These Glazed Lemon Cookies feature soft, lemony cookies topped with a sweet lemon glaze. They are the best lemon cookies and they come together easily, with simple pantry ingredients.
Prep Time 15 minutesminutes
Cook Time 12 minutesminutes
Total Time 27 minutesminutes
Servings 28
Ingredients
For the cookies
1 ¾cups(227g)all-purpose flour
½teaspoonbaking soda
½teaspoonsalt
7tablespoons(99g)unsalted butter, softened to room temperature
¼cup(50g)granulated sugar
¼cup(55g)light brown sugar, packed
1large egg, at room temperature
¼cup(50g)plain Greek Yogurt, at room temperature
¼cup(84g)honey
2tablespoonslemon zest, about 2 lemons
2tablespoonslemon juice, about 1 lemon
For the glaze
1cup(120g)confectioners’ sugar
2tablespoonsfresh lemon juice
lemon zest, optional
Instructions
Make the cookies
Preheat oven to 350ºF. Line a baking sheet with parchment paper; set aside.
Add the flour, baking soda, and salt in a medium bowl. Stir with a whisk to combine and set aside.
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.
Turn the mixer to low speed, add the egg, then add the yogurt, honey, lemon zest, and lemon juice.
Turn the speed to medium-high and beat until combined. Scrape down the sides and of the bowl as needed.
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.
Drop the batter by level tablespoons 1-inch apart onto the prepared cookie sheet. Bake for 12 minutes or until lightly browned.
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
Combine the powdered sugar and lemon juice in a mall bowl. Stir until all sugar has dissolved.
Spoon the icing over the cookies once they have cooled completely. Sprinkle with lemon zest if desired. Allow the iced cookies to sit until the icing sets and hardens, about 2 hours.
Notes
Flour:Measure correctly! If you add too much flour, you may end up with dense cookies that don’t spread.
Butter: If the butter is too warm or melted the cookies could spread too much.
Lemon juice: I highly recommend using fresh lemon juice for that bright lemon flavor.
Storage: Glazed cookies will stay fresh when stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week.
Freeze: 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.