These citrus shortbread cookies are sweet and buttery cookies with zesty citrus and a lemony/champagne glaze!
Total Time:35 minutes
For the cookies:
1–1/2 cups unsalted butter, at room temperature
1 cup sugar
2 teaspoons citrus zest (I prefer lemon or lime)
1 teaspoon vanilla bean paste (vanilla extract will also work)
3–1/2 cups all-purpose flour
¼ teaspoon salt
For the glaze:
2 cups powdered sugar
3+ tablespoons lemon juice or champagne
In a large bowl, cream together the butter, sugar, and citrus zest just until combined, about 45 seconds. Add the vanilla, flour, and salt and beat on low speed until the dough starts to come together. You may have to get in there with your hands to pack it together into a dough. Work the dough into a flat, round disk and wrap it in plastic wrap. Allow it to chill in the fridge for 30 minutes while you preheat the oven to 350 degrees.
When you’re ready to bake, line two cookie sheets with parchment paper and lightly flour a work surface and rolling pin. Roll the dough out ½” thick (for softer shortbread cookies) or ¼” thick (for crispier cookies). Use 2” round cookie cutters to cut out pieces of dough and place them 2” apart on the cookie sheets. Bake in the oven until the edges turn golden, about 15 minutes for thin cookies or 22-24 minutes for thicker cookies. The browner they get, the crisiper, but don’t let them bake too long! Allow to cool completely while you prepare your glaze. Simply stir together the powdered sugar and champagne or lemon juice. You want it thick enough to where it will stay on the cookie but thin enough so that the icing isn’t glooped on there. Add food coloring and sprinkles as desired! Allow to set prior to serving.