Can I Use Salted Butter?
Yes.
Reduce the added salt to about ¼ teaspoon.
Can I Use Bottled Lemon Juice?
Fresh lemon juice is strongly recommended for the best flavor.
Do I Need Lemon Extract?
No.
Fresh zest and juice provide plenty of lemon flavor.
Why Didn’t My Cookies Spread?
These cookies are intentionally shaped and flattened before baking.
They are not designed to spread dramatically.
Why Are My Cookies Hard?
Too much flour or too much baking time are the most likely causes.
Can I Make the Dough Ahead?
Yes.
Cover and refrigerate the dough for up to 24 hours.
Let it soften slightly before scooping if it becomes very firm.
Storage
Store the glazed cookies in an airtight container at room temperature for up to 3 days.
Allow the glaze to set completely before stacking.
Place parchment between layers if necessary.
Unglazed cookies can also be frozen for up to 2 months. Thaw at room temperature and glaze after thawing for the freshest appearance.
Glazed Lemon Cookies Recipe Card
Prep Time: 20 minutes
Bake Time: 12–14 minutes
Glaze Setting Time: 30 minutes
Yield: About 18–22 cookies
Oven: 350°F (175°C)
Cookies
- 2¼ cups (286g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 cup (227g) unsalted butter, cool room temperature
- ¾ cup (150g) granulated sugar
- 2 tablespoons lemon zest
- 1 large egg
Glaze
- 1½ cups (189g) powdered sugar
- 2–4 tablespoons fresh lemon juice
- Extra lemon zest, optional
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment.
- Whisk flour, baking powder, and salt.
- Beat butter, sugar, and lemon zest for 3–4 minutes until light and fluffy.
- Beat in the egg for about 1 minute.
- Add the dry ingredients on low speed and mix just until incorporated.
- Scoop about 1½ tablespoons dough per cookie.
- Roll into balls and flatten to about ⅓ inch thick.
- Bake for 12–14 minutes, until set and lightly golden at the edges.
- Cool 5 minutes on the baking sheet, then transfer to a rack.
- Cool completely.
- Whisk powdered sugar with lemon juice, adding the juice gradually until thick but pourable.
- Spoon glaze over each cookie.
- Garnish with extra zest.
- Let the glaze set for at least 30 minutes.
Notes
Use fresh lemons and zest them before juicing. Keep the butter cool rather than overly soft. Measure the flour carefully. Do not overmix after adding the flour, and do not overbake. For a smooth opaque glaze, sift the powdered sugar and strain the lemon juice.