Introduction
Oh, the sweet smell of baking! Does anything bring back cozy memories quite like a batch of homemade shortbread cookies? I remember my grandma making these for every holiday, and that buttery, melt-in-your-mouth texture, paired with a bright, zesty glaze, is pure magic. Today, we’re diving into a recipe that’s not only incredibly delicious but also wonderfully simple. Get ready to whip up a batch of Lemon Glazed Shortbread Cookies that are perfect for sharing (or not!).
Why You’ll Love This Recipe
- Fast: Seriously, these come together in a flash, making them perfect for last-minute treats.
- Easy: Even if you’re new to baking, you can totally nail this recipe. No fancy techniques needed!
- Giftable: Package them up in a cute tin or cellophane bag, and you’ve got the most thoughtful homemade gift.
- Crowd-pleasing: Who can resist a classic shortbread with a zingy lemon twist? Everyone will be asking for the recipe!
Ingredients
Let’s gather up our goodies! The beauty of shortbread is its simplicity, and these ingredients are pretty straightforward.
For the Shortbread Cookies:
- 1 cup unsalted butter, softened: Make sure it’s nice and soft so it creams beautifully.
- 1/2 cup powdered sugar: This gives our shortbread that tender, melt-in-your-mouth quality.
- 2 cups all-purpose flour: The backbone of our cookie.
- 1/4 teaspoon salt: Just a pinch to balance the sweetness and enhance all those lovely flavors.
For the Lemon Glaze:
- 1 cup powdered sugar: For that sweet, smooth glaze.
- 2 tablespoons fresh lemon juice: This is where the bright, refreshing flavor comes from!
- Zest of 1 lemon: Don’t skip this! The zest packs a powerful lemony punch.
How to Make It
Alright, apron on! Let’s get baking. You’ll be amazed at how simple this is.
- Preheat & Prep: First things first, let’s get that oven heated up to 350°F (175°C). Then, line your baking sheets with parchment paper. This is a little trick I learned to prevent sticking and make cleanup a breeze!
- Cream it Up: In a large bowl, cream together your softened butter and powdered sugar. You want to beat them until they’re light and fluffy, like little clouds. This is where the magic starts!
- Whisk the Dry Stuff: In a separate, medium bowl, whisk together your all-purpose flour and salt. Just a quick whisk to make sure they’re nicely combined.
- Combine Wet & Dry: Now, gradually add the dry ingredients to your butter and sugar mixture. Mix until everything is just combined and starts to form a lovely dough. Be careful not to overmix here; we want tender cookies!
- Bring it Together: Turn your dough out onto a lightly floured surface. Gently knead it a few times, just enough to bring it all together into a cohesive ball.
- Roll it Out: Using a rolling pin, roll the dough out to about 1/4-inch thickness. Try to keep it even so your cookies bake uniformly.
- Cut Your Shapes: Grab your favorite cookie cutters and get creative! You can make simple rounds, festive shapes, or whatever strikes your fancy.
- Arrange on Sheets: Place your cut-out cookies onto the prepared baking sheets, leaving about an inch of space between them. They don’t spread too much, but a little room is always good.
- Bake to Golden: Pop them into your preheated oven and bake for 12-15 minutes. You’re looking for edges that are just lightly golden. Keep an eye on them, as ovens can be a bit finicky!
- Cool Down: Let the cookies cool on the baking sheets for a few minutes. This helps them firm up a bit. Then, carefully transfer them to a wire rack to cool completely. This is super important before glazing!
- Whip Up the Glaze: While your cookies are cooling, let’s make that glorious glaze. In a small bowl, whisk together the powdered sugar, fresh lemon juice, and lemon zest until it’s smooth and pourable. If it’s too thick, add a tiny bit more lemon juice; if it’s too thin, a touch more powdered sugar.
- Glaze Away! Once your cookies are totally cool (I can’t stress this enough – warm cookies and glaze make a melty mess!), it’s time to get decorating. You can dip the tops of the cookies into the glaze or use a spoon to drizzle it over them.
- Let it Set: Let the glazed cookies sit undisturbed until the glaze has set completely. This usually takes about 30 minutes to an hour, depending on humidity. Then, they’re ready to be devoured!
Substitutions & Additions
Feeling a bit adventurous? Or maybe you’re missing an ingredient? No worries!
- Citrus Swap: Not a huge lemon fan? Try using lime juice and zest for a different citrusy kick. Orange is lovely too!
- Glaze Variations: Add a drop of vanilla extract to the glaze for a richer flavor. You could also use a store-bought lemon extract if you don’t have fresh lemons, though fresh is always best!
- Flavor Boost: For a hint of floral, try adding a tiny bit of lavender extract to the cookie dough itself.
- Sprinkles! Once glazed, before the glaze sets, add some colorful sprinkles for a festive touch, especially for holidays.
Tips for Success
A few little secrets to make your shortbread journey even smoother.
- Butter Temperature is Key: Softened butter is crucial for creaming. If it’s too cold, it won’t cream properly, and if it’s melted, your cookies will spread too much. Let it sit at room temperature for about an hour.
- Don’t Overwork the Dough: Overmixing flour develops gluten, which can make your shortbread tough. Mix until just combined.
- Uniform Thickness: Rolling your dough to an even thickness ensures that all your cookies bake at the same rate. Using a ruler or guide on your rolling pin can help!
- Cool Completely Before Glazing: I know it’s tempting to glaze them right away, but trust me, waiting until they are completely cool is worth it. It prevents a melted glaze disaster.
- Prep Ahead: You can make the cookie dough a day in advance and keep it wrapped tightly in the refrigerator. Just let it sit at room temperature for a few minutes to make it easier to roll out. You can also make the glaze a few hours ahead and store it covered at room temperature.
How to Store It
Keep those buttery delights fresh and delicious!
Once the glaze has fully set, store your Lemon Glazed Shortbread Cookies in an airtight container at room temperature. They’ll stay wonderfully fresh for about 3-4 days. You can also freeze the unglazed cookies for up to a month. Just bake them, let them cool completely, and then freeze in a single layer in a freezer-safe container. You can glaze them after thawing and baking.
FAQs
Got questions? We’ve got answers!
Q: Why are my shortbread cookies tough?
A: This is usually because the dough was overmixed, or too much flour was added. Be sure to mix only until the dough just comes together and avoid adding extra flour unless absolutely necessary.
Q: My glaze is too runny. What should I do?
A: No problem! Gradually whisk in a little more powdered sugar, a tablespoon at a time, until you reach your desired consistency. Alternatively, if it’s too thick, add a few drops of lemon juice.
Q: Can I make these cookies ahead of time?
A: Absolutely! The dough can be made a day in advance and refrigerated. You can also bake the cookies and store them unglazed for a few days, then glaze them just before serving.
Lemon Glazed Shortbread Cookies
Equipment
- Baking sheets
- Parchment paper
- Large bowl
- Medium bowl
- Rolling Pin
- Cookie cutters various shapes
- Wire rack
- Small bowl
Ingredients
For the Shortbread Cookies
- 1 cup unsalted butter softened
- 0.5 cup powdered sugar
- 2 cups all-purpose flour
- 0.25 teaspoon salt
For the Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 lemon zest
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together softened butter and powdered sugar until light and fluffy.1 cup unsalted butter
- In a separate medium bowl, whisk together all-purpose flour and salt.1 cup unsalted butter
- Gradually add the dry ingredients to the butter and sugar mixture. Mix until just combined and a dough forms.1 cup unsalted butter
- Turn dough out onto a lightly floured surface and knead a few times to bring it together into a ball.
- Roll out dough to about 1/4-inch thickness.
- Cut out shapes using cookie cutters.
- Place cookies on prepared baking sheets, leaving about an inch between them.
- Bake for 12-15 minutes, or until edges are lightly golden.
- Let cookies cool on baking sheets for a few minutes, then transfer to a wire rack to cool completely.
- While cookies cool, whisk together powdered sugar, fresh lemon juice, and lemon zest in a small bowl to make the glaze. Adjust consistency with more lemon juice or powdered sugar as needed.1 cup unsalted butter
- Once cookies are completely cool, dip the tops in the glaze or drizzle it over them.1 cup unsalted butter
- Let the glazed cookies sit undisturbed until the glaze has set completely, about 30 minutes to an hour.