These Glazed Lemon Cookies are soft-baked with a bright, tangy lemon glaze and just the right amount of sweetness. They're perfect for summer gatherings, picnics, or a light afternoon treat.
Lemon has always been one of my favorite citrus flavors. Especially in warmer months. These cookies were inspired by the same fresh flavors I use in my Rhubarb Lemonade recipe, a summer staple in my fridge every year.
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Why You'll Love Lemon Glazed Cookies
Soft and fluffy: These cookies stay tender thanks to the oil based dough.
Bright citrus glaze: A sweet tart topping that adds extra lemon punch and a pretty finish.
Perfect for summer: Refreshing, light, and ideal for gatherings or gifting.
Key Ingredients
Lemon zest & juice: Provides natural brightness and flavor to both dough and glaze.
Granulated sugar: Used to rub in the lemon zest, releasing citrus oils for a deeply aromatic cookie.
Canola oil: Keeps the cookies soft with a tender crumb instead of a crisp snap.
Lemon extract: Enhances the lemon flavor for a more intense citrus note.
All-purpose flour: Forms the base of the cookie and gives it structure.
Powdered sugar: For a smooth, sweet glaze that sets beautifully when dry.
Substitutions
Canola oil: Use light olive oil or vegetable oil.
Lemon extract: Substitute with vanilla extract for a milder flavor.
Lemon zest/juice: Swap for orange or lime for a different citrus spin.
Variations
- Stir in ½ cup of white chocolate chips for a sweet balance to the tart glaze.
- Skip the glaze and dust cookies with powdered sugar after baking.
- Add a touch of lavender or poppy seeds for a floral or crunchy twist.
Top Tips for Cookie Success
Infuse the sugar: Rubbing the zest into the sugar releases essential oils for deeper flavor.
Chill the dough if sticky: Especially helpful on warer days or humid environments.
Even baking: Use a light-colored rimless sheet for best heat distribution.
How to Store
Store Lemon cookies at room temperature in an airtight container for up to 5 days. Place was paper between layers to keep the glaze from sticking.
Freeze cookies for up to 3 months. Thaw at room temperature before serving.
Serve With...
These cookies are great with a hot cup of tea or coffee, served on a dessert tray alongside other light cookies or bars like my Soft Blueberry Cookies or Nanny's Pineapple Cookies. Try pairing them with a fresh scoop of homemade Vanilla Bean Ice Cream for an easy summer dessert.
🍋 More Lemon Loving Recipes
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📖 Recipe
Glazed Lemon Cookies
Equipment
- Electric hand mixer , or whisk
- Cookie Cutter
- Sieve
- Rimless baking sheet
- Wire cooling rack
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Ingredients
FOR THE COOKIES
- 1 cup granulated sugar
- 1 medium lemon zested
- ½ cup canola oil
- ½ cup milk divided
- 3½ cups all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon lemon extract
FOR THE ICING
- 2½ cups powdered sugar
- 2 medium lemons juiced
- lemon zest for garnish (optional)
Instructions
- Add the sugar and lemon zest to a large mixing bowl. Rub the lemon zest into the sugar using your fingers, until the sugar is aromatic.
- Add the oil, milk, egg, lemon juice, and lemon extract to the sugar mixture. Mix using a hand mixer on medium speed until thoroughly combined. Set aside.
- Combine the flour, baking powder, baking soda, and salt to a large mixing bowl. Whisk to combine.
- Gradually add the dry ingredients to the wet ingredients alternately with the milk, beginning and ending with the dry ingredients until combined.
- Divide the cookie dough in half. Flatten and roll out dough to approximately ¼ inch thick.
- Cut into round cookie shapes using a cookie cutter.
- Transfer the cookies to the parchment lined baking sheet. Bake for 12 minutes, or until cookies are lightly golden around the edges. Completely cool the cookies on a cooling rack.
Make the Icing
- Combine the powdered sugar, lemon juice, and lemon zest in a medium sized mixing bowl until smooth.
- Dip the tops of each cookie into the glaze and return the cookie to the cooling rack. Sprinkle the tops of the glaze with lemon zest (if using).
- Allow the cookies to dry completely before storing in an airtight container.
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