Buttery Glazed Lemon Cookies Zesty Sunshine Shortbread Recipe

Instructions:

1. Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
2. In a large bowl, beat the softened butter and granulated sugar using an electric mixer until light and fluffy (3–5 minutes).
3. Beat in the eggs one at a time, mixing well after each addition. Stir in the lemon zest, 1 tablespoon of fresh lemon juice, and vanilla extract.
4. Gradually add the dry ingredients to the wet mixture on low speed until just combined. Do not overmix.
5. Form the dough into two flat discs, wrap tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes.
6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
7. On a lightly floured surface, roll each dough disc out to about ¼-inch thickness. Use a cookie cutter to cut out shapes and place them 1 inch apart on the prepared sheets.
8. Bake for 10–12 minutes, or until the edges are just beginning to turn light golden. They should remain pale in the centre.
9. Let the cookies rest on the sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
10. Make the glaze: Whisk the sifted powdered sugar and lemon juice together until smooth. Add the juice slowly until you achieve a thick but pourable consistency.
11. Once cookies are fully cool, drizzle or dip the tops into the glaze. Allow the glaze to set completely (about 30 minutes) before serving.