Lemon-Glazed Butter Cookies

December 2, 2014
Can you believe I'm not really a fan of cut-out cookies?  But the butter cookie dough in these  Lemon-Glazed Butter Cookies has changed my mind!  It's oh so rich, tender, and amazingly-delicious.

That's right folks.  I've publicly admitted it.  I'm not a fan of cut-out cookies.

Their decorated little selves always look so beautifully tempting sitting on a cookie platter or in the cookie jar, with their colorful frosting and sprinkles and other embellishments just calling out "eat me, eat me! ... I'll be soooo yummy!"  Oh yes, they look pretty and all ... and then ... you take that bite ... all excited for the yumminess that just must  be bottled up inside under all that beautiful adornment ...

Just.  to be.  disappointed.  Because the taste and the texture don't live up to the decoration.

That's been my experience with many of the cut-out cookie dough recipes out there.  But let me assure you, texture and flavor's failure to live up to the beautiful decoration will not  be a problem with these amazingly-delicious Lemon-Glazed Butter Cookies!

I fell in absolute love with this butter cookie dough when I first used it to create Raspberry Jam Sandwich Cookies a few weeks back.  So I decided to do a glazed non-sandwich cookie version with it.  A lemon-glazed butter cookies version, to be exact.

The dough truly is so rich, so tender, and so amazingly delicious.  It rolls out just beautifully ...

... and cuts so nicely.

I used a flower shape to make my Lemon-Glazed Butter Cookies, but any shape would be fabulous.

I whipped up a quick glaze with confectioners sugar, fresh lemon juice, and lemon zest, spread the glaze all over the cookies, and then sprinkled the tops with a touch of bright yellow sanding sugar ... just a touch to give 'em a little sparkle.  Aren't they pretty all sparkly?

The tartness of the lemon glaze and sweet richness of the butter cookies go so well together.  Lemon-Glazed Butter Cookies truly are one amazingly delicious cookie!

And one whose texture and flavor totally  live up to the beauty of their decoration.  No matter what adornments you give them.

Lemon-Glazed Butter Cookies
Source:  Cookie dough adapted from Cook's Illustrated Baking Book: Baking Demystified
For the cookies:
  • 2 1/2 c. all-purpose flour
  • 3/4 c. granulated sugar
  • 1/4 tsp. salt
  • 16 T. (2 sticks) unsalted butter, softened & cut into 16 pieces
  • 2 T. cream cheese, softened to room temperature
  • 2 tsp. vanilla extract
For the glaze:
  • 1 c. confectioners sugar
  • 5 to 6 tsp. fresh lemon juice
  • 1/2 tsp. lemon zest
  • small pinch salt
  • bright yellow colored sugar for sprinkling {optional}
  1. PREPARE COOKIE DOUGH: Place flour, sugar, and salt in the bowl of a stand mixer (or large mixing bowl); mix on low speed about 10 seconds until well combined.
  2. With the mixer running at low speed, add 1 piece of butter at a time dropping them in about 3 seconds apart. Once all the butter is added, continue mixing about 1 to 2 minutes more until the mixture resembles moist crumbs. Beat in cream cheese and vanilla for about 30 seconds until dough starts to form large clumps.
  3. Use your hands to knead dough until it comes together into a large ball, about 3 or 4 turns.
  4. Divide dough into two equal pieces, press each piece into a round slightly flattened disc, wrap each in plastic wrap, and chill in the refrigerator for 30 minutes until firm but still pliable.
  5. CUT & BAKE COOKIES: Working with one dough piece {keep the other one in the refrigerator}, roll to 1/8-inch thick between 2 pieces of parchment paper or on a lightly floured work surface. Peel away top sheet of parchment {if using}.
  6. Use a 2-inch fluted round or flower/wreath cookie cutter {or other shape, if desired} to cut cookies from the rolled dough. Place on a baking sheet and bake at 375 degrees until light golden brown, about 8 - 10 minutes. Allow to cool on baking sheet for 2 - 3 minutes and then transfer to a cooling rack to cool completely.
  7. PREPARE GLAZE: Whisk together confectioners sugar, 5 teaspoons of lemon juice, salt, and lemon zest with a fork until smooth. Whisk in additional teaspoon of lemon juice if needed to make glaze easily spreadable. Spread on cooled cookies and sprinkle with yellow colored sugar, as desired. Let glaze set for at least 30 minutes before serving.

{NOTE: For even more lemon punch, add up to 1 teaspoon of finely chopped lemon zest to the butter cookie dough, added it when you beat in the cream cheese.}


Please enjoy these other scrumptious cookies from The Kitchen is My Playground ...


  1. I love lemon cookies, I bet these are yummy. Thanks for sharing!

  2. These sound absolutely lovely. I will definitely be trying your recipe!

  3. These cookies look great! Thank you for sharing. I'm sure they're very delicious so I think to try to make them.
    End of tenancy cleaners Clapham Junction

  4. This does sound good. I'm not a fan of cut out cookies either. I buy the cutest little cookie cutters and I give them to my daughter. But I'm determined to mix up some and just make them this year. Because I bought 5-6 new cookie cutters. I'm not a decorator though. So sprinkles on the icing is the about the best I can do!

    We are hosting Holiday Best at Tumbleweed Contessa and I'd love it if you shared these with us.


  5. I would love to fill my cookie jar with this fabulous Lemon glazed cookies. Thanks so much for sharing with Full Plate Thursday this week. Hope you have a great weekend and come back soon!
    Miz Helen

  6. Hello -- hopping over from Think Pink Sundays at wanted to leave a little comment {love}. These cookies look yummy! Thanks for the recipe. :) ~ Tracy

  7. Love the shape of the cookie, and the frosting on top is just perfect! All month long I am featuring different holiday cookie creations for my cookie countdown to Christmas! I would love it if you stopped by to check it out! :-)

  8. Looks perfect for upcoming Christmas cookie exchanges! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!


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