Easy Glazed Lemongrass Cookies Recipe
This lemongrass cookies recipe is soft, buttery, and infused with a light citrus flavor with an elevated twist that’s better than classic lemon cookies.
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.
My recent obsession inspires my lemongrass cookies recipe, which features bold Southeast Asian flavors. This lemongrass cookies recipe creates soft, buttery cookies with a delicate citrus flavor that’s lighter and more aromatic than traditional lemon cookies. I first made these when I had leftover lemongrass from a miso ramen night because I bought way too much, and wow, this cookie hit every note. I wanted that same fresh vibe in a dessert, and these cookies deliver. They’re elegant enough for brunch, easy for a weeknight, and perfect alongside a cozy honeydew milk tea.
Why You’ll Love This Lemongrass Cookie Recipe
Bright & Refreshing – Lemongrass adds a citrusy twist that’s unique but approachable.
Soft-Centered, Crisp-Edged – Dreamy texture, no fancy equipment required.
Customizable – Go vegan, gluten-free, or add a coconut twist.
Make-Ahead Friendly – Chill or freeze the dough to bake later. Serve with fried zucchini sticks, and you have a snack and a sweet all at once.
What Does Lemongrass Taste Like in Desserts?
If you’ve never baked with lemongrass before, the flavor might surprise you—in the best way.
Lemongrass brings a bright citrus flavor (similar to lemon zest), but it’s softer, more aromatic, and slightly floral. In desserts, it often has:
A light lemon-lime freshness
Subtle hints of ginger and mint
A delicate, almost perfumed finish that feels elevated, not overpowering
Unlike lemon juice, which can be sharp or acidic, lemongrass is smoother and more rounded. That’s why it works beautifully in cookies, where it infuses the butter and sugar with a warm, citrusy aroma instead of a sour bite.
When rubbed into sugar (as we do in this recipe), it releases its natural oils, creating a flavor that’s fresh, unexpected, elegant, and elevated. In short, these lemongrass cookies taste like a bakery-style sugar cookie with a refined citrus twist.
Key Ingredients
Fresh Lemongrass Cookies – Use the tender white core, finely minced. Rub into sugar to release oils for max flavor infusion—this step makes all the difference.
Use The Best Unsalted Butter – Go for European style if possible. High butterfat = rich, tender texture. Let it fully soften for smooth creaming. The. best
All-Purpose Flour – Spoon and level (don’t scoop!) to avoid dry lemongrass cookies. Chill the dough before rolling for clean edges.
Egg – Room temp only. A cold egg can seize your butter and mess with the texture.
A full list of ingredients with amounts and substitutions are in the recipe card below.
Substitutions and Customizations
No Lemongrass? Try 1–2 teaspoons of dried lemongrass powder or the zest of 1 lemon with a pinch of ginger.
Make It Vegan – Sub in vegan butter and a flax egg.
Go Gluten-Free – Use a 1:1 gluten-free baking flour blend with 1/2 tsp xanthan gum.
Spice It Up – Add a pinch of ground ginger or cardamom for extra depth.
Step-by-Step Instructions
Step 1: Infuse the Sugar: In a bowl, rub the minced lemongrass into 1/4 cup white sugar to release aromatic oils. Set aside.
Step 2: Cream Butter & Sugar: Beat softened butter with remaining sugar until fluffy (2–3 mins).
Step 3: Add Wet Ingredients: Mix in egg and vanilla to keep making lemongrass cookies.
Step 4: Blend in Lemongrass Sugar: Add the infused sugar and mix until combined.
Step 5: Mix Dry Ingredients: In a separate bowl, whisk flour, baking powder, and salt.
Step 6: Combine: Slowly add dry mix to the wet mixture, stirring until a soft dough forms.
Step 7: Chill: Wrap dough and refrigerate for 30–60 mins.
Step 8: Shape & Bake: Roll out to 1/4 inch thick, cut shapes, and bake at 350°F for 12–15 mins. Cool completely.
Step 9: Glaze Mix 1 cup powdered sugar + 1–2 tbsp fresh lemon juice + 1/2 tsp minced lemongrass or extract. Add one drop of green dye, too!
Step 10: Drizzle and Serve lemongrass cookies over cooled cookies and let set. Serve with zested lime and a sprinkle of brown sugar.
PRO TIP
I’ve found rubbing the lemongrass into sugar by hand — not just mixing — really wakes up the oils. You’ll smell it instantly, and know you’re good!
Tips for Perfect Easy Lemongrass Cookies
Only use the tender white core of lemongrass; it’s more fragrant and less fibrous.
Don’t over-bake! They should be just golden around the edges.
Finely mince the lemongrass, as large pieces won’t release flavor
Rub lemongrass into sugar to extract oils (game-changing)
Chill the dough for 20–30 minutes for a better texture
Variations to Try
I tried the coconut version for a summer brunch with friends, and it was gone in 10 minutes. It’s like a tropical shortbread.
Coconut lemongrass cookies – Add shredded coconut for a tropical flair.
Honey – Swap some sugar for honey for a floral undertone.
Ginger – A spicy pairing that brings warmth.
Almond – Ground almonds give extra richness and a nutty balance.
Lemongrass shortbread cookies – Make with shortbread if you prefer!
Storage Tips
Store lemongrass cookies in an airtight container at room temperature for up to 4 days (add parchment between layers to prevent sticking)
Refrigerate for up to 1 week, letting cookies come to room temp before serving for best texture
Freeze baked cookies for up to 3 months in a sealed container; thaw at room temperature
For best results, freeze the dough instead, scoop into balls and bake from frozen, adding 1–2 extra minutes
Pro Tip
The lemongrass flavor deepens slightly after a day, making these even better the next day
How to Use Lemongrass in Baking
It’s not hard to learn how to cook with lemongrass. But it comes in various forms here’s how to use each:
Fresh Lemongrass Cookies – Best lemon flavor. Finely mince the inner stalk.
Dried Lemongrass Cookies – Soak before use to rehydrate.
Powdered Lemongrass Cookies – Easy to blend, but less aromatic. Use 1/2–1 tsp to start.
Pro Tip
Rub minced lemongrass into sugar before baking to release the oils. It’s a game-changer in how much more flavor you can extract from the cookies.
Lemongrass Cookies vs Lemon Cookies
Lemongrass cookies: softer, floral, aromatic
Lemon cookies: brighter, tangier, more acidic
If you want something more subtle and elevated, lemongrass wins every time.
More Cookie Recipes You’ll Love
If you loved these lemongrass cookies, here are a few more of my go-to cookie recipes:
These are all designed with the same goal: simple ingredients, elevated flavor, and bakery-level results at home.
Craving Something Fresh and Zesty?
This fresh lemongrass cookie recipe is proof that baking can be both bold and comforting. Whether you’re making them for a gathering or just to enjoy with your afternoon tea, they’re a refreshing break from the usual chocolate chip routine.
Let me know if you try these lemongrass cookies, or if you’ve ever baked with lemongrass before! Tag me on Instagram @136home and show me your zesty masterpieces. For more fresh flavor inspiration, check out my 3-ingredient sugar cookies recipe, no-bake cheesecake with blueberries, applesauce fritters, or this tangy strawberry caprese salad.
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.