Lemon Shortbread Cookies
Soft and chewy, Glazed Lemon Cookie is the ultimate spring cookie. Made with lemon juice and lemon zest for a fresh citrus flavor and a lemon glaze that is thick, creamy and full of flavor.
- Yield: 18-20 1x
Ingredients
Scale
Lemon Cookie
2 Cup All Purpose Flour
1/2 tsp Baking Soda
3/4 Cup Unsalted Butter
1 Cup Granulated Sugar
1 Egg
2 Tsp Lemon Zest
1 Tbsp Lemon Juice
Lemon Glaze
2 Cups Powdered Sugar
4 Tbsp Lemon Juice (more or less if you want it thinner or thicker)
Instructions
- Preheat oven to 350 degrees F
- In a medium bowl, combine the flour and baking soda; set aside
- In a mixing bowl with paddle attachment, cream together the butter and sugar sugar until light and fluffy
- Add the egg, lemon zest and lemon juice to the butter and sugar mixture and mix until combined
- Slowly add the dry ingredients into the butter mixture and mix until fully incorporated
- Scoop the dough into 3/4 ounce dough balls
- Bake at 350 degrees F for 10-12 minutes or until edges are very light brown
- Remove the cookies from the oven and allow them to cool completely before glazing
- Whisk together the powdered sugar and lemon juice to make the glaze (add more or less powdered sugar, depending on how thick you want it)
- Add a small amount of icing to the top of each cookie and garnish with lemon zest
Find it online: https://joyoliver.com/glazedlemoncookies/