Glazed Lemon Sugar Cookies — bright, tender, and wonderfully fragrant. These cookies are a simple, refreshing treat that make a lovely addition to holiday gatherings, casual coffee breaks, or any time you want a quick, citrusy sweet. Made with basic pantry ingredients, they come together fast and can be prepared ahead, which is especially helpful when you’re baking for a crowd.
These lemon sugar cookies are soft inside with a delicate tang from fresh lemon zest and juice. The outside gets a light coating of powdered sugar before baking, and a glossy lemon glaze adds a bright finish and a touch of sweetness. Serve them alongside tea or coffee, or package them for a festive homemade gift.
You can make the dough a day or two in advance and bake when ready, which makes these cookies a practical choice for holiday planning. The lemon flavor is pleasantly noticeable without being overpowering, and the texture stays tender if stored properly. Kids enjoy rolling the dough into balls and coating them in powdered sugar, and decorating with tiny yellow sprinkles adds a cheerful, festive touch.
My family favors lemon desserts year-round — from lemon blueberry breads to cheesecakes — and these cookies are one of our go-to recipes. They require only a handful of common ingredients: flour, sugar, eggs, butter, baking powder, baking soda, vanilla, and lemon. Above all, a little care and good-quality lemons make a big difference in flavor.
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- For the cookies:
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- Pinch of salt
- 1 ½ cups all-purpose flour
- ½ cup powdered sugar (for coating)
- For the glaze:
- 1 cup powdered sugar
- 1–2 tablespoons lemon juice, adjusted for consistency
- Yellow sprinkles, for garnish
- Preheat the oven to 350°F (175°C). In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar until pale and fluffy. Add the lemon zest, lemon juice, egg, and vanilla, mixing until combined.
- With the mixer on low, gradually add the dry ingredients and mix just until combined. Pour the ½ cup powdered sugar into a small bowl.
- Roll the dough into 1-inch balls, then roll each ball in the powdered sugar to coat. Place on a baking sheet lined with parchment paper, spacing cookies about 2 inches apart.
- Bake 10–12 minutes, until edges are set. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely before glazing.
- Combine 1 cup powdered sugar with 1–2 tablespoons lemon juice in a medium bowl, whisking until smooth. Adjust lemon juice to reach a pourable consistency.
- Using a small spoon, drizzle about 1 tablespoon of glaze over each cooled cookie.
- Before the glaze sets, sprinkle a few yellow sprinkles on each cookie for a festive finish.
