What the heck is this?
These soft lemon frosted cookies are like little edible clouds kissed with sunshine. They’ve got a fluffy, almost cake-like texture, just the right amount of sweet-tart lemon flavor, and a glossy, zesty glaze that melts into the tops for the perfect citrusy bite. Imagine the love child of a lemon loaf and a sugar cookie, then dipped in sweet lemon glaze. They’re elegant enough for bridal showers and tea parties, easy enough for a weeknight bake, and so addictive you’ll start finding excuses to make them over and over.
Why You’ll Love This Recipe
These cookies are soft, melt-in-your-mouth tender, and bursting with lemon flavor in both the dough and the glaze. No chilling, no rolling—just scoop, bake, glaze, and devour. They’re quick to whip up, freeze well, and are a surefire hit with lemon lovers. The combination of sour cream (or Greek yogurt) and fresh lemon juice gives them a tangy brightness and dreamy texture, while the glaze adds that irresistible sheen and citrus kick. They’re sunshine in cookie form.
The Good Stuff You’ll Need
For the cookies:
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 2 tsp lemon zest (about 1 lemon)
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup sour cream (or plain Greek yogurt for a lighter touch)
For the glaze:
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice (adjust for desired consistency)
- Optional: extra lemon zest for garnish
Let’s Do This
1. Preheat that oven: Set it to 350°F and line two baking sheets with parchment paper or silicone mats.
2. Creamy beginnings: In a large bowl, cream together the butter and sugar until pale and fluffy, about 2–3 minutes. Add in the egg, lemon zest, lemon juice, and vanilla extract. Mix until smooth.
3. Dry team joins the party: In a separate bowl, whisk together flour, baking soda, and salt. Gradually stir the dry mixture into the wet ingredients until just combined. Add sour cream last and gently mix it in until smooth and soft. The dough will be sticky—perfectly normal.
4. Scoop and bake: Use a tablespoon or cookie scoop to drop dough onto prepared sheets, spacing about 2 inches apart. Bake for 10–12 minutes, or until the edges are barely golden and the tops look set (not glossy).
5. Cool it down: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
6. Glaze it up: In a small bowl, whisk powdered sugar with lemon juice until smooth and pourable. Adjust consistency by adding more sugar or juice as needed. Spoon or drizzle glaze over cooled cookies and let them sit until the glaze sets (about 15–20 minutes). Sprinkle a little zest on top if you’re feeling fancy.
Serving Suggestions
Perfect with a cup of Earl Grey tea, iced lavender lemonade, or a tall glass of milk. These cookies look gorgeous on a spring dessert tray next to fruit tarts or shortbread. Pack them into cookie boxes for gifts or serve them with berries and whipped cream for a breezy, casual dessert.
Switch It Up
- Add 1–2 teaspoons poppy seeds to the dough for a lemon poppy seed twist
- Swap lemon for lime or orange for a citrus remix
- Dip one side in white chocolate for an extra layer of indulgence
- Use almond extract instead of vanilla for a different flavor profile
Make-Ahead Tips
You can make the dough up to 24 hours ahead and refrigerate it—just let it sit at room temp for 15 minutes before baking. Baked cookies (unglazed) freeze beautifully for up to 2 months. Glaze after thawing for best texture. Glazed cookies can be stored in an airtight container at room temp for 4–5 days.
Questions People Actually Ask
Do I have to use sour cream? Nope! Plain Greek yogurt works just as well and gives the same tender, tangy result.
Can I make them gluten-free? Yes, just use a 1:1 gluten-free baking flour blend with xanthan gum. Texture may vary slightly.
How strong is the lemon flavor? It’s bold but balanced. Want more punch? Add an extra ½ teaspoon of zest or a drop of lemon extract.
Can I skip the glaze? Technically yes, but don’t. The glaze adds texture, flavor, and that shiny, beautiful finish that makes these cookies stand out.
Soft Lemon Frosted Cookies with Zest Glaze
- Total Time: 52 minute
- Yield: About 24 cookies 1x
Description
These soft lemon frosted cookies are like little edible clouds kissed with sunshine. They’ve got a fluffy, almost cake-like texture, just the right amount of sweet-tart lemon flavor, and a glossy, zesty glaze that melts into the tops for the perfect citrusy bite. Imagine the love child of a lemon loaf and a sugar cookie, then dipped in sweet lemon glaze. They’re elegant enough for bridal showers and tea parties, easy enough for a weeknight bake, and so addictive you’ll start finding excuses to make them over and over.
Ingredients
For the cookies:
½ cup (1 stick) unsalted butter, softened
¾ cup granulated sugar
1 large egg
2 tsp lemon zest (about 1 lemon)
2 tbsp fresh lemon juice
1 tsp vanilla extract
1½ cups all-purpose flour
½ tsp baking soda
¼ tsp salt
¼ cup sour cream (or plain Greek yogurt for a lighter touch)
For the glaze:
1 cup powdered sugar
2–3 tbsp fresh lemon juice (adjust for desired consistency)
Optional: extra lemon zest for garnish
Instructions
1. Preheat that oven: Set it to 350°F and line two baking sheets with parchment paper or silicone mats.
2. Creamy beginnings: In a large bowl, cream together the butter and sugar until pale and fluffy, about 2–3 minutes. Add in the egg, lemon zest, lemon juice, and vanilla extract. Mix until smooth.
3. Dry team joins the party: In a separate bowl, whisk together flour, baking soda, and salt. Gradually stir the dry mixture into the wet ingredients until just combined. Add sour cream last and gently mix it in until smooth and soft. The dough will be sticky—perfectly normal.
4. Scoop and bake: Use a tablespoon or cookie scoop to drop dough onto prepared sheets, spacing about 2 inches apart. Bake for 10–12 minutes, or until the edges are barely golden and the tops look set (not glossy).
5. Cool it down: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
6. Glaze it up: In a small bowl, whisk powdered sugar with lemon juice until smooth and pourable. Adjust consistency by adding more sugar or juice as needed. Spoon or drizzle glaze over cooled cookies and let them sit until the glaze sets (about 15–20 minutes). Sprinkle a little zest on top if you’re feeling fancy.
Notes
Add 1–2 teaspoons poppy seeds to the dough for a lemon poppy seed twist
Swap lemon for lime or orange for a citrus remix
Dip one side in white chocolate for an extra layer of indulgence
Use almond extract instead of vanilla for a different flavor profile
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
Nutrition
- Calories: ~115 kcal per serving
- Fat: ~4.5g
- Carbohydrates: ~17g
- Protein: ~1g