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4.15 from 35 votes

Lemon Glazed Soft-Baked Sugar Cookies

These delectable lemon glazed sugar cookies are super soft, thick and bursting with sweet and tangy lemon flavor.
Servings: 18
Author: Kim Lange


Lemon Sugar Cookies

  • 1/2 cup butter softened
  • 1 cup sugar
  • 2 eggs
  • 1/3 cup almond milk you can use regular milk as well
  • 1 tsp vanilla extract
  • 3 ¼ cups flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • Juice of half a lemon
  • Optional: 1 Tbsp lemon zest *see notes

Lemon Icing Glaze

  • 2 cups powdered sugar
  • 3 Tbsp lemon juice (1 ½ lemons)
  • 1 Tbsp almond milk or milk


  • Preheat oven to 350 degrees.
    Lemon Sugar Cookies:
    In a bowl, sift together flour, baking powder, and salt, set aside.
    In another bowl, using a mixer, cream together butter and sugar until light and fluffy. Add in lemon juice, milk, eggs, vanilla, almond milk and lemon zest optional and continue mixing until combined.
    Add 1/2 of the dry mixture to the wet mixture and mix.  Add rest of the flour and mix together until combined.  

    Using a medium size cookie scoop, drop scooped cookies out on parchment paper lined baking sheet and bake about 8-10 minutes, or until cookies do not sink or imprint when lightly touched on top. Do not over-bake.  Cookies should not be brown.
    Lemon Icing Glaze: 
    In a shallow bowl, mix powdered sugar and lemon juice in a bowl. Add in milk and continue stirring until mixed well and it's a nice thick consistency, yet pourable.
    Dip cooled cookies in icing and allow to set on a cookie rack.

    After icing has set, seal cookies for keep soft.


How to Zest Lemons: When removing the skin from lemons or other citrus fruits, be sure to take off only the thin outer zest or colored portion (leaving the pith on the fruit). The white pith will give your dish a bitter under taste, giving you bitter cookies.