Close-up of Lemon Cookies With Icing, topped with a glossy homemade glaze, made from simple Easy Lemon Baking Ingredients – a soft and chewy Sugar Lemon Cookies style dessert perfect for spring.

Glazed Lemon Cookies With Icing – So Easy & Bright

Let’s talk about the kind of cookie that disappears way too fast from the plate: these soft, chewy lemon cookies with icing that are basically sunshine in dessert form. If you love that zippy burst of citrus that walks the line between sweet and tart, this one’s calling your name.

And bonus? This recipe uses just a few simple, easy lemon baking ingredients you probably already have on hand. Yep, we’re talking fresh lemon juice, zest, and a buttery cookie base so good it could win over even the most hardcore chocolate chip loyalist.

So What Makes These Cookies So Addictive?

It’s the texture, friend. You get that soft, pillowy bite—thanks to butter and egg yolks only—with just enough structure to hold a thick layer of sweet, zesty glaze. Think of it like sugar lemon cookies…but with an upgrade. The kind of upgrade that includes lemon icing for cookies that you could probably eat with a spoon (but try to save some for the actual cookies, k?).

Ingredient Highlights (a.k.a. What Makes These Work)

Let’s break it down real quick:

Salted butter at room temp brings richness and keeps things tender.
Egg yolks only = no rubbery cookies here. Just soft, delicate texture.
Fresh lemon juice + zest give you that real, clean citrus flavor. Trust me—skip the bottled stuff.
Flour keeps things classic. Yup, this one’s firmly in the desserts with flour category.
That lemon cookie icing? Just powdered sugar, lemon juice, and a whisper of zest.

Pro tip: Use a microplane to zest the lemon. It makes a difference, and it’s oddly satisfying.

Let’s Bake These Beauties

Mix it up. Cream butter and sugar together like you mean it. Add yolks, vanilla, lemon zest and juice, then slowly stir in your flour. Just mix until it comes together—don’t overmix, unless you’re going for “lemon hockey pucks.”

Chill out. Wrap the dough and pop it in the fridge for an hour. This helps your cookies keep their shape instead of spreading all over your baking sheet like a sad pancake.

Scoop and press. Roll into balls, place on parchment, and press ‘em flat with a cup. Think of them like classy lemon jumble cookies recipe style—simple, round, and a little rustic.

Bake. Just 10–13 minutes. The bottoms should be barely golden. Take them out before they look “done”—they’ll firm up as they cool.

Let’s Talk About That Glaze

Now here comes the fun part: the glaze. It’s bright. It’s sweet. It’s smooth. And it’s everything your cookies have been waiting for.

Whether you drizzle it with a spoon, whisk it on in artistic zig-zags, or go full-blown piping bag mode, that glossy layer finishes these off like a dream. Call it lemon cookie icing or just call it delicious.

BTW: You can even dip the tops of your cookies into the glaze if you’re feeling wild. Just be sure they’re totally cool first—glaze + warm cookies = lemon puddles.

Storage Tips

Room temp: Airtight container, 5 days. Layer with wax paper to avoid sticky situations.
Fridge: If your kitchen’s warm or humid, keep ‘em chilled.
Freezer: Wrap individually and freeze for up to 3 months. Future you will thank you.

So, What’s the Verdict?

These glazed butter cookies are everything you want in a citrus dessert—bright, soft, simple, and dangerously snackable. The kind of treat that looks impressive but takes less effort than organizing your junk drawer.

Perfect for spring gatherings, bake sales, or just baking therapy on a Sunday afternoon. If you’re scrolling for cookies recipes lemon lovers will obsess over—this is it.