Best Lemon 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.

LEMON-GLAZED CANDIED-GINGER COOKIES

Steps:

• Sift flour, baking powder and 1/4 teaspoons salt into bowl. Cream butter and brown sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Add candied ginger, and beat for 2 minutes. Beat in egg and vanilla until well combined. Add flour mixture, 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°F Roll out 1 disk on a lightly floured surface to 1/4 inch thickness, and cut out 2-inch circles. Place rounds 1/2 inch apart on parchment-lined baking sheets. Rolls out scraps. Refrigerate rounds for 10 minutes.
• Bake rotating sheets halfway through, until cookies are set and edges are bright gold, 12-14 minutes. Transfer parchment with cookies to wire racks. Let cook completely. Repeat with remaining dough. Cookies can be stored for up to 3 days.
• Whisk confectioners' sugar, lemon zest and juice, honey, water, and pinch of salt in a bowl until smooth. Drizzle glaze over the cooked cookies. Let stand until glaze is set, at least 20 minutes. Glazed cookies can be stored overnight.

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.

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.)

LEMON-GLAZED PISTACHIO SHORTBREAD COOKIES

Steps:

• Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, cornstarch, and salt.
• Working with a stand mixer, preferably fitted with the paddle attachment, or with a hand mixer with a large bowl, beat the butter and 1 cup of the confectioners' sugar on medium speed until smooth. With the mixer on low speed, gradually mix in the flour mixture until just combined and it holds together when squeezed (it will be slightly crumbly). Stir in the pistachios.
• Gather the dough into a disk. On a lightly floured surface, roll the dough out to a generous 1/4 inch thick. Cut into rounds with a 1 1/2-inch cookie cutter and place 2 inches apart onto the prepared baking sheets, rerolling and cutting the scraps as necessary. Refrigerate until firm, about 30 minutes.
• Bake until the edges are set and light golden brown, 12 to 15 minutes. Transfer to a wire rack and let cool completely.
• Meanwhile, in a medium bowl, whisk together the remaining 1 1/2 cups confectioners' sugar, lemon zest, and lemon juice until smooth. Place the wire rack over a baking sheet to catch any drips. Dip the tops of the cookies into the glaze and place on the rack. Let set for 15 minutes.

GLAZED LEMON ZUCCHINI COOKIES

Steps:

• 1. preheat oven to 375. coat baking sheets with cooking spray.
• 2. in a medium bowl, cream together butter and sugar, until light and fluffy.
• 3. beat in egg, lemon juice, and lemon peel. stir in flour, baking powder, and salt just until dry ingredients are mixed in. stir in zucchini and nuts.
• 4. drop by rounded teaspoonfuls 2 inches apart onto baking sheets. bake 12-15 minutes, until cookies are golden brown around the edges.
• 5. its easy to top these with a homemade glaze. simply combine 1/2 cup confectioners sugar with 2 teaspoons fresh lemon juice then drizzle the glaze over the cooled cookies.

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.

GLAZED LEMON-ZUCCHINI COOKIES

Steps:

• Preheat oven to 350. Line two pans with parchment paper. 1.Cream butter and sugar and salt together in bowl of mixer. Add in egg, mix, scrape down again. Add zest, juice, essence and mix. 2. Add sifted dry ingredients to the mixer and run until just combined. Scrape down. 3. Add in zucchini. Mix until all ingredients are well-combined. 4. Drop by rounded spoonfuls just larger than a quarter. Remember, give them a little space, as they will spread. Bake for 15-20 minutes, depending on how you like your cookies. They shouldn't brown at all. While cookies are baking, combine juice, salt, and oil (or butter) in a bowl. Slowly add in confectioner's sugar, beating after every addition to prevent lumps. If it is too thick (it should leave a coat of glaze on the cookie) thin with more lemon juice. When cookies are done (if you don't trust yourself, the toothpick trick works...after all, it is just like cake or a muffin, just in cookie form), remove from oven and allow to cool. When cooled, dip each cookie, top side down, into the glaze. Allow excess to drip off and set unglazed side down on parchment and let sit until dry...or not. Unless you live in a dry climate, store these in an air-tight container in a single layer.

LEMON GLAZED OATMEAL COOKIES

Steps:

• 1. In a medium bowl, stir together oats, flour, baking soda and salt.
• 2. In a large bowl, beat together butter and shortening with electric mixer until smooth. Add sugar and beat until combined. Add egg, vanilla and almond extracts; beat until well combined. Beat in oat mixture.
• 3. Drop by 3 Tablespoonsful onto ungreased cookie pan; flatten slightly.
• 4. Bake in a preheated 350º oven for 10-12 minutes or until light golden. Cool on pan 5 minutes. Remove from pan and cool completely on cooling rack.
• 5. In a small bowl, whisk together confectioners' sugar, 1 Tbsp. lemon juice and corn syrup. Add additional 1-2 teaspoons lemon juice to adjust glaze to get desired consistency. Drizzle the glaze over cooled cookies.

GLAZED LEMON DROP COOKIES

Steps:

• 1.Preheat oven to 350 degrees. 2.In mixing bowl, cream sugar, shortening, and eggs 3.Add vanilla and lemon extract (or 2 tsp lemon juice). 4.Combine dry ingredients. Stir in flour, baking soda, baking powder, and salt. 5.Crush lemon drops in blender or food processor. 6.Add lemon zest and crushed lemon drops. 7.Roll into balls, flatten slightly with your hand, and bake on a parchment lined cookie sheet (You must use parchment here to avoid sticking). 8.Bake for 10 minutes. Let cool slightly on pan for about 5 minutes. 9.Make the glaze by mixing powdered sugar with lemon juice to desired consistency. 10.Brush glaze over cookie tops after cookies have cooled slightly. Let cookies cool completely.

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.

LEMON GLAZED RICOTTA COOKIES

Steps:

• 1. Preheat oven to 350*. Grease cookie sheets.
• 2. Combine the flour, baking powder and baking soda and set aside.
• 3. In a large bowl, cream together the 1 cup of butter and sugar. Beat in the eggs, one at a time, then stir in the ricotta cheese and vanilla.
• 4. Stir flour mixture into ricotta mixture.
• 5. Drop by rounded spoonfuls onto the prepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
• 6. To make the frosting warm the milk, 1/2 teaspoon of butter and shortening, in a small saucepan. Cook over medium heat, stirring occasionally until solids are melted. Remove from heat and gradually stir in the confectioners' sugar and lemon extract. Dip each cookie into the icing then dip in colored sugar or sprinkles.

GLAZED LEMON COOKIES

Steps:

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

GLAZED LEMON DREAM COOKIES RECIPE

Steps:

• Preheat oven to 300˚F. For the cookies, in a stand mixer with a paddle attachment, cream butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Add oil, lemon juice and lemon zest and beat to evenly combine. In a medium bowl, mix together baking powder, flour and salt and slowly add into the butter mixture until dough comes together, scraping down sides if needed. Dough should be airy and not stick to the sides of the bowl. Roll dough into thirty 1 ½-inch balls and place on an ungreased baking sheet. Bake until cookies show cracks in their surface, about 20 minutes. Let cool completely on baking sheet. Meanwhile, for the glaze, in a small bowl, whisk together confectioners' sugar, honey, lemon juice and milk until smooth. Drizzle and gently spread about 1/2 teaspoon glaze over each cookie and top each with a pinch of lemon zest. Cookies can be stored in an airtight container for up to 5 days.

LEMON GLAZED LEMON COOKIES

Steps:

• Beat the butter and sugar until fluffy. Add yolks, vanilla, and salt and beat to combine. Gradually add flour, mixing until just incorporated. Divide the dough in half and shape into 1 1/4-inch-diameter logs. Wrap in wax paper and refrigerate until firm, about 30 minutes. Heat oven to 350° F. Slice logs into 3/8-inch-thick pieces and space them 1 1/2 inches apart on parchment-lined baking sheets. Bake until lightly golden, 16 to 20 minutes. cool on the baking sheets for 5 minutes, then transfer to racks to cool completely. In a small bowl, whisk together the confectioners' sugar, lemon juice, and zest until it forms a thick but pourable glaze (add more lemon juice if necessary). Dip the top of each cookie into the glaze and let set, about 15 minutes. To freeze: Instead of refrigerating the dough, freeze the logs for up to 2 months. To bake, follow the recipe instructions, cutting and baking the dough from frozen, and use the upper end of the time range.