Ingredients
Scale
- 1 cup unsalted butter, softened
- ¾ cup powdered sugar
- 2 cups all-purpose flour
- 1 tablespoon lemon zest (from 1–2 lemons)
- ¼ teaspoon salt
- 1 teaspoon vanilla extract (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together softened butter and powdered sugar until light and fluffy.
- Fold in lemon zest and vanilla extract, mixing until evenly distributed.
- In a separate bowl, whisk together flour and salt. Gradually add the dry mixture to the butter mixture, combining until dough forms.
- Transfer dough to a lightly floured surface and roll into a log or flatten to ½ inch thickness. Cut into desired shapes.
- Chill shaped dough in the refrigerator for 15–20 minutes to prevent spreading.
- Arrange cookies on the prepared baking sheet, leaving 1 inch between each.
- Bake for 12–15 minutes or until edges are lightly golden.
- Let cookies cool for 5 minutes on the sheet, then transfer to a wire rack to cool completely.
- Optional: Drizzle with a simple lemon glaze made from powdered sugar and lemon juice.
Notes
Use fresh lemon zest for maximum flavor.
Chilling the dough enhances texture and prevents spreading.
Store cookies in an airtight container for up to one week.
- Prep Time: 15
- Cook Time: 15