Best 9 Glazed Lemon Cookies Recipes

GLAZED LEMON COOKIES

Steps:

• Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.
• Drop dough by heaping tablespoons, 1 inch apart, onto two baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely. Spread cookies with Lemon Glaze and let set, about 1 hour.

LEMON-GLAZED CANDIED-GINGER COOKIES

Steps:

• Sift flour, baking powder, and 3/4 teaspoon salt into a bowl. Cream butter and brown sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Add ginger, and beat for 2 minutes. Beat in egg and vanilla until well combined. Add flour mixture, and then beat on medium-low speed until dough just comes together.
• Shape dough into two 1-inch-thick disks. Wrap tightly in plastic, and refrigerate for at least 1 hour (or up to 3 days).
• Preheat oven to 350 degrees. Roll out 1 disk on a lightly floured surface to 1/4 inch thickness, and cut out 2-inch circles. Place the rounds 1/2 inch apart on parchment-lined baking sheets. Roll out and cut scraps. Refrigerate rounds for 10 minutes.
• Bake, rotating sheets halfway through, until cookies are set and edges are light gold, 12 to 14 minutes. Transfer parchment with cookies to wire racks. Let cool completely. Repeat with remaining dough. (Cookies can be stored for up to 3 days.)
• Whisk confectioners' sugar, lemon zest and juice, honey, water, and a pinch of salt in a bowl until smooth. Drizzle glaze over the cooled cookies. Let stand until glaze is set, at least 20 minutes.

GLAZED LEMON COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Combine butter and sugar in a large bowl; beat with an electric mixer until creamy. Beat in egg and vanilla extract.
• Mix flour, lemon zest, and salt in a separate bowl. Pour over butter mixture; beat until combined.
• Roll dough out on a lightly floured surface and cut into cookies. Arrange on the lined baking sheets.
• Bake in the preheated oven until edges are set and bottoms are golden brown, 12 to 15 minutes. Allow cookies to cool, about 10 minutes.
• While cookies are cooling, mix icing sugar, lemon juice, and lemon zest together in a small bowl. Spread glaze over the cookies.

GLAZED LEMON AND CRYSTALLIZED GINGER COOKIES

Steps:

• Heat oven to 375.
• Mix sugar, crystallized ginger and lemon zest and process about 30 seconds in food processor.
• Add flour, salt and baking powder and pulse until combined.
• Add butter in chunks and pulse until mixture resembles fine cornmeal.
• In small bowl beat lemon juice, egg yolk and vanilla with fork. Add slowly to ingredients in running food processor. Continue running until mixture forms a ball.
• Turn onto counter and knead briefly to even out dough. Shape into 2 inch diameter log, wrap tightly in parchment and chill for 45 minutes in freezer or 2 hours in refrigerator.
• Slice into 3/8 inch thick discs and bake on parchment paper until centers just begin to color and edges begin to brown - 14-16 minutes.
• Cool 5 minutes on baking sheet, then completely on cooling rack before glazing.
• Make glaze by whisking cream cheese and lemon juice until smooth, then whisking in sugar. Spread about 1 tsp glaze on each cookie and let stand about one hour until glaze is set and dry.

GLAZED LEMON COOKIES

Steps:

• For the cookies: Adjust oven racks to upper-middle and lower-middle positions; heat oven to 375°F.
• In food processor, process granulated sugar and lemon zest until sugar looks damp and zest is thoroughly incorporated, about 30 seconds. Add flour, salt, and baking powder; pulse to combine, about 10 one-second pulses.
• Scatter butter chunks over; pulse until mixture resembles fine cornmeal, about 15 one-second pulses.
• In measuring cup or small bowl, beat together lemon juice, egg yolk, and vanilla with fork to combine.
• With machine running, add juice/yolk mixture in slow, steady stream (process should take about 10 seconds); continue processing until dough begins to form a ball, 10-15 seconds longer.
• Turn dough and any dry bits on counter; working quickly, gently knead together to ensure that no dry bits remain and dough is homogenous.
• Shape dough into log about 10 inches long and 2 inches in diameter. Wrap dough in parchment, and twist parchment to seal. Chill dough until firm and cold, about 45 minutes in freezer or 2 hours in refrigerator.
• Line 2 baking sheets with parchment paper. Remove dough log from wrapping and, using sharp chef's knife, slice dough into rounds 3/8 inch thick. Place on prepared baking sheets, spacing them about 1 inch apart.
• Bake until centers of cookies just begin to color and edges are golden brown, 14-16 minutes, rotating baking sheets front to back and top to bottom halfway through baking time.
• Cool cookies on baking sheet about 5 minutes.
• Using wide metal spatula, transfer cookies to wire rack and cool to room temp before glazing.
• For the glaze: Whisk cream cheese and lemon juice in medium nonreactive bowl until no lumps remain. Add confectioners' sugar and whisk until smooth.
• To glaze the cookies: When cookies have cooled, working one at a time, spoon scant teaspoon glaze onto each cookie and spread evenly with back of spoon. Let cookies stand on wire rack until glaze is set and dry, about 1 hour.

GLAZED SOFT-BAKED ALMOND FLOUR LEMON COOKIES

Steps:

• Preheat oven to 375 degrees Fahrenheit. Line a cookie sheet with parchment paper or a silicone mat.
• If your coconut oil is still solid, measure out the 1/4 cup and add to a small saucepan set over low heat. Keep over heat just until melted - don't let it get too hot, or it'll cook the eggs! Set aside.
• In a medium bowl, stir together the sugar and lemon zest. Add the coconut oil. Stir in the eggs and the lemon extract and mix until well-combined.
• Add the almond flour, baking soda, and salt. Stir well until combined.
• Scoop cookies out by tablespoonfuls onto the cookie sheet, spacing about two inches apart. I use this cookie scoop (affiliate link) and it's one of my favorite kitchen tools!
• Press the dough with two fingers to flatten a bit. If the dough sticks to your fingers, wet your fingers with a little warm water.
• Bake until set, puffy, and just lightly golden around the edges, 8-10 minutes.
• Remove from oven and let cool on the cookie sheet for about 5 minutes. Transfer to a wire rack to cool completely.
• Once cooled, mix together the glaze. In a small bowl, add the powdered sugar. Add 3 tablespoons lemon juice and stir with a fork until smooth. The glaze should be thick enough to cling to the top of the cookies but not so thin that it will drip off the edges. If too thick, add more lemon juice a teaspoon at a time. If too thin, add more powdered sugar 1/4 cup at a time.
• Dip the cookies upside down in the glaze, covering the top of the cookie. Set the cookie back down on the wire rack and let sit until the glaze hardens, about 1 hour.
• Store cookies at room temperature in a sealed container. Cookies keep for about 4 days.

GLAZED LEMON-ORANGE CORNMEAL COOKIES

Steps:

• The dough formed into a log, wrapped in parchment paper, and then in plastic wrap, will keep in the refrigerator for up to three days or in the freezer for up to two weeks. The cookies are best eaten the day they are glazed.
• FOR THE COOKIES:.
• Adjust oven racks to upper-middle and lower-middle positions; heat oven to 375°F.
• IN food processor, process granulated sugar, orange zest, and lemon zest until sugar looks damp and zest is thoroughly incorporated, about 30 seconds. Add flour, cornmeal, salt, and baking powder; pulse to combine, about 10 one-second pulses. In measuring cup or small bowl, beat together lemon juice, egg yolk, and vanilla with fork to combine. With machine running, add juice/yolk mixture in slow, steady stream (process should take about 10 seconds); continue processing until dough begins to form a ball, 10-15 seconds longer.
• Turn dough and any dry bits onto counter; working quickly, gently knead together to ensure that no dry bits remain and dough is homogenous. Shape dough into log about 10 inches long and 2 inches in diameter, wrap in parchment, and twist parchment to seal. Chill dough until firm and cold, about 45 minutes in freezer or 2 hours in refrigerator.
• Line 2 baking sheets with parchment paper. Remove dough log from wrapping and , using sharp chef's knife, slice dough into rounds, 3/8 inch thick; place on prepared baking sheets, spacing them about 1-inch apart. Bake until centers of cookies just befin to color and edges are golden brown, 14-16 minutes, rotating sheets front to back and top to bottom halfway through baking time. Cool cookies on baking sheet about 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature before glazing.
• FOR THE GLAZE:.
• Whisk cream cheese and lemon juice in medium nonreactive bowl until no lumps remain. Add confectioners'sugar and whisk until smooth.
• TO GLAZE THE COOKIES:
• When the cookies have cooled, working one at a time, spoon scant teaspoon glaze onto each cookie and spread evenly with back of spoon. Let cookies stand on wire rack until glaze is set and dry, about 1 hour.

LEMON-GLAZED CANDIED-GINGER COOKIES

Steps:

• 1. Sift flour, baking powder, and salt into a bowl. Cream butter and brown sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Add ginger, and beat for 2 minutes. Beat in egg and vanilla until well combined. Add flour mixture, and then beat on medium-low speed until dough just comes together. 2. Shape dough into two 1-inch-thick disks. Wrap tightly in plastic, and refrigerate for at least 1 hour (or up to 3 days). 3. Preheat oven to 350 degrees. Roll out 1 disk on a lightly floured surface to inch thickness, and cut out 2-inch circles. Place the rounds 1/2 inch apart on parchment-lined baking sheets. Roll out and cut scraps. Refrigerate rounds for 10 minutes. 4. Bake, rotating sheets halfway through, until cookies are set and edges are light gold, 12 to 14 minutes. Transfer parchment with cookies to wire racks. Let cool completely. Repeat with remaining dough. (Cookies can be stored for up to 3 days.) 5. Whisk confectioners' sugar, lemon zest and juice, honey, water, and a pinch of salt in a bowl until smooth. Drizzle glaze over the cooled cookies. Let stand until glaze is set, at least 20 minutes. (Glazed cookies can be stored overnight.)

GLAZED LEMON-CREAM CHEESE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
• Sift cake flour, all-purpose flour, baking powder, and salt together in a medium bowl.
• Combine butter, cream cheese, white sugar, and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment; beat until light and fluffy, 4 to 5 minutes. Mix in egg and egg yolk until incorporated. Add lemon juice, lemon zest, and vanilla extract; mix to combine. Slowly add flour mixture until just incorporated; batter will be thick and sticky. Scoop dough with a small cookie scoop and drop 1 inch apart onto the prepared baking sheet.
• Bake in the preheated oven until edges are golden, about 11 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool. Repeat with remaining dough.
• While cookies are baking, whisk together cream cheese, milk, lemon juice, and lemon zest for the glaze in a small bowl until no lumps remain. Slowly whisk in powdered sugar until glaze is runny in consistency. Hold each warm cookie upside down and dip and twist in the glaze. Shake off excess glaze, and place cookie upright on a cooling rack. Repeat with remaining cookies and glaze.