Chewy glazed lemon cookies, made with fresh lemon and zest in the cookies and in the delicious lemon glaze drizzled over them while they are still warm. These cookies are a lemon lovers dream come true!
Two of my favorite things on EARTH… lemon and COOKIES!! These Chewy Glazed Lemon Cookies are perfect in every way.
If you have just joined me here, you may not know about my love affair with all things lemon. It’s truly one of my MOST FAVORITE flavors of all.
Though I love to bake, I am not tempted by a lot of baked goods…. with the exception of COOKIES. I think it’s just they are so little and portable, and you feel like “one couldn’t hurt….” (followed by another and another….)
I found this lemon cookie recipe on Pinterest a while back, and couldn’t wait to make them!
Then my sister came to see me on the weekend of my birthday, from San Diego. Guess what she brought me??
FRESH LEMONS from her gorgeous backyard!!
She has a backyard that should be in Better Homes and Gardens. I am so envious of it!! And I seriously LOVE her lemon trees!!
My “Sister” Teresa
Teresa and Me in downtown Omaha in 2014. Truth be told, Teresa isn’t my sister by birth.
But she and I have been friends for almost 4 decades now. *gulp* There I go showing my age again!
Here we are again in 2020.
She’s God-Mom to two of our kids and the best Aunt to all of them! She has the kindest sweetest heart of anyone I know.
We have always referred to each other as “sister,” and I couldn’t be prouder to call her mine!
The first time that I made these cookies I shipped a special care package to Teresa for her and her hubby to enjoy. They loved them!
I know that you will too!
How to make Chewy Glazed Lemon Cookies
They come together quickly and easily. Aside from the gift of fresh lemons from my sister’s backyard, I always have everything on hand in my pantry. No crazy ingredients here, friends.
Of course, if you don’t have access to fresh lemons from a tree — the store ones will work fine!
The cookies and the glaze are full of fresh lemon juice and zest.
If you like to use citrus in your cooking and baking, these two tools right here are a must. You’ll love the Citrus Zester and the Citrus Juicer.
Cream together butter, sugar, and zest until it’s fluffy. Add in eggs and vanilla.
Sift in your dry ingredients, and mix to combine.
I used my cookie scoop to get the dough balls all the same size. Placing them on a parchment-lined cookie sheet.
The cookie scoop I use holds 1 Tablespoon. It makes the perfect sized cookies.
Using a glass with a smooth bottom, gently press the cookies down to flatten them. I dip mine in a little flour to help them release.
When I made them the first time, I baked the cookies with the dough balls placed on the cookies sheet as per the original recipe, and the cookies didn’t spread out for me?
The rest of the cookies I baked after taking a glass and pressing the cookies down a bit before baking.
Cool them slightly before transferring them to a cooling rack. Mix up the glaze, and drizzle over the cookies.
I have done a little “puddle” of glaze, too. I prefer the look of the drizzle!
They bake up light and crisp on the outside and chewy in the center.
The baking time states 9 to 11 minutes. I take mine out at 9. The centers won’t look quite done, but once they cool on the cookie sheet a couple of minutes they are perfect.
Leave them in for the 11 minutes if you prefer a crisper cookie.
Love These Lemon Cookies? Pin Them!
Don’t forget where you found this recipe! Pin them to your favorite Pinterest board before you go!
Lemon Recipes from An Affair from the Heart
Do you love Lemon like I do?? I bet you would love these other Lemon Recipes! I have a couple of favorites here… or simply search “lemon” to get ALL of them!
- Lemonade Cupcakes with Raspberry Filling
- No Bake Lemon Raspberry Cheesecakes
- Pink Lemonade Cake
- Lemon Ice Cream
- Glazed Lemon Bars
- Lemonade Chex Mix
I hope that these lemon cookies become a family favorite of yours, too. Let’s get to that recipe, shall we?
This recipe was originally posted in June of 2014. It was updated in March of 2020 to improve user experience.
- 2 cups + 2 Tablespoons flour
- 1 Tablespoons 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 Tablespoon fresh lemon juice
- 1 1/2 teaspoon vanilla extract
- 1 cup powdered sugar
- 1 1/2 - 2 Tablespoon fresh lemon juice
- 2 teaspoons lemon zest
- Preheat oven to 350 degrees.
- In your mixing bowl, whisk together flour, cornstarch, baking soda and salt, set aside.
- In the bowl of an electric stand mixer fitted with paddle attachment, whip together butter, sugar and lemon zest on medium-high speed, until mixture is pale and fluffy, about 3 minutes.
- Blend in egg, then egg yolk. Mix in lemon juice and vanilla extract.
- Slowly add in dry ingredients and mix just until combined.
- Scoop dough out by the heaping Tablespoonfuls, form dough into balls and drop onto a parchment paper lined baking sheet. With the bottom of a glass, gently "flatten" the dough ball.
- Bake cookies in preheated oven for 9 - 11 minutes (for a gooey centered cookie closer to 9 and a more set, fluffy cookie more near 11).
- Allow cookies to cool on baking sheet several minutes before transferring to wire rack to cool.
- Drizzle slightly warm cookies with **Lemon Glaze.
- Store in a single layer in an airtight container.
- **Lemon Glaze: In a small mixing bowl, whisk together powdered sugar and enough lemon juice to reach a drizzle-able consistency. Pour mixture into a resealable bag, seal bag and cut a small tip off one corner then drizzle glaze over slightly warm cookies. Alternatively, you can use a spoon. Allow glaze to set at room temperature.
- Store in an airtight container.
Amount Per Serving: Calories: 99Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 31mgSodium: 98mgCarbohydrates: 13gFiber: 0gSugar: 12gProtein: 1g
Nutrition isn't always accurate.