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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 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. 

Now, the recipe is a little bit different from shortbread. For the shortbread, 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! 


The difference between the two is worth that extra bit of effort – the beautiful texture of a glazed lemon cookie is unreal – the slight bit of salt helps with the flavour, the tiny bit of baking powder creates a lighter texture, and the egg gives a beautiful richness. The lemon is a given of course. 

The dough is quite soft, so when I portion my cookies I used a tbsp measure and rolled each cookie into a round ball. The cookies naturally flatten as they bake to the 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 paddled attachment is the dream for all things cookie. I baked them at 160ºfan (180ºc in a regular oven!) and lined them up on large lined trays. Hello, the easiest and perfect cookie. 

They take about 12-15 minutes in the oven, as it depends on how golden you want them, and also because ovens really do vary. What could take 10 minutes in one oven, could take 15 in another – and this is normal. Ovens really are all over the place and even just brand differences can change how something bakes! 


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 decided to sprinkle my baked cookies with a little lemon zest for a bit of decoration and because I love it – but this is optional as always. I just like things to look pretty, okay?! But either way – I hope you guys love this recipe. ENJOY! Jane x

Glazed Lemon Cookies!

Utterly delicious and simple glazed lemon cookies with a buttery and delicious biscuit dough, lemon icing topping, and a little lemon zest = heaven! 
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Category: Biscuits
Type: Cookies
Keyword: Lemon
Prep Time: 30 minutes
Cook Time: 13 minutes
Cooling & Decorating: 2 hours
Total Time: 2 hours 43 minutes
Servings: 20 cookies
Author: Jane's Patisserie



  • 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


  • 250 g icing sugar
  • 1-3 tbsp lemon juice
  • lemon zest



  • Preheat the oven to 180ºc/160fan 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.


  • 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.


  • 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.


Find my other recipes on my Recipes Page!

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J x

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  1. Laura on February 16, 2024 at 3:02 pm

    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!

  2. Annette on September 5, 2023 at 12:31 pm

    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!

  3. Marlene Stafford on July 31, 2022 at 3:39 pm

    Now made the lemon cookies just waiting for them to come out I will send pictures

  4. Jessica on May 14, 2022 at 5:51 am

    Hello so excited to try these! Could I add some white chocolate chips to the recipe too?

    • Jane's Patisserie on May 17, 2022 at 1:59 pm

      Hiya, yes absolutely! Sounds delicious! x

  5. Maria on May 7, 2022 at 1:00 pm

    Hi, is it best for the unsalted butter to be straight from the fridge or room temp? thanks! x

    • Jane's Patisserie on May 17, 2022 at 1:25 pm

      Hiya! Room temp would be good for these! Hope this helps! x

  6. Laura on May 7, 2022 at 11:26 am

    These look amazing! Is it better to freeze the raw dough or baked cookies if freezing? Thanks =)

    • Jane's Patisserie on May 11, 2022 at 12:13 pm

      Hiya! You can do either – but if baking dough from frozen add on 1-2 mins baking time! Hope this helps! x

  7. amanda on May 5, 2022 at 9:52 am

    Could you sub in Gluten free flour? would it work?

    • Jane's Patisserie on May 17, 2022 at 1:11 pm

      Hiya! I personally have not tried this, but its definitely worth a go – the texture may just be slightly different! Hope this helps! x

  8. Liz on May 4, 2022 at 6:42 pm

    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

    • Sharon Mclennan on September 24, 2022 at 8:05 am

      Hi.mi would also like to know the answer to this please.. i have never put it in..what difference does it make?

    • Jane's Patisserie on October 6, 2022 at 3:35 pm

      Hiya! This will just make the actual cookie taste of lemon. Hope this helps! x

  9. Sheri on May 2, 2022 at 6:06 pm

    5 stars
    These look amazing. I will try because it looks so simple and lovely.

  10. Rhiannon Thomas on May 2, 2022 at 3:26 pm

    Can I use Stork instead of Butter?

    • Jane's Patisserie on May 3, 2022 at 4:10 pm

      Hiya! I personally would stick to butter to achieve the correct texture – spread may be too soft! Hope this helps! x

  11. Kat on May 2, 2022 at 12:50 pm

    Hi what would the ingredients be if I used large egg? Thank you

    • Jane's Patisserie on May 3, 2022 at 4:32 pm

      Hiya! The ingredients should stay the same, hope this helps! x

    • Olivia on April 9, 2023 at 2:47 pm

      Hi! Would it work if I added a bit of orange zest too do you think?

    • Jane's Patisserie on April 12, 2023 at 4:05 pm

      Hiya! Yes this should be fine – enjoy! x

  12. Chloe on May 2, 2022 at 10:34 am

    Hi Jane, love the recipe (as always)! Do you know if stork would work just as well as butter for these? Thanks!

    • Jane's Patisserie on May 3, 2022 at 4:07 pm

      Hiya! I would stick to butter for the correct texture, as spread may be too soft! Hope this helps! x

    • Peter on June 11, 2022 at 12:26 pm

      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.

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