These homemade Glazed Lemon Cookies are made from scratch with simple pantry ingredients. The lemon infused flavor and soft texture paired with the creamy lemon glaze makes them irresistible.
Homemade Glazed Lemon Cookies Recipe
This easy lemon cookies recipe is one that’s made with pantry ingredients that you likely already have on hand. To make them you’ll need an electric mixer, either a stand mixer or a hand mixer. A large mixing bowl, measuring cups and spoons. a small bowl to mix the glaze, a lemon zester and lemon juicer, a cookie sheet or large sheet pan and a cooling rack to cool the cookies.
How to Make Easy Sour Cream Lemon Cookies
- What ingredients do I need to make these cookies? You’ll need all purpose flour, baking powder and salt. You’ll also need granulated sugar, salted butter, lemon zest and lemon extract for the cookie dough and glaze, almond extract, large eggs, heavy cream, powdered sugar and cream for the glaze.
- Sour cream is used in the cookie dough for these easy to make lemon cookies. It lends a brightness to the flavor and gives the cookie a delightful tender crumb.
- Can I use yogurt in place of sour cream? You can use a thick plain Greek yogurt in the same amount, if you prefer.
- Can salted or unsalted butter be used in this recipe? Please note that I use salted butter. Should you choose to use unsalted butter, add 1/4 tsp salt to the amount called for in the recipe to adapt.
- Can I use lemon juice in place of lemon extract? Fresh lemon juice in the same amount doesn’t have the same concentration of flavor you’ll get when using lemon extract. Lemon extract along with the lemon zest will give you the best flavor. Fresh lemon juice is perfect for the glaze, though.
- Can the cookie dough be made in advance? Yes, the cookie dough can be made in advance and placed into an airtight container and stored in the refrigerator for up to one week. When doing so, allow it just a few minutes on the counter to soften before dividing the dough and baking.
- Can I freeze lemon cookies? Yes, you can freeze the cookie dough prior to baking for up to one month. You can also freeze baked cookies. If you plan on freezing cookies that are baked, I recommend that you wait to glaze the cookies after thawing and just before serving.
- Store baked Lemon Cookies chilled in an airtight container in the refrigerator for up to 4 days.
How to Choose Fresh Lemons
How do I choose the best lemons for these easy lemon cookies? Fresh lemons should be firm, not hard when gently squeezed and light yellow in color. Deep yellow or dark yellow lemons can mean that they’re old. Look for smooth skin that’s free of green, brown or white patches. Thinner skinned lemons tend to have more juice but thicker lemons are easier to zest.
More Lemon Cookies and Dessert Recipes to Make
Lemon seems to be universal in appeal and it’s like taking a bite of sheer sunshine. Other recipes using lemon you may like to try:
- Southern style Lemon Meringue Pie with billows of homemade meringue on top.
- Homemade Lemon Curd is delicious drizzled over pound cake, pancakes or scones.
- Lemon Sour Cream Pound Cake is a show stopping dessert.
- Lemon Buttermilk Pie is a citrus twist on an old Southern favorite.
- Lemon Lush with White Chocolate and Macadamia Nuts.
- Lemon Muffins from the First Year Blog.
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Helpful Kitchen Items:
Glazed Lemon Cookies
- 1 cup granulated sugar
- 1/2 cup salted butter softened
- 1/2 cup sour cream (full fat)
- 2 large eggs
- 1 Tbsp fresh lemon zest
- 2 tsp lemon extract
- 1/4 tsp almond extract
- 2 1/2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 cup powdered sugar
- 2 Tbsp fresh lemon juice
- 2 Tbsp heavy cream plus additional as needed
- 1 - 2 tsp fresh lemon zest plus additional for tops
- To make dough: Using an electric mixer, cream together sugar and butter in a medium size mixing bowl. Beat at medium speed, scraping bowl often, until creamy. Add sour cream, eggs, lemon zest, lemon extract and almond extract. Continue beating until fully combined.
- In a separate bowl, use a whisk to sift together flour, baking powder and salt. With the mixer on low speed, gradually add to the wet ingredients beating until well mixed. Stop and scrape the sides of the bowl periodically.
- Cover and chill dough for 30 minutes.
- To bake: Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Set aside.
- Use a small scoop to divide dough into equal portions, rolling into 1 1/2 inch balls. Place onto baking sheet at least 2 inches apart. (If baking in batches, keep dough chilled between.)
- Bake for 12-14 minutes or just until lightly golden. Cool on the pan for 5 minutes then remove to a cooling rack to cool completely.
- To frost: In a bowl, combine powdered sugar, lemon juice, heavy cream and zest. Mix until creamy, adding additional cream as needed to spreading consistency.
- Frost each cookie and sprinkle with additional lemon zest, if desired.
- Store at room temperature or chilled in an airtight container in a single layer for up to 5 days. If stacking, place wax paper between cookies.