Ingredients
Scale
- 1 cup (227g) unsalted butter, softened to room temperature
- 1/2 cup (60g) powdered sugar (confectioners' sugar)
- 2 cups (240g) all-purpose flour
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 2 tablespoons fresh lemon zest (from about 2 lemons)
- 1 teaspoon fresh lemon juice
- 1 1/2 cups (180g) powdered sugar (for the glaze)
- 3-4 tablespoons fresh lemon juice (for the glaze)
- Extra lemon zest for garnish (optional)
Instructions
- In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the softened butter and 1/2 cup powdered sugar together on medium speed until creamy and smooth, about 2 minutes.
- Add the lemon zest and 1 teaspoon of lemon juice to the butter mixture. Mix on low speed just until combined.
- In a separate medium bowl, whisk together the all-purpose flour, cornstarch, and salt. The cornstarch helps create a tender, melt-in-your-mouth texture.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed. Stop mixing as soon as the dough comes together and no streaks of flour remain. Do not overmix.
- Turn the dough out onto a piece of plastic wrap. Shape it into a disk or a rectangular log, wrap tightly, and refrigerate for at least 1 hour. This chills the butter and prevents spreading.
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- Remove the dough from the fridge. On a lightly floured surface, roll the dough out to about 1/4-inch thickness. Use a round cookie cutter (or shape of choice) to cut out cookies. Place them 1 inch apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the cookies are set and the bottoms are just barely beginning to turn golden. The tops should remain pale. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- While cookies cool, prepare the glaze. Whisk together 1 1/2 cups powdered sugar and 3 tablespoons of lemon juice in a small bowl until smooth. If the glaze is too thick, add more juice 1 teaspoon at a time until it reaches a dipping consistency.
- Dip the top of each cooled cookie into the glaze, allowing excess to drip off, or spoon the glaze over the top. Sprinkle with extra lemon zest if desired. Let the glaze set for about 15-20 minutes before serving.
Notes
Ensure your butter is soft but not melted for the best texture. Store these cookies in an airtight container at room temperature for up to 5 days, or freeze the unglazed baked cookies for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 10g
- Sodium: 25mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg