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These Glazed Lemon Cookies will get you feeling excited about spring! They are pillowy soft with loads of lemony tang that will brighten the cloudiest of days!

Glazed Lemon Cookies on a white plate

Glazed lemon cookies

Way back when the blog was just a hobby I created a recipe for soft Meyer lemon cookies and it has always been a favorite of mine. Lemon is something I simply can’t pass up.

Today’s lemon cookies are an exact replica of those delightful cookies except they are made regular lemons instead of Meyer lemons. They are just as incredible as the original, though.

So soft, cakey, and loaded with sweet lemon. This is definitely a cookie that I highly recommend you try.

I’ve often turned away from a cakey cookie but these lemon cookies have completely changed the way I feel about thick tender cookies.

Side view of Lemon Cookies on a white plate.

How to make this lemon cookie recipe

First, these cookies are super soft and moist. This mostly comes from the use of yogurt. It keeps the cookies airy, soft, and extremely moist. I use Greek yogurt because it’s super thick and creamy which does wonderful things to the cookie’s texture.

Also, Greek yogurt is usually low-fat or fat-free so there’s a bonus!

You only need ¼ cup of yogurt and if it’s something you don’t usually keep on hand, you just need to purchase one single-serving container.

Soft Lemon Cookie Dough

All the other ingredients in the recipe are fairly basic. There’s flour, white sugar, brown sugar, honey, butter, egg. The flavor comes from lemon zest which pairs beautifully with the honey.

I really love how these came out. They taste slightly different than the Meyer lemon version but they’re still a great cookie.

The batter is thick like cake batter. You can’t roll it like normal cookie batter. Instead, you need a 1 tablespoon-sized cookie scoop to drop mounds of batter directly onto the baking sheet.

You can use a 1 tablespoon measuring spoon if you don’t have a cookie scoop that size.

Lemon cookie dough balls on white parchment paper.

Lemon glaze for cookies

The cookies get topped with a sweet, tangy lemon glaze. It’s a super simple glaze with just lemon juice and confectioner’s sugar.

I sprinkled yellow sanding sugar over the glaze to give the cookies a little color but you could also use lemon zest in the icing.

glaze being spooned over lemon cookies

The glaze on the cookies will harden after a few hours. This will make it easy to store the cookies without them getting all messy.

I’m sure you are going to love these glazed lemon cookies. They are sweet, tangy, soft, and flavorful. Think bite-sized lemon cake!

Close up view of Soft Lemon Cookies with glaze.

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Glazed Lemon Cookies on a white plate

Glazed Lemon Cookies

Yield: 28 cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

These Glazed Lemon Cookies will get you feeling excited about spring! They are pillowy soft with loads of lemony tang that will brighten the cloudiest of days!


For the cookies

  • 1 ¾ cups (227 g) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 7 tablespoons unsalted butter , softened
  • ¼ cup (50 g) granulated sugar
  • ¼ cup (55 g) light brown sugar, packed
  • 1 large egg
  • ¼ cup (50 g) plain Greek Yogurt
  • ¼ cup (84 g) honey
  • 2 tablespoons lemon zest, about 2 lemons
  • 2 tablespoons lemon juice, about 1 lemon

For the glaze

  • 1 cup (120 g) confectioners’ sugar
  • 2 tablespoons fresh lemon juice
  • yellow sanding sugar, optional


Make the cookies

  1. Preheat oven to 350ºF. Line a baking sheet with parchment paper; set aside.
  2. Add the flour, baking soda, and salt in a medium bowl. Stir with a whisk to combine and set aside.
  3. With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and both sugars together on high speed until creamy, about 2 minutes. Scrape down the sides of the bowl as needed.
  4. Turn the mixer to low speed, add the egg, then add the yogurt, honey, lemon zest, and lemon juice.  
  5. Turn the speed to medium-high and beat until combined. Scrape down the sides and of the bowl as needed. 
  6. With the mixer running on low speed, slowly add the flour mixture. Beat everything until just combined. Take care not to overmix. The dough will be very sticky and thick. 
  7. Drop the batter by level tablespoons 1-inch apart onto the prepared cookie sheet. Bake for 12 minutes or until lightly browned. 
  8. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes. Then transfer to a wire rack to cool completely before glazing.

Make the glaze

  1. Combine the powdered sugar and lemon juice in a mall bowl. Stir until all sugar has dissolved. 
  2. Spoon the icing over the cookies once they have cooled completely. Sprinkle with sanding sugar if desired. Allow the iced cookies to sit until the icing sets and hardens, about 2 hours.


Make ahead tip

  1. Glazed cookies will stay fresh stored in an airtight container at room temperature for up 2 days or in the refrigerator for up to 1 week.
  2. Baked, unglazed cookies will freeze well for up to 2-3 months. Thaw in the refrigerator overnight then bring to room temperature before glazing and serving.

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Nutrition Information:
Yield: 28 Serving Size: 1
Amount Per Serving: Calories: 66Total Fat: 3gSaturated Fat: 2gUnsaturated Fat: 1gCholesterol: 14mgSodium: 65mgCarbohydrates: 8gFiber: 1gSugar: 2gProtein: 1g

* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

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  1. Do you have a link to your meyer lemon version? If not, should I reduce the sugar if using meyer lemons? Thanks!

    1. Unfortunately, I don’t. But the recipe is exactly the same as this, with Meyer lemons instead of regular lemons.

  2. can i just skip the light brown sugar?

  3. Lemon is also my favorite dessert! I can’t wait to make these!