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    Home » Baked Goods

    Glazed Lemon Cookies - Thick and Soft

    Published: May 19, 2021 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    Soft cutout lemon cookie with a double coating of lemon glaze icing.

    These Glazed Lemon Cookies are thick, soft baked cookies with a bright sweet and tart lemon flavor. These are a hearty roll and cut cookies that make great summer time dessert ideas for picnics, barbecues, family reunions, and more.

    The lemon glaze on these cookies makes these extra special with a sprinkling of lemon zest on the glaze before it dries.

    A stack of 3 glazed lemon cookies sprinkled with lemon zest with another stack of 3 cookies and a dark blue, light blue, and yellow patterned napkin blurred in the background
    Jump to:
    • 🍋 Simple Lemon Recipes
    • 🥘 Ingredients
    • 🍽 Equipment
    • 🔪 Instructions
    • 💭 Top Tips
    • 📖 Variations
    • More Recipes to Try
    • 📖 Recipe

    🍋 Simple Lemon Recipes

    I love lemon. It is probably one of my very favorite citrus fruits. Summertime always means lemonade and this Rhubarb Lemonade finds its way in the fridge every year.

    Lemon is great in sweet and savory recipes. From glazing these soft cookies to squeezing over boiled shrimp. And, it's always great for making a lemon drop martini or Lemon Lime Rum Collins drink!

    🥘 Ingredients

    As an Amazon Associate, I earn from qualifying purchases from affiliate links.

    Granulated sugar

    Powdered sugar

    Lemons, look for large lemons that give a little when gently squeezed.

    All purpose flour

    Canola Oil, using oil rather than butter is what helps keep these cookies on the softer side.

    Milk

    Lemon extract, I like to use this brand.

    Vanilla extract, I like to use this brand

    Baking powder

    Baking soda

    Salt

    A white ball of cookie dough on a black and white marbled floured countertop with a hand sprinkling flour over top of the dough.

    🍽 Equipment

    Parchment paper

    Wooden Citrus Reamer

    Sieve

    Large baking sheet

    Microplane zester, this is the style I use

    Hand whisk (to whisk together try ingredients)

    Cookie Cutter, I love this multipurpose cutter

    🔪 Instructions

    Step 1:

    1. Add the sugar and lemon zest to a large mixing bowl. Rub the lemon zest into the sugar using your fingers, until the sugar is aromatic.
    2. Add the oil, milk, egg, lemon juice, and lemon extract to the sugar mixture. Mix using a hand mixer on medium speed until thoroughly combined. Set aside.

    Step 2:

    1. Combine the flour, baking powder, baking soda, and salt to a large mixing bowl. Whisk to combined.
    2. Gradually add the dry ingredients to the wet ingredients alternately with the milk, beginning and ending with the dry ingredients until combined.

    Step 3:

    1. Divide the cookie dough in half. Flatten and roll out dough to approximately ¼ inch thick. Cut into round cookie shapes using a cookie cutter.
    2. Transfer the cookies to the parchment lined baking sheet. Bake for 12 minutes, or until cookies are lightly golden around the edges.
    3. Completely cool the cookies on a cooling rack.

    Step 4:

    1. Combine the powdered sugar, lemon juice, and lemon zest in a medium sized mixing bowl until smooth.
    2. Dip the tops of each cookie into the glaze and return the cookie to the cooling rack. Sprinkle the tops of the glaze with lemon zest (if using).
    3. Allow the cookies to dry completely before storing in an airtight container.
    Unfrosted baked cookies cooling on a black wire cooling rack.

    💭 Top Tips

    • Rubbing the lemon zest into the sugar in the first step aids in releasing the oils from the zest into the sugar, resulting in an aromatic well infused lemon flavor.
    • If the dough becomes too stiff to mix with the electric mixer, use a sturdy wooden spoon or scraper to fold the dough together.
    • Sprinkle the countertop with a little flour to prevent the dough from sticking when rolling.
    • Use an insulated rimless baking sheet to allow for even baking like this one.
    • Store the cookies in an airtight container on the countertop up to 5 days or freeze up to 3 months.
    • Place a sheet of wax paper between stacked cookie layers to prevent sticking.
    Upclose image of the wet lemon glaze sprinkled with bright yellow lemon zest on the freshly baked cookie drying on the black mesh cookie rack with glaze drips on the cooling rack.

    📖 Variations

    • Substitute orange or lime juice and zest for the lemon
    • Add more powdered sugar to thicken the glaze and make it a spreadable icing.
    • Omit the glaze for a less sweet cookie
    • Stir in ½ cup of white chocolate chips

    More Recipes to Try

    • Honey Glazed Carrots with Red Pepper Flakes
    • Dill Sauce with Smoked Paprika
    • Cherry Chocolate Chip Muffins
    • Rhubarb Lemonade - a homemade sugar-free recipe
    • Strawberry Rhubarb Thumbprint Cookies - A Sugar-Free Recipe
    An upclose image of 3 baked and stacked glazed lemon cookies sprinkled with bright yellow lemon zest and a three toned blue and yellow napkin blurred in the background.

    *If you made these Glazed Lemon Cookies, please give them a star rating*

    📖 Recipe

    Glazed Lemon Cookies

    Shelby Law Ruttan
    Soft cutout lemon cookie with a double coating of lemon glaze icing.
    5 from 1 vote
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 15 mins
    Cook Time 13 mins
    Course Dessert Recipes
    Cuisine American
    Servings 24
    Calories 196 kcal

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    FOR THE COOKIES

    • 1 cup granulated sugar
    • 1 lemon zested
    • ½ cup canola oil
    • ½ cup milk divided
    • 3½ cups all purpose flour
    • 1 teaspoon baking powder
    • ¼ teaspoon baking soda
    • ¼ teaspoon salt
    • 1 large egg
    • 1 teaspoon vanilla extract
    • ½ teaspoon lemon extract

    FOR THE ICING

    • 2½ cups powdered sugar
    • 2 lemons juiced
    • lemon zest for garnish

    Instructions
     

    • Add the sugar and lemon zest to a large mixing bowl. Rub the lemon zest into the sugar using your fingers, until the sugar is aromatic.
      granulated sugar with bright yellow lemon zest on top of it in a blue bowl.
    • Add the oil, milk, egg, lemon juice, and lemon extract to the sugar mixture. Mix using a hand mixer on medium speed until thoroughly combined. Set aside.
      Mixing together the wet ingredients.
    • Combine the flour, baking powder, baking soda, and salt to a large mixing bowl. Whisk to combine.
      dry ingredients in a blue bowl.
    • Gradually add the dry ingredients to the wet ingredients alternately with the milk, beginning and ending with the dry ingredients until combined.
      adding dry ingredients to wet with a hand mixer.
    • Divide the cookie dough in half. Flatten and roll out dough to approximately ¼ inch thick.
      Dough in a blue bowl with a spatula dividing the dough in half.
    • Cut into round cookie shapes using a cookie cutter.
      cutting the cookie dough with a round cutter.
    • Transfer the cookies to the parchment lined baking sheet. Bake for 12 minutes, or until cookies are lightly golden around the edges. Completely cool the cookies on a cooling rack.
      baked cookies cooling on a rack.

    Make the Icing

    • Combine the powdered sugar, lemon juice, and lemon zest in a medium sized mixing bowl until smooth.
      glaze mixed in a brown bowl with a whisk in the bowl.
    • Dip the tops of each cookie into the glaze and return the cookie to the cooling rack. Sprinkle the tops of the glaze with lemon zest (if using).
      a hand dipping the top of the cookie into the glaze.
    • Allow the cookies to dry completely before storing in an airtight container.
      Cookies on a cooling rack with wet glaze and lemon zest on top.

    Video

    Nutrition

    Serving: 24gCalories: 196kcalCarbohydrates: 36gProtein: 2gFat: 5gSaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 39mgPotassium: 62mgFiber: 1gSugar: 21gVitamin A: 11IUVitamin C: 7mgCalcium: 19mgIron: 1mg
    Keyword Glazed Lemon Cookies
    Tried this recipe?Let us know how it was!
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    About Shelby Law Ruttan

    Honeybunch Hunts is a website dedicated to sharing canning and dehydrating recipes, wild game recipes, fish, seafood, plant based recipes, and some DIY scattered in between. Written by Shelby Law Ruttan, is also author and owner of Grumpy’s Honeybunch, and The Best Vegetarian Recipes. Shelby has also authored two cookbooks, The One Pot Paleo Cookbook and The Pescatarian Keto Cookbook.

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    Welcome! I'm Shelby, author of Honeybunch Hunts. I grew up with self sustaining parents and enjoyed the fruits of their harvest. This website is dedicated to recipes to preserve that harvest, and how to be self sustainable along....

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