Lemon Sugar Cookies with Sweet Glaze

There’s something magical about the sweet tang of lemons baked into soft, buttery cookies. These Lemon Sugar Cookies are the ultimate comfort treat—zesty, slightly chewy, and topped with a glossy lemon glaze that’s pure sunshine. I first made these cookies on a chilly spring day when my garden was brimming with fresh lemons, and they’ve been a family favorite ever since. One bite, and you’ll see why they’re hard to resist!

If you’re craving a cookie that’s sweet, citrusy, and absolutely dreamy, this recipe is calling your name!

Why You’ll Love This Recipe

• They’re bursting with fresh, bright lemon flavor that’s perfect any time of year.
• Soft and chewy centers with just the right amount of crispness around the edges.
• Super simple ingredients you likely already have in your kitchen.
• That lemon glaze is like the cherry on top—sweet, tart, and oh-so-pretty.

Ingredients Breakdown

Essentials:

• Unsalted Butter: Brings the richness and ensures the cookies stay soft. Room temperature is key for easy mixing.
• Sugar: Regular granulated sugar for sweetness and a touch of texture.
• Fresh Lemons: You’ll need both zest and juice. The zest packs all that fragrant, citrusy punch!
• Flour: All-purpose works perfectly here for a tender, balanced bite.
• Egg: Helps bind everything together and adds moisture.
• Powdered Sugar: The base for that silky smooth lemon glaze.

Pro Tips:

For maximum lemon flavor, make sure to zest the lemon before juicing it. And remember, only the yellow part of the peel—no bitter white pith allowed!

Step-by-Step Instructions

Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.

Step 2: Using a stand mixer or hand mixer, beat the butter and sugar together on medium speed until light and fluffy—about 2-3 minutes.

Step 3: Mix in the egg, lemon juice, and zest until fully combined. The batter will smell amazing at this point, trust me!

Step 4: In a separate bowl, whisk together the flour, baking powder, and a pinch of salt. Gradually add the dry ingredients to the wet mixture until just combined. Don’t overmix!

Step 5: Scoop tablespoon-sized balls of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Gently flatten them with your palm or the back of a spoon.

Step 6: Bake for 10-12 minutes, or until the edges are lightly golden. Let them cool completely on a wire rack before glazing.

Step 7: For the glaze, whisk together powdered sugar and fresh lemon juice until smooth. Drizzle it over the cooled cookies and let it set for 10-15 minutes. Enjoy!

Chef’s Tips and Tricks

• For extra tang, add a pinch of salt to the glaze—it amplifies the citrus flavor beautifully!
• Store the cookies in an airtight container with a piece of bread to keep them soft for longer.
• If your glaze is too runny, add more powdered sugar a tablespoon at a time until it thickens to your liking.

Recipe Variations and Serving Suggestions

• Orange Sugar Cookies: Swap lemons for oranges for a sweeter, mellower citrus treat.
• Berry Bliss: Add a handful of finely chopped frozen raspberries to the dough for a berry-lemon combo that’s fresh and fun.
• Pairing Tip: These cookies go wonderfully with a cozy cup of chamomile tea or a frothy latte.

FAQs

Can I make these cookies ahead of time?

Absolutely! The unbaked dough can be frozen for up to 2 months. Just scoop, freeze, and bake straight from frozen, adding 1-2 minutes to the bake time.

How should I store the leftovers?

Keep them in an airtight container at room temperature for up to 5 days, or freeze baked cookies for up to 1 month.

Can I skip the glaze?

Of course! These cookies are still fantastic without the glaze, but I highly recommend it for that extra lemony finish.

There you have it—bright, zesty Lemon Sugar Cookies that are guaranteed to be a hit! I can’t wait for you to try them. Be sure to let me know how they turn out in the comments below, or tag your photos with #TheKitchensAid on social media. Happy baking!