight container for up to 3 days. The glaze will remain set but the cookies maintain their soft texture. For longer storage, place unglazed cookies in freezer bags with parchment between layers and freeze for up to 3 months. Thaw at room temperature and add the glaze fresh before serving for the best presentation and texture.

Citrus Variations

While this recipe shines with lemon, you can easily customize the flavor profile using other citrus fruits. Orange zest and juice creates a sweeter, less tart cookie perfect for winter holidays. Lime delivers a more intense tartness ideal for summer gatherings. Meyer lemons offer a unique honey sweetness that makes these cookies extra special during their brief season. Whatever citrus you choose, make sure to adjust the amount of juice in the glaze to achieve the right consistency.

Make Ahead Options

The cookie dough can be prepared ahead of time and refrigerated for up to 3 days. If chilled, let the dough sit at room temperature for about 15 minutes before shaping and baking. You can also freeze portioned dough balls for up to 3 months. Bake directly from frozen, adding 1 to 2 minutes to the baking time. For finished cookies, prepare and store unglazed, then add the fresh glaze shortly before serving for the most beautiful presentation.

Frequently Asked Questions

→ Can I substitute lemons with other citrus fruits?

Yes, you can use limes, oranges, or Meyer lemons for a different citrus flavor. Adjust the zest and juice measurements to suit the fruit's intensity.

→ How should I store the cookies?

Keep the cookies in an airtight container at room temperature for up to 3 days. For longer storage, consider freezing them.

→ Do I need to chill the dough before baking?

No, the dough does not require chilling. You can shape and bake the cookies immediately, saving time without compromising flavor.

→ Can these cookies be made as a bar instead?

Yes, press the dough into a lined 8x8-inch pan and bake for 23-25 minutes. Add glaze after cooling, then cut into bars for serving.

→ What consistency should the glaze have?

The glaze should be thick but pourable. Add lemon juice gradually to avoid it becoming too runny.