Tender Lemon Glazed Shortbread Coin Cookies
Buttery, tender shortbread cookies with a bright lemon glaze, perfect for gifting or a sweet treat. These coin-sized cookies balance richness and citrus zing for a delightful bite.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 1 hour 33 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 cup (225 grams) unsalted butter, softened
- 3/4 cup (90 grams) powdered sugar
- 2 cups (250 grams) all-purpose flour
- Zest of 1 large lemon
- 1 teaspoon vanilla extract
- Pinch of salt
- For the glaze:
- 1 cup (120 grams) powdered sugar
- 2–3 tablespoons fresh lemon juice
- Optional: 1 teaspoon honey or maple syrup
Instructions
- Take the butter out of the fridge about 30 minutes before starting so it softens to room temperature. Zest your lemon carefully, avoiding the white pith, and squeeze fresh juice for the glaze.
- In a mixing bowl, beat the softened butter with 3/4 cup (90g) powdered sugar until the mixture is pale and fluffy, about 3-5 minutes with an electric mixer.
- Mix in the lemon zest, 1 teaspoon vanilla extract, and a pinch of salt.
- Gradually add 2 cups (250g) all-purpose flour, mixing on low speed or folding in with a spatula until just combined. The dough should be soft but not sticky.
- Roll the dough into a log about 2 inches (5 cm) in diameter on a lightly floured surface. Wrap tightly in plastic wrap and refrigerate for at least 1 hour.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Remove the dough log from the fridge and slice into 1/4-inch (6 mm) thick coins with a sharp knife. Place cookies about 1 inch (2.5 cm) apart on the baking sheet.
- Bake for 15-18 minutes until edges are just beginning to golden. Cookies will look set but still pale.
- Transfer cookies to a cooling rack and let cool completely before glazing.
- Whisk together 1 cup (120g) powdered sugar and 2-3 tablespoons fresh lemon juice until smooth. Add a teaspoon of honey if desired.
- Drizzle or dip the glaze over each cookie. Let glaze set at room temperature or refrigerate for 10-15 minutes.
Notes
Use softened butter, not melted, for best texture. Chill dough at least 1 hour before slicing to prevent spreading. Slice cookies evenly for uniform baking. Always glaze cookies after they are completely cool to prevent melting. Dough can be refrigerated up to 48 hours before baking. For gluten-free, substitute all-purpose flour with gluten-free baking flour. For vegan, replace butter with plant-based margarine and use plant-based powdered sugar.
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 7
- Sodium: 30
- Fat: 6
- Saturated Fat: 4
- Carbohydrates: 12
- Protein: 1
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