Do you love lemons? Do you ever wonder what a cookie would taste like if you added lots of sweet cream butter to the dough, followed by a nice dose of fresh lemon juice? Oh, and how about dipping the baked cookies in a fresh tart lemon glaze? Well in case you haven’t allowed your mind to wander off that far, don’t worry because mine has. I was thinking about my Butter Cookie recipe the other day and started thinking about the combination of pure butter and fresh lemon juice and how it would taste. My mouth started watering just thinking about it. The rest is history…
You will absolutely love these buttery yet tart and lemony tender shortbread cookies. Here’s a quick snapshot of how I made these delicious melt in your mouth cookies…
Top Left & Right – I added softened butter to a mixing bowl and mixed it with a wooden spoon until it was nice and creamy.
Bottom Left & Right – I added some dry ingredients and lemon juice and mixed until combined.
Then I rolled the dough out to about 1/4″ in thickness and cut out rounds of cookie dough and baked them until they were just lightly browned on the bottoms.
Lastly, I made a thin & tart lemony glaze and dipped each cookie in the glaze. I left the cookies for about two hours in order for the glaze to set up, before transferring them to an airtight container.
- 4 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 2 cups (4 sticks) unsalted butter, room temperature
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 3 cups powdered sugar
- 6 tablespoons unsalted butter, melted
- 1/3 to 1/2 cup fresh lemon juice
- Zest of 2 lemons
- Preheat oven to 350 degrees.
- In a medium bowl, sift or whisk together the flour, salt and baking powder and set aside.
- Add the butter to a large mixing bowl. Using a wooden spoon, mix the butter until it is very creamy. Add the powdered sugar, lemon juice and dry ingredients and mix until well combined.
- Roll cookie dough out on a lightly floured surface to 1/4 inch in thickness. Cut into rounds using a round cookie cutter. Transfer to ungreased cookie sheets and bake approximately 10 minutes until cookies are light brown on bottoms but still very light on top. Allow cookies to cool on cookie sheet for about 2 minutes before transferring to a wire rack to finish cooling.
- In a small bowl, whisk together the melted butter and lemon juice. Add the lemon zest and whisk again. Whisk in the powdered sugar, one cup at a time. Add more lemon juice if necessary for a thin consistency.
- Dip the top of each cookie in the glaze and transfer to a wire rack that has been placed over wax or parchment paper. Allow cookies to set for about 2 hours until the glaze has set.
- Store cookies in an airtight container between layers of wax paper.
- Cookies taste more lemony the following day.
- Cookies will stay fresh in an airtight container for up to one week.
- Yield depends on size of cookie cutter. I used a round 2 1/2" cookie cutter.