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These glazed lemon shortbread cookies are a nice balance of sweet and tart. A perfect spring or summer treat!
These shortbread cookies are not your grandmothers shortbread cookies! They are modern version of a classic shortbread. We added a lemon glaze and coarse sugar crust. Each bite is a perfect balance of sweet and tart flavor.
If you have been following us for a while, you know we will jump at any opportunity to make cookies. Shortbread cookies are a lighter cookie and a great treat for warm days. A couple weeks ago, we experimented with different shortbread flavors. Citrus flavors are popular in the summer because they are fresh tasting. As it turns out, lemon and shortbread make the perfect combo!
Glazed Lemon Shortbread Cookies
What’s in this recipe?
Salted Butter: The salted butter can counterbalance the sweetness of the sugars in the shortbread cookie. We love a salty sweet combo!
Sugars: Brown and granulated sugar are used in this recipe. After baking, the brown sugar adds a bit of a caramel flavor to the dough with is so delicious!
Almond Extract: It’s our little secret!! Almond extract is the key ingredient to almost any cookie we make. Every time we add almond extract to cookies, we have people calling for the recipe. It adds a subtly nutty flavor. But, be careful, a little goes a long way!
Eggs: An egg wash is used for adding a course sugar crust to the cookies right before baking.
Course sugar: The shortbread dough log will be rolled in course sugar before baking which elevates the texture and makes them so decadent!
Lemon Zest and Juice: Lemon Zest is mixed into the dough and the glaze which adds a delicious fresh lemon flavor to the shortbread cookie.
How to Make the Dough
Like many cookie recipes, you start by creaming the butter and the sugars with an electric mixer. You will want to make sure your butter is cold so it doesn’t become greasy! If needed, place your sticks of butter in the freezer for 5-10 minutes to get them extra cold.
Once the butter and sugar are creamed, add in the zest and almond extract and combine. This is the part where we started to get hungry, because the zest makes the dough so fragrant and yummy-smelling.
Next, add in the flour and mix until just combined and careful not to over-mix the batter. Scrape the bowl with a spatula to make sure that excess flour and butter are combined.
Dough Prep Before Baking
Place the formed dough onto a sheet cling wrap and mold the dough into a log. Wrap in the cling wrap and let it chill in the fridge for 2 hours or in the freezer for 30 minutes to an hour.
Next, preheat the oven to 350°F and prepare the dough for baking. Once you take the dough out of the fridge, unwrap from cling wrap and brush with the beaten egg wash. In a separate bowl, pour the course sugar. After the dough log has been washed with egg, roll in the course sugar and cut half inch slices of dough. Place the dough on a parchment paper lined baking sheet and cook in the oven for 12-14 minutes.
Making the Glaze
While the dough is baking, make the glaze. In a small bowl, add powdered sugar, lemon juice and lemon zest and a small bit of milk. Next, add milk a ¼ tsp at a time until the glaze is the consistency you like. When the cookies are cooled, spread the glaze on top and enjoy!!
These cookies are the perfect blend of tart and sweet that makes for a perfect summer treat.
Glazed Lemon Shortbread Cookies
These cookies are a perfect blend of sweet and
- Total Time: 30 minutes
Ingredients
Shortbread Cookie Dough
- 18 Tbsp cold salted butter (cubed, )
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 tsp almond extract
- 2 cups all-purpose flour
- 1 Tbsp lemon zest
- 1 egg ((for egg wash))
- 3/4 cup coarse sugar ((for making sugar cookie crust))
Lemon Glaze
- 1 cup powdered sugar
- 1/2 Tbsp lemon juice
- 1/2 Tsbp lemon zest
- 1 Tbsp milk (or milk alternative)
Instructions
Shortbread Dough
- start by creaming the butter and the sugars with an electric mixer. You will want to make sure your butter is cold!(Feel free to throw your sticks of butter in the freezer for 5-10 minutes to get them extra cold.)
- Once the butter and sugar are creamed, you will add in the zest and almond extract and combine.
- Add in the flour and mix until just combined and careful not to over mix the batter. Scrape the bowl with a spatula to make sure that excess flour and butter are combined.
- Once the dough is formed, dump onto cling wrap and mold the dough into a log. Wrap in the cling wrap and let it chill in the fridge for 2 hours or in the freezer for 30 minutes to an hour.
- Preheat the oven to 350*F . In a small bowl, beat one egg. In a separate bowl, pour the course sugar. Brush the dough log with egg wash then roll in the course sugar.
- Cut dough into slices that are about a half-inch thick. Place the dough on a parchment paper lined baking sheet. Cook in the preheated oven for 12-14 minutes.
Lemon Glaze
- While the dough is baking, make the glaze. In a small bowl, add powdered sugar, lemon juice and lemon zest and a small bit of milk. Add milk a ¼ tsp at a time until the glaze is the consistency you like. When the cookies are cooled, spread the glaze on top and enjoy!!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
Disclaimer: This recipe was adapted from Alison Roman’s Chocolate Chunk Shortbread.
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