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Glazed Lemon Cookies

Recipe photo courtesy of Raymond Hom

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

Source: Everyday Food, May 2009
Total Time Prep Yield




For orange- or lime-flavored cookies, substitute the zest and juice of those fruits.

Cook's Notes

Always zest the lemons (preferably with a Microplane tool) before juicing them.

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How would you rate this recipe?
  • setinajb
    23 MAR, 2018
    So here's the thing, the cookies themselves will take a long time to bake if you don't flatten them out a bit. At first, I rolled the cookie dough and placed it on the sheet, but the cookies were too thick and only baked half way through with the bottoms burning. Next batch I flattened the balls a bit and the cookies came out perfectly. Without the glaze, the cookies have a very very light lemon flavor, so I would recommend adding more zest if you're not going to make the glaze. The glaze has a sharp and tangy lemon flavor, so the addition of that to the lighter flavored cookie creates a really nice lemon flavor.
  • joygrace123
    13 MAR, 2018
    This was an excellent recipe! My mother is an excellent cook and informed me she definitely wants me to make these again! Not sure why snarky people have to be cruel moments about recipes-I hope they do not have children in which to pass on their reprehensible ways!
  • jnjuniorjac
    31 DEC, 2017
    • tarlyn75
      1 MAR, 2018
      That’s too bad it didn’t work for you. I’ve been making this recipe for years and they are always a hit. Friends are always asking for the recipe.
  • yuh123
    10 FEB, 2018
    This recipe is garbage, UTTER GARBAGE!!! I'm disgusted with how they turned out. They weren't even cookies and they took 45 minutes just to bake them in the oven. I baked them for my family and they all threw it in the trash! This is the same woman, Martha Stewart that still should have stayed in jail where she belongs. Delete this recipe RIGHT NOW!!!!
    • joerikalex
      22 FEB, 2018
      Really? Loved these cookies! Will make them again this weekend. I ❤️ Martha Stewart and all of her great recipies!!
  • cathcrive5865746
    4 DEC, 2017
    I have made several recipes of these cookies...they are a huge favorite for my family since the 1st time I made them!!! I always make a double recipe and instead of using 2 t. of vanilla .. I use 1t. of vanilla and 1t. of lemon extract. I also use more of the lemon zest than this recipe calls for, love the flavor/texture.
  • 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.

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