Print

Buttery Flower Shaped Lemon Shortbread Cookies Easy Homemade Recipe with Glaze

buttery flower shaped lemon shortbread cookies - featured image
Print Recipe

These buttery flower shaped lemon shortbread cookies with a glossy lemon glaze offer a tender crumb balanced by a bright citrus zing, perfect for spring afternoons, garden parties, or a cozy tea time.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened (use European-style butter for extra richness)
  • 3/4 cup (150g) granulated sugar
  • 2 cups (240g) all-purpose flour
  • 1/4 teaspoon salt
  • Zest of 2 medium lemons
  • 1 teaspoon pure vanilla extract (optional)
  • 1 cup (120g) powdered sugar, sifted
  • 2–3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/4 teaspoon pure vanilla extract (optional)

Instructions

  1. Soften the butter to room temperature (about 20-30 minutes). Zest the lemons carefully to avoid the bitter white pith. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter and granulated sugar together until pale and fluffy, about 3-5 minutes with a mixer or longer by hand.
  3. Stir in the lemon zest and vanilla extract until evenly distributed.
  4. Sift the flour and salt together, then gradually add to the butter mixture. Mix on low speed or fold gently just until the dough comes together. Do not overmix.
  5. Shape the dough into a flat disk, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
  6. Lightly flour your work surface and rolling pin. Roll the dough out to about 1/4 inch (6 mm) thickness. Press flower-shaped cookie cutters firmly into the dough and transfer shapes to prepared baking sheets using a thin spatula.
  7. Bake for 12-15 minutes, or until edges just start to turn golden. Watch closely to avoid overbaking.
  8. Transfer cookies to a wire rack and allow to cool completely before glazing.
  9. Whisk powdered sugar, fresh lemon juice, lemon zest, and vanilla extract in a small bowl until smooth. Adjust lemon juice to achieve a thick but pourable consistency.
  10. Drizzle or spread glaze over cooled cookies. Let sit at room temperature until glaze hardens slightly, about 20-30 minutes.

Notes

Keep butter softened but not melted to avoid sticky dough. Chill dough well before rolling for cleaner cuts and less spreading. Cool cookies completely before glazing to prevent glaze from melting. Sift powdered sugar for smooth glaze. Adjust lemon juice in glaze for desired consistency. Dough can be refrigerated up to 48 hours before rolling. Unglazed cookies freeze best; glaze after thawing.

Nutrition

Keywords: lemon shortbread cookies, lemon glaze, flower shaped cookies, buttery cookies, easy shortbread recipe, homemade cookies, spring cookies, tea time treats

Find it online: https://norasfoods.com/buttery-flower-shaped-lemon-shortbread-cookies-easy-homemade-recipe-with-glaze/