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Glazed Lemon Cookies | sweetpeasandsaffron.com

I know, I know.  It’s only April.  But I am longing for summer.  Here, in no particular order is what I am looking forward to this summer:

- Margaritas, barbecues, fresh fruit and garden fresh veggies.

- Hiking in the Rockies, ice cream cones followed by river walks/bike rides.

- The smell of blooming lilacs and sweet peas.

- So You Think You Can Dance + wine + pedicures {my summer tradition}

- Camping {maybe- not sure about doing that with a baby!}.  But definitely S’mores.

- Sundresses and flip flops.

- Root beer floats.

Glazed Lemon Cookies | sweetpeasandsaffron.com

Glazed Lemon Cookies | sweetpeasandsaffron.com

Woooooooh.  Ok.  So glad to get that off my chest.

It has been suuuuch a long winter.  And it continues to be a long spring.  It snowed yesterday.  April 9th.

I am in such a mood for light, fun, summery food these days.  Maybe I’m trying to compensate for the unpredictable weather.

So I made glazed lemon cookies!  They are so light, sweet and summery.

Glazed Lemon Cookies | sweetpeasandsaffron.com

Glazed Lemon Cookies | sweetpeasandsaffron.com

The cookies are soft and chewy.

The glaze is sweet and tart.

The dough can be made in 15 minutes.  The cookies bake up in 15 or so.  Cool, then glaze.

A little dose of summer in your possibly not-so-summery-days.

4.0 from 1 reviews
Glazed Lemon Cookies
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 24
  • 2 cups all purpose flour (or 250g, *spooned & leveled*)
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon lemon zest
  • ½ cup butter (unsalted)
  • 1 cup granulated sugar
  • 1 egg
  • 2 tablespoons lemon juice (~ ½ a lemon)
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar (240 g)
  • 2 tablespoons lemon zest
  • ⅓ cup lemon juice
  1. Pre-heat oven to 350 F. In a medium bowl, combine flour, baking soda, salt and lemon zest.
  2. In a large bowl, beat butter and sugar until light and fluffy. Add egg, vanilla and lemon juice and mix until well combined. Stir in dry ingredients.
  3. Roll into 1 tbsp sized balls. Bake on parchment or silicone-lined baking sheets until edges of cookies *just* begin to turn brown, around 13-14 minutes. Cookies may look under-baked but they will firm up. Allow to cool on cookie sheet for 5 minutes then transfer to a wire rack.
  1. Once cookies are completely cooled, combine powdered sugar and lemon zest in a small bowl. Add lemon juice gradually until you have achieved the consistency you would like for the glaze. Spoon over cookies.
Cookies baked up much quicker on parchment lined baking sheets (~13 minutes) than silicone baking mat lined ones (~15 minutes).

Err on the side of under-baked!  They may not look ready but these cookies firm up quite a bit as they cool.

Cookies can be frozen (unglazed) in a sealed container.

Recipe from Martha Stewart

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{ 12 comments… add one }

  • Consuelo @ Honey & Figs April 11, 2014, 9:48 pm

    I’m so looking forward to summer as well! These lemon cookies look super fitting and they’re gorgeous as well :)

  • What Jessica Baked Next April 14, 2014, 11:22 am

    These cookies sound right up my street- love the flavours!

    • Denise April 15, 2014, 12:45 am

      I’m a sucker for lemon/lime anything, especially this time of year!

  • Peter @Feed Your Soul Too April 17, 2014, 2:23 pm

    These look awesome. Love the way you show the glaze falling.

    • Denise April 17, 2014, 3:50 pm

      Thanks, Peter! The glaze makes these cookies :)

  • marcie April 17, 2014, 9:37 pm

    Citrus is one of the best ways to welcome spring/summer or just brighten any old day. These cookies do just that — they look amazing, especially with that luscious glaze!

    • Denise April 18, 2014, 1:34 am

      I agree, I’m craving lemon & lime these days! Thanks for your comment, Marcie :)

  • Liz June 15, 2014, 10:49 pm

    These are the best cookies for Father’s Day we are making it for my dad and he loves them

    • Denise June 16, 2014, 2:29 am

      Hey Liz! So glad to hear your dad loves these cookies…I bet mine would too {wishing he wasn’t a 12-hour drive away}

  • Sean Fedusiak July 16, 2014, 4:54 pm

    this is a pretty good recipe but when I made them I was not thinking and forgot to let the butter soften. But they turned out good anyway the dough was just a little crumbly but not to bad thanks for the recipe!

    • Denise July 16, 2014, 9:52 pm

      Hey Sean, thanks for reporting back! I don’t remember the dough being crumbly, it is possible that you may have had a little more flour than me? I always weigh my flour, however if you fluff your flour (stir it up), then spoon it into the cup before leveling, you should end up with the same amount as me.

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