My Lemon Shortbread Cookies with Glaze: buttery, zesty, and easy!
Ingredients
Here’s what I use to make these Lemon Shortbread Cookies with Glaze, clear and simple. This list is my guide for a batch of pure delight, with easy-to-find items. Let’s get baking!
For the Shortbread:
- 2 ½ cups all-purpose flour, plus more for rolling and stamping
- ¼ cup cornstarch
- 1 cup salted butter, cubed and softened
- ¾ cup granulated sugar
- 2 Tbsp. lemon zest
- 2 tsp. fresh lemon juice
- 1 tsp. vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 1 Tbsp. salted butter, melted
- 2 Tbsp. fresh lemon juice
These amounts yield a perfect batch—buttery and zesty. The 2 ½ cups of flour and 1 cup of butter are my ideal mix. It’s a concise list with big impact.
The measurements are precise for the texture I love, with flexibility to adjust. I can scale it down for fewer—adapts effortlessly. This is my key to cookie heaven!
Instructions
I begin by whisking 2 ½ cups all-purpose flour and ¼ cup cornstarch in a medium bowl—my dry mix is set in a flash. In a stand mixer with the paddle, I beat 1 cup softened salted butter, ¾ cup granulated sugar, and 2 Tbsp. lemon zest—3-4 minutes until creamy, my zesty base shines. I scrape the bowl—add 2 tsp. lemon juice and 1 tsp. vanilla, beating them in, my dough starts to sing.
On low speed, I gradually mix in the flour blend—beating just until combined, my shortbread forms. I place the dough on a floured surface—divide it in half, shape into disks, wrap in plastic, and chill for 30 minutes to 1 hour, keeping it firm. It’s a quick step—I’m already excited for the next part.
I preheat the oven to 375°F—set racks in the upper and lower thirds, lining two baking sheets with parchment. I roll one disk to ¼-inch thick on a floured surface—stamp and cut 2- to 3-inch circles, spacing them 2 inches apart on the sheets, my cookies take shape. I chill the scraps—bake 9-10 minutes until golden, cooling 5 minutes on the pan before racking them, my shortbreads glow.
For the glaze, I mix 1 cup powdered sugar, 1 Tbsp. melted butter, and 1 Tbsp. lemon juice—add more juice 1 tsp. at a time until it flows smoothly, my icing sparkles. I brush each cooled cookie with a thin layer—adjust with water if streaky, my glaze sets in 15 minutes, each cookie is a delight that makes me smile. This process fills me with pride every time—simple steps, big joy!