Chewy Glazed Lemon Cookies are an absolute dream for anyone who adores the vibrant, zesty flavor of lemon. These soft, delightful cookies feature a burst of fresh lemon juice and fragrant zest both in the tender cookie dough and in the irresistible lemon glaze drizzled generously over them while still warm. Get ready to experience a truly sublime citrus treat!
Discover the Ultimate Chewy Glazed Lemon Cookies
There’s something truly magical about the combination of bright, tangy lemon and sweet, tender cookies. These Chewy Glazed Lemon Cookies represent the pinnacle of this pairing, offering a perfect balance of flavors and textures that will captivate your senses. Each bite delivers a chewy interior, a soft crumb, and a luscious, slightly tart glaze that perfectly complements the rich lemon notes within. If you’re a devoted fan of all things lemon, prepare to fall in love with this recipe.
My profound love affair with lemon-flavored delights is no secret. It’s a versatile flavor that brings a refreshing zest to countless dishes, but it shines brightest in baked goods. While many desserts tempt me, cookies hold a special place in my heart. Perhaps it’s their convenient size, making it easy to rationalize “just one more.” Before you know it, a plate of these golden, glazed beauties disappears, leaving behind only crumbs and happy memories.
Looking to explore more delightful lemon desserts? Expand your baking repertoire with these fantastic recipes: Lemon Crumb Muffins with Lemon Glaze, an elegant Lemon Cream Cheese Bundt Cake, or these wonderfully textured Lemon Blueberry Crumb Bars. Each offers a unique way to enjoy the vibrant taste of lemon.
The Inspiration Behind These Zesty Lemon Cookies
This particular recipe for lemon cookies first caught my eye on Pinterest years ago, sparking an immediate desire to try it. The perfect opportunity arose when my dear “sister” Teresa, visiting from San Diego for my birthday weekend, brought me a truly special gift: a bag of freshly picked lemons from her breathtaking backyard. Her garden is so picturesque, it honestly looks like something out of Better Homes and Gardens – a source of endless envy for me! The vibrant aroma and juicy freshness of those homegrown lemons were the ultimate inspiration to finally bake these cookies.
My first batch of these phenomenal Chewy Glazed Lemon Cookies was baked in 2014. I lovingly packed them into a special care package for Teresa and her husband to savor. Their enthusiastic feedback confirmed what I already suspected – these cookies are truly something special. I am confident that once you try them, they’ll become a cherished favorite in your home too!
A Friendship as Sweet as Lemons: My “Sister” Teresa
While Teresa isn’t my sister by birth, our bond runs deeper than blood. We’ve been inseparable friends for almost four decades now – *gulp*, there I go dating myself again! She’s the God-Mom to two of my children and an incredible Aunt to all of them, showering them with love and kindness. Teresa possesses one of the sweetest, most generous hearts of anyone I know. We’ve always referred to each other as “sisters,” a title I carry with immense pride. Her visits, especially when they come with fresh backyard lemons, are always a highlight!
Essential Ingredients for Perfectly Glazed Lemon Cookies
Crafting these delectable lemon cookies requires a thoughtful selection of ingredients, ensuring that each element contributes to their irresistible flavor and texture. Here’s what you’ll need for both the cookies and the dazzling lemon glaze:
For the Cookies:
- All-Purpose Flour: You’ll need 2 cups plus 2 tablespoons. This precise measurement helps achieve the ideal chewy yet soft texture.
- Cornstarch: One tablespoon of cornstarch is key to creating that signature chewiness and tenderness in the cookies. It slightly reduces gluten development, resulting in a softer crumb.
- Baking Soda: Half a teaspoon of baking soda provides the necessary lift, giving the cookies a lovely, slightly puffed shape.
- Salt: A half teaspoon of salt balances the sweetness and enhances all the other flavors, especially the bright lemon.
- Unsalted Butter: ¾ cup (softened) is essential. Using unsalted butter allows you to control the overall salt content, and softened butter creams beautifully with sugar for a light, airy base.
- Granulated Sugar: 1 ¼ cups. Sugar not only sweetens but also contributes to the cookies’ golden-brown edges and tender interior.
- Lemon Zest: The zest of 2 fresh lemons (approximately 1 ½ tablespoons) is where most of the intense lemon flavor comes from. Don’t skip this for maximum brightness!
- Eggs: You’ll need one large whole egg and one large egg yolk. The extra egg yolk adds richness, moisture, and contributes to the chewy texture.
- Fresh Lemon Juice: 2 tablespoons. Always use freshly squeezed lemon juice for the best, most vibrant taste in your cookies.
- Vanilla Extract: 1 ½ teaspoons of real vanilla extract complements the lemon beautifully, adding depth and warmth to the flavor profile.
For the Glaze:
- Powdered Sugar: One cup, also known as confectioner’s sugar. This superfine sugar creates a silky-smooth, pourable glaze.
- Fresh Lemon Juice: 1 ½ to 2 tablespoons. This provides the tangy kick and liquid for the glaze. Adjust the amount to achieve your desired consistency.
- Lemon Zest: 2 teaspoons. A little zest in the glaze boosts the lemon flavor even further and adds tiny specks of color.
Step-by-Step Guide: How to Bake and Glaze Lemon Cookies
Follow these simple instructions to create a batch of the best lemon cookies your taste buds have ever encountered. Precision and attention to detail will ensure a perfect result every time.
Prepare Your Oven: Begin by preheating your oven to 350 degrees Fahrenheit (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Combine Dry Ingredients: In a small bowl, thoroughly whisk together the all-purpose flour, cornstarch, baking soda, and salt. Set this mixture aside for later. The cornstarch is vital for that wonderfully tender and chewy texture.
Cream Butter, Sugar, and Zest: In the bowl of an electric mixer fitted with a paddle attachment, combine the softened butter, granulated sugar, and fresh lemon zest. Beat on medium-high speed for about 3 minutes, or until the mixture becomes notably pale, light, and fluffy. Don’t rush this step, as proper creaming incorporates air, which contributes to the cookies’ texture. Remember to scrape down the sides of the bowl occasionally to ensure everything is evenly mixed. If you don’t have a stand mixer, a hand mixer or even vigorous mixing by hand in a medium bowl will work.
Add Wet Ingredients: Next, incorporate the egg, followed by the extra egg yolk, blending each thoroughly before adding the next. Then, mix in the fresh lemon juice and vanilla extract until just combined. Avoid overmixing once the wet ingredients are added.
Incorporate Dry into Wet: Gradually add the whisked dry ingredients to the wet mixture, mixing on low speed only until just combined. Overmixing at this stage can develop too much gluten, resulting in tougher cookies, so stop as soon as no streaks of flour remain.
Shape and Flatten the Dough: Scoop the lemon cookie dough using a heaping tablespoon or a cookie scoop. Form the dough into neat balls and place them onto your parchment paper-lined baking sheet, leaving some space between each. Then, gently flatten each dough ball slightly with the bottom of a glass or a measuring cup. This helps the cookies spread evenly and bake uniformly.
Bake to Perfection: Bake the cookies in the preheated oven for 9 to 11 minutes. For soft lemon cookies with a slightly gooey center, aim closer to 9 minutes. If you prefer a more set, fluffy cookie, extend the baking time to around 11 minutes. Keep a close eye on them; the edges should be lightly golden, but the centers may still look soft.
Cool Before Glazing: Allow the cookies to cool on the parchment-lined baking sheets for several minutes. This crucial step lets them set up and prevents them from breaking. After a few minutes, carefully transfer the cookies to a wire rack to cool completely. While they can be drizzled slightly warm, fully cooled cookies often result in a glaze that sets better without running off.
Drizzle with Lemon Glaze: Drizzle the top of each cookie generously with the sweet lemon glaze. While slightly warm cookies can absorb a little glaze, for a cleaner, more defined glaze layer, it’s best to wait until they are mostly cooled. Store the finished cookies in a single layer in an airtight container to maintain freshness and prevent sticking.
How to Make the Easy Lemon Glaze for Cookies:
In a small mixing bowl, whisk together the powdered sugar and enough fresh lemon juice to achieve a smooth, drizzle-able consistency. You’re aiming for a pourable glaze that isn’t too thick or too thin. Incorporate the lemon zest for an extra pop of flavor and visual appeal. Alternatively, use a wide metal spatula to combine all ingredients until smooth.
For easy application, pour the mixture into a resealable bag, seal it, and snip a tiny bit off one corner. This creates a makeshift piping bag for precise drizzling over your slightly warm cookies. You can also simply use a spoon for a rustic look. Allow the tangy lemon glaze to set at room temperature for a perfect, slightly firm finish before storing. Once set, transfer the cookies to an airtight container to keep them fresh and delicious.
Love this Recipe? Pin It for Later!
If you’re as excited about these best-ever lemon cookies as I am, don’t let this recipe get lost! Make sure to save it for future baking adventures by pinning it to your favorite Pinterest recipe board before you go. It’s the perfect way to keep this sunny treat at your fingertips!
Frequently Asked Questions About Lemon Cookies
- Do you glaze cookies before or after baking? Cookies should always be glazed after they have come out of the oven. This allows the glaze to set properly without cooking or melting away.
- Do you let cookies cool before glazing? For the best results, it’s generally advisable to let cookies cool mostly or completely before applying the glaze. If you apply glaze to a very warm cookie, it tends to be too thin and may run off the sides, creating a messy finish. A slightly warm cookie is acceptable if you desire a thinner, slightly absorbed glaze.
- How do you apply glaze to cookies? There are several effective methods! You can use a spoon for a rustic drizzle, a butter knife or small offset spatula for a more spread-out coating, or for precision, a piping bag or a resealable plastic bag with a tiny corner snipped off. Each method offers a different aesthetic.
- Should sugar cookies be soft or crispy? The ideal texture of sugar cookies, including lemon sugar cookies, is entirely a matter of personal preference. Some prefer a soft, chewy cookie, while others enjoy a crisp, snappy bite. This recipe yields a delightfully chewy cookie.
Ingredient Substitutions for Your Lemon Cookie Recipe
If you find yourself short on fresh lemons and a trip to the grocery store isn’t feasible, don’t fret! You can still achieve a wonderful lemon flavor by using a good quality lemon extract in place of some or all of the fresh lemon juice and zest. Start with half the amount specified for fresh ingredients and adjust to taste, as extracts can be quite potent.
Pro Tips and Tricks for Perfect Lemon Cookies
- Add a Crunchy Topping: For an extra layer of texture and visual appeal, consider sprinkling the tops of your glazed cookies with a pinch of poppy seeds or a tiny bit of extra lemon zest before the glaze fully sets.
- Effortless Egg Separation: To easily separate egg yolks from whites, crack the egg carefully in the middle. Transfer the yolk back and forth between the two shell halves over a small bowl; the whites will drip into the bowl, leaving the yolk in the shell.
- Optimal Storage: For best results and to maintain their delightful chewiness, store these real lemon cookies in an airtight container at room temperature. They will stay fresh and delicious for several days. Alternatively, cover them tightly with plastic wrap.
- Freezing for Freshness: If you plan to freeze these chewy lemon cookies, place them in an airtight container or freezer bag, separating layers with wax paper or parchment paper. This prevents them from sticking together and allows you to grab just a few whenever a craving strikes.
- No Fancy Ingredients Required: One of the joys of this recipe is its simplicity. Aside from the occasional gift of fresh lemons from a friend’s backyard, all the ingredients are pantry staples, meaning you can whip up a batch of these cookies quickly and easily without a special grocery run.
More Zesty Lemon Recipes from An Affair from the Heart
Do you share my profound affection for lemon? If so, then you’re in for a treat! I’m sure you’ll adore these other lemon recipes, each bursting with bright, citrusy flavor. Here are a few of my personal favorites:
- Lemon Brownies (pictured above) – a delightful twist on a classic!
- Lemonade Cupcakes with Raspberry Filling – a sweet and tangy combination.
- No Bake Lemon Raspberry Cheesecakes – light, refreshing, and incredibly easy.
- Pink Lemonade Cake – a fun and flavorful dessert for any occasion.
- Lemon Ice Cream – homemade goodness perfect for a warm day.
- Glazed Lemon Bars – classic lemon bars with a sweet, zesty glaze.
- Lemonade Chex Mix – a surprisingly addictive savory-sweet snack.
- Lemon Raspberry Bread – a moist, fruity loaf perfect for breakfast or dessert.
- Honey Lemon Fruit Salad – a refreshing and healthy side dish.
I sincerely hope that these Chewy Glazed Lemon Cookies become a beloved family favorite in your home, just as they are in mine. Their bright flavor and tender texture are sure to bring a smile to everyone’s face. Now, let’s get baking, shall we?
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Print Recipe
Chewy Glazed Lemon Cookies
Equipment
- Kitchenaid Stand Mixer
- KitchenAid Hand Mixer
- Wilton Stainless Steel Cookie Scoop
- 15 x 10 x 1-Inch Cookie/Jelly Roll Pan
- 13×18 Half Sheet Pan
- Manual Juicer Citrus / Lemon Squeezer
- Citrus Zester
Ingredients
- For the Cookies:
- 2 cups + 2 Tablespoons flour
- 1 Tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup butter (softened)
- 1 1/4 cups granulated sugar
- Zest of 2 lemons (about 1 1/2 Tablespoons)
- 1 large egg
- 1 large egg yolk
- 2 Tablespoons fresh lemon juice
- 1 1/2 teaspoon vanilla extract
- For the Glaze:
- 1 cup powdered sugar
- 1 1/2 – 2 Tablespoons fresh lemon juice
- 2 teaspoons lemon zest
Instructions
- Preheat oven to 350 degrees F (175°C).
- In your mixing bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.
- In the bowl of an electric stand mixer fitted with a paddle attachment, whip together butter, sugar, and lemon zest on medium-high speed, until the mixture is pale and fluffy (about 3 minutes). Scrape down the sides of the bowl as needed.
- Blend in the whole egg, then the egg yolk. Mix in lemon juice and vanilla extract until just combined.
- Slowly add in the dry ingredients and mix on low speed just until combined. Do not overmix.
- Scoop dough out by heaping tablespoonfuls. Form the dough into balls and drop onto a parchment paper-lined baking sheet. Gently “flatten” each dough ball with the bottom of a glass.
- Bake cookies in the preheated oven for 9 – 11 minutes (for a gooey-centered cookie, bake closer to 9 minutes; for a more set, fluffy cookie, bake closer to 11 minutes).
- Allow cookies to cool on the baking sheet for several minutes before transferring to a wire rack to cool completely.
- Drizzle slightly warm or cooled cookies with the prepared Lemon Glaze.
- Store in a single layer in an airtight container.
- **Lemon Glaze Instructions:** In a small mixing bowl, whisk together powdered sugar and enough lemon juice to reach a drizzle-able consistency. For easy application, pour the mixture into a resealable bag, seal it, and cut a small tip off one corner, then drizzle glaze over the cookies. Alternatively, you can use a spoon. Allow the glaze to set at room temperature.
- Store glazed cookies in an airtight container once the glaze has set.
Nutrition
This recipe was originally posted in June 2014. It was updated in March 2020 and again in March of 2023 to continually improve user experience and provide the most accurate and helpful information.
Original Recipe Inspiration: Cooking Classy