This lemon glaze for cookies is a quick and easy way to add bright citrus flavor to your baked goods. Made with powdered sugar and fresh lemon juice, it whisks together in minutes and drizzles beautifully over sugar cookies, shortbread, and lemon desserts. The glaze sets with a light shine, making it perfect for decorative finishes or adding a tangy twist to your favorite cookie recipe.
This post contains affiliate links.
Why You’ll Love This Recipe
Spring is finally here and it’s time to celebrate with some sweet treats! One of my most favorite flavors to bake with during the spring and summer seasons is the irresistible fresh flavor of lemon. No other flavor pairs as perfectly with the sweet scent of flowers blooming and fresh air blowing in as the light refreshing taste of those delectable lemon-y delights!
Now I love to go all out with my baked lemon sweets. But I know that some people prefer just a light lemon flavor or even just a hint of it paired with other treat flavors like vanilla. Whether you like just a hint of lemon or you want an all-out lemon treat, I’ve got the perfect recipe for you to try!
My easy Lemon Glaze for Cookies and Bundt Cakes is the perfect lemon-y addition to any kind of treat! This easy lemon glaze is perfect for cookies, cakes, cupcakes, spring blondies, doughnuts, or whatever else you want to add a little luscious lemon flavor to. Here’s how to make my easy lemon glaze!
Watch how I make this recipe
To make an easy lemon glaze, all you need is: powdered sugar, fresh lemon juice, a mixing bowl, and a whisk. First, combine the powdered sugar and lemon juice in a large glass mixing bowl. Then, mix the glaze ingredients with a blending whisk until the glaze is shiny and the ingredients are completely combined. Finally, pour the glaze into a jar for storage or use to decorate cooled cookies or bundt cakes.
Easy Glaze Equipment
First, let me go over the simple baking tools that I use to make this scrumptious treat glaze. I don’t need much at all for this easy recipe, just a few common baking utensils you probably already have around the kitchen. Here are the tools I use to make an easy lemon glaze:
Light Lemon Ingredients
Now let me go over my super short ingredient list. And by short, I mean that this recipe only calls for 2 simple ingredients! Yep, that’s it! Here are the 2 ingredients needed for my easy lemon glaze:
- 1 ½ cups powdered sugar
- 3 tablespoon Lemon juice, from 1 lemon
How to Make an Easy Lemon Glaze for Cookies and Cakes
Now let’s move on to making the simple kitchen magic happen. This simple lemon glaze process is super quick and easy so let’s jump right into the steps! Here’s how I make my easy lemon glaze:
- First, measure out the lemon glaze ingredients with the measuring cup and spoons.
- Then, combine the powdered sugar and lemon juice in a large glass mixing bowl.
- Mix the lemon glaze ingredients with a blending whisk.
- Keep mixing until the glaze is shiny and the ingredients are completely combined.
- Finally, pour the glaze into a jar for storage or use to decorate cooled cookies or bundt cakes!
Latest Video
Lemon Glaze Storage
To store lemon glaze: first, transfer it to a jar or airtight container. Store the glaze in the refrigerator for up to 1 week. Bring the glaze back to room temperature and whisk again before using. If needed, add a few drops of additional lemon juice. Always label the date on the outside of the container to keep up with freshness.
How much lemon juice is in one lemon?
One medium-sized lemon typically yields about 1 tablespoon of lemon zest and 2-3 tablespoons of lemon juice.
- 1 lemon = 1 tablespoon lemon zest
- 1 lemon = 2-3 tablespoon lemon juice
If you’re looking for a lemon extract alternative, you can use:
- 1 teaspoon of lemon extract = 2 teaspoon of lemon zest
For a step-by-step guide on how to extract lemon juice and zest, check out my video tutorial How to Get Perfect Lemon Zest
From My Kitchen to Yours
Lemon-y Delights
Want even more delectable lemon treats? Check out more of my light, lemon-y desserts and more of my easy glazes and frostings to be ready for any baking event that may arise! Happy baking!
Try this lemon glaze on:
- Cookies
- Cakes
- Blondies
- Ice cream
- Pies
- Doughnuts
Lemon Desserts:
- Lemon Bundt Cake
- Maggiano's Copycat Lemon Wedge Cookies
- Lemon Cranberry Bundt Cake with Sugared Cranberries
- Lemon Cookies
- Easter Lemon Cookies
More Glazes and Frostings:
- Cream Cheese Filling for Bundt Cakes (and other pastries)
- Cake Syrup
- Royal Icing
- Homemade Buttercream Frosting
- Cream Cheese Frosting
- Vanilla Cake Glaze
- Caramel Glaze
- Chocolate Glaze for Bundt Cakes
- Homemade Whipped Cream
- Meringue Frosting
- Homemade Strawberry Buttercream Frosting
- Raspberry Buttercream Frosting
- Chocolate Ganache
- White Chocolate Ganache
- Toffee Glaze
- Easy Bundt Cake Glaze
- Easy Bundt Cake Frosting
- Store-bought Buttercream Frosting Hacks
- Eggnog Frosting
- Eggnog Glaze for Bundt Cakes
Lemon Glaze for Cookies and Bundt Cake
Video
Ingredients
- 1 ½ cup powdered sugar
- 3 tablespoon Lemon juice from 1 fresh lemon
Instructions
- First, measure out the lemon glaze ingredients with the measuring cup and spoons.
- Then, combine the powdered sugar and lemon juice in a large glass mixing bowl.
- Mix the lemon glaze ingredients with a blending whisk.
- Keep mixing until the glaze is shiny and the ingredients are completely combined.
- Finally, pour the glaze into a jar for storage or use to decorate cooled cookies or bundt cakes!
Notes
Nutrition
I’ve Got Answers
Can I use bottled lemon juice or does it have to be fresh?
Fresh lemon juice gives the brightest flavor, but bottled works in a pinch. If using bottled, add ½ teaspoon finely grated lemon zest for freshness and strain out any pulp/seeds for a smooth finish.
How do I adjust the thickness for drizzling vs. pouring?
Start with the base ratio (1 ½ cups powdered sugar + 3 tablespoon lemon juice).
• Too thick: whisk in lemon juice ½ teaspoon at a time.
• Too thin: whisk in powdered sugar 1 tablespoon at a time.
Aim for a ribbon that slowly disappears in 3–4 seconds for drizzling; a slightly thicker ribbon for cookie dipping.
How long does the glaze take to set, and will it dry hard?
On cookies, the surface sets in 20–30 minutes and dries fully in 2–3 hours. On Bundt cakes, expect 1–2 hours for a light crust. It dries firm enough to stack most cookies (with parchment between), but remains pleasantly tender—not crunchy. Humidity may extend dry time.
How much glaze does this make and what will it cover?
This batch yields about ¾–1 cup of glaze—enough to drizzle a standard 10–12 cup Bundt or glaze 12–18 cookies, depending on coverage. Double the recipe for a heavier cascade on cakes.
Any pro tips for a super‑smooth, glossy finish?
Sift the powdered sugar first, whisk until glossy, and glaze completely cooled bakes. For extra shine and stability, whisk in 1–2 teaspoon light corn syrup (optional). If the glaze thickens while you work, loosen with a few drops of lemon juice and whisk again.
Food Photography & Video Tips from My Studio
Here’s a peek at the tools, gear, and camera setups I use to film my recipe videos and photograph food at home. Over the years, I’ve tested dozens of different setups, and now I’m sharing what actually works for me—whether I’m filming overhead shots for YouTube or styling still photos for my blog. If you’re curious about how I create the content you see here, these posts are a great place to start.
Pin It For Later
Leave a Reply