These delectable Iced Lemon Cookies are soft on the inside with slightly chewy, crispy edges, all topped with a four-ingredient light sweet lemon glaze.
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I still remember the first time I made these iced lemon cookies — the kitchen smelled like bright lemons and butter, and the cookies came out with pillowy centers and just enough edge crunch to be irresistible. They’re soft inside, slightly chewy at the edges, and finished with a thin, four-ingredient lemon glaze that isn’t cloying. These cookies are great for afternoon tea, a spring bake sale, or when you want a fresh, citrusy treat that’s not too sweet. For another crowd-pleasing comfort option, I sometimes pair them with a savory snack like my creamy chicken taquitos at gatherings.
Why you’ll love this dish
These iced lemon cookies hit a sweet spot: bright citrus flavor without heavy frosting, tender crumb with a hint of chew, and a glaze that sets quickly so you can stack them for packaging or gifting.
“Light, lemony, and perfectly balanced — the glaze gives just enough sparkle without masking the buttery cookie.” — a friend who requests these for every spring potluck
Reasons to try them now:
- Quick to come together — dough mixes in one bowl and bakes in under 12 minutes per tray.
- Budget-friendly pantry staples with that bright lemon pop from zest and juice.
- Kid-friendly texture and flavor, yet elegant enough for a party.
- Great for make-ahead: dough can be chilled, and baked cookies freeze well with glaze on the side.
How this recipe comes together
Before diving into ingredients, here’s a quick rundown so you know what to expect:
- Cream butter and sugar until light — this gives the cookies lift and tenderness.
- Add eggs, lemon zest, and juice — these provide the cookie’s signature flavor and moisture.
- Mix in dry ingredients just until combined — avoid overmixing to keep centers soft.
- Scoop and flatten slightly — cookies spread a touch but retain a plump center.
- Bake until edges set and tops barely color.
- Glaze while cookies are still slightly warm so the icing adheres and sets to a thin sheen.
This overview helps you move through the recipe confidently and plan timing if you’re baking multiple trays.
What you’ll need
- All-purpose flour — provides structure. For a lighter texture, you can replace 2 tablespoons with cornstarch.
- Baking powder and a pinch of baking soda — give a gentle rise and tender crumb.
- Unsalted butter, softened — for flavor and mouthfeel.
- Granulated sugar — the main sweetener; you can sub part with superfine for smoother creaming.
- Egg — binds and adds richness.
- Lemon zest and lemon juice — fresh is best; bottled juice won’t give the same brightness.
- Vanilla extract — balances the citrus.
- For the glaze: powdered sugar, lemon juice, a touch of milk (or cream), and a little salt.
Ingredient notes and substitutions:
- Butter: salted is okay — reduce added salt slightly.
- Lemon: if your lemons are small, measure the juice; you may need 2 lemons for 2 tablespoons.
- Gluten-free: swap cup-for-cup GF flour and chill dough before baking to reduce spreading. For more baked-sweet inspiration, I sometimes reference recipes like this moist applesauce cake when planning themed dessert tables.
How to prepare it
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- In a bowl, whisk together flour, baking powder, baking soda, and a pinch of salt. Set aside.
- In a large bowl, cream softened butter and granulated sugar until light and slightly fluffy, about 2–3 minutes.
- Beat in the egg, lemon zest, lemon juice, and vanilla until combined. Don’t overmix.
- Fold in dry ingredients until just combined. The dough should be soft but scoopable. If it feels overly wet, refrigerate 10–15 minutes.
- Use a cookie scoop (about 1.5 tablespoons) to portion dough onto prepared sheets, spacing 2 inches apart. Gently flatten each ball to about 1/2-inch thickness.
- Bake 10–12 minutes, until edges are set and tops show a few cracks. Rotate sheet halfway through if your oven heats unevenly.
- Transfer cookies to a wire rack to cool slightly. While still slightly warm, drizzle or brush with the lemon glaze (powdered sugar + lemon juice + splash of milk). Let glaze set before stacking.
If you’re making lots of cookies for an event, you can streamline prep by baking multiple trays while glazing previous batches. For contrasting textures, consider serving with something crunchy — I often serve them alongside a savory bite like these crispy taquitos at parties.
Best ways to enjoy it
- Afternoon tea or coffee: the citrus cuts through richness and pairs well with black tea or Earl Grey.
- Dessert plates: serve two cookies with a dollop of mascarpone or whipped cream and fresh berries.
- Cookie boxes and gifts: stack with parchment between layers; the thin glaze keeps them pretty without being sticky.
- Brunch or baby showers: their light flavor fits a spring menu.
Plating tip: arrange cookies in a circular fan and sprinkle a little extra lemon zest on top of the glaze for a fresh look.
Storage and reheating tips
- Room temperature: Store in an airtight container for up to 3 days. Place a sheet of parchment between layers to prevent sticking.
- Refrigeration: Not necessary unless you’ve used a glaze with dairy; if so, keep in the fridge for up to 5 days. Let come to room temperature before serving.
- Freezing: Freeze baked, unglazed cookies in single layers on a tray until firm, then transfer to a freezer-safe bag for up to 3 months. Thaw and glaze after warming slightly.
- Reheating: Warm a cookie for 6–8 seconds in the microwave or 3–4 minutes in a 300°F oven to revive softness. Avoid overheating or it will become crumbly.
Food safety note: If you use a glaze with fresh dairy (heavy cream or milk), refrigerate the cookies and consume within 5 days.
Pro chef tips
- Zest before juicing: it’s easier and you’ll avoid losing zest with the juice.
- Room temp butter: press an indent with your thumb — it should give but not be greasy. This ensures proper creaming.
- Don’t overcrea
m: overbeaten butter can make cookies spread too much. Stop when the sugar is incorporated and the mixture is light. - Weigh ingredients for consistency: a kitchen scale is the fastest way to reproduce texture every time.
- Uniform scoops: use an ice cream scoop for even baking and consistent glaze coverage.
- Glaze consistency: if too thick, add lemon juice a few drops at a time; if too thin, add powdered sugar 1 tablespoon at a time.
Creative twists
- Lemon-poppy seed: fold 1–2 tablespoons poppy seeds into the dough for texture and visual appeal.
- Lemon-ginger: add 1/2 teaspoon ground ginger to the dry mix for warmth.
- White chocolate drizzle: melt white chocolate and swirl over the lemon glaze for a richer finish.
- Dairy-free/gluten-free: use dairy-free butter and a cup-for-cup gluten-free flour; chill the dough to prevent spreading.
- Lemon-lavender: a pinch of culinary lavender infused into the glaze brings a floral note — use sparingly.
Your questions answered
Q: Can I make the dough ahead of time?
A: Yes — chill the dough, tightly wrapped, for up to 48 hours. Let it sit 10–15 minutes at room temperature before scooping if it’s firm.
Q: My cookies spread too much. What went wrong?
A: Likely butter was too soft or the dough was overmixed. Refrigerate the dough for 15–30 minutes before scooping next time. Also check your baking powder’s freshness.
Q: How thin should the glaze be?
A: You want a pourable but not runny glaze — it should coat the back of a spoon. Add lemon juice sparingly until you reach that texture.
Q: Can I skip the glaze?
A: Absolutely. Dust with powdered sugar or brush with a thin lemon simple syrup for shine instead.
Q: Are these freezer-friendly after glazing?
A: It’s best to freeze unglazed cookies and glaze after thawing. If glazed, flash-freeze on a sheet until set, then transfer to a container; thaw gently to avoid condensation.
Conclusion
If you want a reliable iced lemon cookie recipe, the Iced Lemon Cookies recipe on Small Town Woman is a helpful reference for similar flavor balance. For holiday baking inspiration and other cookie ideas to pair with citrus treats, check out this 85 cookie swap recipes roundup at The Buttered Home. And if you’re planning a seasonal cookie spread, browse the The Sweetest Season 2025 cookie round-up on The Speckled Palate for more crowd-pleasing options.
Iced Lemon Cookies
Ingredients
Method
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream softened butter and granulated sugar until light and slightly fluffy, about 2–3 minutes.
- Beat in the egg, lemon zest, lemon juice, and vanilla until combined. Don’t overmix.
- Fold in dry ingredients until just combined. The dough should be soft but scoopable.
- If it feels overly wet, refrigerate 10–15 minutes.
- Use a cookie scoop (about 1.5 tablespoons) to portion dough onto prepared sheets, spacing 2 inches apart. Gently flatten each ball to about 1/2-inch thickness.
- Bake for 10–12 minutes, until edges are set and tops show a few cracks. Rotate the sheet halfway through if your oven heats unevenly.
- Transfer cookies to a wire rack to cool slightly.
- While still slightly warm, drizzle or brush with the lemon glaze. Let glaze set before stacking.
