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Lemon Shortbread Cookies

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Lemon Shortbread Cookies are buttery, tender cookies with a bright lemon flavor, finished with a sweet lemon glaze. Perfect for slice-and-bake convenience, they are quick to prepare and make-ahead friendly.

Ingredients

¾ cup unsalted butter, room temperature

½ cup confectioners’ sugar

1 tablespoon lemon zest

1 cup all-purpose flour

½ cup cornstarch

¼ teaspoon salt

¼ cup granulated sugar (for rolling)

1 cup confectioners’ sugar (for glaze)

2 tablespoons lemon juice (for glaze)

½ teaspoon lemon zest (for glaze)

Instructions

  1. In a large mixing bowl, beat the butter and confectioners’ sugar until light and fluffy. Mix in the lemon zest.
  2. In a separate bowl, whisk together the flour, cornstarch, and salt.
  3. With the mixer on low, gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  4. Cover and refrigerate the dough for 1 hour or until firm enough to handle.
  5. Shape the dough into a roll approximately 1¾ inches in diameter.
  6. Place the granulated sugar in a shallow pan and roll the dough in the sugar until coated. Wrap in plastic wrap and refrigerate for 2–3 hours until firm.
  7. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  8. Unwrap the dough and slice into ¼-inch thick slices. Place 1 inch apart on baking sheets.
  9. Bake for 9–11 minutes, until cookies are set and slightly changed in color.
  10. Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
  11. For the glaze, whisk together confectioners’ sugar, lemon juice, and lemon zest.
  12. Spoon the glaze over cooled cookies, spreading it with the back of a spoon. Let dry before serving or storing.

Notes

  • Use a microplane for easy lemon zesting.
  • Cookies can be stored unglazed in the freezer for up to 3 months.
  • To intensify lemon flavor, add lemon extract.
  • Skip the glaze for a simpler version of the cookie.

Nutrition

Find it online: https://recipesbyjanet.com/lemon-shortbread-cookies/