Pin it
These cookies came to life when I was hunting for something nice for my afternoon cup of tea without too much sweetness. When buttery shortbread meets zesty lemon, it's pure joy in each mouthful. They've turned into our go-to treats for when friends stop by—they hit that sweet spot between rich and zingy. The magic when you first taste that lemony goodness can't be beaten.
Why These Stand Out
- You can have warm cookies in no time with this slice-and-bake trick.
- The fresh lemon zest packs a punch of real flavor.
- They work for everything from simple snacks to fancy get-togethers.
- You'll always be ready with frozen dough rolls for sudden cookie cravings.
What You'll Need
- For the Cookies:
- 3 tablespoons fresh lemon zest (roughly 2-3 lemons)
- 2 1/2 cups all-purpose flour, sifted for a smooth feel
- 1 cup unsalted butter at room temperature so it mixes well
- 3/4 cup granulated sugar, with extra for rolling
- For the Zesty Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice (make it as tangy as you want)
Baking Steps
- Create Lemon Sugar: Mix sugar with lemon zest and rub between your fingers until you smell that amazing scent.
- Put Together Dough: Whip butter till it's fluffy for about 2 minutes then stir in your lemon sugar vanilla and a tiny bit of salt. Slowly mix in flour until it all sticks together.
- Cool Down: Form into two logs about 2 inches thick wrap them up and let them sit in the fridge at least an hour.
- Cut and Cook: Roll your cold logs in extra sugar slice them 1/4-inch thick and bake until you see golden edges.
- Add Glaze: After they've totally cooled down pour or dunk them in that tart lemon glaze.
Getting Ready Early
I always keep some of this dough frozen for when people drop by without warning. Just cut and bake right from the freezer just cook them a bit longer. There's something so good about fresh cookies whenever you feel like it.
Your Personal Touch
- A sprinkle of dried lavender makes them smell and taste amazing.
- Swap in orange or lime zest for a different twist.
- Dip them in white chocolate for a fancy look.
- Top with crushed pistachios for some color and crunch.
Pin it
Frequently Asked Questions
- → Why shouldn’t I use European butter?
European butter has more fat, making it hard for your cookies to hold their shape. Regular butter works best for even baking.
- → How can I keep my cookies round?
Use halved paper towel rolls to hold your dough while chilling. This stops sides from flattening and keeps them circular.
- → Can I prepare them in advance?
Of course! Pre-slice the dough and freeze for two months. Bake straight from the freezer and just add a couple of extra minutes.
- → What’s the point of mixing zest with sugar?
This step spreads lemony oils into the sugar, blending the flavor evenly through your dough.
- → How do I keep them from spreading too much?
Keep your dough cold at all stages. Chill your dough logs and even chill the sliced cookies again before baking.