Lemon Shortbread Cookies
These buttery, lemon-infused shortbread cookies are the perfect sweet treat, easy to make with minimal cleanup.
Ingredients
For the Cookie Dough
- 1 cup Unsalted butter, softened Use a butter you like for the best flavor.
- 1/2 cup Powdered sugar Makes the texture extra delicate.
- 2 cups All-purpose flour Add in two rounds for best results.
- 1/4 teaspoon Salt Just a pinch to keep sweetness in check.
- 1 tablespoon Lemon zest Use fresh zest for best flavor.
- 1 tablespoon Lemon juice Adds brightness to the flavor.
- 1 teaspoon Vanilla extract Optional; rounds out the flavor.
For the Lemon Glaze
- 1 cup Powdered sugar Base for the glaze.
- 1 tablespoon Lemon juice Adjust additional juice for desired consistency.
Instructions
Preparation
- Cream the softened butter and powdered sugar together until smooth and fluffy.
- Add lemon zest, lemon juice, and vanilla extract to the mixture and mix until combined.
- Gradually mix in the flour and pinch of salt until just combined. Avoid over-mixing to keep the cookies tender.
- Shape the dough into a log using plastic wrap or parchment paper and chill for at least 1 to 2 hours (or overnight).
Baking
- Preheat your oven to 325°F (163°C).
- Slice the chilled dough into rounds about a quarter to half inch thick.
- Place the slices on a lined baking sheet and bake for 12 to 16 minutes, or until the bottoms are lightly golden.
- Cool the cookies on the pan for a few minutes before transferring them to a wire rack.
Glazing
- For the glaze, combine powdered sugar and lemon juice in a bowl, adjusting the consistency to be smooth and drizzleable.
- Spoon or drizzle the glaze over the cooled cookies and let sit until set.
Notes
Ensure the butter is softened, not melted, to maintain cookie structure. Always zest the lemon before juicing it. The dough can be frozen for later baking if desired.