Name: Soft Lemon Cookies With Zesty Lemon Glaze Recipe
Prep time: 25 min
Cook time: 10 min
Ingredients: ½ cup butter, softened; ¾ cup granulated sugar; ¼ cup dark brown sugar; 2 tablespoons lemon zest; ½ teaspoon salt; 1 large egg, at room temperature; 2-3 tablespoons freshly squeezed lemon juice; 1½ teaspoons lemon extract; 2 cups all-purpose flour; 2 teaspoons cornstarch; 1 teaspoon baking soda; 1 cup powdered sugar, sifted; 2-3 tablespoons freshly squeezed lemon juice

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These Soft Lemon Cookies with Zesty Lemon Glaze are a burst of sunshine in every bite, perfect for brightening your day. The cookies are irresistibly tender, with a delicate crumb that melts in your mouth, while the glaze adds a tangy, citrusy punch.

With just 25 minutes of prep and a quick 10-minute bake, they’re surprisingly easy to make, though a 3-hour chill ensures they hold their perfect shape.

The balance of sweet and tart flavors, paired with the soft, chewy texture, makes these cookies a crowd-pleaser for any occasion. Whether you’re a lemon lover or just craving something fresh, this recipe delivers a delightful treat that’s as vibrant as it is delicious.

Ingredients for Soft Lemon Cookies With Zesty Lemon Glaze

For The Cookie Dough:
½ cup (4 oz/115 g) butter, softened (unsalted preferred)
¾ cup (6 oz/170 g) granulated sugar
¼ cup (1½ oz/43 g) dark brown sugar (light brown sugar works too)
2 tablespoons lemon zest (from about 2 lemons)
½ teaspoon salt
1 large egg, at room temperature
2-3 tablespoons freshly squeezed lemon juice (adjust to taste)
1½ teaspoons lemon extract (or substitute with vanilla extract for a milder flavor)
2 cups (10 oz/284 g) all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
For The Lemon Glaze:
1 cup (4 oz/115 g) powdered sugar, sifted
2-3 tablespoons freshly squeezed lemon juice (adjust for desired consistency)

Step-by-Step Instructions

Make The Cookie Dough:
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, both sugars, lemon zest, and salt on high speed until light and fluffy, about 3 minutes.
Add the egg, lemon juice, and lemon extract. Beat until combined, scraping down the sides of the bowl once or twice.
In a medium bowl, whisk together the flour, cornstarch, and baking soda. Turn the mixer to low speed and gradually stir in the flour mixture until evenly combined.
Divide the dough into 12 equally sized mounds (about ¼ cup/60 ml each) and roll into balls. Place the dough on a parchment-lined baking sheet, cover with plastic wrap, and refrigerate until firm, at least 3 hours and up to 3 days.
Bake The Cookies:
Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
Place the dough mounds 2 inches (5 cm) apart on the prepared sheet. Bake for about 10 minutes, until the tops and edges are just set (avoid overbaking).
Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Make The Lemon Glaze:
In a small bowl, combine the powdered sugar and 2 tablespoons lemon juice until smooth. For a thinner glaze, add the extra tablespoon of lemon juice.
Dip the top of each cookie in the glaze, then return to the wire rack until the glaze is set.
Enjoy with a cup of tea! Store in an airtight container for up to 2 days.

Perfect Pairings: Serving Suggestions

These soft lemon cookies are a delightful treat on their own, but they shine even brighter with a warm cup of herbal tea or a glass of iced lemonade. For a more indulgent experience, serve them alongside a scoop of vanilla ice cream or a dollop of whipped cream.

Keep Them Fresh: Storage Tips

Store your cookies in an airtight container at room temperature for up to 2 days. If you’d like to keep them longer, freeze the unglazed cookies in a single layer, then transfer to a freezer-safe bag for up to 1 month. Thaw and glaze before serving!

Time-Saving Hacks

Short on time? Skip the chilling step by using a cookie scoop to portion the dough directly onto the baking sheet. Bake immediately, but keep an eye on them—they may spread slightly more. Alternatively, prepare the dough ahead and refrigerate it for up to 3 days, baking when ready.

Recipe Variations to Try

For a twist, swap the lemon glaze for a vanilla glaze (mix powdered sugar with milk or cream) or add a sprinkle of poppy seeds to the dough for extra texture. You can also experiment with lime zest and juice for a tangy citrus alternative.

Essential Equipment Guidance

To make this recipe a breeze, use a stand mixer with a paddle attachment for creaming the butter and sugars. A microplane grater is perfect for zesting lemons, and a wire rack ensures your cookies cool evenly and the glaze sets beautifully.