Lemon Shortbread Cookies with Lemon Glaze are buttery, scrumptious cookies with a creamy lemon flavor. They feature lemon shortbread dipped in a sweet lemon and vanilla bean glaze. They are easy to make and are a definite crowd-pleaser!
Cream butter - In a large mixing bowl, use a handheld electric mixer or stand mixer and cream together butter, sugar, lemon juice, lemon zest, and vanilla extract until smooth and fluffy, about 2 minutes. Use a silicone baking spatula and scrape the sides of the mixing bowl walls to bring the butter mixture to the center of the bowl.
1 cup butter, ½ cup sugar, 1 tablespoon lemon zest, or zest of 1 lemon, 4 tablespoon lemon juice, 1 teaspoon vanilla extract
Combine ingredients - Reduce speed to low and add sifted flour and kosher salt and mix until the ingredients are just combined. Do not over-mix the dough.
3 cups all purpose flour, 1 teaspoon kosher salt
Roll the dough (cookie cutter) - Transfer the dough onto a sheet of parchment paper. Place a second sheet of parchment paper on top of the dough and roll with a rolling pin to create a ¼-½-inch sheet of dough, then refrigerate for at least 1 an hour. Use a cookie cutter of choice and cut the dough. Form the excess dough into a ball, roll it out into a sheet again, and cut with the cookie cutter. Continue until all the dough is used. Place the cookies onto a parchment paper-lined baking sheet. If the cookie dough seems too soft, place in the fridge for another 10 minutes to prevent them from spreading in the oven.
Roll the dough (roll and slice) - Transfer the dough onto a sheet of parchment paper. Form the dough into a 1½ to 2-inch wide log, wrap tightly, and twist the ends. Refrigerate for at least 1 hour. Slice into ¼-½-inch cookies and place them onto a parchment paper-lined baking sheet. If the cookie dough seems too soft, place in the fridge for another 10 minutes to prevent them from spreading in the oven.
Heat oven and bake - Once the cookie dough is cut and ready to bake, preheat the oven to 350°F. Bake for 10-14 minutes. The edges will be lightly browned. Remove from the oven and let cool.
Whisk glaze - In a bowl, whisk the powdered sugar, lemon juice, lemon zest, and vanilla bean paste until it forms a smooth glaze. If the glaze is too thin, add a little more powdered sugar; if the glaze is too thick, add a little more lemon juice.
Glaze cookies - Dip the tops of the cookies in the glaze, allow the excess glaze to drip into the bowl, and place each cookie on a wire rack. Allow the glaze to set and dry.
Video
Notes
Baking Tips
This recipe makes 21 3-inch cookies or 40 1½-inch cookies. The number of cookies will vary depending on the size of the cookie cutter. The smaller the cookie, the shorter the bake time.
Don't over-mix the dough or the cookies may be tough and dense.
Chill the dough for 1 hour to ensure the dough solidifies and the cookies have the perfect crumbly texture.
Bake on the middle rack for even baking. If baking more than one sheet of cookies, place the racks in the top and bottom thirds of the oven then rotate the baking sheets halfway through.
Use a lower oven temperature - Bake the shortbread at a lower temperature, of 350°F to ensure the cookies bake evenly and don't burn.
Storage
Let the cookies cool then store them in an air-tight container and keep in a cool, dry place for up to 7 days. You can also freeze the cookies for up to 1 month. To freeze, place them in a storage bag, press out the air, and seal them. When you are ready to enjoy them again, thaw them in the fridge or on the counter.