If your snack cravings live somewhere between “something sweet” and “something bright,” these Soft & Chewy Lemon Cookies with Lemon Glaze are about to become your go-to. They’re tender in the middle, lightly crisp at the edges, and packed with real lemon flavor (no flat, one-note citrus situation here).
The glaze is the cherry-on-top energy—except it’s lemon. It sets into a glossy finish that cracks just a little when you bite in, and it makes these cookies feel bakery-level with almost no extra effort.
Why You’ll Love This
These cookies are easy, punchy with fresh lemon zest and juice, and stay soft for days thanks to a simple dough that doesn’t overbake. The lemon glaze adds a sweet-tart pop that makes each bite taste extra fresh and fun.
Ingredients
- 2 1/4 cups (270g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 3/4 cup (170g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 tablespoons fresh lemon zest (about 2 lemons)
- 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1/4 cup (50g) granulated sugar, for rolling (optional but cute)
- For the glaze: 1 cup (120g) powdered sugar
- For the glaze: 2–3 tablespoons fresh lemon juice
- For the glaze: 1/2 teaspoon lemon zest (optional)
How to Make It
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2 minutes.
- Beat in the egg and egg yolk until smooth. Mix in the lemon zest, lemon juice, and vanilla.
- Add the dry ingredients to the wet ingredients and mix just until no flour streaks remain. The dough will be soft and a little plush.
- Scoop dough into 1 1/2-tablespoon portions (a cookie scoop is ideal). If you want that sparkly look, roll each ball in the extra sugar.
- Place cookies 2 inches apart on the baking sheets. Bake for 9–11 minutes, until the edges look set but the centers still look slightly underdone.
- Cool on the baking sheet for 5 minutes (this is where they finish setting without drying out), then transfer to a wire rack to cool completely.
- Make the glaze: whisk powdered sugar with 2 tablespoons lemon juice until smooth. Add more lemon juice 1 teaspoon at a time until it ribbons off the whisk. Stir in zest if using.
- Glaze the cooled cookies with a spoon or drizzle. Let sit 15–20 minutes to set before stacking or storing.
Tips for the Best Results
- Zest first, then juice: It’s way easier to zest whole lemons than squeezed ones. Also, zest = most of the lemon aroma.
- Don’t overbake: Pull them when the centers look slightly soft. They’ll firm up as they cool and stay chewy.
- Measure flour carefully: Too much flour makes cakey, dry cookies. Spoon flour into the measuring cup and level it off.
- Use room-temp eggs: They blend better, which helps the dough stay smooth and consistent.
- Glaze consistency matters: Too thin and it disappears; too thick and it clumps. Aim for a slow drizzle that holds its shape.
- Let cookies cool before glazing: Warm cookies will melt the glaze right off (still tasty, but not the vibe).
Variations
- Lemon poppy seed: Add 1 tablespoon poppy seeds to the dough for that classic bakery flavor.
- Lemon-berry: Fold in 1/2 cup dried blueberries or chopped dried strawberries for a sweet-tart twist.
- Extra tangy glaze: Add 1 teaspoon of lemon zest and a tiny pinch of salt to the glaze to sharpen the flavor.
- Lavender-lemon: Add 1/2 teaspoon culinary lavender to the sugar before mixing (rub it in with your fingers for fragrance).
- Sandwich cookies: Skip the glaze and sandwich two cookies with lemon buttercream or a thick lemon curd.
Storage & Reheating
Store glazed cookies in an airtight container at room temperature for up to 4 days (place parchment between layers so the glaze stays pretty). For longer storage, freeze unglazed cookies up to 2 months; thaw at room temp and glaze fresh. If you love a just-baked feel, warm an unglazed cookie for 5–7 seconds in the microwave, then add glaze after it cools down.
FAQ
Why are my lemon cookies not very lemony?
Most lemon flavor comes from the zest, not the juice. Make sure you’re using fresh zest (the yellow part only) and use enough—2 tablespoons looks like a lot, but it’s the secret. If your lemons are small or not fragrant, add zest from an extra lemon.
Can I make the dough ahead of time?
Yes. Cover and refrigerate the dough for up to 48 hours. Let it sit at room temp for 10–15 minutes so it scoops easily, then bake as directed. Chilled dough may need an extra minute in the oven.
How do I keep these cookies soft and chewy?
Don’t overmix the flour in, and don’t overbake. Take them out when the edges are set but the centers still look a touch underdone. Also, store them airtight once fully cooled—air is the enemy of chewiness.
My glaze is too runny (or too thick). How do I fix it?
If it’s runny, whisk in more powdered sugar 1 tablespoon at a time. If it’s too thick, add lemon juice 1 teaspoon at a time until it drizzles smoothly. The perfect glaze should slowly ribbon off a spoon and hold a line for a second before sinking in.
Can I freeze the cookies with the glaze on?
You can, but the glaze can get slightly tacky after thawing. For the best look and texture, freeze the cookies unglazed, then glaze after they thaw. If you do freeze glazed cookies, freeze them in a single layer first, then stack with parchment between layers.