Lemon cookies

Lemon Cookies With Vanilla Glaze

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Lemon cookies
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When I first started to make these lemon cookies the other day, I used a base that was similar to how I make sugar cookies. I wanted the dough to be rolled out like sugar cookies, but the dough didn’t shape up to make that happen. The lemon juice and the baking soda gives these cookies a nice rise. They also had a nice crumble without being dry. I use a cookie scoop to get the cookies to a nice uniform size.

Lemon cookies
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Lemon Cookies With Vanilla Glaze

A light drop cookie.
Prep Time10 mins
Cook Time20 mins
Dough Chilling Time1 hr
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Keyword: cookies, drop cookies, lemon cookies, lemon dessert, lemon drop cookies
Servings: 36 cookies


Vanilla Glaze


  • Beat the butter using a mixer for about 1 minute.
  • Add the powdered sugar and beat to combine. Continue beating for about another 30 seconds.
  • Beat in egg and vanilla.
  • Zest the lemon using a microplane, then juice the lemon. Add lemon juice and zest to the mixer bowl and stir until well-combined.
  • In a separate bowl, whisk together flour, baking soda, and cream of tartar.
  • Add the flour mixture to the mixer bowl, about ¼ cup at a time, stirring well after each addition.
  • Once all of the flour mixture is incorporated, cover with plastic wrap and transfer to the refrigerator. Chill for 1 hour.
  • Preheat oven to 375° (or 350° convection).
  • Line baking sheets with parchment paper or silicone baking mats.
  • Scoop cookies onto the cookie sheet, about 1 tbsp per cookie.
  • Bake for about 20 minutes until the cookies are a light golden brown.
  • Cool cookies completely before topping with the glaze.
  • To make the glaze, whisk together the powdered sugar, milk or heavy cream, and vanilla. Drizzle the glaze over the cookies.

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