These buttery lemon sugar cookies are soft, citrusy, and topped with a sweet lemon glaze—no chilling required, so you can go from mixing bowl to cookie jar in under 30 minutes.
⚡ Quick Recipe Snapshot: Prep: 15 min | Cook: 12 min | Total: 27 min | Difficulty: Medium | Cuisine: American | Category: Dessert | Season: Anytime
Why This Recipe Works
- No chilling time: The dough goes straight to the oven, so you’re not waiting around for cookie dough to firm up in the fridge.
- Double lemon flavor: Fresh zest in the dough and a tangy glaze on top give you bright citrus in every bite.
- Soft and buttery texture: These cookies stay tender with slightly crisp edges—perfect for stacking in a tin or serving on a platter.
Grocery List (& Shortcuts)
Main Players:
- 2 1⁄4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 2 sticks unsalted butter (cool room temp)
- 3/4 cup granulated sugar
- 2 tablespoons lemon zest (about 3 medium lemons)
- 1 large egg (cool room temp)
- 1 1⁄2 cups powdered sugar (sifted)
- 2 to 4 tablespoons fresh lemon juice
- Extra lemon zest for garnish (optional)
Shortcut: Use a microplane zester to get fluffy lemon zest fast—it releases more oils and gives you better flavor than a box grater.
Substitutions: For a dairy-free version, swap the butter with a 1:1 plant-based baking stick (not margarine). The texture will be slightly less rich but still soft. For gluten-free, use a 1:1 GF baking flour blend with xanthan gum included.
Step-by-Step
Prep
Preheat your oven to 350°F and line two baking sheets with parchment paper. Whisk the flour, baking powder, and salt together in a small bowl and set it aside.
Make the Dough
Beat the butter, sugar, and lemon zest in a large bowl with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes. Scrape down the bowl at least once. Add the egg and beat for another minute until fully combined. The mixture should look creamy and smooth. Mix in the flour mixture on low speed just until the dough comes together—it will look slightly dry, and that’s perfect.
Shape & Bake
Scoop 1 1⁄2-tablespoon portions of dough onto your prepared baking sheets, spacing them about 2 inches apart. Roll each ball between your palms, then gently flatten with your palm to about 1/3-inch thick. Bake for 12 to 14 minutes, until the edges are just turning golden and the centers look set but still soft. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before glazing.
Glaze
Whisk the powdered sugar and lemon juice together in a medium bowl, adding the juice one tablespoon at a time until you get a thick but pourable glaze. Spoon the glaze over each cooled cookie and sprinkle with extra lemon zest if you like. Let sit for at least 30 minutes so the glaze sets up before stacking or storing.
June’s Tips
For the softest texture: Don’t overbake—pull the cookies when the edges are just barely golden and the centers still look a little underdone. They’ll firm up as they cool but stay tender inside.
If your glaze is too thick: Add lemon juice a teaspoon at a time. If it’s too thin, whisk in a tablespoon of powdered sugar until it coats the back of a spoon.
Make-ahead option: You can freeze the unglazed baked cookies in a single layer, then stack them in a freezer bag for up to 2 months. Thaw at room temp and glaze right before serving.
Storage & Leftovers
Room temp: Store glazed cookies in an airtight container at room temperature for up to 3 days. Layer parchment between them if you’re stacking to keep the glaze from sticking.
Fridge: Not necessary unless your kitchen is very warm—refrigeration can make the cookies a little firmer.
Freezer: Freeze unglazed cookies for up to 2 months. Glaze after thawing for the freshest look and flavor.
Can I use bottled lemon juice?
Fresh is best here—it gives you brighter flavor and a cleaner glaze. Bottled juice can taste a little flat or bitter in the icing.
Do I have to flatten the dough balls?
Yes—flattening them helps the cookies bake evenly and gives you that soft, tender texture. If you skip it, the centers might stay too thick and doughy.
Can I make these into sandwich cookies?
Absolutely. Skip the glaze and spread a thin layer of lemon curd or cream cheese frosting between two cookies. They’re great that way for a fancier presentation.
Why is my glaze running off the cookies?
Your glaze might be too thin. Add another tablespoon of powdered sugar and whisk until it thickens up. Also make sure the cookies are completely cool before glazing.
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Save This Recipe & Tell Me How It Went!
These soft lemon cookies are perfect for spring gatherings, cookie swaps, or just a sunny afternoon treat. Bookmark this easy citrus cookie recipe and let me know in the comments if you added extra zest or tried a fun glaze twist—I love hearing how you make them your own!
With something sweet,
June
Soft Glazed Lemon Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Whisk the flour, baking powder, and salt together in a small bowl and set it aside.
- Beat the butter, sugar, and lemon zest in a large bowl with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes.
- Add the egg and beat for another minute until fully combined. Mix in the flour mixture on low speed just until the dough comes together—it will look slightly dry.
- Scoop 1 1/2-tablespoon portions of dough onto your prepared baking sheets, spacing them about 2 inches apart.
- Roll each ball between your palms, then gently flatten with your palm to about 1/3-inch thick.
- Bake for 12 to 14 minutes, until the edges are just turning golden and the centers look set but still soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before glazing.
- Whisk the powdered sugar and lemon juice together in a medium bowl, adding the juice one tablespoon at a time until you get a thick but pourable glaze.
- Spoon the glaze over each cooled cookie and sprinkle with extra lemon zest if you like. Let sit for at least 30 minutes so the glaze sets up before stacking or storing.