Glazed Lemon Cookies!
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Utterly delicious and simple glazed lemon cookies with a buttery and delicious biscuit dough, lemon icing topping, and a little lemon zest = heaven!
One of the recipes that kept cropping up every time I asked for recipe ideas was these, glazed lemon cookies. I was a little unsure if I am honest, worried they sounded a little boring… but honestly? My god, they are insane.
You all know how much I utterly adore anything that is chocolate-themed, caramel-themed, easter, Christmas, Halloween, and so on… but sometimes it is the simplest of bakes that win my heart. These are the kind of biscuits you bite into and instantly want another. My taste-testers actually asked me to “leave the rest in the tin” after trying one, which is usually code for “I’m hiding these later”.
These cookies have that perfect balance of sweet, buttery biscuit and zingy lemon glaze. They feel homely and cosy, yet still a bit fancy at the same time. I honestly can’t believe I didn’t make them sooner.
Shortbread… but lemony
These little glazed lemon cookies are packed FULL of lemon flavour, and have the softest and butteriest biscuit, topped with a simple lemon glaze icing… it’s like a fancier lemon shortbread and I am 100% here for that. Every bite has that melt-in-the-mouth feel with a tiny bit of zing from the glaze.
Now, the recipe is a little bit different from shortbread. Normally, I would simply use butter, sugar, and flour (just like my lemon bars recipe), whereas this uses flour, baking powder, salt, caster sugar, lemon, unsalted butter, and egg. It sounds like a tiny change, but the result is dreamy.
The extra richness from the egg makes the biscuit softer and almost cake-like in texture, whilst still holding like a cookie. The hint of salt helps balance the sweetness so it doesn’t taste overly sickly as a lot of the flavours are sharp and sweet, some people like super-sweet lemon bakes, but I prefer the gentle bakery-style balance.
Dough
The difference between the two doughs is absolutely worth the tiny bit of extra effort. The beautiful texture of a glazed lemon cookie is unreal, soft, light and slightly chewy in the centre. The tiny bit of baking powder creates a lighter crumb, and the egg gives richness.
The lemon is of course the star of the show. I use fresh zest and juice because it gives that proper lemon flavour you just can’t bottle. I usually eyeball the zest a bit if I’m honest, if it smells lemony enough, I’m happy.
The dough is quite soft, so when I portion my cookies I use a tablespoon measure and roll each cookie into a round ball. They feel a bit squidgy to handle, but that’s exactly what you want. The cookies naturally flatten as they bake into perfect little round biscuit nuggets, as I have apparently now called them… no idea why, sorry.
Mixing and baking
I used my stand mixer to make my cookie dough as it was just so much easier. The paddle attachment is the dream for anything cookie-related, and it helps beat the butter and sugar beautifully. You can absolutely do it by hand though, I’ve done this while chatting away in the kitchen before and it works just fine.
I bake the cookies at 160ºc fan (180ºc in a regular oven!) and lined them up on large lined trays. They take about 12–15 minutes in the oven, depending on how golden you want them. What takes 10 minutes in one oven can take 15 in another, and this is completely normal, ovens have personalities of their own.
The first time I ever made these I left one tray in for “just one more minute” and they turned slightly too golden. They still tasted great, but I prefer them pale and soft in the middle. So now I hover around the oven like a lemon-obsessed hawk.
Decoration
When the lemon cookies have been baked, you simply leave them to cool and make the easiest lemon icing you can imagine… Icing sugar and lemon juice. If you want it slightly less tart, you can use part water and part lemon juice, or skip the lemon juice altogether and just have lemon in the biscuit.
I spoon a little icing over each cookie and let it drip naturally so they look rustic and homemade. Sometimes I’m generous with the glaze because why not — it sets beautifully. I then sprinkle a little fresh lemon zest over the top because it looks so pretty and adds the tiniest extra hit of flavour.
I decided to sprinkle my baked cookies with a little lemon zest mainly because I love it. But like always, this part is totally optional. I just like things to look pretty, okay?!
Tips & tricks
- These cookies will last for 7+ days at room temperature.
- I use fresh lemon, but you can use 1-2tsp of lemon extract in the cookie dough if you can’t use fresh lemons.
- These cookies freeze for 3+ months.
- I use these baking trays
Glazed Lemon Cookies!
Ingredients
Biscuits
- 225 g unsalted butter
- 150 g caster sugar
- Zest of 1-2 lemons
- 275 g plain flour
- 1/2 tsp baking powder
- pinch of salt
- 1 medium egg
Decoration
- 250 g icing sugar
- 1-3 tbsp lemon juice
- lemon zest
Instructions
Cookies
- Preheat the oven to 180ºc/160ºc fan and line 2-3 large trays with parchment paper.
- In a large bowl, add the unsalted butter and caster sugar and beat well until combined.
- Add the plain flour, baking powder, salt, lemon zest, and egg and beat until a smooth cookie dough is formed.
- Using a tablespoon measure, scoop the cookie dough onto the lined tray, rolling each bit of cookie dough into a round ball.
- Bake the cookies in the oven for 12-15 minutes, or until golden and beautiful.
- Leave to cool fully.
Decoration
- When the cookies have full cooled, add the icing sugar to a bowl.
- Add the lemon juice one spoonful at a time until you reach a thick consistency that is smooth.
- Dunk each cookie into the icing mixture, shaking off any dripping trail of icing, and then place back onto the lined tray.
- Sprinkle with lemon zest if you fancy! Enjoy.
Notes
- These cookies will last for 7+ days at room temperature.
- I use fresh lemon, but you can use 1-2tsp of lemon extract in the cookie dough if you can't use fresh lemons.
- These cookies freeze for 3+ months.
- I use these baking trays.
These cookies are THE BEST! Loved them so much thank you Jane x
These cookies are THE BEST! Really loved them thank you Jane
These are sooooo good! The icing is SURREAL
These have nowhere near enough lemon zest in the biscuit. I used the zest of three lemons and they came out great.
Could lemon extract be used in the icing instead of fresh lemon?
Definitely!
Very delicious, though had to bake longer than time recommended. Lemon really comes through!
Hi Jane! I love your recipes and have been following you for about a year now. I was wondering if you would ever consider making a key lime biscuit recipe? Or any other lime kind of bakes? Many thanks!
Hi Jane, I save heaps of your recipes and this is my first time making one. This is one of the first ones I saved and have been wanting to bake these for soooo long. Finally today it happened. The lemon flavour in this recipe is just delightful the crumb texture is sublime! An easy recipe that works and tastes amazing! Thank you for sharing this brilliant wee recipe!
So glad you like them!!
Now made the lemon cookies just waiting for them to come out I will send pictures
Hello so excited to try these! Could I add some white chocolate chips to the recipe too?
Hiya, yes absolutely! Sounds delicious! x
Hi, is it best for the unsalted butter to be straight from the fridge or room temp? thanks! x
Hiya! Room temp would be good for these! Hope this helps! x
These look amazing! Is it better to freeze the raw dough or baked cookies if freezing? Thanks =)
Hiya! You can do either – but if baking dough from frozen add on 1-2 mins baking time! Hope this helps! x
Could you sub in Gluten free flour? would it work?
Hiya! I personally have not tried this, but its definitely worth a go – the texture may just be slightly different! Hope this helps! x
Hi, Jane. I noticed you put some lemon essence in the dough, is this optional?, as I didnt add it to the dough, just the glaze. Thank you
Hi.mi would also like to know the answer to this please.. i have never put it in..what difference does it make?
Hiya! This will just make the actual cookie taste of lemon. Hope this helps! x
These look amazing. I will try because it looks so simple and lovely.
Can I use Stork instead of Butter?
Hiya! I personally would stick to butter to achieve the correct texture – spread may be too soft! Hope this helps! x
Hi what would the ingredients be if I used large egg? Thank you
Hiya! The ingredients should stay the same, hope this helps! x
Hi! Would it work if I added a bit of orange zest too do you think?
Hiya! Yes this should be fine – enjoy! x
Hi Jane, love the recipe (as always)! Do you know if stork would work just as well as butter for these? Thanks!
Hiya! I would stick to butter for the correct texture, as spread may be too soft! Hope this helps! x
I’ve made these several times now and they come out the same whether you use butter, stork or soft tub margarine.
They are wonderful by the way.