How To Make Lemon Shortbread Cookies
Zesty, flaky, and addicting, these lemon shortbread cookies are topped with a rich sugar glaze for delightful snacks.
Ingredients
- 2 cups all-purpose flour
- ¼ cup cornstarch
- ¼ tsp salt
- 1 cup unsalted butter, (2 sticks) softened
- ½ cup powdered sugar
- ½ tsp vanilla extract
- 1 tbsp lemon zest
For Icing:
- 1½ cups powdered sugar
- 2 tbsp fresh lemon juice
- yellow food coloring, optional
- yellow sanding sugar, optional
Instructions
- In a small bowl, sift together flour, cornstarch and salt and set aside.
- In a large mixing bowl, beat butter and powdered sugar until light and fluffy. Mix in vanilla and lemon zest. Gradually mix in the dry ingredients until well blended.
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Shape the dough into a flat disk. Wrap in plastic wrap and refrigerate for 1 hour.
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Preheat oven to 350 degrees F.
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On a lightly floured surface, roll out the dough to ¼-Inch thick. Cut the dough into desired shapes. Place the cookies 1-inch apart on ungreased cookie sheets or cookie sheets lined with parchment paper.
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Bake for about 10 to 12 minutes until lightly browned on the bottom Don't over bake. Cool for 5 minutes on the cookie sheet and then remove to a wire rack to cool.
Icing:
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Whisk together powdered sugar, lemon juice, and food coloring if using to create a thin glaze.
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Spread the glaze on each cookie and sprinkle with yellow sanding sugar before the icing dries, if using.
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Serve and enjoy.
Nutrition
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