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
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Ingredients 

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 3 tablespoons lemon zest
  • 1 cup unsalted butter at room temperature
  • 1 egg
  • 1 teaspoon vanilla extract
  • For the glaze:
  • 1 cup powdered sugar
  • 4-5 teaspoons fresh lemon juice

Instructions

  • Preheat the oven to 35o degrees F. Line two baking sheet with parchment paper or a silpat mat. Whisk together flour, baking powder, and salt; then set aside. In a small bowl, combine granulated sugar and lemon zest. Rub the sugar and lemon zest together with your fingers, until fragrant.
  • Cream the butter and sugar/lemon mixture together until light and fluffy. Add in egg and vanilla extract. Mix until smooth. Slowly add 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. Bake for approximately 12 minutes or until cookies are just set and barely golden brown around the edges. Cool cookies on baking sheet for a minute and then transfer to cooking racks. Cool completely.
  • In a small bowl, whisk together powdered sugar and lemon juice. Dip each cookie top into the lemon glaze. Let cookies sit until icing has set. Enjoy!
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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
    Thanks
    Mary

  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

      Trish
      I 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.