Soft, buttery lemon shortbread cookies with an easy lemon glaze
Servings 2dozen
Prep Time 20 minutesmins
Cook Time 15 minutesmins
Chill Time 1 hourhr
Total Time 1 hourhr35 minutesmins
Ingredients
For the Lemon Cookies:
1cupUnsalted butter, softened
3/4cupPowdered sugar
1 1/4cupsAll purpose flour
1/4cupCornstarch
1tspSalt
1/2cupLemon juice
2-3tbspFresh lemon zest
For the Lemon Glaze:
1 1/2cupsPowdered sugar
2tbspHeavy cream or milk
2-3tbspLemon juice
1tbspFresh lemon zest
Instructions
For the Lemon Cookies:
In a medium mixing bowl combine the flour, cornstarch, lemon zest, and salt, set aside.
In the bowl of a stand or hand mixer fitted with a paddle attachment, beat the butter and powdered sugar until light and fluffy, 3-4 minutes. Add in the flour mixture, mix until combined. Add in the lemon juice. Scrape down the sides of the bowl, if the dough seems too sticky, add in an extra tablespoon or two of flour.
Place dough on a piece of plastic wrap and roll into a log 2” thick. Refrigerate until chilled, at least 1 hour. Once chilled, remove the dough from the fridge and slice into 1/4" slices.
Preheat oven to 350 degrees F. Transfer the slices to a parchment lined baking sheet. Bake at 350 for 6-8 minutes. The cookies will still be soft, allow to cool on the cookie sheet for a couple minutes before transferring to a cooling rack. Cool completely before glazing.
For the Lemon Glaze:
In a small mixing bowl combine the powdered sugar and cream. Whisk well to combine. If the glaze is too thick add more cream or milk, if it is too thin add more powdered sugar until desired consistency is met. Whisk in the lemon juice and lemon zest.
Spoon the glaze over the cooled lemon cookies, and enjoy. These will keep in an airtight container for 2-3 days.
Author: The Hearty Life
Cost: $
Course: Dessert
Keyword: Baking from Scratch, chocolate chip cookies, Lemon