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Perfect Lemon Sugar Cookies Recipe with Easy Pastel Glaze Tutorial

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These lemon sugar cookies are light, tender, and bursting with fresh lemon zest and juice, topped with a smooth pastel glaze that adds a delicate, glossy finish. Perfect for any occasion, they are quick to make and loved by kids and adults alike.

Ingredients

Scale
  • 2 ¾ cups (340g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 1 large egg, room temperature
  • 1 tablespoon lemon zest (freshly grated)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • For the Pastel Glaze:
  • 2 cups (240g) powdered sugar, sifted
  • 2–3 tablespoons fresh lemon juice or milk
  • Food coloring gels (soft pastel shades: light pink, baby blue, pale yellow, lavender)
  • Optional: ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk together 2 ¾ cups (340g) all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt. Set aside.
  3. In a large bowl, beat 1 cup (226g) softened unsalted butter and 1 ½ cups (300g) granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in 1 large room-temperature egg, 1 tablespoon lemon zest, 2 tablespoons fresh lemon juice, and 1 teaspoon vanilla extract until well combined.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
  6. Scoop dough using a tablespoon or cookie scoop and roll into balls. Place them about 2 inches apart on the baking sheets.
  7. Gently press each ball with the bottom of a glass dipped in sugar or your palm to create a slightly flattened cookie shape.
  8. Bake for 8-10 minutes, or until the edges begin to turn light golden. The centers might look slightly underdone.
  9. Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. In a bowl, whisk 2 cups (240g) powdered sugar with 2 tablespoons lemon juice or milk. Adjust consistency as needed.
  11. Divide glaze into small bowls and tint each with a drop or two of pastel food coloring gel. Stir until smooth.
  12. Spread or drizzle the glaze over the cooled cookies. Let them set at room temperature for at least 30 minutes until the glaze hardens slightly.

Notes

If dough is too soft, refrigerate for 15 minutes before shaping. Swap baking sheets halfway through baking for even cooking. Use gel food coloring for best pastel glaze results. Dough can be refrigerated up to 48 hours before baking. Freeze cookies before glazing for best texture when freezing.

Nutrition

Keywords: lemon sugar cookies, pastel glaze, easy cookies, lemon zest, lemon juice, baking, dessert, cookie recipe, homemade cookies

Find it online: https://lucastable.com/perfect-lemon-sugar-cookies-recipe-with-easy-pastel-glaze-tutorial/