New This Month

Glazed Lemon Cookies


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

  • Prep:
  • Total Time:
  • Yield: Makes 24

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 Notes

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 Add a comment

  • ALR12706336DW
    12 DEC, 2016
    Made these cookies,except i used lemon extract in place of vanilla,my husband says they are the best cookie he has ever eaten,and he is picky! I bake on pizza stones ,they work best.
  • sbphotofly
    3 APR, 2015
    Can anyone ballpark how long the dough will last if refrigerated or frozen?
  • 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.
  • MS10286897
    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.