Glazed Lemon Cookies Soft Citrus

These glazed lemon cookies are the answer when you want a soft zesty treat ready in a snap. Bright citrus and a sweet glaze come together for a crowd-pleasing cookie that never lasts long on the plate. With no dough chilling needed these are ideal for last minute bakes or cheerful gifts.

I first made these for a spring brunch craving something fresh and zippy. Now I whip up a batch whenever I want to bring sunshine into the kitchen and they always disappear faster than I expect.

Ingredients

• All-purpose flour: Gives the cookies structure Choose a fresh bag for the lightest crumb
• Baking powder: Helps the cookies puff and keeps them tender Always check that your leaveners are not expired
• Salt: Balances the sweetness and brings out the lemon flavor Use a fine sea salt for even mixing
• Unsalted butter: Creates a rich soft crumb Pick butter at a cool room temp so it creams perfectly
• Granulated sugar: Sweetens and keeps the texture delicate A fine grain will mix best
• Lemon zest: Packs in the citrus punch Use only fresh lemons and zest just the bright yellow part
• Large egg: Binds everything together Eggs at cool room temp blend smoothly and evenly
• Powdered sugar: Makes the smooth luscious glaze Sift it well for a silky finish
• Fresh lemon juice: Adds tang to the glaze Fresh squeezed only for the best aroma and flavor
• Extra lemon zest: Sprinkles on top for bright color and zing

Step-by-Step Instructions

Cream the Butter Sugar and Zest:

Beat together the unsalted butter sugar and lemon zest for three to four minutes until the mixture is very light and fluffy This step infuses the dough with lemon oils and gives a tender crumb

Mix in Egg:

Blending in the egg at a cool room temperature ensures the dough is cohesive and helps the cookie stay soft and cheery yellow

Combine Dry Ingredients:

Whisk the flour baking powder and salt until completely combined This avoids uneven pockets of leavener which can make cookies gritty

Incorporate Flour Mixture:

Add the flour mix to the butter mix on low speed blending just until no dry spots remain The dough will look a little crumbly but come together when pressed

Portion and Shape:

Use a medium cookie scoop to portion out dough balls about one and a half tablespoons each Roll them smooth then gently flatten to about a third of an inch thick so they bake evenly

Bake Cookies:

Arrange the shapes on parchment lined trays Bake at three hundred fifty degrees Fahrenheit for twelve to fourteen minutes Cookies should look just set and light golden at the edges Cool five minutes then transfer to a rack

Mix and Apply Glaze:

Whisk powdered sugar and fresh lemon juice a spoon at a time until you get a thick but pourable glaze Spoon generously over cooled cookies Finish with extra lemon zest for a vivid look and more aroma Let glaze set half an hour

Pin

Lemon zest is my favorite part to use since it brings more aroma than juice alone I remember making these with my kids and having a zesting contest We made the whole kitchen smell like sunshine

Storage Tips

Let glaze set completely before storing Stack cookies between layers of parchment in an airtight container They stay tender on the counter for up to three days For longer storage freeze just the baked cookies then glaze after thawing

Ingredient Substitutions

Try limed zest and juice for a tropical twist or orange for extra sweetness If you are out of baking powder a half teaspoon of baking soda with a squeeze of lemon juice will work in a pinch Gluten free one for one flour substitute yields decent results if you need wheat free

Serving Suggestions

These cookies dress up afternoon tea and make a perfect gift stack wrapped in cellophane For brunch I like piling them high on a pretty stand with extra lemon slices tucked between They are also wonderful crumbled atop vanilla yogurt or ice cream

Cultural or Historical Context

Lemon cookies have roots in European teatime traditions Citrus was prized for winter baking due to its brightness and rarity Adding a fresh lemon glaze is a modern spin to boost both shine and flavor giving these cookies that irresistible bakery style finish

Recipe Questions & Answers

→ How do I achieve a soft cookie texture?

Use cool room temperature butter and avoid overbaking. Bake just until the edges are lightly golden for a tender center.

→ Can I substitute other citrus fruits for the lemon?

Yes, lime, orange, or Meyer lemon zest and juice work well as flavorful alternatives in both cookie dough and glaze.

→ Do I need to chill the dough before baking?

No chilling is required, which makes the process quicker. The dough is ready to bake after mixing and shaping.

→ How should glazed cookies be stored?

Once the glaze sets, store cookies in an airtight container at room temperature for up to three days.

→ Can I make the dough into cookie bars?

Absolutely. Press dough into a lined 8x8-inch pan and bake, then glaze and slice after cooling for easy cookie bars.