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White plate of lemon cookies with glaze.

Easy & Soft Lemon Cookies with Glaze

Course: Dessert
Cuisine: American
Keyword: lemon cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Chill Time: 1 hour
Servings: 28 cookies
Calories: 140kcal
Author: Kara @ Quick and Easy Baking
These easy and soft lemon cookies are moist, chewy and covered in a yummy lemon glaze. They're super easy because the recipe calls for lemon extract. No need to buy lemons or zest them.
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For the cookies:

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 3/4 cup unsalted butter, room temperature (1 1/2 sticks)
  • 4 oz cream cheese, room temperature (1/2 of an 8 oz. block)
  • 1 large egg
  • 2 teaspoons lemon extract (not juice...extract is stronger)
  • 2 tablespoons milk or cream
  • 1 teaspoon vanilla extract
  • 4-5 drops liquid yellow food coloring or a small amount of gel food coloring (optional)

For the glaze:

  • 2 ½ cups confectioner's sugar
  • 3 tablespoon milk or cream
  • 1/4 teaspoon lemon extract
  • 1 tablespoon corn syrup (optional, but will allow the glaze to firm up)


For the cookies:

  • In a large bowl, cream the sugar, butter and cream cheese on medium high for two minutes.
  • Add the egg, lemon extract, milk, vanilla extract and optional yellow food coloring and mix until well combined. If dough clumps up, it's okay.
  • Add the flour, baking powder, baking soda and salt and mix until well combined. Scrape down the sides of the bowl and then mix again, until well combined. Dough will be thick.
  • Cover the cookie dough and chill it in the refrigerator for about an hour.
  • After dough has chilled, preheat the oven to 375 degrees F. Line a baking pan with parchement paper.
  • Use a cookie scoop or spoon to measure out the cookie dough and add to the cookie sheet. Cookies should be about the size of ping pong balls. No need to flatten out cookies.
  • Bake in a pre-heated oven for 12 minutes. Place cookie sheet on a wire rack to cool for about 5 minutes, then take the cookies off the baking sheet and let them cool completely on a rack before adding the glaze.

For the glaze:

  • Add all of the glaze ingredients and mix well. It will be thick at first, but keep mixing until well combined before adding any additional milk as that could make it too thin. If once mixed, it’s still very thick, add in another teaspoon to tablespoon of milk. You want the glaze a thicker consistency though, so that it doesn’t run off of the cookies.
  • Add glaze to the cookies, once they’re completely cooled. The glaze can be added using a spoon or just dip the top of the cookie into the glaze.


Store these cookies in an airtight container for up to 6 days.
Nutritional values are an estimate.
Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer questions you may have.
This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.


Calories: 140kcal | Carbohydrates: 29g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 64mg | Potassium: 27mg | Fiber: 1g | Sugar: 8g | Vitamin A: 219IU | Calcium: 20mg | Iron: 1mg