Imagine biting into a buttery, melt-in-your-mouth cookie that bursts with bright, refreshing lemon flavor – a treat so irresistible, it'll have your family and friends begging for more! These Lemon Shortbread Cookies aren't just another dessert; they're a culinary experience that transforms simple ingredients into a symphony of tangy, sweet perfection. Whether you're a baking novice or a seasoned pro, this recipe promises to elevate your cookie game and bring a slice of sunshine to your kitchen.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup butter, softened
- ½ cup sugar
- 2 cups all-purpose flour
- 1 teaspoon lemon zest
- ¼ teaspoon salt
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This should take about 2-3 minutes using an electric mixer on medium speed.
- Gradually add the lemon zest and salt to the butter-sugar mixture, mixing until well combined.
- Slowly add the all-purpose flour to the mixture, stirring until the dough comes together. Be careful not to overmix; stop as soon as you no longer see dry flour.
- Using your hands, shape the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each cookie slightly with the palm of your hand or the bottom of a glass to create a disc shape.
- Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are lightly golden. Keep an eye on them to avoid overbaking.
- Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling, prepare the lemon glaze. In a medium bowl, whisk together the powdered sugar and lemon juice until smooth and well combined. Adjust the consistency by adding more lemon juice if it's too thick or more powdered sugar if it's too thin.
- Once the cookies are completely cooled, drizzle the lemon glaze over the top of each cookie using a spoon or a piping bag for more precision.
- Allow the glaze to set for about 10-15 minutes before serving. Enjoy your delicious Lemon Shortbread Cookies with Lemon Glaze!
Tips
- Use room temperature butter for the smoothest, creamiest mixture
- Zest your lemon right before mixing to capture the most vibrant citrus oils
- Don't overwork the dough – mix just until ingredients are combined for tender cookies
- Chill the dough for 15-20 minutes before shaping for cleaner, more uniform cookies
- Use a microplane or fine grater for the most delicate lemon zest
- Let cookies cool completely before glazing to prevent the glaze from sliding off
- Store in an airtight container at room temperature for up to 5 days
- For extra shine and flavor, add a tiny pinch of salt to your glaze
Nutrition Facts
Calories: 142kcal
Carbohydrates: 17g
Protein: 1g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 17mg
