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Soft Glazed Lemon Cookies

These soft lemon cookies are melt in your mouth delicious with a pillowy texture and a glaze that’s as easy to whip up as the cookies themselves.  Each bite sparkles with the brightness of lemon infused two ways.  First, the freshly squeezed juice and second, the vibrant zest where a ton of the flavor lives in the essential oils packed in the rind.  The natural sunny disposition of lemons which are then packed into a cookie make for a great treat for your #epicnic

A picnic on the beach is precisely where I took these babies with me and I may or may not have gobbled up 4 of them {after a fairly hefty sandwich, quinoa salad, and 2 glasses of sparkling lemonade, mind you}.  I rationalized that my frequent dips in the water would easily take care of the extra calories.  Glazed lemon cookies and the first day warm enough to swim in the ocean?  Epic all the way in my book.

As easy as they are to eat, they’re easy to make too. These puffy cookies only take 5 ingredients and then 2 of those ingredients are reused for a most simple lemon glaze that sets up incredibly thick and glossy atop each cookie with flecks of lemon zest “sprinkles.”  The results are soft and tender cookies that are an almost hybrid of both cake and cookie with a dough that you don’t even have to chill.  It goes from bowl to oven to mouth in 20 minutes or less.  An added bonus?  You can make these with a spatula or whisk and a single bowl with no mixer necessary, if you so choose.  If you love lemon, cake-y or glazed cookies and recipes that require minimal effort, this is the cookie for you.  As I mention in the video, it’s like sunshine in your mouth and I mean it.



5.0 from 3 reviews
Soft Glazed Lemon Cookies
Prep time
Cook time
Total time
Serves: 3-4 Dozen
  • 2 sticks of soft, unsalted butter
  • 1¼ c powdered sugar
  • 2 room temperature eggs
  • Zest of 3 unwaxed lemons
  • 2 c self rising flour*
  • ½ c powdered sugar
  • Juice of ½ lemon
  • Zest of 1 lemon
  1. In a medium bowl, cream the butter and sugar together for 3-5 minutes. Blend in the eggs, one at a time with the lemon zest.
  2. Mix in the flour in thirds just to combine. Do not over mix.
  3. Scoop and bake at 350. My 2 tablespoons of dough baked for about 8 minutes.
  4. Cool completely.
  5. For the glaze, whisk everything together. You want the consistency of glue to ensure that it doesn't slide off.
  6. Spoon 1-2 ts of glaze onto each cookie and allow to dry before serving.
Homemade self rising flour: combine 1 c unbleached flour with 1½ ts baking powder and ¼ ts kosher salt or ⅛ ts fine salt.


Your Squishy Monster

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