Easy Glazed Lemongrass Cookies Recipe

5 from 2 votes

Easy Glazed Lemongrass Cookies Recipe

These lemongrass cookies are buttery, zesty, and beautifully floral — thanks to fresh minced lemongrass rubbed into sugar for max flavor. They're soft in the center, crisp around the edges, and totally unexpected in the best way. Whether for gifting, tea time, or a light dessert, this recipe brings a sophisticated twist to your classic cookie lineup.

Prep Time15

Cook Time13

Total Time1 12

Course: Dessert

Cuisine: Asian, Southeast Asian-Inspired

Keyword: citrus cookie recipe, herbal cookies, homemade cookies, lemongrass cookies

Servings: people

Author: Anthony Rodriguez

Cost: $10

Ingredients

Lemongrass Sugar

2 stalks fresh lemongrass (white core only) finely minced
1/4 cup granulated sugar

Dough

1 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
2 1/4 cups all-purpose flour
1/2 tsp salt

Optional Glaze

1 cup powdered sugar
1-2 tbsp fresh lemon juice
1/8 tsp pinch of minced lemongrass or 1/8 tsp lemongrass extract

Instructions

1. Make lemongrass sugar: In a small bowl, rub the minced lemongrass into 1/4 cup sugar to release its oils. Let sit for 5–10 minutes.
2. Cream butter and sugar: In a large bowl, beat softened butter and 3/4 cup sugar until light and fluffy, about 2 minutes.
3. Mix in wet ingredients: Add egg and vanilla extract, mixing until smooth.
4. Add lemongrass sugar: Stir in the infused sugar mixture until evenly combined.
5. Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
6. Form dough: Gradually add dry mix to the wet, stirring just until a soft dough forms.
7. Chill dough: Wrap dough in plastic wrap and refrigerate 45 minutes until firm.
8. Bake: Preheat oven to 350°F (175°C). Roll dough to 1/4 inch thick and cut shapes. Bake 12–14 minutes or until edges are golden.
9. Cool: Let cookies rest on the baking sheet 5 minutes, then transfer to a rack to cool completely.
10. Glaze: (optional)*: Mix glaze ingredients and drizzle over cooled cookies. Let set 10–15 minutes.

Notes

Fresh lemongrass** is essential. Only use the white core—it's where all the flavor lives. The sugar-rub technique pulls the oils out beautifully.
Chilling the dough** helps cookies hold their shape and concentrates the citrus aroma for a richer flavor.
Room temp butter and eggs** = best texture. Cold ingredients can cause uneven mixing or tough dough.
If you want to freeze dough**, shape it into a disk and wrap it tightly. Thaw in the fridge before baking.
- Add-ins to try: shredded coconut, honey, ground ginger, or almond meal for variations.
Hand-rubbing the lemongrass into sugar is ideal—it wakes up the oils. You’ll smell it instantly, and that’s when you know it’s going to be good.

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