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lemon cookies

Lemon Glazed Shortbread Cookies

Buttery soft cookies with the perfect amount of lemon zing - perfect for a light afternoon treat or post-dinner party dessert.
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Prep Time 2 hours
Cook Time 10 minutes
Total Time 15 minutes
Course Dessert
Cuisine Italian
Servings 6

Ingredients
  

For the shortbread cookies:

  • ¾ cup (1 ½ sticks) unsalted butter room temperature
  • ¾ cup granulated sugar
  • 2 large egg yolks
  • 1 tsp pure vanilla extract
  • ½ tsp kosher salt
  • 2 cup all-purpose flour
  • 1 cup powdered sugar (confectioner's sugar)
  • 2 tbsp fresh lemon juice
  • 1 tbsp grated lemon zest

For the glaze

  • 1 cup powdered sugar (confectioner's sugar)
  • 1 ½ tbsp fresh lemon juice
  • ½ tbsp milk

Instructions
 

For the shortbread cookies:

  • Arrange rack in center of oven. Preheat oven to 375°F.
  • Mix butter, powdered sugar and lemon juice. I love using my KitchenAid Stand mixer for this, but any mixer will get the job done!
  • Once incorporated, add in the salt and mix again.
  • Sift in the flour, mixing in a little at a time to ensure you don't have a massive flour disaster (I learned the hard way!) It might look a little grainy like sand at first, but keep mixing it until it gets a bit more smooth.
  • Using your hands, form the dough into a ball. Roll the ball into a log and chill for at least an hour. This will ensure that the cookies stay in their pretty circular shape when you bake them, versus melting into runny, thin cookies!
  • Once chilled, cut the log into ¾' circular cookies and transfer to a lined baking sheet. I love to line a baking sheet with parchment paper for easy removal and cleanup. It's a win-win!
  • Bake for 7-10 minutes. Watch the first round of cookies carefully because all oven temperatures vary.
  • Remove the cookies when you think they are just about done. They should be slightly golden. brown on the bottom. They will set and firm up a bit on the hot pan. Let them cool on a wire wrack for optimal cooling.

To prepare the glaze & dress the cookies:

  • Whisk all glaze ingredients together in a medium sized bowl. Let cool until glaze firms up.
  • Using a small spoon, put a dollop of lemon glaze on each cookie. You could also just drizzle them with the glaze, but things might get a little messy. Finish dressing the cookies with a sprinkle of leftover lemon zest. Enjoy!

Notes

Did you try this recipe? Be sure to tag me, @la.dolce.limone over on Instagram! 
Keyword cookies, dessert, lemon, shortbread