Lemon Glazed Soft-Baked Sugar Cookies: These soft-baked lemon sugar cookies are light, fluffy, incredibly delicious, and delightfully easy to make! Plus they have a secret ingredient that makes them extra good!
You know those ridiculously addicting, sugary frosted-sugar cookies from the grocery store? The ones that are so soft they fall apart in your mouth, mixing with the thick layer of frosting? Yes, those ones. These are like those–but better.
Impossible, you say? No. These are better because they’re full of lemon flavor and dipped in lemon icing. It’s like the grown-up version of those amazing cookies, but I promise you, kids and adults alike will love these. Even if you don’t like lemon flavor, you can easily make these cookies without the lemon.
This recipe is super versatile, because you can exchange the lemon flavor for orange, lime, vanilla, coconut, etc.. You could even use dulce de leche sauce as the icing on a vanilla version of this cookie. Have you tried the dulce de leche sauce from Williams-Sonoma and Sur La Table? It’s in-credible. So good that it makes me draw out the word incredible to two separate words.
These are light and perfect for summer. You could even use red and blue food dye and make these for Memorial Day or July 4th. They’d be so cute and festive! And, while I opted to use a circle biscuit cutter for this recipe, you can use any kind of dough cut outs. Flags, hearts, animals, and Christmas ones during the holidays.
Because of the flour to butter to baking powder ratio, these cookies must be rolled-out. If formed into a ball, like most typical cookie recipes, these will not spread out. But, they puff up and turn into soft-baked, fluffy sugar cookies.
And the secret ingredient? Almond. Almond milk and almond extract to be exact. It doesn’t taste almondy, but it gives the lemon flavor a depth that the cookie lacks without the almond flavorings.
- 1/2 c butter, softened
- 1 c sugar
- 2 eggs
- 1/2 c almond milk (you can use regular milk as well)
- 1 tsp vanilla extract
- 1 tsp almond extract
- 3 1/2 c flour, divided
- 4 tsp baking powder
- 1/2 tsp salt
- 1 Tbsp lemon zest
- Juice of half a lemon
- 1 1/2 c powdered sugar
- 3 Tbsp lemon juice
- 1-2 Tbsp almond milk
- Preheat oven to 350.
- By hand, using a standing mixer, or a hand mixer, cream together butter and sugar until fully combined. Add in lemon zest, lemon juice, milk, eggs, vanilla, and almond. Stir.
- In a separate bowl, sift together 2 c of flour, baking powder, and salt.
- Mix dry ingredients into wet.
- Gradually, add more flour (about 1 to 1 1/2 c) until it is stiff enough to roll out (I usually keep it fairly soft--just enough flour to make it manageable, which for me, is usually 1 c of flour)
- On a floured or powdered sugared surface, roll out the dough to about a 1/4"; cut with your favorite cookie cutters.
- Bake about 8-10 minutes, or until cookies are done but not browned (cookies are done when puffy and do not sink when lightly touched on top.
- For the icing, mix powdered sugar and lemon juice in a bowl. Add in milk 1 Tbsp at a time, until desired consistency is reached.
- Dip cooled cookies in icing and allow to set on a cookie rack.
If you like these, check out my other recipes: