These Lemon Cookies with Lemon Glaze (Soft & Chewy Recipe) are everything you want in a citrus dessert—light, chewy, and full of real lemon flavor that actually comes through.
They have that classic soft sugar cookie texture, but with a bright, fresh lemon twist. And the glaze? Sweet, tangy, and just enough to take them over the top without making them heavy.
If you like cookies that feel simple but still a little special, these are it.
Why This Lemon Cookie Recipe Works
The trick that makes these cookies better
It’s not just the lemon—it’s the cream of tartar.
That one ingredient gives these cookies their soft, slightly chewy texture and keeps them from turning dry or cakey. Combined with fresh lemon juice and zest, you get a cookie that actually tastes like lemon—not just sugar.
Why You’ll Love These Soft Lemon Cookies with Lemon Glaze
- Soft, thick, and chewy (not dry or cakey)
- Real lemon flavor from juice + zest
- Simple ingredients you already have
- Quick, no-chill dough
- Light, fresh flavor that works year-round
Ingredients
Lemon Cookies
- 2 ¼ cups all-purpose flour
- 1 tsp cream of tartar
- ½ tsp baking soda
- ½ tsp salt
- ½ cup butter, softened
- 1 cup granulated sugar
- 1 egg
- 2 Tbsp fresh lemon juice
- 1 Tbsp lemon zest
- 1 tsp vanilla extract
Lemon Glaze
- ½ cup powdered sugar
- 1–2 Tbsp fresh lemon juice
- Lemon zest (optional)
How to Make Lemon Cookies with Lemon Glaze
- Cream butter and sugar
Beat until light and fluffy (2–3 minutes). This helps create that soft texture. - Add wet ingredients
Mix in egg, lemon juice, zest, and vanilla until smooth. - Mix dry ingredients
In a separate bowl, whisk flour, cream of tartar, baking soda, and salt. - Combine
Add dry ingredients to wet and mix until just combined. - Shape cookies
Roll into balls (1–2 inches), then gently flatten slightly. - Bake
Bake at 375°F for 8–10 minutes, until edges are just set. - Cool
Let cookies cool completely on a wire rack. - Glaze
Whisk powdered sugar and lemon juice, then drizzle over cooled cookies.
Tips for Perfect Lemon Cookies
- Don’t overbake — they should look slightly soft in the center
- Zest your lemons before juicing (easier + more flavor)
- Use fresh lemon juice for the best taste
- Let cookies cool before glazing so it sets properly
Storage of Lemon Cookies with Lemon Glaze (Soft & Chewy Recipe)
- Room temp: 3–4 days (airtight container)
- Fridge: up to 1 week
- Freezer: up to 2 months
FAQ
What makes lemon cookies soft and chewy?
Cream of tartar and proper bake time keep them soft while preventing dryness.
Can I use bottled lemon juice?
You can, but fresh lemon juice and zest give much better flavor.
Why did my cookies spread too much?
Butter may have been too soft, or there wasn’t enough flour.
Can I freeze lemon cookie dough?
Yes—freeze dough balls and bake later.
How do I make the lemon flavor stronger?
Add more zest or a small amount of lemon extract.
Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend.
Other lemon cookies
White chocolate coconut sugar cookies
Lemon Cookies with Lemon Glaze (Soft & Chewy)
Ingredients
- 1 cup butter
- 1-½ cups confectioner sugar 1/2 cup for glaze
- 1 tsp vanilla
- 1 tsp lemon extract
- 1 Tbsp lemon zest
- 1 egg
- 2 cups flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- ½ tsp salt
- 3 Tbsp lemon juice 1 for the glaze
Instructions
- Cream the butter and 1 cup of powdered sugar until light and fluffy (about 2-3 mins)
- Add vanilla, lemon extract, lemon zest, and egg and mix until fully incorporated (about 3-4 minutes)
- Whisk together dry ingredients and add. Mix well
- Roll the dough into 2" balls for large cookies, and 1" for small cookies. Using the palm of your hand, gently flatten to about 1/4" inch. Place on cookie sheet 2 inches apart (they will spread as they bake)
- Bake at 375 until the edges are brown 7-8 minutes for small cookies and 8-10 minutes for large.
- Remove from oven and allow to cool 10-15 minutes
- To make the glaze, mix 1 /2 cup powdered sugar and a tbsp of lemon juice. Depending on how thick you'd like you can add more or less juice.
- Spread or drizzle glaze on top and top with white sprinkles if you like!
If I triple the recipe for soft lemon cookies, what is the amount of confectioners sugar I should use. When I hit the three to triple the recipe it says 3–1.5 I certainly don’t want to put in 4 1/2 cups of sugar.
Hi Linda – 1 cup of powdered sugar is for the cookie batter, and the additional 1/2 cup is for the lemon glaze.