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Lemon Cookies

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Warm, tender, lemony shortbread-style cookies that brighten any afternoon tea or holiday cookie tray.

Ingredients

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  • 2/3 cup granulated sugar
  • 2 tablespoons fresh lemon zest
  • 1 cup unsalted butter, softened
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1/3 cup cornstarch
  • 1/8 teaspoon salt
  • Coarse sparkling sugar, optional
  • 1 cup confectioners’ sugar, for icing, optional
  • 1 tablespoon fresh lemon juice, for icing
  • 1 tablespoon milk, for icing
  • 1/4 teaspoon pure vanilla extract, for icing
  • Fresh lemon zest, optional, for garnish

Instructions

  1. Place the granulated sugar and lemon zest in a food processor and pulse until moistened and finely chopped.
  2. In a large bowl, beat the lemon sugar and softened butter until creamy.
  3. Add 1 tablespoon fresh lemon juice and 1/2 teaspoon pure vanilla extract, mixing well until combined.
  4. Gradually add 2 cups all-purpose flour, 1/3 cup cornstarch, and 1/8 teaspoon salt, mixing until a soft dough forms.
  5. Roll out the dough and cut into shapes; refrigerate for 3 hours.
  6. Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.
  7. Bake for 14 to 15 minutes until edges are set.
  8. Cool for 10 minutes on the baking sheet before transferring to a cooling rack.
  9. For icing, whisk together 1 cup confectioners’ sugar, 1 tablespoon fresh lemon juice, 1 tablespoon milk, and 1/4 teaspoon pure vanilla extract until smooth.
  10. Dip cooled cookies in the icing and allow to dry; sprinkle with coarse sugar if desired.

Notes

Chill dough if sticky and handle it with room temperature butter for even mixing.

Nutrition

Find it online: https://easydishestomake.com/lemon-cookies/