Irresistible Chewy Glazed Lemon Cookies: Your Go-To Recipe for a Burst of Sunshine
Welcome to the ultimate guide for crafting the most delightful Chewy Glazed Lemon Cookies! These soft, zesty treats are infused with vibrant fresh lemon juice and fragrant lemon zest, both in the cookie dough and in the luscious, tangy glaze that’s generously drizzled over them while they are still warm. If you’re a true lemon lover, prepare yourself – this recipe is a dream come true, promising a burst of sunshine in every single bite!
There are few things in life I adore more than lemons and cookies, and these Chewy Glazed Lemon Cookies truly encapsulate the best of both worlds. They are perfect in every conceivable way – from their tender, chewy texture to their bright, sweet-tart flavor profile. If you’re new to my kitchen, you might not yet know about my profound affection for all things lemon. It’s unequivocally one of my absolute favorite flavors, adding a refreshing zing to everything from savory dishes to sweet desserts.
While I certainly enjoy baking a wide variety of treats, not many baked goods tempt me quite like a perfectly crafted cookie. There’s something inherently appealing about their small, portable size that makes it easy to think, “Just one won’t hurt…” a sentiment often (and delightfully!) followed by another and another. These glazed lemon cookies are no exception to that rule, proving incredibly difficult to resist once baked.
Looking for other irresistible lemon desserts to brighten your day? You absolutely must try some of these fantastic recipes from my collection: my light and fluffy Lemon Crumb Muffins With Lemon Glaze, the elegantly moist Lemon Creamcheese Bundt Cake, or these wonderfully textured Lemon Blueberry Crumb Bars. Each recipe offers a unique way to enjoy the refreshing flavor of lemon.
I first stumbled upon this incredible recipe for lemon cookies on Pinterest many years ago. It immediately caught my eye, but the stars truly aligned when my dear friend and “sister,” Teresa, visited me for my birthday weekend from San Diego. Can you guess what thoughtful gift she brought me? A generous bounty of fresh, fragrant lemons straight from her absolutely stunning backyard! Her garden is so picturesque, it honestly looks like something plucked from the pages of Better Homes and Gardens. I admit, I am completely envious of it!
The very first time I baked these fantastic lemon cookies was back in 2014. I lovingly packed a special care package filled with these goodies for Teresa and her husband to enjoy. They absolutely raved about them! Knowing how much they loved them, I have no doubt that you, your family, and your friends will fall in love with these delightful homemade lemon cookies just as much.
My Dearest “Sister” Teresa
While Teresa may not be my sister by birth, our bond runs deeper than blood. We’ve shared an incredible friendship for nearly four decades now. *gulp* There I go, showing my age again! She holds a special place in our family as God-Mom to two of our children and the most wonderful Aunt to all of them. Teresa possesses the kindest, sweetest heart of anyone I’ve ever had the pleasure of knowing. We have always affectionately referred to each other as “sisters,” and I couldn’t be prouder to call her mine. Her thoughtful gift of fresh lemons truly inspired the creation of these very cookies, making them even more special.
Essential Ingredients for Making Glazed Lemon Cookies
Crafting these perfect chewy lemon cookies requires a thoughtful selection of ingredients. Each component plays a crucial role in achieving the desired flavor and texture that makes these cookies so exceptional. Here’s what you’ll need for both the cookies and the vibrant lemon glaze:
For the Chewy Lemon Cookies:
- All-Purpose Flour: You’ll need 2 cups plus 2 tablespoons. This provides the fundamental structure for our soft and chewy lemon cookies.
- Cornstarch: One tablespoon of cornstarch is key. It’s a secret ingredient that contributes significantly to the tender, melt-in-your-mouth texture and helps achieve that delightful chewiness we’re aiming for.
- Baking Soda: Half a teaspoon of baking soda will ensure your cookies rise beautifully and maintain a light, airy crumb.
- Salt: A mere half teaspoon of salt works wonders to balance the sweetness and enhance all the bright lemon flavors in the dough.
- Unsalted Butter: ¾ cup, softened to room temperature. Using unsalted butter allows you to control the salt content precisely, while its softened state is essential for creaming properly with the sugar, creating a light and fluffy base.
- Granulated Sugar: 1 ¼ cups of sugar provides the perfect level of sweetness, complementing the tartness of the lemon without overpowering it.
- Fresh Lemon Zest: The zest of 2 large lemons, or approximately 1 ½ tablespoons. This is where the majority of the intense lemon flavor comes from. Zesting only the bright yellow part of the peel releases aromatic oils that infuse the cookies with unparalleled citrus brightness.
- Large Egg: One whole large egg acts as a binder, contributing to the structure and moisture of the cookies.
- Large Egg Yolk: An additional large egg yolk enhances the richness and chewiness of the cookies, making them wonderfully tender.
- Fresh Lemon Juice: 2 tablespoons of freshly squeezed lemon juice add a tangy kick and contribute to the overall lemon flavor profile. Always opt for fresh over bottled for the best taste!
- Pure Vanilla Extract: 1 ½ teaspoons of real vanilla extract complements the lemon, adding depth and warmth to the flavor.
For the Tangy Lemon Glaze:
- Powdered Sugar (Confectioner’s Sugar): One cup. This fine sugar dissolves easily to create a smooth, pourable glaze with a beautiful finish.
- Fresh Lemon Juice: 1 ½ tablespoons of fresh lemon juice. This provides the essential tangy flavor and helps achieve the ideal consistency for drizzling. You might need a little more or less depending on your desired thickness.
- Lemon Zest: 2 teaspoons of fresh lemon zest. A touch of zest in the glaze amplifies the vibrant lemon flavor and adds visual appeal.
How to Make Irresistible Lemon Cookies with a Zesty Glaze
Follow these simple steps to bake a batch of homemade chewy glazed lemon cookies that are sure to impress!
- Prepare Your Oven and Dry Ingredients: Begin by preheating your oven to a steady 350 degrees Fahrenheit (175°C). In a medium bowl, whisk together the all-purpose flour, cornstarch (our secret for chewiness!), baking soda, and salt until thoroughly combined. Set this dry mixture aside.
- Cream Wet Ingredients: In the bowl of an electric mixer fitted with a paddle attachment, whip together the softened butter, granulated sugar, and fresh lemon zest on medium-high speed. Continue to beat until the mixture becomes visibly pale and fluffy, typically taking about 3 minutes. This step incorporates air, crucial for the cookie’s texture. Be sure to scrape down the sides of the bowl occasionally to ensure even mixing. If you don’t have an electric stand mixer, a hand mixer or even vigorous mixing by hand in a medium bowl will work, though it may take a bit longer.
- Incorporate Eggs and Liquid Flavorings: Next, add the large egg, followed by the extra egg yolk, blending each thoroughly into the butter mixture. Then, mix in the fresh lemon juice and pure vanilla extract until just combined.
- Combine Wet and Dry: Slowly and gradually add your reserved dry ingredient mixture to the wet ingredients. Mix on low speed, or by hand, just until everything is combined and a soft dough forms. Be careful not to overmix, as this can lead to tough cookies.
- Form and Flatten Cookies: Scoop out the lemon cookie dough by heaping tablespoonfuls. Roll each scoop into a neat ball and place them onto a baking sheet lined with parchment paper. Using the bottom of a glass or a measuring cup, gently flatten each dough ball. This helps them bake evenly and gives them their characteristic round shape.
- Bake to Perfection: Transfer the baking sheets to your preheated oven and bake for 9 to 11 minutes. For soft lemon cookies with a slightly gooey center, aim closer to 9 minutes. If you prefer a more set, fluffy cookie, bake for approximately 11 minutes. Keep a close eye on them; the edges should be just lightly golden.
- Cool Before Glazing: Allow the baked cookies to cool on the parchment-lined baking sheets for several minutes. This helps them set up and prevents them from breaking. After a few minutes, carefully transfer the cookies to a wire rack to cool completely.
- Prepare the Tangy Lemon Glaze: While the cookies are cooling, prepare your easy lemon glaze. In a small mixing bowl, whisk together the powdered sugar and 1 ½ to 2 tablespoons of fresh lemon juice. Start with 1 ½ tablespoons and add more a tiny bit at a time until you reach a smooth, pourable, drizzle-able consistency. Don’t forget to stir in the lemon zest for an extra pop of flavor and aroma!
- Glaze the Cookies: Once the cookies are slightly warm or completely cooled, it’s time to glaze! Pour the lemon glaze mixture into a resealable bag. Snip a tiny corner off the bag to create a small opening, then elegantly drizzle the glaze over the top of each cookie. Alternatively, you can use a spoon or a wide metal spatula to spread the glaze. Allow the tangy lemon glaze to set at room temperature for a perfect, slightly firm finish.
- Store and Enjoy: Once the glaze has fully set, store your delicious chewy glazed lemon cookies in a single layer in an airtight container to maintain their freshness and perfect texture. They are truly irresistible!
Love It? Pin It for Later!
If you’re as enthusiastic about these delectable chewy glazed lemon cookies as I am, make sure you don’t lose this fantastic recipe! Pin it to your favorite Pinterest recipe board before you leave. This way, you can easily find it whenever a craving for a bright, zesty treat strikes!
Frequently Asked Questions About Glazed Lemon Cookies
- Do you glaze cookies before or after baking? For most cookie recipes, including these lemon cookies, the glaze should always be applied after they come out of the oven. This ensures the glaze sets properly and doesn’t melt into the cookie during baking.
- Do you let cookies cool before glazing? This is a common question! While you *can* glaze slightly warm cookies (which sometimes helps the glaze adhere and spread more thinly), it’s generally best to wait for the cookies to cool completely before applying the glaze. If you apply glaze to a very warm cookie, it tends to run off the sides and can create a messy, uneven coating. Letting them cool slightly warm, but not hot, offers a good compromise for absorption and setting.
- How do you apply glaze to cookies? There are several easy ways to apply glaze: you can use a spoon for a rustic drizzle, a small offset spatula for a smoother spread, a piping bag for more controlled lines, or even a simple plastic resealable bag with a tiny corner snipped off, as described in the instructions above.
- Should lemon sugar cookies be soft or crispy? The ideal texture for lemon sugar cookies, whether soft and chewy or crispy, really comes down to personal preference. This particular recipe for chewy glazed lemon cookies is designed to yield a wonderfully soft, tender, and slightly chewy cookie, which many find irresistible. If you prefer a crispier texture, you can try baking them for an extra minute or two, but be mindful not to overbake and dry them out.
Clever Substitutions for Your Lemon Cookies
Life happens, and sometimes you might find yourself short on fresh lemons. If you can’t make a quick trip to the grocery store, don’t despair! You can still enjoy these delightful lemon sugar cookies. Instead of fresh lemon juice and zest, you can substitute with a good quality lemon extract. Start with a small amount, perhaps ½ to 1 teaspoon, as extract is potent, and adjust to taste. Remember that the flavor won’t be as bright and natural as fresh lemons, but it will still deliver a lovely citrus note.
Expert Tips and Tricks for Perfect Lemon Cookies
Achieving bakery-quality chewy glazed lemon cookies at home is easier than you think with these helpful tips:
- Elevate with Poppy Seeds: For an extra layer of texture and a touch of sophistication, sprinkle the tops of your glazed cookies with a few poppy seeds while the glaze is still wet. This adds a subtle crunch and a lovely visual contrast.
- Master Egg Separation: If separating egg yolks from whites seems daunting, here’s a simple trick: crack the egg into two halves, then gently transfer the yolk back and forth between the two shell halves over a small bowl. The whites will drip into the bowl, leaving the yolk perfectly intact in one of the shells.
- Optimal Storage for Freshness: To ensure your real lemon cookies remain soft, chewy, and flavorful for as long as possible, store them in an airtight container at room temperature. For added protection, you can also cover them snugly with plastic wrap before sealing the container.
- Freezing for Future Enjoyment: These chewy lemon cookies freeze beautifully! If you plan to freeze a batch, make sure they are completely cooled and the glaze has fully set. Then, place a sheet of wax paper between each layer of cookies in an airtight freezer-safe container. This prevents them from sticking together and makes it easy to grab just one or two when a craving hits. Thaw at room temperature.
- Simplicity is Key: You’ll love how quickly and easily these cookies come together. Aside from the occasional gift of fresh lemons from my “sister’s” backyard, I almost always have all the necessary ingredients on hand in my pantry. There are no crazy, hard-to-find ingredients here, just simple staples that combine to create something truly extraordinary.
More Zesty Lemon Recipes from An Affair from the Heart
Do you share my profound love for lemons? If so, then you are in for a treat! I’m confident you’ll adore these other Lemon Recipes from my kitchen. Each one celebrates the bright and refreshing flavor of lemon in a unique way. Here are a couple of my absolute favorites, along with more you might want to explore:
- Lemon Brownies (pictured above, a delightful twist on a classic!)
- Lemonade Cupcakes with Raspberry Filling (a sweet and tart sensation)
- No Bake Lemon Raspberry Cheesecakes (effortless elegance)
- Pink Lemonade Cake (pretty in pink and bursting with flavor)
- Lemon Ice Cream (the perfect cooling treat)
- Glazed Lemon Bars (a classic for a reason!)
- Lemonade Chex Mix (a savory and sweet snack)
- Lemon Raspberry Bread (moist, flavorful, and great for breakfast or dessert)
- Honey Lemon Fruit Salad (a refreshing and healthy side dish)
I sincerely hope that these chewy glazed lemon cookies become a cherished family favorite in your home, just as they are in mine. Their bright flavor and delightful texture are truly something special. Now that you’re armed with all the tips and tricks, let’s get to the full recipe, shall we? Happy baking!
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Print Recipe
Chewy Glazed Lemon Cookies
Equipment
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Kitchenaid Stand Mixer
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KitchenAid Hand Mixer
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Wilton Stainless Steel Cookie Scoop
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15 x 10 x 1-Inch Cookie/Jelly Roll Pan
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13×18 Half Sheet Pan
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Manual Juicer Citrus / Lemon Squeezer
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Citrus Zester
Ingredients
- For the Cookies:
- 2 cups + 2 Tablespoons all-purpose flour
- 1 Tablespoons cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter softened
- 1 1/4 cups granulated sugar
- Zest of 2 fresh lemons about 1 1/2 Tablespoons
- 1 large egg
- 1 large egg yolk
- 2 Tablespoons fresh lemon juice
- 1 1/2 teaspoons pure vanilla extract
- For the Glaze:
- 1 cup powdered sugar also known as confectioner’s sugar
- 1 1/2 – 2 Tablespoons fresh lemon juice
- 2 teaspoons fresh lemon zest
Instructions
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Preheat oven to 350 degrees F (175°C).
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In a small bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Set this dry mixture aside.
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In the bowl of an electric stand mixer fitted with a paddle attachment, whip together the softened butter, granulated sugar, and lemon zest on medium-high speed until the mixture is pale and fluffy, about 3 minutes. Scrape down the sides of the bowl as needed.
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Blend in the large egg, then add the egg yolk. Mix in the fresh lemon juice and vanilla extract until just combined.
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Slowly add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
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Scoop dough out by heaping tablespoonfuls, form the dough into balls, and drop onto a parchment paper-lined baking sheet. With the bottom of a glass, gently “flatten” each dough ball.
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Bake cookies in the preheated oven for 9 – 11 minutes (for a gooey-centered cookie, bake closer to 9 minutes; for a more set, fluffy cookie, bake closer to 11 minutes).
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Allow cookies to cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.
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Drizzle the slightly warm or cooled cookies with the prepared Lemon Glaze.
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Store in a single layer in an airtight container once the glaze is set.
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**Lemon Glaze Instructions: In a small mixing bowl, whisk together the powdered sugar and enough fresh lemon juice (start with 1 ½ tablespoons) to reach a smooth, drizzle-able consistency. Stir in the lemon zest. Pour the mixture into a resealable bag, seal the bag, and snip a small tip off one corner. Drizzle the glaze over the slightly warm cookies. Alternatively, you can use a spoon or small spatula. Allow the glaze to set at room temperature.
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Store the finished cookies in an airtight container for optimal freshness.
Nutrition
This delightful recipe for Chewy Glazed Lemon Cookies was originally published in June 2014. It has since been updated and refined in March 2020 and again in March of 2023 to continually improve the user experience and ensure the very best results for your baking endeavors.
Original Recipe Inspiration Found at Cooking Classy