Glazed Lemon Cookies


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A close up of a doughnut on a plate, with Lemon and Cookie

These are soft lemon cookies with a sweetly tart lemon glaze. I’ll be spending time with my mom this weekend and I wanted to have some sweets to snack on while the family is together.

She isn’t a big fan of chocolate, so I am always trying new recipes with her in mind. These did not disappoint. They have a mild lemon flavor and they aren’t too sweet at all. I really liked them and so did the rest of my family.

Now, if I can just keep the remaining ones safe in the freezer for a few more days!

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Glazed Lemon Cookies

Recipe adapted from and with thanks to
Two Peas And Their Pod


  • ¾ cup granulated sugar
  • 3 tablespoons lemon zest
  • 1 cup butter room temperature
  • 1 egg
  • 1 teaspoon vanilla extract
  • cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt


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


  • Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside. In a small bowl, combine granulated sugar and lemon zest. Rub the sugar and lemon zest together with your fingers, until fragrant.
  • Add the butter to the bowl with the lemony sugar and beat with an electric mixer until light and fluffy. Add the egg and vanilla extract. Beat again until smooth.
  • In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add the flour mixture to the wet ingredients and beat again to combine.
  • Drop the dough by tablespoons onto prepared baking sheets, spacing the cookies approximately 2 inches apart. Roll them into balls and then gently flatten each one with the palm of your hand.
  • Bake for 11-12 minutes, until the cookies are just barely set and lightly golden brown around the edges. Allow the cookies to cool on the baking sheet for a minute and then transfer them to cooking racks. Cool completely.
  • To make the glaze, combine the powdered sugar and lemon juice in a small bowl. Whisk or stir until smooth. Drizzle the glaze over each cookie and then allow them to sit until the icing has firmly set. Store in an airtight container.
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Inside a British Mum's Kitchen says

    These look so delicious, I'm with you, I absolutely love all things lemon. I have offered some awards to you on my blog as I so enjoy visiting you. If you wish to accept, just copy and paste, link back to me and list seven things about yourself! Hope that is ok, if you want me to take you off the list, no problem, just let me know

  2. Anonymous says

    They look and sound delicious! I was wondering, though….

    As written in the recipe, approximately how many cookies – and about what size – will this make?

    • Anonymous says

      TrishI made these today. Followed the instructions to a T. They turned out so nice; Light and fluffy . Not too sweet . Thank you

  3. Eileen Botello says

    Oh my goodness! These cookies are fantastic! I can't stop eating them. I had to borrow a lemon to zest from my neighbor so I took them six cookies, and she stood right in my driveway and ate four! Thanks so much for the recipe!

    • Mary Younkin says

      You bet. I freeze cookies all the time. For these, you’ll want to freeze then with a layer of parchment or wax paper between them. I would plate them while still frozen and let them thaw uncovered at room temp.