Lemon Shortbread Cookies

the gingered whisk

Lemon shortbread cookies are a perfect buttery, tender crisp, sweet and tart lemon flavored treat  that is easy to make and even easier to eat! Drizzled with a bright lemon glaze, these are the perfect amount of sweet and tart! Perfect for lemon lovers!

- The Gingered Whisk

lemons

Key Ingredient

– 1/2 cup unsalted butter, softened – 1/2 cup powdered sugar – 4 teaspoons lemon zest – 1 teaspoon vanilla extract – 1 cup flour – 1/4 teaspoon salt Lemon Icing – 1/2 cup powdered sugar – 2-3 Tablespoons lemon juice

Ingredients

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Lemon Shortbread Cookies Recipe

Yield

24 Cookies

Prep Time

10 Minutes

Total Time

35 Minutes

1. Cream the butter and sugar for 3-5 minutes, until light and fluffy.

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2. Beat in the lemon zest and vanilla, then add in the flour and salt and mix until just combined.

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3. Line a 9” square pan with parchment paper so the paper hangs over the sides.

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4. Place the dough into the prepared pan and press the dough evenly into a pan. Using a flat bottomed glass helps to get it packed tightly and evenly.

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5. Use a toothpick or skewer to poke holes into the shortbread. You could also use a fork.

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6. Bake for 12-15 minutes, until lightly golden brown.

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7. Allow to cool in the pan for 10 minutes, and then lift the shortbread out of the pan by the parchment paper overhang.

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8. Place the shortbread on the parchment paper onto a cutting board and use a long sharp knife to cut the shortbread into squares.

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9. Allow to cool all the way before drizzling with lemon icing.

Instructions

1. In a small bowl, combine the powdered sguar and enough lemon juice to make a drizzly icing. Adjust the level of lemon juice depending on your preferences - more lemon juice will make a thinner drizzle and less will make it thicker. Drizzle the icing over the cooled shortbread cookies.

Lemon Icing

Enjoy!

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