Glazed Meyer Lemon Cookies

These are my favorite lemon cookies! Perfectly sweet and Irresistibly citrusy!

This is hands down the best lemon cookie recipe I’ve ever made! The cookies are light, tender, buttery, and bursting with Meyer lemon flavor—perfect for enjoying with a cup of tea. Plus, they’re incredibly easy to make, which is a huge bonus! Honestly, there’s no way I can stop at just one.

This recipe has been adapted from Martha Stewart's Glazed Lemon Cookies. I tried her version first, and while it was good, it didn’t have quite enough lemon flavor for my taste. If you know me, you know I love lemony desserts above all else! That tangy, citrusy taste that makes you pucker just a little—pure heaven. So, I made a few tweaks, and the result was so delicious.

For this batch, I used Meyer lemons from our yard, but regular lemons work just as well. I’ve tried both, and they’re equally delightful! ❤️

 make about 2 dozens

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Ingredients

• 2C flour

• 1/2 tsp baking powder

• 1/2 tsp salt

• 3/4C sugar

• 1 tbsp Meyer lemon zest (I use a little more than 1 tbsp.)

• 1/2C unsalted butter, at room temperature

• 1 large egg

• 1 tsp vanilla extract

• 2 tbsp Meyer lemon juice

Instructions

1. Preheat the oven to 350°F and line a cookie sheet with a silicone baking mat.

2. Sift the flour, baking powder, and salt into a medium bowl. In a small bowl, combine the sugar and lemon zest. Use your fingers to rub them together until the mixture is fragrant. (Note: This method releases the essential oils from the zest into the sugar, intensifying the lemon flavor.)

   

3. Beat the butter and sugar-lemon mixture together in a stand mixer on low~medium speed for 3~4 minutes, or until light and fluffy. Add the egg, vanilla, and lemon juice, and beat until fully combined.

   

4. Slowly beat in the flour mixture on low speed until well blended. Scoop about 1 tbsp cookie dough and roll it into 1” balls (make them light, not tightly packed). Place them on the cookie sheet, spacing them about 2” apart.

   

5. Bake for 12~14 minutes, or until the edges are golden brown, rotating the sheets halfway through if using more than one. Let the cookies cool on the sheet for a couple of minutes, then transfer to a wire rack to cool completely.

   

6. Drizzle lemon glaze over the cookies or dip the cookies in the glaze, and let them set for about 1 hour. (See below for the lemon glaze recipe.)

   

   

For lemon glaze: 

1. Mix 2C sifted powdered sugar, 2 tbsp lemon zest, and 1/4C lemon juice in a small bowl.

   

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