Got a craving for something sweet and zingy? These glazed lemon sugar cookies are exactly what u need! They’re soft in the middle, slightly crisp on the edges, and have this amazing lemon flavor that’s not too sweet or too tart – just perfect. I made these last weekend and honestly couldn’t stop eating them. Keep reading to find out why these cookies are gonna become your new fav.
Why You’ll Love These Glazed Lemon Sugar Cookies
Listen, we’ve all had those bland sugar cookies that just taste like sweet cardboard. These glazed lemon sugar cookies are completely different! First off, they’re super easy – no complicated techniques or weird ingredients needed. My sister who burns water managed to make these perfectly on her first try.
What makes these special is how the bright lemon flavor comes through in both the cookie and the glaze. The texture is amazing too – soft and chewy inside but with that slight crispiness around the edges that everyone loves. Plus, you can make the dough ahead of time and just bake them whenever you want fresh cookies.
I originally made these glazed lemon sugar cookies for a summer picnic, but now my family requests them year-round. The bright citrus flavor works in any season!
Ingredients You’ll Need for Glazed Lemon Sugar Cookies
For the Cookies:
- Butter: Use unsalted butter at room temp. This gives the cookies structure and richness. If u only have salted, just skip adding extra salt.
- Granulated sugar: This gives the cookies their sweetness and helps create those crispy edges.
- Egg: Acts as a binder to hold everything together. Make sure it’s room temperature for best mixing.
- Lemon zest: This is KEY for getting that amazing lemon flavor. Don’t skip this! The oils in the zest have way more flavor than just juice.
- Lemon juice: Fresh is best, but bottled works in a pinch.
- Vanilla extract: Adds depth to the lemon flavor.
- All-purpose flour: The base of our cookie. Don’t overmeasure or your cookies might be too dry.
- Baking powder: Helps the cookies rise slightly.
- Salt: Enhances all the flavors. Skip if using salted butter.
For the Lemon Glaze:
- Powdered sugar: Makes the glaze smooth and sweet.
- Lemon juice: Gives that tangy flavor to the glaze.
- Lemon zest: For extra lemon punch.
- Milk or cream: Just a splash to get the right consistency.
How to Make Glazed Lemon Sugar Cookies from Scratch
Step 1: Prep and Mix Wet Ingredients
- Preheat your oven to 350°F. Line cookie sheets with parchment paper.
- Beat butter and sugar together until fluffy – about 2-3 mins.
- Add egg and mix until combined.
- Mix in lemon zest, lemon juice, and vanilla. Don’t worry if it looks curdled, that’s normal!
Step 2: Add Dry Ingredients
- In separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to wet mixture, mixing just until combined. Overmixing makes tough cookies!
- The dough will be soft but should hold together. If too sticky, chill for 30 mins.
Step 3: Shape and Bake
- Scoop dough into 1.5 inch balls (about 2 tbsp each).
- Roll in granulated sugar for extra sweetness and sparkle (optional).
- Place on prepared baking sheets about 2 inches apart.
- Slightly flatten each ball with your palm.
- Bake for 10-12 minutes until edges are set but centers still look soft. They’ll look underdone but will firm up as they cool.
- Let cool on baking sheet for 5 mins before moving to cooling rack.
Step 4: Make the Lemon Glaze
- While cookies cool, mix powdered sugar, lemon juice, and zest.
- Add tiny splashes of milk until u get a smooth, pourable consistency.
- The glaze should be thick enough to stay on the cookie but thin enough to spread slightly.
Step 5: Glaze the Cookies
- Once cookies are completely cool, spoon or drizzle glaze over tops.
- Let the glaze set for about 1 hour before stacking or storing.
- You’ll know the glaze is set when it’s no longer sticky to touch.
Tasty Variations of Glazed Lemon Sugar Cookies
Want to switch things up? Try these amazing variations:
- Lemon Blueberry: Add 1/2 cup dried blueberries to the dough for a fruity twist.
- Lemon Coconut: Add 1/3 cup shredded coconut to the dough and sprinkle some on top of the glaze.
- Lemon Poppyseed: Mix 1 tablespoon poppy seeds into the dough for that classic combo.
- Raspberry Lemon: Swirl a bit of raspberry jam into the glaze for pretty pink streaks.
- White Chocolate Lemon: Drizzle white chocolate over the glazed cookies for extra sweetness.
- Lemon Lavender: Add 1 teaspoon culinary lavender to the sugar before mixing for a fancy flavor.
Tips for Perfect Glazed Lemon Sugar Cookies Every Time
- Room temp ingredients mix better – take butter and eggs out 30 mins before starting.
- Don’t skimp on the zest! It’s where most of the lemon flavor comes from.
- For extra lemony cookies, add a pinch of citric acid to the dough.
- If your dough is too sticky, refrigerate for 30 minutes before rolling.
- These cookies spread a bit, so leave enough space between them on the baking sheet.
- Watch carefully while baking – they should look slightly undercooked in center when u take them out.
- For a perfectly smooth glaze, sift your powdered sugar first.
Why These Are the Best Homemade Glazed Lemon Sugar Cookies
I’ve tried lots of lemon cookie recipes, but these glazed lemon sugar cookies are seriously the best. They’ve got the perfect balance of sweetness and tanginess, and the texture is spot on – not too cakey, not too crisp, just right. The glaze adds an extra hit of lemon flavor that makes them special.
These easy lemon sugar cookies are perfect for spring and summer gatherings, but honestly, they’re amazing year-round. They’re also great for gifting since they travel well once the glaze sets.
If u love these glazed lemon sugar cookies, u might also enjoy our Chocolate Chip Cheesecake Cookies or Cottage Cheese Cookies. For another twist on sugar cookies, check out our Cinnamon Roll Sugar Cookies.
Final Thoughts on These Amazing Glazed Lemon Sugar Cookies
Making these glazed lemon sugar cookies always reminds me of baking with my grandma. She was a total cookie perfectionist but even she was impressed with how these turned out. There’s something special about the bright, fresh taste of lemon that just makes people happy.
Whether ur making these for a special occasion or just because it’s Tuesday, I guarantee they’ll disappear fast. The balance of sweet cookie with tangy lemon glaze is impossible to resist. One batch is never enough at my house!
Give these homemade glazed lemon sugar cookies a try and let me know what u think. Once u taste them, they’ll become a regular in your baking rotation – promise!
Glazed Lemon Sugar Cookies
Equipment
- Mixing bowls
- Electric mixer
- Zester or fine grater
- Measuring cups and spoons
- Cookie sheet
- Parchment paper
- Cooling rack
- Spoon (for glazing)
Ingredients
- Cookies:
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 large egg room temperature
- 2 tbsp lemon zest from 2-3 lemons
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- Optional: Extra granulated sugar for rolling
- Glaze:
- 1 1/2 cups powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 –2 tsp milk or cream adjust for consistency
Instructions
- Step 1 – Prep & Wet Mix:
- Preheat oven to 350°F (175°C). Line cookie sheets with parchment paper.
- In a large bowl, beat butter and sugar until light and fluffy (2–3 minutes).
- Mix in egg until well combined.
- Add lemon zest, lemon juice, and vanilla. Mix (it’s okay if it looks curdled).
- Step 2 – Dry Ingredients:
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mix. Mix until just combined.
- Dough should be soft but hold together. If sticky, chill for 30 minutes.
- Step 3 – Shape & Bake:
- Scoop 1.5″ balls (about 2 tbsp dough).
- Roll in sugar (optional) and place 2 inches apart on baking sheets.
- Flatten slightly and bake for 10–12 minutes.
- Let cool 5 minutes on sheet, then transfer to rack.
- Step 4 – Make Glaze:
- Whisk powdered sugar, lemon juice, and zest.
- Add milk 1 tsp at a time until pourable.
- Step 5 – Glaze:
- Once cookies are cool, spoon or drizzle glaze over top.
- Let set for at least 1 hour before stacking/storing.
Notes
Nutrition
Frequently Asked Questions About Glazed Lemon Sugar Cookies
How do you make lemon sugar cookies from scratch?
Making lemon sugar cookies from scratch is super easy! Just cream butter and sugar, add egg, lemon juice, and zest, then mix in dry ingredients. Roll into balls, bake, and top with a simple lemon glaze. The full recipe above walks u through each step. The key is not overmixing the dough and not overbaking the cookies.
What’s the secret to getting a strong lemon flavor in cookies?
The secret to amazing lemon flavor is using BOTH zest and juice. Most of the lemon flavor actually comes from oils in the zest, not the juice! I recommend zesting 2-3 lemons for this recipe. Another trick is to rub the zest into the sugar with your fingers before creaming with butter – this releases those essential oils for maximum flavor. If u want even more lemon punch, add 1/4 tsp lemon extract.
How do you make a glaze that sticks to cookies?
For a glaze that sticks to cookies perfectly, get the right consistency – it should be thick enough to stay put but thin enough to spread slightly. Start with powdered sugar and add liquid gradually. Make sure cookies are COMPLETELY cool before glazing or it’ll just run off. Let the glaze set for at least an hour before stacking or storing so it has time to firm up and stick to the cookies.
Can I use lemon extract instead of fresh lemon juice?
Yes, u can use lemon extract instead of fresh lemon juice, but the flavor won’t be as bright and natural. If using extract, use about 1/2 teaspoon in the dough and 1/4 teaspoon in the glaze. I still recommend using real lemon zest even if using extract, as nothing beats that fresh zest flavor! In a pinch, bottled lemon juice works OK too.
How should I store glazed lemon sugar cookies to keep them fresh?
Store glazed lemon sugar cookies in an airtight container at room temp for up to 5 days. Place parchment paper between layers so they don’t stick together. For longer storage, freeze unglazed cookies for up to 3 months, then thaw and add glaze when ready to serve. The glaze might get sticky in humid conditions, so in summer you might want to refrigerate them.