Using Warm Butter
Butter that is too soft can make the cookies spread too much.
Adding Too Much Flour
This is one of the most common reasons lemon cookies turn hard.
Overbaking
The cookies should only be lightly golden at the edges.
Glazing Warm Cookies
Warm cookies melt the glaze and prevent it from setting thick and opaque.
Adding Too Much Lemon Juice at Once
Always add gradually.
It is much easier to thin a glaze than to thicken one after it becomes runny.
Flavor Variations
Lime Glazed Cookies
Replace the lemon zest and juice with fresh lime.
Orange Glazed Cookies
Use orange zest and juice for a sweeter citrus version.
Meyer Lemon Cookies
Meyer lemons create a softer, slightly floral citrus flavor.
Lemon Poppy Seed Cookies
Add 1 tablespoon poppy seeds to the dry ingredients.
Lemon Almond Cookies
Add ¼ teaspoon almond extract to the dough for a bakery-style flavor.
Lemon Cookie Bars
This same dough can also be made into bars.
Line an 8 x 8-inch light-colored metal baking pan with parchment.
Press the dough evenly into the pan.
Bake at 350°F (175°C) for 23–25 minutes, or until the edges are lightly golden and the center no longer looks wet.
Cool in the pan for 10 minutes, then lift out and cool completely.
For a thick bar glaze, combine:
- 1½ cups powdered sugar
- 2 tablespoons lemon juice
Spread over the cooled bars and garnish with lemon zest.