If you’re looking for a cookie that’s bright, fresh, and full of real lemon flavor, these Soft Lemon Cookies with Lemon Glaze are about to become a favorite. They have the classic soft sugar cookie texture everyone loves, but with fresh lemon juice and lemon zest mixed into the dough for a light citrus flavor in every bite. A simple lemon glaze adds the perfect sweet-tart finish without making the cookies overly sweet or heavy.

What makes these lemon cookies so good is their texture. A little cream of tartar helps create a soft, tender cookie that stays chewy for days instead of turning dry or cakey. Combined with fresh lemon, it creates a cookie that’s light, flavorful and perfect for spring, summer, holidays, bake sales, baby showers, or anytime you’re craving something a little brighter than a traditional sugar cookie.

Best of all, there’s no need to chill the dough. Just mix, bake, glaze, and enjoy. Whether you’re a longtime lemon dessert fan or simply looking for an easy homemade cookie recipe, these glazed lemon cookies deliver the perfect balance of sweetness, citrus, and soft chewy texture.

Ingredients

Lemon Cookies

2¼ cups all-purpose flour or gluten-free 1:1 baking flour
1 teaspoon cream of tartar
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
1 large egg
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract

Lemon Glaze

½ cup powdered sugar
1 to 2 tablespoons fresh lemon juice
Extra lemon zest for garnish (optional)

Instructions

Step 1: Prepare the Oven

Preheat your oven to 375°F. Line two baking sheets with parchment paper or silicone baking mats.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together for 2 to 3 minutes, until light and fluffy.

Step 4: Add the Wet Ingredients

Beat in the egg, lemon juice, lemon zest, and vanilla extract until smooth and fully combined.

Step 5: Make the Dough

Gradually add the dry ingredients to the wet ingredients, mixing just until no dry streaks remain. Do not overmix.

Step 6: Shape the Cookies

Scoop the dough into 1½-inch balls and place them about 2 inches apart on the prepared baking sheets. Gently flatten each cookie slightly with the palm of your hand.

Step 7: Bake

Bake for 8 to 10 minutes, or until the edges are just set and the tops look slightly puffed. The cookies should remain pale and soft.

Step 8: Cool

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 9: Make the Lemon Glaze

In a small bowl, whisk together the powdered sugar and 1 tablespoon of lemon juice. Add additional lemon juice a little at a time until the glaze reaches a drizzleable consistency.

Step 10: Glaze the Cookies

Drizzle or spread the lemon glaze over the cooled cookies. Sprinkle with additional lemon zest if desired.

Step 11: Let the Glaze Set

Allow the glaze to set for 15 to 20 minutes before serving or storing.

Gluten-Free Option

To make these Soft Lemon Cookies gluten free, substitute the all-purpose flour with 2¼ cups gluten-free 1:1 baking flour, such as Bob’s Red Mill or King Arthur Baking Company.

For the best texture:

Let the dough rest for 10–15 minutes before baking to allow the gluten-free flour to hydrate.
If the dough seems dry, add 1–2 teaspoons of milk.
Gluten-free cookies may not spread as much, so gently flatten the dough balls before baking.
Bake as directed and allow the cookies to cool completely before glazing.

The cookies will still be soft, chewy, and full of bright lemon flavor, making them a great gluten-free dessert option that no one will guess is gluten free.

Recipe Notes

For even more lemon flavor, add an extra teaspoon of lemon zest to the dough.
Gluten-free 1:1 baking flour works well in this recipe.
Store cookies in an airtight container at room temperature for up to 4 days.
The cookies can be frozen, glazed or unglazed, for up to 2 months.

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