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Lemon Shortbread Cookes Easy Recipe. A fresh lemon and sugar glaze tops off these lemon shortbread cookies. They melt in your mouth!
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Lemon Shortbread Cookies

Lemon Shortbread Cookes Easy Recipe. A fresh lemon and sugar glaze tops off these lemon shortbread cookies. They melt in your mouth!
Course Dessert
Cuisine American
Prep Time 25 minutes
Refrigeration time 10 minutes
Total Time 42 minutes
Servings 25 cookies

Ingredients

Cookies

  • 2 lemons
  • 1 cup butter (softened) (2 sticks)
  • 1/2 cup Powdered Sugar
  • 1/4 teaspoon salt
  • 2 tablespoons grated lemon zest (about one large lemon)
  • 2 cups Flour
  • 2 teaspoons fresh lemon juice

Glaze

  • 1 1/2 cups Powdered Sugar
  • 1 Tablespoon Milk
  • 2 Tablespoons fresh lemon juice
  • 1-2 Tablespoons fresh lemon zest if desired

Instructions

  • Zest and juice the lemons. Set both zest and juice aside.
  • Beat butter, sugar, salt, and lemon zest until smooth. About 2 minutes.
  • Add flour in two increments, and blend well, about 2 minutes.
  • Add 2 teaspoons lemon juice and beat just a bit more.
  • Put the dough out on to a floured surface. Knead and turn until it comes together, adding more flour if necessary. Shape into a disc.
  • Divide in half. Wrap and refrigerate dough for 10 minutes.
  • Preheat oven to 375 degrees F.
  • Remove one section of dough from refrigerator. Roll out to 1/4 in. thick.
  • Cut out with cookie cutter. I used a 2 1/2 in. circle.
  • Bake on ungreased cookie sheet for 6-7 minutes. Do not brown. Bottoms will be light golden.
  • After removing from oven, let the cookies rest on the cookie sheet for 2 minutes. Place cookies on cooling rack.
  • Repeat process for second half of dough.
  • Combine powdered sugar, milk and lemon juice. Stir well. Add more lemon juice until the glaze is desired consistency.
  • Drizzle over cooled cookies.
  • (If second half of dough is too hard to roll out, let it sit at room temperature for a few minutes.)

Notes

Using a 2 1/2 inch cookie cutter, I got about 30 cookies. How many cookies this recipe makes depends on how thick you roll them out and the size of your cookie cutter.