Description
These Lemon Shortbread Cookies are buttery, tender, and infused with fresh lemon juice and zest for a bright citrus flavor, topped with a smooth lemon glaze that adds a sweet, tangy finish.
Ingredients
Units
Scale
For the Cookies
- 1/2 cup salted butter (softened at room temperature)
- 1/2 cup powdered sugar
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon pure vanilla extract
- 1 1/2 tablespoons fresh lemon juice (about 1/2 lemon)
- 1 tablespoon lemon zest (about 1 whole lemon)
For the Lemon Glaze
- 1 cup powdered sugar
- 1 tablespoon fresh lemon juice (about 1/2 lemon)
Instructions
- Lemon Shortbread
Preheat the oven to 325 degrees F and line baking sheets with parchment paper. - Cream Butter and Sugar
In a large mixing bowl with an electric mixer or in the bowl of a stand mixer with a paddle attachment, cream the butter and powdered sugar together until combined and smooth. - Mix Dough
Add in vanilla extract, lemon juice, lemon zest, and flour. Continue to beat until combined and dough has formed. - Shape Cookies
Divide the dough into 2 balls. Roll out each dough ball into a circle, 1/4 inch thick with a rolling pin on a lightly floured surface, you could also use powdered sugar instead. Cut out cookies with a 2 inch cookie cutter and place on prepared cookie sheets. Bake for 15 minutes or until the edges are a light golden brown. - Cool Cookies
Let cool for 5 minutes before transferring to a cooling rack to cool. - Lemon Glaze
In a small bowl, whisk together the powdered sugar and lemon juice together until smooth. Add more powdered sugar if its too thin, and more lemon juice if it’s too thick. - Glaze Cookies
Once the cookies have cooled, drizzle the tops with the lemon glaze and let sit for a few minutes to set. Enjoy!
Notes
- You can use powdered sugar or lightly floured surface to roll out the dough to avoid sticking.
- Adjust glaze consistency by adding more powdered sugar or lemon juice as needed.
- Let glaze set fully before serving for best texture.
