Soft and tender cookies with a light, refreshing lemon glaze.
These Soft Lemon Glazed Cookies are the perfect blend of sweet and zesty, with a tender crumb and a refreshing lemon glaze that keeps you coming back for more.
Why you'll want it now — Bright lemon flavor and a sweet glaze make these cookies irresistible.
Why this recipe works
The combination of butter and cream cheese in the dough creates an exceptionally soft and tender cookie. Fresh lemon juice and zest provide a bright, natural lemon flavor, while the powdered sugar glaze adds a sweet, citrusy finish.
Equipment
Mixing bowls
Electric mixer with paddle attachment
Baking sheet
Parchment paper
Cooling rack
How to make it
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy.
Add the granulated sugar to the butter mixture and beat until light and fluffy.
Mix in the egg, lemon juice, and lemon zest until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Scoop tablespoon-sized balls of dough (about 30 g each) onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are set and the cookies are lightly golden.
Transfer the cookies to a cooling rack to cool completely.
For the glaze, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency with more lemon juice if necessary.
Once the cookies are cool, drizzle the lemon glaze over each cookie, allowing it to set before serving.
Enjoy these bright and zesty Soft Lemon Glazed Cookies with a cup of tea or as a refreshing treat after any meal.
How you'll know it's ready
The cookies are ready when the edges are set and the tops are lightly golden.
Convection oven? (and if you don't have one)
If using a convection oven, reduce the temperature to 325°F (160°C) and check the cookies a couple of minutes early, as convection ovens tend to bake faster. Standard oven users, your temperature is perfect as written.
Frosting, filling & glaze notes
The glaze should be smooth and thick enough to drizzle, falling in a slow ribbon from the spoon.
Troubleshooting
If the cookies spread too much, chill the dough for 30 minutes before baking.
For a stronger lemon flavor, add an extra teaspoon of lemon zest.
If the glaze is too runny, add more powdered sugar to thicken it.
If the cookies are too dense, ensure your baking powder and baking soda are fresh.
Storage
Store cookies in an airtight container at room temperature for up to 5 days.
Make ahead
The dough can be prepared and refrigerated for up to 2 days before baking.
Variations
Add a teaspoon of vanilla extract for a hint of warmth.
Sprinkle poppy seeds on top of the glaze for a lemon poppy seed twist.
Use orange zest and juice for a different citrus flavor.
Frequently asked questions
Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, but bottled can be used in a pinch.
How do I prevent the cookies from spreading too much?
Chill the dough for 30 minutes before baking to help prevent spreading.
Can these cookies be frozen?
Yes, freeze the unglazed cookies in an airtight container for up to 3 months.
What if my glaze is too thick?
Thin it out with a little more lemon juice until you reach the desired consistency.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
