- 14 tablespoons unsalted butter, room temperature
- ½ cup powdered sugar
- 1 tablespoon lemon zest, packed – about 2 lemons (no white pith)
- 2 tablespoons fresh lemon juice, about 1 lemon
- 1 ½ cups all-purpose flour
- ¼ cup cornstarch
- ¼ teaspoon salt
For the lemon glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest for garnish, if desired
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add ½ cup of powdered sugar and beat until light and fluffy.
- Add 1 tablespoon of lemon zest and 2 tablespoons of fresh lemon juice. Gently blend on low until incorporated, scrapping down sides with a spatula as needed.
- In a small mixing bowl combine the flour, cornstarch and salt. Whisk together.
- Add the flour in four batches to the creamed butter and lemon mixture. Blend on medium low until each is incorporated.
- Place the cookie dough in a small bowl and cover with plastic wrap. Refrigerate for 1 hour.
- To bake the cookies, preheat oven to 350°F. Line a baking sheet with parchment paper.
- Scoop a level spoonful of dough using a 1-inch cookie scoop. Roll each into a tight ball and place two inches apart on the parchment lined baking sheet.
- If you want to make cookie discs, press each dough ball to the desired thickness using the bottom of a flat glass covered with a small piece of wax paper.
- Bake for 11-13 minutes or until lightly browned around the edges. Slide the parchment paper and baked cookies onto a wire rack to cool.
- Repeat with a new piece of parchment paper placed on a cooled cookie sheet. Cool cookies completely if using a glaze. If covering in confectioners’ sugar, allow the hot cookies to cool for a minute then toss in 1 cup of powdered sugar to coat. Cool completely on the wire rack.
- To make the glaze, mix together 1 cup of powdered sugar and 2 tablespoons fresh squeezed lemon juice. Add more lemon juice or sugar as needed to reach desired consistency. Spread on each cookie and garnish with lemon zest if desired.
- Allow the glaze to fully set then store cookies in a cool place or refrigerator.
This article and recipes adapted from this site