Description
These buttery shortbread cookies are topped with a sweet and tangy lemon glaze, perfect for a refreshing treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 tablespoon lemon zest
- 1/4 teaspoon salt
- For the glaze: 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the lemon zest and salt, mixing well.
- Gradually stir in the flour until a dough forms.
- Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll out the dough to about 1/4-inch thickness and cut into desired shapes.
- Place cookies on the prepared sheets and bake for 10-12 minutes, or until edges are lightly golden.
- Allow cookies to cool completely on a wire rack.
- For the glaze: Whisk together powdered sugar and lemon juice until smooth, then drizzle over cooled cookies.
- Let the glaze set before serving.
Notes
For a stronger lemon flavor, add more zest. Store cookies in an airtight container for up to a week.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 120
- Sugar: 8g
- Fat: 6g
- Carbohydrates: 15g
- Protein: 1g