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Lemon Shortbread Cookies Recipe

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3.9 from 8 reviews

These Lemon Shortbread Cookies offer a delightful blend of buttery richness and bright citrus flavor. Crisp on the edges and tender in the center, they feature a lemon-infused dough with a sweet lemon glaze and a sprinkle of fresh zest on top, making them a perfect treat for any occasion.

Ingredients

Cookie Dough

  • 150 g all-purpose flour
  • 1/2 teaspoon salt
  • 115 g unsalted butter, softened to room temperature
  • 50 g powdered sugar
  • 1 tablespoon lemon zest (from 1 lemon)
  • 1 teaspoon lemon juice

Lemon Icing

  • 50 g powdered sugar
  • 2 teaspoons lemon juice
  • Lemon zest for sprinkling on top

Instructions

  1. Prepare flour mixture: In a small bowl, combine the all-purpose flour and salt. Stir well and set aside for later.
  2. Make butter mixture: In a large mixing bowl, use an electric hand mixer to beat the softened unsalted butter until very creamy. Add powdered sugar, lemon juice, and lemon zest, then beat on low speed until the mixture is creamy and fluffy.
  3. Combine mixtures: Gradually add the flour mixture to the butter mixture, mixing on low speed until a crumbly dough forms. Although it may appear dry initially, continue mixing until the dough holds together when squeezed.
  4. Form dough disc: Turn the dough onto parchment paper and press it together into a flattened disc shape using your hands.
  5. Roll out dough: Cover the dough disc with another sheet of parchment paper and roll it out with a rolling pin to about 1/4 inch thickness.
  6. Chill dough: Transfer the parchment paper with dough onto a cutting board and chill in the refrigerator for about 1 hour until firm.
  7. Preheat oven and prepare baking sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.
  8. Cut out cookies: Remove the top parchment layer and use a 3-inch scalloped cookie cutter to cut shapes from the dough. Place cookies on the lined baking sheet, leaving about 1 inch between them. Re-roll any scraps and cut more cookies. If the dough softens while working, chill the baking sheet with cookies in the fridge for 15 minutes before baking.
  9. Bake cookies: Bake in the preheated oven for 14-15 minutes or until the cookie edges begin to lightly brown.
  10. Cool cookies: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.
  11. Prepare lemon icing: In a small bowl, mix powdered sugar and lemon juice until a thick but pourable icing forms. Adjust the consistency by adding more powdered sugar or lemon juice as needed.
  12. Ice the cookies: Place the icing into a piping bag and snip the tip. Drizzle the icing over the cooled cookies, then sprinkle fresh lemon zest over the top before the icing sets.

Notes

  • If the dough becomes too soft to work with, chill it in the refrigerator to make cutting easier.
  • You can use a different shaped cookie cutter if preferred, but the baking time may need slight adjustments.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • These cookies freeze well before and after baking; thaw fully before icing if frozen pre-baking.
  • For an extra lemony flavor, consider adding a drop of lemon extract in the dough or icing.

Find it online: https://bitezly.com/lemon-shortbread-cookies-recipe-2/