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Lemon Butter Shortbread Cookies with Lemon Glaze


  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25
  • Yield: 24 1x
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Ingredients

For the Cookies

  • 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

For the Lemon Glaze

  • 3 cups powdered sugar
  • 6 tablespoons unsalted butter, melted
  • 1/3 to 1/2 cup fresh lemon juice
  • Zest of 2 lemons

Instructions

  1. Preheat oven to 350 degrees.

For the Cookies

  1. In a medium bowl, sift or whisk together the flour, salt and baking powder and set aside.
  2. 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.
  3. 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.

For the Lemon Glaze

  1. 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.
  2. 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.
  3. Store cookies in an airtight container between layers of wax paper.
  4. Cookies taste more lemony the following day.

Notes

  • 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.