Lemon Shortbread Cookies with Lemon Glaze
Easy, buttery, and perfectly sweet vegan lemon shortbread cookies!
Print
Pin
Servings: 16 cookies
Equipment
Ingredients
- Cookies
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup 1 stick unsalted butter, softened
- 1/3 cup powdered sugar
- 1 tablespoon lemon zest
- 1 teaspoon lemon juice
Lemon Glaze
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice
- Lemon zest for topping optional
Instructions
- Whisk together the flour and salt in a small bowl and set to the side.
- In a large bowl, beat the butter until it’s smooth and creamy.
- Mix in the powdered sugar, lemon zest, and lemon juice until the mixture is fluffy.
- Slowly add the flour mixture, mixing just until it comes together into a soft, slightly crumbly dough. You should be able to press it into a ball.
- Place the dough between two sheets of parchment paper and roll it out to about ¼-inch thick. Pop it in the fridge for an hour to firm up.
- Preheat your oven to 350°F and line a baking sheet with parchment. Use your cookie cutter to cut shapes and place them about an inch apart. If the dough gets soft while cutting, give it a quick chill.
- Bake for 10–13 minutes, just until the edges start to take on a hint of color. Let the cookies cool completely on a wire rack.
- Whisk together the powdered sugar and lemon juice until smooth, then drizzle over the cookies. Add a little extra lemon zest on top if you like.
Notes
Chill dough for clean cookie shapes.
Avoid overbaking, shortbread should stay pale with a light golden edge
Adjust glaze thickness as needed.