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Lemon Shortbread Cookies Recipe

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4.2 from 6 reviews

These Lemon Shortbread Cookies are buttery, tender, and infused with bright lemon zest and juice, making them a perfect treat for any occasion. With a crumbly, melt-in-your-mouth texture, they are elegantly finished with a homemade lemon icing and a sprinkle of lemon zest for an extra burst of citrus flavor.

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. Flour Mixture: In a small bowl, stir together the all-purpose flour and salt. Set this mixture aside for later incorporation.
  2. Butter Mixture: Using an electric hand mixer, beat the softened butter in a large mixing bowl until it’s very creamy. Gradually add the powdered sugar, lemon juice, and lemon zest. Beat on low speed until the mixture becomes creamy and fluffy, ensuring the flavors are well combined.
  3. Combine Flour and Butter Mixtures: Slowly add the flour mixture to the butter mixture while mixing on low speed. Continue mixing until a crumbly dough forms. It may initially appear dry but will come together as you mix. Check that it sticks together when squeezed in your hand.
  4. Press Dough Together: Turn the dough out onto a sheet of parchment paper. Using your hands, press and shape the dough into a flattened disc for easier rolling.
  5. Roll Dough: Place another sheet of parchment paper on top of the dough disc. Using a rolling pin, roll the dough out to an even thickness of approximately 1/4 inch.
  6. Chill Dough: Transfer the dough and parchment paper to the fridge and chill for about 1 hour or until the dough is firm, which will help maintain the shape of the cookies during baking.
  7. Prep for Baking: 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 out of the chilled dough. Place cookies on the prepared baking sheet, spacing them about 1 inch apart. Re-roll scraps as needed for additional cookies. If the dough softens too much during cutting, chill the baking sheet and cookies in the fridge for about 15 minutes before baking.
  9. Bake Cookies: Bake in the preheated oven for 14-15 minutes or until the bottom edges start to lightly brown, indicating they are perfectly baked.
  10. Cool Cookies: Let cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before icing.
  11. Prepare Lemon Icing: In a small bowl, mix powdered sugar and lemon juice until you achieve a thick, spreadable consistency. Adjust the thickness by adding more powdered sugar if too thin or more lemon juice if too thick.
  12. Ice the Cookies: Place the lemon icing into a piping bag and snip off the tip. Drizzle the icing over the cooled cookies. Immediately sprinkle with fresh lemon zest before the icing sets for an added citrusy touch.

Notes

  • Ensure the butter is softened to room temperature for easy creaming and better texture.
  • Chilling the dough is crucial to prevent cookies from spreading too much during baking.
  • Use parchment paper for both rolling and baking to simplify cleanup and prevent sticking.
  • Adjust lemon juice and powdered sugar in the icing to get the preferred consistency depending on your piping or drizzling style.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

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