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Glazed Lemon Cookies

For the true lemon lover, these crisp cookies are the perfect treat.

  • Prep:
  • Total Time:
  • Yield: Makes 24
Glazed Lemon Cookies

Source: Everyday Food, May 2009


  • 2 cups all-purpose flour, (spooned and leveled)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • Lemon Glaze


  1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.

  2. Drop dough by heaping tablespoons, 1 inch apart, onto two baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely. Spread cookies with Lemon Glaze and let set, about 1 hour.

Cook's Note

Always zest the lemons (preferably with a Microplane tool) before juicing them. For orange- or lime-flavored cookies, substitute the zest and juice of those fruits.

Reviews (35)

  • julietgf 28 Mar, 2015

    I followed this recipe as is except for making them gluten free. In lieu of all-purpose flour I used 2/3 cup sorghum flour, 2/3 cup brown rice flour, 1/3 cup potato starch and 3/4 teaspoon xanthan gum. Because it was gf, too, I mixed after the dry ingredients were added for a couple of minutes to make sure the liquid was absorbed and the gum "activated." They turned out fantastic! Everyone, gluten eaters or not, loved them and had more than one! Very versatile and delicious! Thank you!

  • Sue Carol Mansfeldt 1 Feb, 2015

    This was a great recipe. The texture of the cookie was perfect. I did alter the recipe slightly, added 1 extra tablespoon of lemon juice because I wanted a stronger taste. I also added a 1/2 cup of semi-sweet chocolate chips, just for fun. It was YUMMY!!

  • The Short Lady 31 May, 2014

    I make these cookies regularly now. They are wonderful, easy to make, and very lemony. When I bring them to family gatherings, they disappear quickly, and I get many compliments.

  • gapeach1 21 Dec, 2013

    I used a pastry brush to put on the glaze. After it dried I applied a second coat of glaze to add even more lemon flavor to this simple, but delicious cookie.

  • knew baker 24 Sep, 2013

    I'm knew to baking and I have to say it's addicting thank you for the recipe the cookies didn't come out lemony like I wanted but still good

  • pearlslover 1 Jul, 2013

    Really, really tasty cookies, even without the glaze. They have just the right texture: A bit of crunch on the edge, and a light and fluffy center. Perfect for giving as gifts. I sprinkled some sugar on top for presentation value.

  • grandmaDawson 8 Apr, 2013

    These are a very good cookie even without the glaze. I made small cookies and baked them for 13 minutes. Good idea to watch baking time closely.

  • Passion4Yumminess 10 Mar, 2013

    I made these Lemon Cookies twice. Only made half of the icing and it was plenty for both batches, but I don't like things too sweet. I used King Arthur unbleached cake flour and substituted 1/4 cup flour with oats run in a food processor, so 1-3/4 cake flour and 1/4 oat flour. I used Meyer lemons, as well as used a little less sugar. Everyone seems to like the lemon flavor and lightness of these cookies. Perfect for any occasion.

  • Jay Cee 3 Mar, 2013

    I thought this recipe was great. I used two tbsp of lemon zest and and extra tbsp of lemon juice and omitted the vanilla. Very lemony. Also, as I ran out of zest for the glaze I just used the fresh lemon juice and it turned out very well. I will make these cookies again.

  • NolaLamb327 21 Sep, 2012

    These cookies are delicious!! I have made them twice in 2 weeks!

  • Samsmom 25 Aug, 2012

    This has become my signature cookie. My family and friends request them all the time. They're so lemony and delicious. It's the perfect summer time cookie.

  • snh 24 Jul, 2012

    Do you think these can be frozen before baking or after w/o glaze? I like to freeze dough for "emergencies". Thank you.

  • Kacey 27 Jun, 2012

    This is my FAVOURITE cookie recipe. Instead of dropping them from a spoon, I roll them into balls and press them slightly on the baking sheet. You get a much more uniform cookie. Has anyone ever tried rolling these out for cookie cutters?

  • Zappykins 2 Jun, 2012

    So Lemony and Tasty! This is a great reason to get a Micro plane Zester if you do not have one. I made half the glaze and still had plenty, and recommend flattening the cookies a bit before you cook them as mine were a bit fluffy.

    I added Sanding Sugar for a nice decorative touch.

  • efds 15 Mar, 2012

    These cookies were delicious and easy to make - will make them again! The recipe for the glaze can be cut in half - a lot left over.

  • VishnuRocks 22 Sep, 2011

    WOW, this recipe is fantastic! If you like lemon desserts, you will LOVE this. And it's so easy to make!

  • nursesimona 14 Jul, 2011

    Great for the extra summer lemons you don't know what to do with. I substituted with
    1C. whole wheat flour and 1C. instant oats instead of the flour. I also added poppy seeds and shaved coconut. Mmmmmm, my kids loved them.

  • Sandra7824 9 Jun, 2011

    Great lemony flavour! Amazing reviews, this a make again cookie.

  • Bookstacker 5 Jun, 2011

    I made all three varieties of these cookies and they are all beyond delish! I made them for a dedication I was hosting, and I am still getting requests for the recipe. I can't thank you enough for sharing this crowd pleaser recipe with us!

  • coastalcook 9 Apr, 2011

    I made these yesterday and they are amazingly delicious. The recipe is simple, the dough was easy to work with. They were cooked to perfection in 15 minutes with just a slight crunch on the outside but soft and scrumptious on the inside. The cookies are great alone, but it is the glaze that gives them that true lemony flavor, so don't skip the glaze! I have gotten lots of compliments on these and plan to make them often!

  • LJC1213 22 Jul, 2010

    Instead of 1 cup granulated sugar, I used 3/4 cup. I processed the remaining 1/4 cup in with 1 cup fresh basil leaves in a food processor. The cookies are green, but tasty!

  • cupcake101 10 Jul, 2010

    They look pretty good so far! In all my baking, I always mix up how much butter I have to use, so I always end up with too much or too little butter. (I live in Europe) Anyway, I added a bit too much butter, but they're still in the oven so I haven't tried one yet. I hope they're fantastic!

  • missusmartin 4 May, 2010

    These were absolutely delicious! The glaze was so good that I could not stop tasting/eating it by the spoonful while making the cookies. I don't even normally like lemon desserts, but these were very, very good. I took them to work and had rave reviews and an empty tray :)

  • granny-panny 15 Mar, 2010

    These cookies are delicious. Easy to make! They are the perfect size for a cookie with tea or coffee for a break. I serve them at the Spa where I work and all of our clients are crazy about them.

  • 1gudcheesecake 11 Mar, 2010

    Love the cookies. A little too much glaze but it all worked out. I love lemon cookies but i found this to not be 'lemony" enough. Next time maybe Ill attempt lemon extact instead.

  • mochafixgold 24 Dec, 2009

    Super lemony! You can probably make a little less glaze-I felt bad wasting it because it was so good. I might put it on a pound cake :)

  • Ifancythetrio 4 Dec, 2009

    These were delicious. Very tangy and bursting with lemon flavor. Would def make these again!

  • SeacoastChef 31 Jul, 2009

    Simply awesome

  • kmallaber 15 May, 2009

    These cookies are so good that I made them last week and my family was so pleased that I made them again today. I added 1/8 tsp of lemon oil to the glaze and it really popped the lemon flavor. Can this recipe be doubled without hurting the cookies?

  • vanillabiscuit 15 May, 2009

    I reduced some quantity of cookie dough and the sugar of the final coating. Very delicious cookies were made. Thanks!

  • sbirdsell 30 Apr, 2009

    Fabulous - its nice to have a light

  • 1Toffy 29 Apr, 2009

    Made these. Good cookie. I cut back on the glaze by 1c P sugar, squeezed in the lemon juice from one lemon added the zest and used the mixer to beat it up. Was the perfect amount.

  • 1Toffy 29 Apr, 2009

    These do look tangy and delicious. Makes me want to go out and pick some Meyer lemons and bake up the recipe...I just might go do that...

  • cupcakelady1987 29 Apr, 2009

    Is there lemon zest in the glaze as well? It looks like it. I think I'm going to try this recipe this afternoon.

  • MarthaandMeBlogger 28 Apr, 2009

    I tried to post this but it didn't show up. I made this recipe and loved it. You can see my results and tips for it at

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