Lemon Shortbread Cookies
Lemon Shortbread Cookies are some of our favorites! Made from scratch and bright and happy too.
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Servings: 20 cookies
Equipment
- Hand mixer
Ingredients
Lemon Shortbread Ingredients
- 2 & 1/4 cups all-purpose flour
- 3/4 cup sugar
- 3 Tbsp. lemon zest
- 1.5 Tbsp. fresh lemon juice
- 1/3 cup honey
- 1.5 sticks salted butter, melted but not hot
- 2 tsp. vanilla extract
- 1/2 tsp. baking powder
- 1 egg
Glaze Ingredients
- 1 cup powdered sugar
- 3 Tbsp. milk
- 1 tsp. vanilla extract
- Additional lemon zest or sprinkles for topping
Instructions
- Preheat the oven to 375
- Combine the sugar and the butter using a hand mixer. Mix until it is fluffy.
- Add in the baking powder, egg, honey, vanilla, lemon juice and lemon zest. Blend well.
- Add in the flower slowly, mixing about ½ cup at a time.
- Using a melon baller for consistency, roll dough into balls and place on a cookie sheet with parchment paper.
- Using the bottom of a glass, flatten out the cookie balls a bit.
- Bake in the oven for 9 minutes. No longer or you will have burnt cookies. These will not brown like chocolate chip cookies.
- Once done, remove from the oven and cool. I like to remove mine immediately from the cookie sheet and put them on a cooling rack.
- While your cookies are cooling, combine milk, powdered sugar and vanilla for the glaze. Mix well until the glaze is smooth.
- Spoon or drizzle the glaze on top of the cookies once cooled. You can also add it on with a piping bag. Add the lemon zest or sprinkles.
- Once the glaze hardens, serve and enjoy!