Description
Zesty Lemon Shortbread Cookies: Buttery, bright, and perfectly balanced cookies with a tangy Meyer lemon glaze that melts in your mouth.
Ingredients
Scale
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 tbsp Meyer lemon zest
- 2 tbsp fresh Meyer lemon juice
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ¼ tsp salt
For the lemon glaze:
- 1 cup powdered sugar
- 2–3 tbsp fresh Meyer lemon juice
- ½ tsp lemon zest
Instructions
- In a large bowl, cream together butter and powdered sugar until smooth and fluffy.
- Mix in lemon zest, lemon juice, and vanilla extract until fully combined.
- Add flour and salt, mixing just until a soft dough forms.
- Divide dough in half and shape each portion into a log about 2 inches in diameter.
- Wrap tightly in plastic wrap and chill for at least 1 hour until firm.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Slice dough into ¼-inch thick rounds and place on prepared baking sheet.
- Bake for 12–15 minutes until edges are lightly set, not browned.
- Cool cookies completely.
- Whisk glaze ingredients together and drizzle over cooled cookies. Allow glaze to set before serving.
Notes
- Chill dough well for clean slices and uniform size.
- Use fresh Meyer lemon juice for the brightest flavor.
- Do not overbake; cookies should be pale and tender.
- Glaze adds sweetness and a glossy finish when set.
- Prep Time: 20 minutes
- Cook Time: 12–15 minutes
- Category: Dessert
- Method: Creaming; chilling; baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approx.)
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided
Keywords: Zesty Lemon Shortbread Cookies, Meyer lemon, lemon shortbread, lemon glaze, cookies, buttery cookies, citrus cookies, dessert