Lemon Glazed Cookies - A Cedar Spoon

Lemon Glazed Cookies

  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 24 1x
  • Category: Cookie, Dessert, Sweet


A light, lemony shortbread cookie with a sweet lemon glaze makes the perfect cookie with a cup of tea or to bring to a shower or brunch.



  • 2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 Tbsp lemon zest (finely grate the yellow peel of the lemon)
  • 2 Tbsp fresh lemon juice
  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1 tsp vanilla
  • 2 cups confectioners’ sugar
  • 2 Tbsp lemon zest (finely grated)
  • 1/3 cup fresh squeezed lemon juice


  1. Preheat the oven to 350 degrees.
  2. In a medium bowl, whisk flour, baking soda, salt and lemon zest together.
  3. In a mixer beat together butter and sugar until light and fluffy. Add the egg, vanilla and lemon juice and beat until fully combined.
  4. With mixer on low speed mix in the flour mixture until combined.
  5. Using a cookie dough scoop or tablespoon, drop dough on a baking sheet (I used two baking sheets) about 1 inch apart.
  6. Bake one sheet at a time for 15-18 minutes (until the edges are just golden brown) rotating half way through.
  7. Remove from oven and let cool for 5 minutes, then put on a wire rack to cool the rest of the way.
  8. For the glaze: In a medium bowl, whisk 2 cups confectioners’ sugar, 2 Tbsp lemon zest and 1/3 cup lemon juice together until smooth.
  9. Drizzle lemon glaze over the top of each cookie and let set for another hour or so.
  10. Store in an airtight container until you are ready to serve.


Always zest the lemon before you juice the lemon.[br]I added a little extra lemon zest to the top of my finished cookies because I love lemon THAT MUCH! This is optional.


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