Glazed Lemon Cookies

These glazed lemon cookies are like little bites of sunshine!

Buttery, soft, and ultra-tender, they’re infused with a wallop of bright citrus flavor.

Plus, they’re topped with a tangy lemon glaze, making them the perfect balance of sweet and tart.

And that extra sprinkle of fresh lemon zest? It’s this tiny little detail that adds a special touch.

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Why You’ll Love These Glazed Lemon Cookies

Soft & Chewy: These buttery cookies have a dreamy melt-in-your-mouth texture. Big Citrus Flavor: There’s juice and zest in the cookies and juice in the glaze. So every bite is packed with a refreshing, zesty flavor. Crowd-Pleaser: They’re perfect for sharing at parties, bake sales, or tea time. They’re also ideal for cookie exchanges or care packages. Quick & Easy: You can have these cookies made and baked in under an hour (even with the chill time).

Ingredients

• Fresh Lemon Juice & Zest: Provide a big, bright, tangy citrus flavor.

• All-Purpose Flour & Cornstarch: The base of the cookie dough.

• Baking Powder & Baking Soda: Create a light, soft texture and help the cookies rise.

• Salt & Vanilla Extract: Balance the sweetness and highlight the lemon flavor.

• Unsalted Butter: Adds richness and tenderness.

• Granulated Sugar: Sweetens the dough and helps create a soft, slightly chewy texture.

• Egg: Acts as a binder and contributes moisture for a tender crumb.

• Powdered Sugar: Used in the glaze for a smooth, sweet finish.

How to Make Glazed Lemon Cookies

These light lemon cookies are delightfully soft in the middle with slightly crisp edges, making them impossible to resist.

Seriously, you should probably double the recipe!

Here are the steps:

1. WHISK the flour, cornstarch, baking powder, baking soda, and salt in a bowl. Set aside. 2. BEAT the butter, sugar, and lemon zest until fluffy. Mix in egg, yolk, vanilla, and lemon juice until smooth. 3. STIR in the dry ingredients. Cover and refrigerate the dough for 30 minutes. 4. PREHEAT the oven to 350°F and line baking sheets with parchment paper. 5. SHAPE the dough into 1-tablespoon balls and place 2 inches apart on sheets. 6. BAKE for 10-12 minutes until the edges are lightly golden. Cool on the sheets for 5 minutes, then transfer to a rack. 7. MIX the powdered sugar, lemon juice, and salt until smooth. Drizzle over the cookies and let them set for 20-30 minutes. Enjoy!

Tips For the Best Glazed Lemon Cookies

If you’re a lemon lover like me, you need these in your life.

The familiar buttery cookie flavor with a bright citrus twist is pure bliss. They’re guaranteed to brighten your day in the most delicious way.

Before you bake, though, I have a few helpful tips:

• Fresh is best. Use fresh lemon juice and zest for the best flavor.

• Zest before juicing. Zest the lemon before juicing it. It’s much easier to zest a whole lemon than a squeezed one.

• Measure properly. Spoon and level your flour instead of scooping directly from the bag. This helps prevent dense cookies.

• Don’t overmix. Mix the dry ingredients into the wet ingredients just until combined. Too much mixing will make the cookies tough.

• Try other variations. Try adding white chocolate chips, substitute orange zest and juice for lemon, or use a coconut frosting for a unique twist.

• Make ahead. Prepare and refrigerate the dough for up to 2 days or freeze for up to 3 months. Thaw frozen dough overnight in the fridge before baking.

How to Store

Whether it’s a cozy afternoon treat or something to impress at a gathering, these cookies always deliver.

Keep them fresh with these tips:

To Store: Place glazed lemon cookies in an airtight container with wax paper between layers. Store at room temperature for up to 3 days or refrigerate for up to 5 days. To Freeze: Freeze unglazed cookies in an airtight container or freezer bag for up to 3 months. Thaw at room temperature, then glaze and garnish before serving.

More Lovely Lemon Treats You Have to Try

Lemon Thumbprint Cookies Lemon Oreo Truffles Lemon Velvet Cake Lemon Custard Cake

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Glazed Lemon Cookies

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These sweet and tangy glazed lemon cookies are bursting with buttery, citrus goodness! Light yet indulgent, they’re perfect for any occasion.

Ingredients

• For the Cookies:
• 2 1/2 cups all-purpose flour
• 1 tablespoon cornstarch
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 tablespoon lemon zest
• 1 large egg + 1 egg yolk
• 1 teaspoon pure vanilla extract
• 1/4 cup fresh lemon juice
• For the Glaze:
• 1 1/2 cups powdered sugar
• 3 tablespoons fresh lemon juice
• pinch salt
• lemon zest, for garnish

Instructions

• Make the Cookie Dough: In a medium bowl, whisk the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
• In a large mixing bowl, beat the butter, sugar, and lemon zest with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
• Reduce the speed to low and blend in the egg, yolk, vanilla extract, and lemon juice, one at a time, until well combined.
• Gradually mix in the dry ingredients until just incorporated. Then, cover the dough with plastic wrap and refrigerate for about 30 minutes.
• Preheat the oven to 350°F. Line two baking sheets with parchment paper.
• Portion the dough into 1 tablespoon-sized balls and arrange on the baking sheets 2 inches apart.
• Bake for 10-12 minutes or until the edges are just beginning to turn golden. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
• Make the Glaze: In a small bowl, whisk the powdered sugar, lemon juice, and salt until smooth. If needed, add more powdered sugar or lemon juice to adjust the consistency.
• Drizzle or spoon the lemon glaze over the cookies, letting it drip down the sides. While the glaze is still wet, sprinkle a small pinch of fresh lemon zest on each cookie.
• Let the glaze set for about 20-30 minutes before serving. Enjoy!

Notes

• Use fresh lemon juice and zest for the best flavor.

• Spoon and level your flour instead of scooping directly from the bag. This helps prevent dense cookies.

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These lemon thumbprint cookies bring a burst of sunshine to any cookie platter! Buttery shortbread meets tangy lemon curd in perfect harmony.

I love how simple these are to make, yet they look like you spent hours in the kitchen (win-win, right?).

And if you’re feeling extra indulgent, a light dusting of powdered sugar on top takes them to another level.

Trust me, these cookies will disappear fast!

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Why You’ll Love These Lemon Thumbprint Cookies

Bright Citrus Taste: The fresh lemon zest and lemon curd filling give these cookies a delightful, tangy taste. Simple Yet Elegant: With just a few basic ingredients, these cookies deliver a sophisticated look and feel. They’re perfect for impressing guests at parties or gatherings. Fun to Make: Shaping the dough and creating the thumbprint wells adds a hands-on, enjoyable element to baking. Gift-Worthy: These cookies maintain their shape and texture beautifully. They’re ideal for holiday cookie exchanges, care packages, or thoughtful homemade gifts.

Ingredients

• Lemon Curd: It creates the vibrant filling in these thumbprint cookies.
• Unsalted Butter: The foundation of the cookie dough provides richness and tender texture when creamed with sugar. Using unsalted butter allows precise control of the salt content.
• Granulated Sugar: It creams with butter to create structure and sweetness.
• Egg Yolk: It adds richness and helps bind the cookie dough together.
• Vanilla Extract: It adds depth and warmth to the cookie base, complementing the bright lemon notes.
• Lemon Zest: The aromatic outer peel of the lemon contains essential oils. It provides an intense citrus flavor without additional moisture.
• All-Purpose Flour: The primary structure-builder in the cookie dough.
• Salt: It balances sweetness and brings out the buttery and citrus notes in the cookies.
• Powdered Sugar: This fine-textured sugar creates an elegant, snow-like dusting on the finished cookies.

How to Make Lemon Thumbprint Cookies

These cookies are so impressive, but trust me, they’re so easy to make.

1. CREAM the butter and sugar until light and fluffy, about 2-3 minutes. Mix in the egg yolk, vanilla, and lemon zest until combined. 2. MIX in the flour and salt gradually until a soft dough forms. 3. CHILL the dough by shaping it into a ball, wrapping in plastic, and refrigerating for 1 hour. 4. PREHEAT the oven to 350°F and line baking sheets with parchment or silicone mats. 5. ROLL the dough into 1-inch balls and place 2 inches apart on baking sheets. Press a well into each ball with your thumb or a teaspoon. 6. BAKE for 10 minutes, then gently press the centers again if needed. 7. FILL the wells with lemon curd (about 1/2 teaspoon each) and bake for another 5-7 minutes until edges are golden. 8. COOL the cookies on the baking sheets for 5 minutes, then transfer to a wire rack. Dust with powdered sugar before serving.

Tips for the Best Lemon Thumbprint Cookies

For truly irresistible cookies, follow these easy tips.

• Go the homemade route. For a fresher, more flavorful filling, make your own lemon curd . Strain for smoothness and let it cool before using.
• Press them twice. If the wells puff up while baking, gently press them again right after removing them from the oven to maintain space for the filling.
• Don’t overfill! Use about 1/2 teaspoon of lemon curd per cookie to avoid overflow during baking.
• Get a step ahead. You can prepare the dough and refrigerate it for up to 2 days or freeze it for up to 1 month. Thaw the frozen dough in the fridge overnight before shaping and baking.
• Try tasty variations. Experiment with different fillings like raspberry jam or strawberry preserves for a fruity twist. Or drizzle with white chocolate for added sweetness.

How to Store

To keep your cookies fresh after baking, follow these simple steps.

To Store: Place the baked cookies in an air-tight container and refrigerate for up to a week. If stacking, separate layers with parchment paper to prevent sticking. To Freeze: Freeze the unfilled cookies by placing them on a tray until firm. Transfer to a freezer-safe container for up to 2-3 months. When ready to use, thaw in the fridge, then fill with the lemon curd before serving.

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Lemon Thumbprint Cookies

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These lemon thumbprint cookies are buttery, tender, and filled with a bright, tangy lemon curd for the perfect balance of sweetness and zest. You’ll love them!

Ingredients

• For the Cookies:
• 1 cup (2 sticks) unsalted butter, softened
• 2/3 cup granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• Zest of 1 large lemon
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• For the Filling:
• 1/2 cup lemon curd (store-bought or homemade)
• Optional Topping:
• Powdered sugar for dusting

Instructions

• In a large mixing bowl, cream the softened butter and sugar together using an electric mixer on medium speed until light and fluffy (about 2-3 minutes). Add the egg yolk, vanilla extract, and lemon zest, mixing until combined.
• Gradually mix in the flour and salt until a soft dough forms.
• Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour (this helps prevent spreading during baking).
• Preheat your oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
• Roll the chilled dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets. Using your thumb or the back of a teaspoon, gently press into the center of each ball to create a small well.
• Bake in the preheated oven for 10 minutes. Remove the cookies from the oven and, if needed, gently press the centers again to reinforce the wells.
• Spoon about 1/2 teaspoon of lemon curd into each well. Return the cookies to the oven and bake for an additional 5-7 minutes or until the edges are lightly golden.
• Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. As an option, dust with powdered sugar before serving for an extra touch of sweetness.

Notes

• If you have time, making your own lemon curd can enhance the flavor.

• If the wells puff up while baking, gently press them again right after removing them from the oven to maintain space for the filling.

• You can freeze the unbaked cookie dough balls for later or freeze baked cookies without filling for up to 3 months.

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