Description
Buttery lemon shortbread cookies with a tender crumb and a bright citrus glaze, perfect for tea time, gifting, or a simple sweet treat.
Ingredients
Scale
- 2 cups all purpose flour
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 tablespoon fresh lemon zest
- 1 tablespoon fresh lemon juice (for the dough)
- 1 cup powdered sugar
- 1 to 2 tablespoons fresh lemon juice (for the glaze)
Instructions
- Preheat oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a large bowl, cream together softened butter and granulated sugar until light and smooth.
- Mix in lemon zest and 1 tablespoon fresh lemon juice.
- Add flour and salt gradually, mixing just until combined and a soft dough forms.
- Shape dough into a disc, wrap, and chill for 30 minutes.
- Roll dough to about 1/4 inch thickness and cut into rounds using a cookie cutter or glass.
- Place cookies evenly spaced on the prepared baking sheet.
- Bake for 18 to 22 minutes, until edges are lightly golden.
- Cool completely on a wire rack.
- Whisk powdered sugar with 1 to 2 tablespoons fresh lemon juice until smooth and drizzle over cooled cookies. Allow glaze to set before serving.
Notes
- Chilling the dough helps prevent spreading and keeps the cookies tender.
- Do not overbake, the cookies should be lightly golden at the edges only.
- Store in an airtight container at room temperature for up to five days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 35mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
Keywords: lemon shortbread cookies, buttery shortbread, lemon cookies, citrus dessert, homemade cookies