Lemon Shortbread Cookies

Lemony and sweet. Crispy on the outside chewy on the inside!

Course Dessert

Cuisine German

Keyword cookies, easy baking

Prep Time 20

Cook Time 10

Chill Time* 15

Total Time 30

Servings cookies

Calories 163kcal

Author Maike Corbett

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg, egg yolk, lemon juice, lemon zest, and vanilla extract to the creamed mixture. Mix until well combined.
Gradually add the flour and salt to the wet ingredients, mixing until a dough forms. The dough should be soft and slightly sticky.
Divide the dough into two equal portions, shape each into a disk, wrap them in plastic wrap, and chill in the refrigerator for at least 1 hour or until firm.
Preheat your oven to 350° Fahrenheit and line a baking sheet with parchment paper.
On a lightly floured surface, roll out one portion of the chilled dough to about ¼-inch thickness. Use cookie cutters to cut out shapes and place them on the prepared baking sheet. Repeat with the second portion of dough.
Bake the cookies for 10-12 minutes or until the edges are lightly golden. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
While the cookies are cooling, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar, fresh lemon juice, and lemon zest until smooth and thick. Adjust the consistency by adding more powdered sugar or lemon juice as needed.
Once the cookies are completely cooled, spread or drizzle the lemon glaze on top of each cookie. Allow the glaze to set before serving.

Chill Time not included in recipe time.