These glazed lemon sugar cookies are super chewy, full of lemon zest and juice, and topped with a lemon glaze. This no chill, easy to make recipe is perfectly sweet and full of lemon flavour.
WHY YOU’LL LOVE THEM
No chill time. This sugar cookie dough requires no chilling.
Great for summer baking. These cookies are perfect for summer baking.
Tastes amazing. These cookies are full of lemon flavour without the lemon flavour being overpowering or sour.
Perfect texture. These cookies are chewy on the inside and have a slight crisp to the edges.
Lemon glaze. These cookies are topped with a lemon glaze.
INGREDIENTS
- Butter- This recipes use salted butter at room temperature.
- White sugar
- Egg- 1 large whole egg.
- Lemons- The recipe uses both lemon zest and juice.
- Flour- All purpose flour works best.
- Baking soda
- Baking powder
- Salt
- Powdered sugar- Also called icing sugar.
STEP BY STEP INSTRUCTIONS
Preheat oven to 350 F and lining baking trays with parchment paper.
Lemon Cookies
Add the lemon zest and sugar into a bowl. Gently run the sugar and zest together with your fingers to help infuse the lemon oils into the sugar.
In a large bowl cream butter and the lemon zest infused sugar together until light and fluffy. This usually takes a good 5 minutes.
Add in the egg and lemon juice. Mix till well combined.
In a separate bowl whisk together flour, baking soda, baking powder, and salt.
Add the dry ingredients to the wet and mix till well combined.
Scoop out 3 tbsp worth for dough and shape into a ball. Place on the baking sheet 2 inches apart.
Bake for 11-12 minutes or until cookies are just starting to turn brown on the bottom. Let cookies cool fully on the baking sheet before moving.
Lemon Glaze
In a medium bowl mix together the powdered sugar and lemon juice until smooth. Start with 3 tbsp lemon juice and add a little more at a time until you get the consistency you like.
Once cookies are fully cool evenly spoon and spread the glaze on top of the cookies. Top with extra lemon zest.
Let cookies sit out for a bit to let the glaze set.
FREQUENTLY ASKED QUESTIONS
STORING THE COOKIES
Store the cookies in an airtight container in the fridge. The keep well up to four days.
CAN I choose to not add the glaze?
Yes you can. The cookies themselves are still full of lemon flavour.
WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?
Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then scrape with a knife to level off the access. Scooping the measuring cup directly into your flour cause the flour to compress and getting more than the recipe calls for.
HOW TO GET PERFECTLY ROUND COOKIES
As soon as the baked cookies are pulled from the oven place a round cookie cutter (a little bit large than the cookies) around the cookies and gently swirl it around. This will give your cookie a round shape. If you don’t have a cookie cutter you can use a glass or a jar lid.
CAN I MAKE THE COOKIES SMALLER?
Yes, you can scoop 1 & 1/2 tbsp balls and bake for 9 minutes or until edges are golden brown.
HOW TO GET CHEWY COOKIES
The trick is to slightly under bake the cookies. Take them out when the centre looks a little soft. Leave them to cool on the tray. The residual heat from the tray will continue to cook the cookies. Once cooled the cookies will stiffen up and be chewy.
CAN I FREEZE THEM?
Yes, you can freeze the cookie dough balls in the freezer up to 2 months. When baking from frozen they will need a few extra minutes to bake.
f you make these glazed lemon sugar cookies please leave a star rating and comment below!
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Glazed Lemon Sugar Cookies
Equipment
- large bowl
- measuring cups/spoons
- grater
Ingredients
Lemon Cookies
- 1 C salted butter at room temperature
- 1 & 1/3 C white sugar
- 2 tbsp lemon zest
- 2 tbsp lemon juice
- 1 large egg
- 2 & 1/2 C all purpose flour spooned and levelled*
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
Lemon Glaze
- 2 C powered sugar also called icing sugar
- 3-4 tbsp lemon juice
- 1 tbsp lemon zest optional
Instructions
Lemon Cookies
- Preheat oven to 350F and line baking sheets with parchment paper.
- Add the lemon zest and sugar into a bowl. Gently run the sugar and zest together with your fingers to help infuse the lemon oils into the sugar.1 & 1/3 C white sugar, 2 tbsp lemon zest
- In a large bowl cream butter and the lemon zest infused sugar together until light and fluffy. This usually takes a good 5 minutes.1 C salted butter, 1 & 1/3 C white sugar, 2 tbsp lemon zest
- Add in the egg and lemon juice. Mix till well combined.2 tbsp lemon juice, 1 large egg
- In a separate bowl whisk together flour, baking soda, baking powder, and salt.2 & 1/2 C all purpose flour, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/4 tsp salt
- Add the dry ingredients to the wet and mix till well combined.
- Scoop out 3 tbsp worth for dough and shape into a ball. Place on the baking sheet 2 inches apart.
- Bake for 11-12 minutes or until cookies are just starting to turn brown on the bottom.Let cookies cool fully on the baking sheet before moving.
Lemon Glaze
- In a medium bowl mix together the powdered sugar and lemon juice until smooth. Start with 3 tbsp lemon juice and add a little more at a time until you get the consistency you like.2 C powered sugar, 3-4 tbsp lemon juice
- Once cookies are fully cool evenly spoon and spread the glaze on top of the cookies. Top with extra lemon zest.1 tbsp lemon zest
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