Easiest Lemon Glazed Shortbread has been a revelation in my kitchen. I remember craving a simple, bright treat one afternoon, and after a few attempts, I stumbled upon this perfect, simple lemon glazed shortbread recipe. The aroma of fresh lemon zest filling my home instantly lifts my spirits, and the delicate, buttery crunch followed by that sweet, tangy glaze is pure bliss. This easy glazed lemon shortbread is my go-to when I need a little sunshine, and it always brings a smile to my face. Let’s get cooking!
Why You’ll Love This Easiest Lemon Glazed Shortbread
I’m so excited for you to try this recipe because it truly delivers on its promise. Here’s why I think you’ll absolutely adore making and eating this Easiest Lemon Glazed Shortbread:
- The taste is simply divine; a perfect balance of buttery richness and bright, tangy lemon.
- It’s incredibly quick to prepare, making it ideal for spontaneous baking cravings.
- These quick lemon shortbread cookies are a fantastic budget-friendly treat, using common pantry staples.
- They’re a wonderful activity to do with family, creating delicious memories together.
- This recipe is so straightforward, even beginner bakers will achieve perfect results.
- You’ll love how these quick lemon shortbread cookies make your home smell absolutely incredible while baking.
Ingredients for Easiest Lemon Glazed Shortbread
To make the best easy lemon shortbread with glaze, you’ll need just a few simple ingredients. I’ve found that using quality butter makes all the difference for that melt-in-your-mouth texture. Here’s everything you’ll need:
- 1 cup unsalted butter, softened – This is crucial for a smooth dough and tender shortbread. Make sure it’s at room temperature!
- 1/2 cup powdered sugar – For sweetness and a fine crumb in the shortbread itself.
- 2 cups all-purpose flour – The structural base of our delicious cookies.
- 1/4 teaspoon salt – A tiny pinch really brings out the buttery flavor.
- 1 cup powdered sugar (for glaze) – Forms the sweet foundation of our lovely lemon glaze.
- 2 tablespoons fresh lemon juice (for glaze) – Provides that essential bright, tangy lemon flavor.
- Zest of 1 lemon (for glaze) – Adds an incredible aromatic boost and visual appeal to your easiest lemon glazed shortbread.
How to Make Easiest Lemon Glazed Shortbread
Making these delightful cookies is incredibly satisfying, and I promise you, it’s easier than you think! Follow these simple steps to create perfect, buttery shortbread with a bright lemon glaze. This is truly how to make lemon glazed shortbread that everyone will rave about.
- Step 1: First, preheat your oven to 350°F (175°C). While it’s heating, line your baking sheets with parchment paper. This simple step makes cleanup a breeze and prevents sticking.
- Step 2: In a large mixing bowl, combine the softened unsalted butter and 1/2 cup of powdered sugar. Cream them together with an electric mixer until the mixture is light, fluffy, and pale yellow. This usually takes about 2-3 minutes.
- Step 3: In a separate medium bowl, whisk together the all-purpose flour and salt. I always make sure these dry ingredients are well combined to ensure even distribution throughout the dough.
- Step 4: Gradually add the dry flour mixture to the creamed butter and sugar. Mix on low speed until everything is just combined and a soft dough forms. Be careful not to overmix, as this can lead to tough shortbread.
- Step 5: Turn the dough out onto a lightly floured surface. Knead it gently a few times with your hands to bring it completely together into a cohesive ball. You’ll feel the buttery richness in your fingertips.
- Step 6: Roll out the dough to an even 1/4-inch thickness. This consistency is key for ensuring your easiest lemon glazed shortbread bakes evenly. Use your favorite cookie cutters to cut out shapes, or simply cut squares with a knife.
- Step 7: Carefully place the cut cookies onto your prepared baking sheets, leaving about an inch of space between each one.
- Step 8: Bake for 12-15 minutes, or until the edges are just lightly golden. Keep a close eye on them; you want them cooked through but not overly browned. Your kitchen will start to smell amazing!
- Step 9: Let the baked cookies cool on the baking sheets for a few minutes to firm up. Then, transfer them to a wire rack to cool completely. Patience is a virtue here before glazing.
- Step 10: While the cookies are cooling, prepare the vibrant glaze. In a small bowl, whisk together the remaining 1 cup of powdered sugar, 2 tablespoons of fresh lemon juice, and the lemon zest. Adjust the consistency as needed; if it’s too thick, add a tiny bit more lemon juice; if too thin, a little more powdered sugar. This is how to make lemon glazed shortbread truly shine.
- Step 11: Once the cookies are entirely cool, dip the tops into the lemon glaze, or use a spoon to drizzle it artfully over each cookie.
- Step 12: Allow the glazed cookies to sit undisturbed on the wire rack until the glaze has fully set. This usually takes about 30 minutes to an hour, creating a lovely, slightly crisp lemon icing on your easiest lemon glazed shortbread.
Pro Tips for the Best Easiest Lemon Glazed Shortbread
I’ve learned a few tricks over the years that guarantee perfect results for the easiest lemon glazed shortbread every single time. These expert tips will help you achieve that melt-in-your-mouth texture and vibrant lemon flavor that makes this recipe so special. Trust me, these small details make a big difference!
- Always use softened, unsalted butter for the shortbread dough; it creams better and prevents a tough texture.
- Don’t overmix the dough once you add the flour; just mix until combined to keep the shortbread tender.
- Chill the cut shortbread cookies for 15-20 minutes before baking to help them hold their shape.
- Ensure your cookies are completely cool before applying the glaze, otherwise, it will melt and run off.
What’s the secret to perfect Easiest Lemon Glazed Shortbread?
The real secret to achieving the perfect, tender crumb in this easiest lemon glazed shortbread lies in not overworking the dough. Gently mixing the ingredients ensures a delicate texture. Also, using fresh lemon zest in both the shortbread and the glaze provides an unparalleled bright, natural flavor that truly elevates the cookie. This makes it the easiest lemon shortbread recipe for incredible results.
Can I make Easiest Lemon Glazed Shortbread ahead of time?
Yes, you absolutely can make the easiest lemon glazed shortbread ahead of time! You can prepare the dough and refrigerate it for up to 3 days before rolling and cutting. Alternatively, cut out the cookies and freeze them unbaked on a baking sheet, then transfer to an airtight container for up to a month. Bake from frozen, adding a few extra minutes to the baking time.
How do I avoid common mistakes with Easiest Lemon Glazed Shortbread?
To avoid common mistakes when making easiest lemon glazed shortbread, first, make sure your butter is properly softened but not melted. Over-mixing the dough is another common pitfall, leading to tough cookies; mix just until combined. Lastly, ensure your cookies are completely cooled before glazing to prevent the glaze from becoming transparent or running off. These simple steps ensure your homemade lemon shortbread with icing turns out perfectly.
Best Ways to Serve Easiest Lemon Glazed Shortbread
Once you’ve mastered this recipe, you’ll find yourself looking for excuses to make the easiest lemon glazed shortbread. I love serving these delicate cookies in a few different ways, depending on the occasion. Their bright, buttery flavor makes them incredibly versatile. Here are my favorite suggestions:
- For a simple afternoon treat, pair these lovely shortbread cookies with a cup of hot tea or coffee. The slight bitterness of the tea perfectly complements the sweet and tangy glaze.
- Arrange a platter of homemade lemon shortbread with icing alongside fresh berries and a dollop of whipped cream for an elegant dessert. It’s light, refreshing, and absolutely beautiful.
- These cookies are also fantastic for gifting! Package them in a pretty box with a ribbon for a thoughtful, homemade present that everyone will appreciate.
Nutrition Facts for Easiest Lemon Glazed Shortbread
I always find it helpful to know the nutritional breakdown of my favorite treats. For this delightful easiest lemon glazed shortbread recipe, here’s an estimate per serving, with each cookie being one serving:
- Calories: 150
- Protein: 1g
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Sugar: 15g
- Sodium: 20mg
- Cholesterol: 20mg
Please remember that these nutritional values are estimates and may vary slightly based on the specific brands and precise measurements of ingredients used in your easiest lemon glazed shortbread.
How to Store and Reheat Easiest Lemon Glazed Shortbread
Once you’ve baked a batch of these delightful cookies, proper storage is key to keeping your easiest lemon glazed shortbread fresh and delicious. I always make sure they’re completely cool before tucking them away. This simple step prevents condensation and keeps the glaze from getting sticky.
For short-term storage, place your foolproof lemon shortbread cookies in an airtight container at room temperature. They will stay perfectly fresh for about 3-4 days, maintaining their tender texture and vibrant lemon flavor. If you need them to last longer, you have a couple of great options.
You can freeze unglazed shortbread cookies for up to 3 months. Just arrange them in a single layer on a baking sheet to freeze solid, then transfer to an airtight freezer-safe bag or container. When you’re ready for a treat, you can glaze them after thawing. Glazed shortbread can also be frozen, though the glaze might become slightly softer upon thawing. Simply let them thaw at room temperature for an hour or two before enjoying.
Frequently Asked Questions About Easiest Lemon Glazed Shortbread
Why is my Easiest Lemon Glazed Shortbread crumbly?
If your easiest lemon glazed shortbread is too crumbly, it’s often due to insufficient binding or not enough fat. Ensure your butter is properly softened, not melted, as this helps create a cohesive dough. Also, make sure you’re using the correct ratio of butter to flour. Sometimes, a very light kneading on a floured surface can help bring the dough together without overworking it, making for a more stable cookie. This is a common question for a beginner lemon shortbread recipe.
Can I use margarine instead of butter for Easiest Lemon Glazed Shortbread?
While you technically can use margarine, I highly recommend sticking with unsalted butter for the best results in your easiest lemon glazed shortbread. Butter provides that rich, authentic shortbread flavor and contributes significantly to the cookie’s tender, melt-in-your-mouth texture. Margarine can alter the taste and texture, sometimes making the cookies less rich or spreading more during baking. For truly delicious shortbread, butter is key!
How can I make my Easiest Lemon Glazed Shortbread extra lemony?
To make your easiest lemon glazed shortbread even more lemony, you have a couple of options! You can add a teaspoon of lemon extract to the shortbread dough along with the butter and sugar. For an even brighter, natural flavor, finely zest an additional lemon and mix it directly into the dough. You can also intensify the glaze by adding a tiny bit more fresh lemon juice, ensuring it’s still thick enough to coat the cookies. These simple tricks will boost that wonderful lemon flavor.
What is the best way to cut Easiest Lemon Glazed Shortbread?
The best way to cut your easiest lemon glazed shortbread for uniform cookies is to roll the dough to an even 1/4-inch thickness. You can use cookie cutters for fun shapes, or simply use a sharp knife or a pizza cutter to create neat squares or rectangles. For clean cuts, dip your cutter or knife in flour between each cut. Chilling the rolled-out dough for 10-15 minutes before cutting also helps maintain sharp edges, ensuring your beginner lemon shortbread recipe looks as good as it tastes.
Variations of Easiest Lemon Glazed Shortbread You Can Try
Once you’ve mastered this recipe, don’t be afraid to get creative with your easiest lemon glazed shortbread! I love experimenting with different flavors and textures to keep things interesting. Here are a few ideas to spark your imagination and add a new twist to your basic lemon shortbread:
- Earl Grey Lemon Shortbread: Infuse the melted butter with a couple of Earl Grey tea bags for 10-15 minutes before chilling and using. The bergamot notes perfectly complement the lemon. You can still add a lemon shortbread with simple glaze on top.
- Lavender Lemon Shortbread: Add 1-2 teaspoons of culinary dried lavender to the dry ingredients for a delicate floral aroma and taste. This makes for a sophisticated variation of your easiest lemon glazed shortbread.
- Gluten-Free Option: Swap the all-purpose flour for a 1:1 gluten-free baking flour blend. Make sure the blend contains xanthan gum for the best texture. The glaze remains the same, keeping it a delicious lemon shortbread with simple glaze.
- Rosemary Lemon Shortbread: Finely chop a teaspoon of fresh rosemary and add it to the dough. The herbaceous hint provides an unexpected but delightful contrast to the sweet lemon.
Easiest Lemon Glazed Shortbread: 1 Perfect, Bright Cookie
- Total Time: 1 hour 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
This recipe guides you through making simple and delicious lemon glazed shortbread cookies. They are perfect for beginners and make a wonderful homemade treat.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup powdered sugar (for glaze)
- 2 tablespoons fresh lemon juice (for glaze)
- Zest of 1 lemon (for glaze)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together softened butter and 1/2 cup powdered sugar until light and fluffy.
- In a separate medium bowl, whisk together all-purpose flour and salt.
- Gradually add the dry ingredients to the butter and 1/2 cup powdered sugar mixture. Mix until just combined and a dough forms.
- Turn dough out onto a lightly floured surface and knead a few times to bring it together into a ball.
- Roll out dough to about 1/4-inch thickness. Cut out shapes using cookie cutters.
- Place cookies on prepared baking sheets, leaving about an inch between them.
- Bake for 12-15 minutes, or until edges are lightly golden.
- Let cookies cool on baking sheets for a few minutes, then transfer to a wire rack to cool completely.
- While cookies cool, whisk together 1 cup powdered sugar, fresh lemon juice, and lemon zest in a small bowl to make the glaze. Adjust consistency with more lemon juice or powdered sugar as needed.
- Once cookies are completely cool, dip the tops in the glaze or drizzle it over them.
- Let the glazed cookies sit undisturbed until the glaze has set completely, about 30 minutes to an hour.
Notes
- Store glazed shortbread cookies in an airtight container at room temperature for 3-4 days.
- Unglazed shortbread cookies can be frozen for up to a month.
- For softer shortbread, ensure your butter is properly softened.
- Do not overmix the shortbread dough to prevent tough cookies.
- Roll shortbread dough to an even thickness for uniform baking.
- Always cool shortbread completely before applying the lemon glaze.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 20mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
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