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lemon cookies with lemon glaze in a stack

Lemon Cookies with Lovely Lemon Glaze

These gorgeous lemon cookies are soft in the middle with crispy edges, and are delicious topped with a lovely lemon glaze. Add poppy seeds to these homemade lemon cookies to easily make them lemon poppyseed cookies! Lemon lovers will LOVE these cookies.

Course Cookies, Dessert
Cuisine American
Keyword homemade lemon cookies, lemon cookies
Prep Time 20 minutes
Cook Time 11 minutes
Total Time 31 minutes
Servings 12 cookies
Calories 165 kcal
Author Monique Volz of AmbitiousKitchen.com


  • Dry ingredients:
  • 1 ¼ cup all purpose flour
  • 1 teaspoon baking powder
  • Optional: 1 tablespoon poppy seeds
  • ¼ teaspoon salt
  • Wet ingredients
  • 6 tablespoons butter, softened at room temperature (do not use melted butter)
  • 1/2 cup granulated sugar
  • Zest from 1 large lemon (about 2-3 teaspoons)
  • 1 large egg, at room temperature
  • 1/4 teaspoon almond extract
  • 1 1/2 tablespoons freshly squeezed lemon juice
  • For rolling cookies:
  • ¼ cup granulated sugar, for rolling cookies
  • For the lemon glaze:
  • ½ cup powdered sugar
  • 1-2 tablespoons fresh lemon juice
  • 1/4 teaspoon almond extract


  1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper. Set aside.
  2. In a large bowl, whisk together the flour, baking powder, poppy seeds (optional) and salt.
  3. In the bowl of an electric mixer, add in softened butter, sugar and lemon zest; beat on high for 2 minutes. Next add in egg and almond extract. Beat for 1 minute until well combined. (It’s SUPER important the egg is at room temperature. To achieve this, just run it under warm water for 1 minute).
  4. Slowly add in the dry ingredients and fresh lemon juice and mix on medium low speed until well combined.
  5. Use a medium cookie scoop to grab the dough, then use your hands to roll dough into a circle. Roll in sugar, then place on prepared baking sheet. Repeat, leaving at least 2 inches between each dough ball.
  6. Bake for 11-14 minute or until edges are barely golden brown. Remove from oven and allow to cool 5 minutes on baking sheet before transferring to a wire rack to finish cooling.
  7. Once cookies are completely cooled, you can glaze them. Make the glaze by adding powdered sugar, 1 tablespoon fresh lemon juice and almond extract in a medium bowl. Stir to combine. You may need to add in more lemon juice if it is too thick (start with a teaspoon at a time). Glaze should be somewhat thick. 
  8. Spoon about ½ tablespoon of glaze to each cookie and use a spoon to spread around. Enjoy! Makes 12 cookies.

Recipe Notes

*To make cookies dairy free: Feel free to use a vegan buttery stick, such as Earth Balance.

To make cookies gluten free: I suggest using an all purpose gluten free flour such as Bob’s Red Mill 1:1 baking flour. I also think chickpea flour or quinoa flour would work very well but you may get a different flavor.

You can also try my paleo lemon poppyseed cookies if you are looking for a grain free or gluten free lemon cookie.

To make cookies vegan: Use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) and a softened vegan buttery stick (such as Earth Balance).

If you want to use coconut sugar in this recipe, I suggest only using it in the cookies themselves. Personally I think it overpowers the lemon flavor too much. Do NOT roll the cookies in coconut sugar; it doesn’t have the same consistency.

Freeze these cookies: wait for them to cool completely, then transfer them to a reusable freezer-safe bag or container lined with wax or parchment paper. I like to place them in a single layer to avoid any cookies breaking. Cookies will keep well for up to 2 months. Once ready to eat, simply thaw out at room temperature; I recommend glazing them after defrosting.

Nutrition Facts
Lemon Cookies with Lovely Lemon Glaze
Amount Per Serving (1 cookie with glaze)
Calories 165 Calories from Fat 55
% Daily Value*
Fat 6.1g9%
Saturated Fat 3.7g23%
Carbohydrates 26.9g9%
Fiber 0.5g2%
Sugar 17.4g19%
Protein 1.4g3%
* Percent Daily Values are based on a 2000 calorie diet.