Glazed Lemon Sugar Cookies

Glazed Lemon Sugar Cookies

Glazed Lemon Sugar Cookies

Lemon desserts and sugar cookies are my two favorite type of desserts.  This luscious cookie is packed with plenty of lemon goodness.  A lemon lover’s favorite dessert.  This quick and easy cookie is one of my most requested recipes.

The ultimate soft and chewy lemon cookie is great for any occasion.  You are not done with summer until you have baked a batch of these decadent and cheerful cookies.

I’ve listed two ways to make these cookies.  I have a homemade version that uses fresh ingredients like fresh lemons and I have a easier version listed to make a quick lemon cookie recipe.  I prefer the homemade version because fresh lemons are amazing, but I’ve also made the boxed version when I just didn’t have all the ingredients, wasn’t home baking or had a few minutes to make them.

Glazed Lemon Sugar Cookies Recipe

Easy Alternative Lemon Cake Mix Cookies

Looking to make these luscious lemon cookies but don’t have the time or all of the ingredients?

These Lemon Sugar Cookies can be made an alternative way and come out just as good.  We are talking about Lemon Cake Mix, the pre-made kind.  Yep, that’s right, the cake mix found in your grocery store.  Follow these simple steps to get started.

Lemon Cake Mix, I like Pillsbury
2 eggs
1/3 cup vegetable oil
Heat oven to 350 degrees F.  In a medium bowl, place all of the ingredients together.  Using a spoon, fold ingredients together until dough forms and everything is well incorporated.  Grease a cookie sheet and form 1 inch round balls and flatten slightly.  In a small bowl, roll the top of the cookie in powdered sugar.  Bake for 5-6 minutes, don’t allow to turn golden brown.  Remove from oven and cool.  Follow the recipe below to glaze these cookies.

Glazed Lemon Sugar Cookies

If you enjoy these Glazed Lemon Sugar Cookies, I made Lemon Cream Cheese Cookies and they are so soft and chewy.  Think bakery style cookies and they pack a lot of flavor too!  Summer is a great time to make lemon cookies and I cannot seem to get enough of them.  They are refreshing, flavorful, sweet and are the perfect bite sized dessert to treat yourself with.

If you’re looking for another lemon cookie recipe, try these Lemon Cream Cheese Cookies, click here.

What are your favorite cookies?  Do you like them soft, chewy or crunchy?

Yields: 24

Glazed Lemon Sugar Cookies

Soft and chewy lemon sugar cookies rolled in powdered sugar and drizzled with icing. Truly a lemon lovers' dream dessert cookie.

10 minPrep Time

11 minCook Time

21 minTotal Time

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    For the Cookies
  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 1/2 teaspoon vanilla
  • 1 egg
  • 1 Tablespoon lemon zest
  • 1 Tablespoon fresh lemon juice
  • 1 1/2 cups flour
  • 1/4 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup powdered sugar for rolling
  • For the Glaze
  • 1 + 1/2 tablespoons water
  • 3/4 cup - 1 cup powdered sugar


For the Lemon Cookie Dough

Preheat oven to 350 degrees F. In a large mixing bowl, cream butter and sugar. Beat in vanilla, egg, lemon zest, and lemon juice.

Slowly add flour, baking powder, soda, and salt. Stir well to combine.

Use a cookie scoop or roll dough into 1 inch balls, then roll in powdered sugar. Place on lightly greased baking sheets.

Bake at 350° for 9-11 minutes, or till set and crackly. After a couple minutes, remove to cooling racks to cool completely.

For the Glaze - Slowly add powdered sugar to water until a thick consistency forms. Drizzle over cookies.

Recipe Type: Dessert


These Lemon Sugar Cookies can be made an ALTERNATIVE WAY and come out just as good. We are talking about Lemon Cake Mix, the pre-made kind. Yep, that’s right, the cake mix found in your grocery store. Follow these simple steps to get started. Ingredients Lemon Cake Mix, I like Pillsbury 2 eggs 1/3 cup vegetable oil Directions Heat oven to 350 degrees F. In a medium bowl, place all of the ingredients together. Using a spoon, fold ingredients together until dough forms and everything is well incorporated. Grease a cookie sheet and form 1 inch round balls and flatten slightly. In a small bowl, roll the top of the cookie in powdered sugar. Bake for 5-6 minutes, don’t allow to turn golden brown. Remove from oven and cool. Follow the recipe below to glaze these cookies.


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68 Responses

  1. Erin @ The Speckled Palate

    These gorgeous lemon cookies *almost* make me want to wish summer would stick around so we can continue enjoying the bounty of fresh fruits and vegetables… but I bet these cookies would be delicious ANY time of year if you could get your hands on a lemon to zest!

    Also, this was one of my favorite links from last week’s #thatsfreshfriday link-up! I’m sharing it on my blog tonight, along with other favorites, and I hope to see you back at the party this week! Keep up the good work!

  2. Suzanne

    Your cookies look so tempting! Thanks for linking up to Saturday Sparks. You have been featured.
    Have a Great Day,
    Pieced Pastimes

  3. LAURA

    hi Jessica- these look great! This is a Tickle My Tastebuds feature tomorrow at Thanks for linking up and would love a social media shout out tomorrow to help grow this party! Hope to see you again! Your photos are amazing and the “models” are perfect!!! laura

  4. LAURA

    hi Jessica
    PS: Who designed your social media buttons at the bottom of your post and your categories shaded in gray? Love those! laura

  5. Karly

    Totally craving these now! Thanks for linking up with What’s Cookin’ Wednesday!

      • Judy

        How far in advance can you make these cookies… and how would you store them?

      • Jessica Knott

        Just getting this message now, sorry! Yes, go ahead and make in advance and they store well in an air tight container for about 5-7 days. The dough can be made ahead of time and put in teh freezer until ready to use.

  6. Nancy

    I just made the lemon cookies from scratch. Oh my gosh are they yummy. I love lemon anything. Because I love lemon I substituted the water in the glaze with lemon juice and also added extra lemon zest to the cookie. I will make them again and passing on the recipe to a friend who loves lemon as much as I do. Thank you for sharing your recipe,

    • Daphne

      Hi Nancy,
      This recipe is pretty much identical to the lemon cookies on the Duncan Hines website. I use DH Lemon Supreme and like you, I add zest of a WHOLE lemon along with 1 tsp lemon extract. Oh my word, crisp bite, slight chew and the sweetness and tartness are perfection! Give a try, they won’t disappoint! 🙂

    • Jessica Knott

      Hi Marisa, I haven’t tried, but it should freeze just fine. I’d wrap them in plastic/cling wrap a few times, then place in a ziploc bag. Thanks!

  7. anna

    If I triple this recipe should I triple each ingredient. They look delishes

  8. kim

    I have to say, I “cheated” ,and made the box recipe first. I didn’t like at all, and neither did my family. So I decided to make from scratch. So much better! Actually delicious. The box cake recipe has such a fake lemon taste. It is nasty! And a fake yellow color too. Two very important reasons why I say, don’t waste time, or money with the box cake recipe.

    I give this recipe 3 stars, and say omit the box cake recipe altogether…which would haven you 5 shining stars!!!!! Happy Holidays!!!!

  9. Alison Johnson

    Do you know if they will turn out the same way if a butter substitute is used, like Smart balance Olive Oil spread?

    • Jessica Knott

      I have not tried, but it should be fine. If the olive oil butter is has more liquid than reg. butter maybe try adding a little extra flour. Let me know how it goes!

  10. Michelle

    These are delicious and I even used lemons from our own backyard. Thank you for the recipe!

  11. Kendra

    Made these last night. Added a ton of extra lemon zest. The texture of the cookie was perfect, but I found them a bit too sweet. If I make them again, I would halve the amount of sugar.

  12. Becca

    Made the Glazed Lemon Sugar cookies today and they were fabulous! Thanks so much for sharing your recipe!!!


      • Christine

        The recipe just states “butter”

      • Jessica Knott

        Hi Christine, I’ve updated it to include that it should be softened. It doesn’t really matter if it’s unsalted or not. However, I prefer unsalted. Hope that helps!

  13. Jennifer

    These are so yummy! Thank you, thank you, thank you!!!

  14. Melanie

    These look delicious! How should the cookies be stored? Is room temperature ok?

    • Jessica Knott

      Room temperature is fine. I’d place them in an air tight container for up to 5 days for the best flavor. They also freeze well, too, if needed!

    • Jessica Knott

      Hi Melanie, room temp is good. Store them in an air tight container to prevent them from getting stale or in a bag.

  15. Hannah

    Yum! These lemon sugar cookies look delish! I’m always looking for another awesome cookie recipe

  16. Eileen

    These are so delicious! I make a similiar recipe with yogurt instead of the oil and they are fantatic. Thank you for the recipe

  17. Eva /Kid Minds

    My favorite cookies are actually lemon cookies. We have a family recipe that is very popular. When I bring my lemon cookies to parties, they are gone in a flash. I think the secret is lots of lemon zest and freshly squeezed lemon juice.

  18. Heather

    Oh my gosh! These look to die for! When I was little, there was a bakery that made cookies similar to these, and I loved them. I will have to try my hand at making them.

  19. CourtneyLynne

    Omg these cookies sound amazing!!! Definitely giving this a pin to try myself. Yummy!

  20. MaryJane

    These cookies are absolutely delicious. I’m making another batch right now because the other batch were gobbled up last week. I added lemon extract instead of vanilla into the batter and added lime juice into the glaze instead of lemon juice. Thanks for sharing this recipe.

  21. JoAnna

    I love these cookies! Just made the from-scratch version tonight. Great fresh lemon flavor, and soft chewy cookies. I used lemon juice and water for the glaze, but otherwise didn’t change a thing. So glad I found this recipe! Thanks for sharing.

  22. Tiffany

    I found this recipe on Pinterest when I was looking for something to bake. I bake so much when I’m pregnant and nesting. Anyways, I loved this recipe and so did everyone that tasted them. The few things that I changed was that I used a whole lemons zest, I doubled the lemon juice, and I made a lemon icing. I was really craving something very lemony and these hit just the spot. Thank you so much for the recipe!

  23. Emily

    these look delicious – i love lemon! question though…the recipe states that it makes 2. that can’t be right – is it??

  24. Laurel

    I made the from scratch recipe and love the taste of the dough and the cookie, but they spread out way more than yours look and did not keep a crinkle. They are also crumbly? I chilled the dough for pans 3 and 4 ( 9 small cookies to a pan) Same result. They do not look at all like your picture-are those from the box cake recipe? Wondering if I should try again as a pretty treat for my Mom or not waste the ingredients.??

    • Jessica Knott

      Hi Laurel, Id keep what you have as they are pretty good. If you want cookies like the photo, try the boxed mix, although If the taste is alright with the first batch, I usually get the best review of those cookies.

  25. Christine

    Should the cookies be a little brown on the bottom or not brown at all?


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