Lemon Sugar Cookies with Lemon Glaze

lemon sugar cookies

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As so many of these stories begin, the hubby needed a treat for a meeting. Cookies were specifically requested so I turned to my cookbooks and found a lovely looking lemon sugar cookie recipe that I tweaked a bit to make my own. From all accounts they turned out quite well; none came home and to me that is a sign of a tasty treat. Like the chocolate sugar cookies I made recently, these are a lovely variation on the classic sugar cookie.

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This particular cookie started out from a recipe in Dorie’s Cookies by Dorie Greenspan. I upped the amount of lemon zest and added a zingy lemon glaze to really pack the citrus punch.

lemon sugar cookies

Lemon Sugar Cookies with Lemon Glaze

48 – 60 cookies

  • 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

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  • 1/4 cup powdered sugar
  • 1 TBS  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. Add more powder if you would like a tarter glaze. Should the glaze be too thick add a few more drops of lemon juice. Alternatively, if it is too thin add a little more powdered sugar.

lemon sugar cookies

Drizzle the glaze over the cooled cookies

How Were the Lemon Sugar Cookies?

Well, I ate one before I created the glaze and felt they needed a little something more. They aren’t bad – not at all. I was just looking for something a little lemonier so I went to work. The lemon juice powder really packs a citrus punch so I love to use it when I want a strong taste of lemon. If you don’t have it, let the lemon juice do the work for you but your glaze might be thinner. It’s a really useful item to have in any baker’s kitchen.

lemon sugar cookies

After I added the glaze I had a second cookie and I had the strong lemon flavor I was seeking. The rest of the cookies went into my cake carrier for the hubby to take to his meeting. I was rather sad that they all were eaten. That tells me I will just have to make more.

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