Name: Zesty Lemon Shortbread Cookies Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 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; 1 cup powdered sugar; 2–3 tbsp fresh Meyer lemon juice; ½ tsp lemon zest

Instructions

Step 1: In a large bowl, cream together the softened butter and powdered sugar until the mixture is smooth and fluffy.

Step 2: Mix in the Meyer lemon zest, lemon juice, and vanilla extract until fully combined.

Step 3: Add the all-purpose flour and salt, stirring just until a soft dough forms.

Step 4: Divide the dough in half and shape each portion into a log about 2 inches in diameter.

Step 5: Wrap each log tightly in plastic wrap and chill in the refrigerator for at least 1 hour until firm.

Step 6: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 7: Slice the chilled dough logs into ¼-inch thick rounds and place them on the prepared baking sheet.

Step 8: Bake cookies for 12–15 minutes, until the edges are lightly set but not browned.

Step 9: Allow the cookies to cool completely on a wire rack.

Step 10: Whisk together the powdered sugar, fresh lemon juice, and lemon zest for the glaze. Drizzle the glaze over the cooled cookies and allow it to set before serving.

Tips & Variations

Use Meyer lemons if possible for a sweeter, less acidic flavor, but regular lemons work well too.

For a decorative touch, sprinkle additional lemon zest or some finely chopped candied lemon peel on the glaze before it sets.

Chilling the dough longer than an hour can make slicing easier and help cookies keep their shape better during baking.

Try adding a teaspoon of finely chopped fresh rosemary or thyme for a subtle herbal note that pairs beautifully with lemon.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep the glaze fresh and prevent it from sticking, layer cookies between sheets of parchment paper. For longer storage, freeze the unglazed cookies in a sealed container for up to 3 months, then thaw and glaze before serving. To reheat, warm gently in a low oven for a few minutes to refresh their buttery texture.

FAQs

Can I use regular lemons instead of Meyer lemons?

Yes, regular lemons can be used. They are a bit more tart than Meyer lemons, so you might want to adjust the lemon juice slightly or add a touch more powdered sugar to the glaze if you prefer a sweeter finish.

How do I prevent the cookies from spreading too much when baking?

Chilling the dough logs thoroughly before slicing helps them hold their shape better. Also, slicing the dough into even thickness ensures uniform baking. Avoid using butter that’s too soft or melted, as this can cause excessive spreading.