Soft and chewy, Glazed Lemon Cookie is the ultimate spring cookie. Made with lemon juice and lemon zest for a fresh citrus flavor and a lemon glaze that is thick, creamy and full of flavor.
Flavors of spring in summer in the form of a cookie is what this Glazed Lemon Cookie is all about. A combination of a shortbread cookie and a sugar cookie, the lemon cookie is soft, chewy, full of lemon flavor and pairs perfectly with a zesty lemon glaze!
Ingredients That Make This Cookie So Special
Creating a soft and chewy cookie is key to making this cookie so decadent. With very simple ingredients this cookie is super simple to make and does not require any extra steps. Creaming the unsalted butter and granulated sugar together to a light and fluffy consistency is key. Here is where the flavor comes in; combine the egg, lemon zest and lemon juice and add into the butter mixture. Once these ingredients are fully combined you will add in the flour and baking soda. The baking soda will react to the acid of the lemon juice and will create a light and fluffy cookie.
The Best Lemon Glaze
This is where the cookie gets good! The lemon glaze is my absolute favorite part of this cookie. It is thick, creamy and full of the zestiest lemon flavor. Using fresh squeezed lemon juice and powdered sugar, these two simple ingredients make a big impact!
My Love For Lemon
Gluten Free Lemon Zucchini Bread
Lemon Shortbread Cookies
Soft and chewy, Glazed Lemon Cookie is the ultimate spring cookie. Made with lemon juice and lemon zest for a fresh citrus flavor and a lemon glaze that is thick, creamy and full of flavor.
- Yield: 18-20 1x
Ingredients
Lemon Cookie
2 Cup All Purpose Flour
½ tsp Baking Soda
¾ Cup Unsalted Butter
1 Cup Granulated Sugar
1 Egg
2 Tsp Lemon Zest
1 Tbsp Lemon Juice
Lemon Glaze
2 Cups Powdered Sugar
4 Tbsp Lemon Juice (more or less if you want it thinner or thicker)
Instructions
- Preheat oven to 350 degrees F
- In a medium bowl, combine the flour and baking soda; set aside
- In a mixing bowl with paddle attachment, cream together the butter and sugar sugar until light and fluffy
- Add the egg, lemon zest and lemon juice to the butter and sugar mixture and mix until combined
- Slowly add the dry ingredients into the butter mixture and mix until fully incorporated
- Scoop the dough into ¾ ounce dough balls
- Bake at 350 degrees F for 10-12 minutes or until edges are very light brown
- Remove the cookies from the oven and allow them to cool completely before glazing
- Whisk together the powdered sugar and lemon juice to make the glaze (add more or less powdered sugar, depending on how thick you want it)
- Add a small amount of icing to the top of each cookie and garnish with lemon zest
Michelle Meals says
K - the boys and I made these today and we had so much fun! I think I added a little too much lemon juice into the batter but honestly they taste amazing! I am amazed at how easy the recipe is and I've been wanting to make these forever! Brings back fantastic memories from the bakery. Thank you for sharing! xo. M.
kristen massad says
Yay! So glad you all loved them and enjoyed them!
Frank Speyerer says
Kristen, we baked the Lemon Shortbread tis morning using your excellent recipe. Thanks
We did make a slight change:
Lemon Icing
1 1/2 cups powdered sugar
3 Tbsp lemon juice
1 tsp water
Frank Speyerer says
By the way the recipe made 2 dozen beautiful cookies. I'm happy my wife is on a diet.
kristen massad says
Hi Frank, I am sorry I am just now seeing this. Thank you for making these delicious cookies and I am glad you enjoyed them. I will try your edit to the icing, thanks for the recommendation!