Ingredients
- 1 cup unsalted butter softened
- 1/2 cup powdered sugar
- 2 teaspoons fresh lemon zest plus more for garnish
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 2 1/2 tablespoons fresh lemon juice for dough, add gradually if needed
For the Glaze:
- 1 cup powdered sugar sifted
- 1 1/2 tablespoons fresh lemon juice plus more if needed
Instructions
- Preheat your oven to 325°F and line two baking sheets with parchment paper. In a large bowl, beat the softened butter with powdered sugar until light and creamy. Stir in the lemon zest.
- Gradually add the all-purpose flour and salt to the butter mixture. If the dough seems too crumbly, add fresh lemon juice slowly until the dough comes together.
- Position the dough between two lightly floured sheets of parchment paper. Roll it to a thickness of approximately 1/4 inch and use your preferred cookie cutters to cut out shapes.
- Arrange the cut cookies on the prepared baking sheets and bake for 8 to 11 minutes, or until the edges are a light golden brown. Once done, remove them from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack.
- In a small bowl, whisk together sifted powdered sugar and lemon juice to form the glaze. Add more lemon juice if needed to reach desired thickness. Drizzle the glaze over the cooled cookies, sprinkle a bit of extra lemon zest, and allow it to set before serving.
