Glazed Lemon Cookies


glazed lemon cookies yum

glazed lemon cookeis2

glazed lemon cookies4

One of my favorite flavors to use in cooking and baking is lemon. It gives such a vibrant, fresh and zesty taste. It can bring any dish or dessert to life. I’ve tried a few lemon cookies in the past and each one left me searching for yet another recipe that had enough lemon flavor and the perfect soft, chewy and even lightly gooey texture I was looking for. Sometimes, when you can’t find what you are looking for and your up for some experimentation, it’s nice to create your own recipe. I’m so excited my most recent attempt, these are exactly what I’ve been looking for! I could probably manage to eat the entire batch myself, crumbs included. You won’t take a bite of these and have to wonder; hmmm what is that slight tasty tingle on my tongue? These have lemon written all over them. Just be sure to add the glaze because it gives it one more layer of incredibly fresh lemon flavor and it’s the perfect finish to such an amazing and dainty cookie.

Also, just wanted to mention, these cookies have a very light yellow tint to them, if you want a more vibrant yellow I would recommend adding in a few drops of yellow food coloring into the batter and reducing the vanilla by a titch. Enjoy!


Glazed Lemon Cookies

Yield: about 2 1/2 dozen

Prep Time: 15 minutes
Cook Time: 10 minutes


  • 2 cups + 2 Tbsp all-purpose flour
  • 1 Tbsp cornstarch
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup butter , softened
  • 1 1/4 cups granulated sugar
  • Zest of 2 lemons (about 1 1/2 Tbsp)
  • 1 large egg
  • 1 large egg yolk
  • 2 Tbsp fresh lemon juice
  • 1 1/2 tsp vanilla extract

Lemon Glaze

  • 1 cup powdered sugar
  • 1 1/2 - 2 Tbsp fresh lemon juice


  1. Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, cornstarch, baking soda and salt, set aside. In the bowl of an electric stand mixer fit with paddle attachment, whip together butter, sugar and lemon zest on medium-high speed, until mixture is pale and fluffy, about 3 minutes. Blend in egg, then egg yolk. Mix in lemon juice and vanilla extract. Slowly add in dry ingredients and mix just until combined. Scoop dough out by the heaping tablespoonfuls, form into balls and drop onto Silpat or parchment paper lined baking sheets. Bake in preheated oven 9 - 11 minutes (for a gooier cookie closer to 9 and a more set, fluffy cookie more near 11). Allow cookies to cool on baking sheet several minutes before transferring to wire rack to cool. Drizzle cooled cookies with Lemon Glaze (you can do this while they are still slightly warm if desired). Store in a single layer in an airtight container.

For Lemon Glaze

  1. In a small mixing bowl, whisk together powdered sugar and enough lemon juice to reach a drizzle-able consistency. Pour mixture into a resealable bag, seal bag and cut a small tip off one corner then drizzle glaze over cookies. Allow glaze to set at room temperature.
  2. Recipe Source: Cooking Classy


  • Amanda: These look delicious! And the new look is gorgeous!! It totally suits you. :) Love it! January 12, 2013 at 11:25am Reply

    • Jaclyn: Thanks so much Amanda! Thanks for stopping by too =)! January 17, 2013 at 11:14am Reply

  • Kate: These look so tasty, I’m crazy about anything lemony! January 12, 2013 at 11:51am Reply

  • Sweet Bibiane: It looks delicious! :) January 12, 2013 at 1:58pm Reply

  • Anna @ Crunchy Creamy Sweet: Ooh, these are like little sunshines! Love the lemon glaze drips! Gorgeous, Jaclyn! January 12, 2013 at 2:33pm Reply

  • Kristy @ Sweet Treats & More: I love lemon cookies! These are gorgeous! January 12, 2013 at 6:18pm Reply

    • Jaclyn: thanks so much Kristy =) January 17, 2013 at 11:16am Reply

  • Jeannette: These would be great with a cup of hot tea! How can I make them gluten free?
    Thanks! January 12, 2013 at 6:55pm Reply

    • Jaclyn: I haven’t made them gluten free before but I’d imagine your best bet would be gluten free flour, hope that helps! January 17, 2013 at 11:16am Reply

  • Ramona: The flavors of lemon are a favorite of mine in baked goods…. these would not last long in my house. :) Gorgeous. January 13, 2013 at 4:23am Reply

  • joan: Love lemon! January 13, 2013 at 10:01am Reply

  • Lindsey: I just found your blog from Pinterest and your recipes look amazing! I don’t even like to bake and I’m really excited to make these and the Lofthouse sugar cookies! January 13, 2013 at 1:07pm Reply

  • Laura: These are gorgeous. I’ve purchased something similar that I loved at Trader Joe’s. I know a homemade version has to be so much better. Perfect with a cup of tea! January 14, 2013 at 7:31am Reply

  • sally @ sallys baking addiction: i love citrus desserts, especially of the lemon variety. :) Such elegant looking cookies Jaclyn. Love the cornstarch added and the extra egg yolk. a couple of my favorite cookie recipe tricks! January 14, 2013 at 11:16am Reply

  • Chung-Ah | Damn Delicious: Love these! That glaze is so inviting! And I love the presentation of this too. January 14, 2013 at 1:58pm Reply

  • angela @ another bite please: lemon is my fav flavor in deserts….and your cookies look picture perfect – as always – just beautiful! I can’t wait to try these!!! January 14, 2013 at 7:42pm Reply

    • Jaclyn: Angela – You are always so nice. Thanks for taking the time to comment! January 18, 2013 at 9:03pm Reply

  • Justine: I just made these without the glaze. I didn’t have enough counter space for my kitchen aid (thanks to the crockpot making my delicious meal.) and I don’t own any of those beaters so I decided to make them by hand, aka whisk and wooden spoon. The dough came out a shockingly good texture! I don’t use cookie sheets when I bake, I use a baking stone. I checked on my cookies after 10 minutes, but they were no where near done. It’s been 20 minutes now and they seem done. I just find it odd!! My oven is at 350. January 21, 2013 at 9:36pm Reply

    • Jaclyn: That is very strange. The only things I can really think of is that possibly your oven is much cooler than mine or you may have had the oven door open for a long period of time when checking for doneness or when transferring to the oven. Also the cookie stone will take longer to heat than a cookie sheet as it is thicker so I’ve heard of some bakers preheating them before baking. Might have possibly been one of the above (my guess is most likely the stone) not completely sure, but either way I hope you enjoyed them =). January 21, 2013 at 11:08pm Reply

  • Rosy: Can’t wait to try these! I only have a hand mixer (no paddle) do you know If they will turn out the same? January 22, 2013 at 7:29am Reply

    • Jaclyn: I think the hand mixer method would be fine, you will likely have to whip the butter/sugar just a bit longer and also when you go to add the dry ingredients don’t burn up your motor if it starts to sound too heavy for it just stir in the rest of the dry ingredients with a wooden spoon. Hope you love them! January 22, 2013 at 11:31pm Reply

  • Michelle P.: I have been on such a lemon kick this past year. These are totally going on my next lemon thing to make list! Thanks for sharing! January 28, 2013 at 9:16pm Reply

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  • Mardelle: We made these cookies this morning and they were FANTASTIC !! They were also easy to make. Thanks for sharing your recipe ! February 22, 2013 at 11:38am Reply

    • Jaclyn: Mardelle – I’m so happy to hear you enjoyed these cookies =)! You’re very welcome and thank you for your comment! February 24, 2013 at 7:24pm Reply

  • Heather: Wow! These were so good. Thanks for sharing the recipe! February 25, 2013 at 12:45pm Reply

    • Jaclyn: Heather – I’m so glad you thought so =). Thanks so much for your comment, and you’re welcome! February 27, 2013 at 10:23am Reply

  • Andrea: Just made these with gluten-free flour — delicious!! Thanks for the recipe! March 9, 2013 at 1:53pm Reply

    • Jaclyn: I’m so glad you were able to make these gluten free and you thought these were delicious! Thanks so much for leaving a comment Andrea! March 9, 2013 at 11:29pm Reply

  • Michele: Made these today and my family loved them. March 10, 2013 at 2:54pm Reply

    • Jaclyn: I’m so glad your family enjoyed these! Thanks so much for your comment Michele! March 10, 2013 at 4:39pm Reply

  • Gina: I found your site while searching for a good lemon cookie recipe. I made these yesterday and they are amazing! My whole family loves them and I will definitely be doubling the recipe next time. Thanks for the recipe! March 16, 2013 at 12:01pm Reply

    • Jaclyn: You’re welcome Gina! I’m so glad your family enjoyed these cookies! March 16, 2013 at 9:58pm Reply

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  • Just Call Me Forty Fifty Eight | shadowrun300: […] I made carrot cake cupcakes with yummy cream cheese icing.  And finally, I whipped up a batch lemon cookies with lemon icing.  It was nice to get a few pins off my […] April 3, 2013 at 8:07am Reply

  • Lx: Can I make the dough 1 day in advance and bake them tmr? April 22, 2013 at 7:50pm Reply

    • Jaclyn: Yeah that should be just fine. April 22, 2013 at 10:01pm Reply

  • Debbie: OMG! Jaclyn, u have outdone urself again! These cookies r delicious. I was debating between making lemon bars n these lemon cookies. I chose wisely. These r sooo good. My drizzling skills r not so good so I just put a thin layer of the drizzle over the entire top of the cookie. Mmm tangy n delicious. Thanks for all ur wonderful recipes. I have been enjoying myself working my way thru them…the husband doesn’t mind it too much either. April 23, 2013 at 1:24pm Reply

    • Jaclyn: I’m so glad to hear you chose and liked these Debbie!! You’re very welcome, you are so nice! I love to get your comments! April 30, 2013 at 8:02pm Reply

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  • amy: Jaclyn ~ You have created the PERFECT lemon cookie! I am obsessed with lemon and have the hardest time finding recipes that are lemony enough for my taste … these cookies are! Now that they’re made I have to leave the house so I don’t eat them all before my husband and kids come home! I’ll be baking your lemon sugar cookies next. Thank you! July 11, 2013 at 12:53pm Reply

    • Jaclyn: I’m glad you think so Amy :)! I’m the same way, so many recipes aren’t lemony enough for me so that’s the nice thing about making your own recipes :). I love lemon! It’s crazy that I didn’t used to. Thanks for your comment! July 11, 2013 at 10:52pm Reply

  • Jimmy: These cookies are so very easy and delicious! Great recipe! August 21, 2013 at 10:45pm Reply

    • Jaclyn: I’m so glad you think so! Thanks for your comment Jimmy! August 22, 2013 at 7:56pm Reply

  • Lori Martin: I just made these cookies! They are perfect and taste great! Thanks for sharing your wonderful recipe! August 25, 2013 at 3:25pm Reply

    • Jaclyn: I’m so glad you thought they were perfect Lori! You’re welcome :), and thanks for your comment! August 28, 2013 at 12:01pm Reply

  • Ana banana: I really want to make these, and have these great cookie cutters but not sure if they would work? November 1, 2013 at 4:48pm Reply

    • Jaclyn: They puff a bit but if you get the dough cold enough you could probably roll and cut it. November 2, 2013 at 6:27am Reply

  • Ipshita: I’m baking them right now and started tasting them too ;)
    They seem great however I have a few problems !!!
    1) they are way too sweet, 2) they taste (a little too much) of butter 3) and they are completelyyy flaaaaat ! They look more like biscuits than cookies :(
    I followed your recipie to the letter (except for the cornstarch and vanilla extract as I didnt have any at home, could that be the reason ?

    Anyhow, they still taste very good, thank you so much :D November 14, 2013 at 5:48pm Reply

    • Jaclyn: These are fairly flat but they definitely shouldn’t be biscuit flat, the lack of cornstarch may have affected that slightly but next time I’d recommend adding more flour (also be sure to do the scoop and level method when measuring the flour as that’s what I did for the recipe). I would also recommend chilling the dough 1 – 2 hours as that usually helps it spread less. And if these are a bit too sweet for you next time I’d recommend just cutting back on the sugar a bit. Hope that helps! November 14, 2013 at 6:54pm Reply

  • Mili: I just made these, I doubled the recipe… And I used those Meyer lemons so I substituted 1/2 of the vanilla extract for lemon extract… I also added the zest of one of the lemons to my glaze. I used a small scoop to put them out on baking mats at room temp and swapped out the baking mat on the cookie sheet. They didn’t spread too much and they were done the way I liked at about 10 min. Now I have to say I LOVED these!!!! A must make !!!!! December 6, 2013 at 9:38pm Reply

    • Jaclyn: Thanks for letting me know you enjoyed these lemon cookies Mili! I’m so glad you did! December 7, 2013 at 10:30pm Reply

  • Penny Banks: These cookies look too delicious to pass up!
    I want to make them NOW, however I cannot use cornstarch in my recipes. :(
    Can you suggest anything that I might be able to substitute?
    I am enamored with all things lemony, so I hope there is a way to indulge in this recipe!
    Thanks Jaclyn! January 7, 2014 at 11:07am Reply

    • Jaclyn: I would try using half cake flour in place of the all purpose flour. I hope you love them Penny! January 7, 2014 at 11:15am Reply

  • Kate Boardman: HAD to try this and they were AWESOME! I took them to work – a police station – and they disappeared in under and hour. I got four marriage proposals (haha!) and they put it out on the radio that the best cookies on the planet were in the office. ;) Thank you for sharing – can’t wait to try other recipes from your great site! February 1, 2014 at 7:11pm Reply

    • Jaclyn: I love hearing that Kate that’s awesome :)! Thanks so much for your comment! February 11, 2014 at 10:27am Reply

  • Cissy: Hi. I love your blog. I LOVE making glazes…especially citrus and vanilla but mine always end up tasting just like powdered sugar. If I add more lemon juice, it just gets super runny. Also having a hard time getting it to harden. Any ideas as to what I’m doing wrong? Thank yo! February 5, 2014 at 12:32pm Reply

    • Jaclyn: I would use less liquid and stir it we’ll. A little bit of melted butter can help the flavor and also I small pinch of salt. February 16, 2014 at 6:54pm Reply

  • Laurie: These are now my new favorite cookie (surpassing Italian sesame cookies, another “grown-up” delight). And here’s a tip: mix the glaze in a liquid measuring cup – you can then drizzle away without messing with a plastic bag… February 23, 2014 at 9:51pm Reply

    • Jaclyn: I’m so happy to hear these are a new favorite for you Laurie! Thanks for the comment and tip! February 24, 2014 at 9:18am Reply

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  • Jamie: Just tried these and they are AMAZING!!!! Thanks so much for sharing this. I followed the recipe to T but only used 1 whole lemon. Half juice for batter and half for glaze. The whole family loved them! Thanks!!! March 8, 2014 at 4:05pm Reply

    • Jaclyn: You’re welcome Jamie! I’m so glad your family loved these! March 23, 2014 at 5:01pm Reply

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  • Valerie Smith: Made these for my grad party! The first batch I followed the recipe exactly and they did not turn out, a large portion of the middle did not want to cook no mater how many times I put them back in the oven and turned up the temp. The second time around I added in 1/4 tsp of baking powder and used all of my lemon zest which was probably 2.25-2.5 tsp. When baking them I used a cookie dough scoop and put them in the oven for 6 minutes at 350 degrees and then rotated 180 degrees after the timer went off and left them in for 7 more minutes.
    *Also I used baking stones. I don’t know how much of a difference this makes but I always let my cookies completely cool on the baking stone until removing them. The second time around they turned out very well. June 5, 2014 at 6:18pm Reply

    • Valerie Smith: *2.25-2.5 tablespoons June 5, 2014 at 6:19pm Reply

  • Kristy Dunning: So, so, good and easy! Only had 1 cup of sugar, but couldn’t wait to try. Turned out great! June 26, 2014 at 3:04pm Reply

    • Jaclyn: Thanks for your review Kristy! I’m happy to hear you enjoyed them! June 26, 2014 at 6:55pm Reply

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  • Dori Bork: I made these and they are wonderful! Lots of lemony taste. Like another person here, I also needed to cook them about 13-15 minutes to get them lightly brown around the edges. Thanks for sharing. August 31, 2014 at 12:48pm Reply

    • Jaclyn: Thanks Dori! September 12, 2014 at 3:59pm Reply

  • Valerie: I just made these. I couldn’t get the glaze texture right no matter how much lemon juice (just gave up after 3 tbs) but they didn’t need it. They were so good. Made them like half an hour ago and only 6 left I’m saving for my nephew. Thanks! September 3, 2014 at 2:43pm Reply

    • Jaclyn: You’re welcome! Glad they were enjoyed! September 22, 2014 at 9:37pm Reply

  • astyannes: Love this recipe so much! Just baked some lemon cookies using this recipe and the results are just so tasty and wonderful! Thanks sooo much :)

    Hugs from Hong Kong! September 12, 2014 at 7:01am Reply

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  • Melissa: I made these this morning and they r so delicious! They certainly brightened up my weekend and am planning to give them as part of my christmas gifts :) December 19, 2014 at 10:36pm Reply

    • Jaclyn: I’m so glad you liked them Melissa! December 20, 2014 at 11:45am Reply

  • Colleen: Just made these and they are very good. Crunchy and chewy delish! January 24, 2015 at 5:37pm Reply

  • Jen: Made this recipe in December and it was a huge hit with everyone, especially my husband. I’ve had lots of requests for the recipe…and have made about 3 batches so far and every time they turn out perfect. This recipe is in my top 5 of all time! Thanks so much :) January 24, 2015 at 6:11pm Reply

    • Jaclyn: I’m so happy to hear you’ve enjoyed them Jen! January 24, 2015 at 10:52pm Reply

  • Mary: I’m going to make these tomorrow. How long do you think they will be good for is stored in an airtight container? Any recommendations if I want to save some for a friend?
    Thanks. February 20, 2016 at 5:21am Reply

    • Jaclyn: They should last okay for a few days, they never last longer than that anyway for us :). February 20, 2016 at 10:33pm Reply

  • Pam: These area delicious! I love lemon and ended up with way too many in my fridge. I tried this recipe to help use them up and I will definitely make these again. Not only are they tasty, but they are very pretty as well. I took these to a family gathering and they were an instant hit! March 19, 2016 at 5:55pm Reply

  • S. Elliott: Thank you for this delicious recipe–I just made it for a party and everyone loved them.
    Even after sitting on a picnic table in hot humid weather, the cookies did not get sticky or soggy and the glaze did not melt. August 21, 2016 at 1:56pm Reply

    • Jaclyn: So glad it was enjoyed! August 25, 2016 at 2:07pm Reply

  • Donna: These were so yummy! Great balance cookie and tangy glaze. Thank you for the recipe : ) December 24, 2016 at 10:19pm Reply

    • Jaclyn: I’m so glad you liked them Donna! Thanks for your comment! December 25, 2016 at 9:25pm Reply

  • Jean: Just wondering how long these last? Thinking of including them in my holiday cookies. December 11, 2017 at 2:59pm Reply

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