Glazed Lemon Sugar Cookies — sweet, bright and refreshing! These cookies are a delightful way to surprise family and friends during the holidays. They’re simple to make with just a few common ingredients and come together quickly, making them perfect for busy holiday baking.
When you need a quick, tasty treat for a celebration, these glazed lemon sugar cookies are an excellent choice. A platter full of these cheerful, citrus-scented cookies always looks inviting and tastes even better. The lemon adds a vibrant, tangy flavor that complements the sweet dough and glossy glaze.
You can prepare the dough a few days ahead of time, which is helpful when you’re baking many desserts for the holidays. I make these cookies for family gatherings and special occasions — guests consistently enjoy the bright lemon flavor. While lemon treats are often associated with warm weather, these cookies are just as welcome in winter, offering a refreshing contrast among richer seasonal desserts.
These lemon sugar cookies pair wonderfully with a cup of coffee or tea, making them a favorite for snack time and dessert platters. This recipe uses ingredients commonly found in most kitchens: flour, sugar, eggs, butter, baking powder, baking soda, vanilla and lemon. And don’t forget the most important ingredient — a little love while you bake. With holiday preparations complete, I hope you and your family enjoy these glazed lemon sugar cookies in peace and harmony.
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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, as needed 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, cream the softened butter, granulated sugar, lemon juice and lemon zest until pale and fluffy. Add the egg and vanilla and mix until combined.
- With the mixer on low, gradually add the dry ingredients and mix just until combined. Pour the powdered sugar for coating into a small bowl.
- Shape the dough into 1-inch balls, then roll each ball in powdered sugar to coat. Place the coated dough balls on a parchment-lined baking sheet, spacing them 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.
- Whisk the powdered sugar with 1–2 tablespoons lemon juice in a medium bowl until smooth and pourable. Adjust lemon juice to reach the desired consistency.
- Drizzle about 1 tablespoon of glaze over each cooled cookie using a spoon. Work quickly so the glaze sets evenly.
- Sprinkle a small pinch of yellow sprinkles on each cookie before the glaze firms up. Allow the glaze to set completely before serving or storing.
