Description
Buttery spring picnic shortbread cookies with browned butter and lemon zest, topped with a sweet glaze and sprinkles. Perfect for picnics or any spring gathering!
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter
- ½ cup powdered sugar
- ¼ teaspoon fine sea salt
- 2 cups all purpose flour
- 1 teaspoon vanilla extract
- Zest of 1 lemon
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- For the glaze:
- 1 ½ cup powdered sugar
- ¼ cup milk
- ½ teaspoon vanilla extract
- Sprinkles (optional, for decoration)
Instructions
- 1. Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.
- 2. Brown the butter in a saucepan over medium heat.
- 3. Pour browned butter into a heatproof bowl and let it cool slightly (about 5 minutes).
- 4. Add the powdered sugar, salt, vanilla extract, and lemon zest to the browned butter. Mix well until combined.
- 5. Gradually add the flour, mixing until the dough comes together. The dough should be crumbly but hold its shape when pressed.
- 6. Press the dough evenly into the prepared baking pan. Use the bottom of a measuring cup to smooth the surface.
- 7. Bake for 25-30 minutes, or until the edges are lightly golden brown.
- 8. Let the shortbread cool completely in the pan before frosting.
- 9. While the shortbread is cooling, prepare the glaze. In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- 10. Once the shortbread is completely cool, lift it out of the pan using the parchment paper overhang. Cut into equal squares or rectangles.
- 11. Drizzle the glaze over the shortbread and immediately sprinkle with your favorite sprinkles (if using).
- 12. Let the glaze set for a few minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 220
- Sugar: 15g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg
Keywords: shortbread, spring, picnic, cookies, browned butter, lemon