You can generally substitute either one for the other because they contain the same amount of water and flavor. In some recipes, like souffles and meringue, bakers often prefer to use this sugar because it dissolves faster ensuring that the finished dish won’t have a gritty texture.

The main advantage is that it dissolves faster. Granulated SugarĬaster sugar is a much more finely ground version of granulated sugar. Optional: I like to sprinkle just a little bit of lemon zest over the glaze while it is still wet to add just a little color but it is not required. Allow the icing to harden before serving the cookies. Use the bottom of a spoon to smooth the glaze over the top of the cookie before setting it down on a cooling rack to let the glaze firm up. Once the cookies are cooled and glaze is ready, drizzle or spoon over the tops of the cookies OR turn the cookie upside down and dip the top of the cookie into the glaze. You want the consistency to be thin enough to pour slowly, like syrup. In a small bowl combine the powdered sugar, lemon extract, and slowly add water 1 teaspoon at a time stirring in between each. The lemon icing is very easy to make and add to the cookies. Once the cookies are completely cooled lightly coat them in lemon icing. Tip: If your cookies spread slightly you can neaten the edges up by using the cookie cutter on the hot cookies to trim them back into perfect circle shapes. Place the trays in the oven and bake for 8 to 10 minutes or until the cookies are golden brown.

Once they are all ready, place the cookies on the tray in the fridge for 20 minutes. We use 3 inch round shaped cookie cutters, but if you want to use other shapes, you definitely can.Īs you cut them, place the cut-outs on a parchment lined baking sheet. Lightly flour your surface and roll the dough out to about 1/4 inch thickness then use your cookie cutter to cut out the cookies. Remove dough from the refrigerator after an hour passes. When the dough is ready, create a ball of dough and flatten it slightly before wrapping it in plastic wrap and chill for 1 hour in the fridge. Once the flavoring is added, slowly add the flour 1 cup at a time until it just starts to come together. Step 2 – Add the flour and chill the dough. Next, add the lemon zest, vanilla extract, lemon extract, and salt and continue to mix until they are combined. Once it is creamy, add the sugar and mix it thoroughly.

As it heats, beat the room temperature butter until it is creamy in a medium mixing bowl. Before starting, preheat the oven to 350 ☏. Here’s what you need to get the perfect lemon cookies every time. Water – You can use tap or filtered water if you prefer.Lemon extract – The lemon extract provides a fresh lemony flavor to the icing.Powdered Sugar – The powdered sugar provides the sweetness to the frosting and does not create a gritty texture like granulated sugar would.Flavoring – You’ll need 1 lemon for the lemon zest, vanilla extract, lemon extract, and a small amount of salt.In a pinch, you can use regular granulated sugar, but it might make the cookies a bit gritty. Caster sugar – Caster sugar is a superfine granulated sugar.Butter – Use unsalted butter at room temp for this.All-purpose flour – I recommend all-purpose flour for this recipe.One for the cookies themselves and the other for the lemon glaze.įor the lemon flavored shortbread cookies, you’ll need: You’ll need two sets of ingredients for the shortbread cookies. That means if you click on a link and make a purchase we may receive a small commission. Note: This post may contain affiliate links. Whip them up during the any time of the year for a little bite of sunshine or make them as an Easter or Mother’s day dessert and serve with a side of homemade lemon curd to sandwich between two cookies for the ultimate dessert! and if you’re a lemon dessert lover like I am I bet you have everything you need to make it in the pantry right now. This classic shortbread cookie is so easy to make you can have it any time …. I’m all about a lemon ice box pie or some awesome lemon cupcakes but those aren’t desserts I make everyday. Lemon desserts are my absolute favorite and these easy lemon shortbread cookies are bursting with that bright citrus flavor both in the light, buttery cookie dough and the sweet lemon-y glaze. Lemon Shortbread Cookies are a refreshing butter cookie and a sweet glaze with a bright citrus pop.

Lemon thyme shortbread