lemon sugar cookies

Lemon Sugar Cookies with Lemon Glaze

  • Author: Adapted from Dorie's Cookies
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 48 - 60 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


A lovely lemony cookie with a tart glaze



  • 2 3/4 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 2 lemons, zested and juiced (1/4 cup will be used for the cookies, 1 TBS in the glaze)
  • 1 1/2 cups granulated sugar
  • 2 sticks unsalted butter, at room temperature, cut into chunks
  • 1/2 tsp salt
  • 1 large egg at room temperature
  • 1 tsp pure vanilla extract
  • sugar for rolling

For the Glaze

  • 1/4 cup powdered sugar
  • 1 TBSĀ  of the lemon juice from the two lemons
  • 2 tsp lemon juice powder (optional)


  • Preheat oven to 350
  • Line two baking sheets with parchment or silicone mats
  • In a medium bowl whisk together the flour, baking powder, baking soda and salt.
  • Add the sugar and lemon zest to a bowl of a stand mixer with the paddle attached. Mix on medium low speed until the oils release and it resembles sand. Alternatively add to a medium bowl and press with your fingers untile the same thing happens
  • Add the butter and salt and beat on medium until smooth, about two minutes.
  • Next add the egg and mix until combined followed by the vanilla and lemon juice. It may look a little curdled at this point. Don’t worry.
  • Turn off the mixer and scrape down the bowl. Add half of the flour mixture and mix on low.
  • Add the remaining flour and mix until just combined.
  • Place about 1/4 cup of sugar to a small bowl
  • Using a small cookie scoop, drop the dough into the sugar and roll around to coat.
  • Place the dough balls on the prepared baking sheets 2″ apart
  • Bake in the preheated oven for 8 – 14 minutes, rotating the trays halfway between. The cookies are done when they are just starting to brown around the edges.
  • Remove to a wire rack to cool

Make the Glaze:

  • Add the powdered sugar to a small bowl. Stir in the lemon juice. If using the lemon juice powder stir in and taste. If you would like it more tart at a little more powder. If the glaze is too thick add a few more drops of lemon juice. Alternatively, if it is too thin add a little more powdered sugar.

Drizzle the glaze over the cooled cookies


Yield is going to depend on the size cookie scoop used.

If you don’t have a cookie scoop just use a tsp or TBS to scoop out the dough and form into a ball

Keywords: cookies, lemon cookies, sugar cookies, lemon sugar cookies

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