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Glazed Lemon Cookies

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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

Ingredients

Directions

Variations

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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Reviews

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How would you rate this recipe?
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  • 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!!!!
    Reply
    • susandensa
      12 NOV, 2018
      Well, one: they should only be in the oven for like 18 minutes. Two: if you can follow simple baking instructions you will get a super refreshing, lemony cookie. I've been making these exact cookies for like 4 years and have never had any problems and everyone - friends, family, coworkers - absolutely loves them.
    • dorisviall
      4 AUG, 2018
      Please lighten up. Why did you even make these cookies, if you knew who published it. My guess is that you did not make the cookies and are simply being mean. Didn't your mama even teach you if you don't have anything nice to say, don't say it. Have a lovely day!
    • joerikalex
      22 FEB, 2018
      Really? Loved these cookies! Will make them again this weekend. I ❤️ Martha Stewart and all of her great recipies!!
  • llchristison
    7 SEP, 2018
    I had lemon chips so I skipped the glaze. Oh, so good!! Am bookmarking this to make again.
    Reply
    • llchristison
      12 NOV, 2018
      Also found that making these cookies lime flavored was even better.
  • fiacredalsaol
    26 JUL, 2018
    Absolutely wonderful for a hot summer day. Followed the directions exactly, baked for 15 min, and viola, lemon awesomeness. Make sure your bottom rack isn't to close to the bottom or you cookie bottoms will be dark. This will be my summer go to cookie for backyard BBQs.
    Reply
    • llchristison
      7 SEP, 2018
      Yes, they do brown. They also stuck to the pan slightly more than my other cookies, but they turned out fine.
  • ac1476257
    2 JUL, 2018
    It was absolutely delicious! I did add extra lemon juice and zest. For the glaze, we didn't had powdered sugar so I replaced it with regular sugar and it was fine - honestly loved the extra crystal texture it gave. Will bake again!
    Reply
  • 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!
    Reply
    • licplate2811482
      7 MAY, 2018
      Thank you for posting an adaptation for the GF folks. I am able to eat gluten, but know many people who can't, and it's wonderful to have a recipe up my sleeve that works for everyone.
  • twubble2u
    6 APR, 2018
    I doubled the lemon juice and zest in the cookies (they flatten out by themselves and bake in 15 minutes). I also doubled the zest in the glaze, because we love lemon. Meyer lemons are the best lemons, and that is what I use.
    Reply
  • 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.
    Reply
  • 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!
    Reply
  • jnjuniorjac
    31 DEC, 2017
    1q2
    Reply
    • 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.
  • 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.
    Reply

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