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There’s something about lemon that feels like a fresh start. It’s clean, vibrant, and just zesty enough to wake up even the most basic baked goods. That’s why I started making lemon drizzle sugar cookies, a twist on the classic sugar cookie, with a citrus glaze that instantly brightens the flavor and the mood.
The first time I tried them, I was experimenting with leftover lemons and a batch of sugar cookie dough I had chilling in the fridge. One quick drizzle later, I realized I had something special. These cookies are soft, buttery, and gently sweet, but it’s the tangy lemon glaze that steals the show. It’s sunshine in cookie form.
What Makes These Sugar Cookies Different?
We’ve all had sugar cookies before, but these are different. They’re still melt-in-your-mouth soft, but they bring something extra to the table, zest in every sense of the word. I use a classic sugar cookie dough, slightly enhanced with almond extract for that warm, nostalgic note, and finish them with a bright lemon glaze made with fresh juice and zest.
The contrast is subtle but beautiful: the richness of the cookie against the zing of the lemon feels balanced and sophisticated without trying too hard. I love making these for spring brunches, afternoon tea, or honestly just because I need a midweek pick-me-up.
Make These Ahead of Time
The dough for these lemon drizzle sugar cookies is incredibly forgiving. You can make it a day or two in advance, wrap it tightly, and keep it chilled until you’re ready to roll and bake. I’ve also frozen this dough for up to two months with great results. The key is to let it thaw just enough to roll out smoothly before cutting your shapes.
Once baked and glazed, the cookies will keep for several days at room temperature, as long as they’re stored in an airtight container. I usually leave the glaze to set for 20 minutes before stacking or packing them up. Pro tip: make a double batch. They disappear fast.
Do You Need Special Equipment?
No fancy gear here. I use a stand mixer to cream the butter and sugar, a simple zester for the lemon, and cookie cutters from my slightly-too-large collection. But if you don’t have cutters, no worries, a small glass or jar lid works just as well. You can even roll the dough into a log, chill it, and slice it into rounds.
I like to roll the dough out to about ¼ inch thick, which gives you a soft center with just enough bite around the edges. The baking time will depend on the size of your cookies, so keep a close eye on them. I usually pull mine out when the bottoms are just golden.
How To Customize These Cookies to Make Them Your Own?
What I love most about this recipe is how easily it can be customized. Want a touch more tang? Add a bit of lemon zest right into the dough. Prefer a more floral twist? Swap the almond extract for a drop of lavender or rose water. And if you’re feeling decorative, a sprinkle of poppy seeds or edible flowers on top of the glaze adds a beautiful finishing touch. These cookies are a great canvas for creativity, whether you’re baking for the holidays, a baby shower, or just a cozy afternoon at home.
Lemon Drizzle Sugar Cookies
Equipment
- Zester
Ingredients
For the cookies:
- 115 Grams Unsalted butter at room temperature (½ cup)
- 200 Grams Granulated sugar 1 cup
- 1 Large Egg at room temperature
- 1½ Teaspoons Vanilla extract
- ¼ Teaspoon Almond extract
- 220 Grams All-purpose flour 1¾ cups
- ½ Teaspoon Sea Salt
For the lemon glaze icing:
- 190 Grams Icing sugar 1½ cups
- 2 Tablespoons Freshly squeezed lemon juice
- 1 Lemon zested for garnish
Instructions
- In a stand mixer with the paddle attachment, beat the softened butter and sugar together on medium speed until just combined, about 1 minute.115 Grams Unsalted butter, 200 Grams Granulated sugar
- Add the egg, vanilla extract, and almond extract, and mix again until the mixture is smooth and creamy.1 Large Egg, 1½ Teaspoons Vanilla extract, ¼ Teaspoon Almond extract
- Scrape down the sides of the bowl, then add the flour and salt. Mix on low speed until a soft dough forms. Be careful not to overmix.220 Grams All-purpose flour, ½ Teaspoon Sea Salt
- Shape the dough into a flat disc, wrap it in plastic wrap, and refrigerate for at least 1 hour. Chilling helps firm the dough, making it easier to roll and cut.
- Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
- Lightly flour your work surface and roll out the chilled dough to about 6 mm (¼ inch) thick. Use cookie cutters to cut into desired shapes, then place the cookies on the prepared baking sheets, leaving a little space between each one.
- Bake for 8 to 12 minutes, depending on the size of the cookies, 8 minutes for small, 10 for medium, and up to 12 for large. The edges should be just beginning to turn golden.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- While the cookies cool, whisk together the icing sugar and lemon juice in a small bowl until smooth and glossy.190 Grams Icing sugar, 2 Tablespoons Freshly squeezed lemon juice
- Once the cookies are fully cooled, drizzle or spread the lemon glaze over each one. Sprinkle with lemon zest while the glaze is still wet.1 Lemon zested
- Allow the glaze to set for 15–20 minutes before serving.
Notes
- Chilling is key: Don’t skip chilling the dough, it makes the cookies easier to handle and helps them hold their shape when baking.
- Perfect edges: For extra clean cookie shapes, chill the cut-out dough on the tray for 10 minutes before baking.
- No cookie cutters? Use a glass or jar lid to cut out rounds.
- Storing: Keep cookies in an airtight container at room temperature for up to 5 days. Glazed cookies should be fully set before stacking.
- Make ahead: The dough can be made and refrigerated up to 2 days in advance, or frozen for up to 2 months.
Nutrition
Where Can You Go From Here?
If these cookies light up your baking game, you’ll love exploring more from my kitchen. Try my Best Sugar Cookie Recipe if you’re in the mood for classic comfort. Or shake things up with my Lemon Curd Tartlets and Citrus Olive Oil Cake, two more citrusy treats that balance sweet with zing.
You can also join me over on Instagram and Pinterest where I share step-by-step reels, decorating tips, and behind-the-scenes baking chaos. I love seeing your takes on these recipes, so don’t forget to tag me when you bake!
