Easy Lemon Drop Cookies

Glazed Lemon Cookies with a glossy glaze sit on a cooling rack. In the background, blurred holiday lights, pine branches, and an orange add festive atmosphere.

Glazed Lemon Cookies are made with a super simple slice-and-bake dough. Topped with a tart lemon glaze made with freshly squeezed lemon juice, these cookies are perfect for the holidays or any time of the year.

Prep Time1

Cook Time20

Total Time1 20

Course: Dessert

Cuisine: American

Keyword: Christmas cookie, Cookies

Servings: cookies

Calories: 31kcal

Author: Lora

Ingredients

Cookie Dough
¾ cup 1 ½ sticks unsalted butter, at room temperature
¾ cup granulated sugar
2 large egg yolks
½ teaspoon pure vanilla extract
¼ teaspoon kosher salt
2 cups all-purpose flour
Lemon Glaze
1 cup confectioners' sugar
2 tablespoons fresh lemon juice plus more if necessary
1 teaspoon grated lemon zest

Instructions

With an electric mixer, beat the butter and granulated sugar until fluffy. Add the egg yolks, vanilla, and salt and beat to combine. Gradually add the flour, mixing until just incorporated.
Divide the dough in half and shape into 1 ¼-inch-diameter logs. Wrap in wax paper and refrigerate until firm, about 30 minutes.
Heat oven to 350° F. Slice the logs into ⅜-inch-thick pieces and space them 1 ½ inches apart on parchment-lined baking sheets. Bake until lightly golden, 16 to 20 minutes (my cookies were done in about 14-15 minutes. Be sure to check yours at about 13 minutes. Every oven is different). Let cool on the baking sheets for 5 minutes, then transfer to cooling racks to cool completely.

Notes

Freeze: Dough could be frozen for up to 2 months. When ready to bake, follow the recipe instructions, cutting and baking the dough from frozen, and bake for 20 minutes (could be done sooner, be sure to check your cookies at 16 minutes, depends on your oven).

Nutrition