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Lemon Shortbread Cookies with Lemon Icing Recipe

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4.2 from 5 reviews

These Lemon Shortbread Cookies are delicate, buttery, and infused with bright lemon flavor from fresh zest and juice. With a tender crumb from a blend of all-purpose flour and cornstarch, they are perfectly crisp yet melt in your mouth. Finished with a smooth lemon glaze, these cookies make an elegant treat for any occasion. The recipe involves chilling the dough to develop flavor and shape, then baking to a golden edge, resulting in irresistibly light and zesty shortbreads.

Ingredients

Cookie Dough

  • 2/3 cup (135g) granulated sugar
  • 2 Tablespoons fresh lemon zest
  • 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
  • 1 Tablespoon (15ml) fresh lemon juice
  • 1/2 teaspoon pure vanilla extract
  • 2 cups (250g) all-purpose flour (spooned & leveled)
  • 1/3 cup (40g) cornstarch
  • 1/8 teaspoon salt
  • Optional: coarse sparkling sugar, for sprinkling (if not icing cookies)

Lemon Icing

  • 1 cup (120g) confectioners’ sugar, sifted
  • 1 Tablespoon (15ml) fresh lemon juice
  • 1 Tablespoon (15ml) milk (any kind), heavy cream, or half-and-half
  • 1/4 teaspoon pure vanilla extract
  • Optional: fresh lemon zest for garnish

Instructions

  1. Prepare the Lemon Sugar: Place granulated sugar and fresh lemon zest in a small food processor and pulse about 12–15 times until the sugar is moist and the zest is finely chopped. This intensifies the lemon flavor and is an important first step.
  2. Cream Butter and Lemon Sugar: In a large bowl, use a handheld or stand mixer with paddle attachment to beat the lemon sugar and softened butter on high speed for about 3 minutes until creamy. Scrape down the bowl as needed.
  3. Add Liquids and Dry Ingredients: Beat in lemon juice and vanilla extract until combined. Then add flour, cornstarch, and salt. Beat on low speed for 1 minute to start combining, and then beat on medium speed for 1–3 minutes until the dough clumps together, forming a thick but soft dough.
  4. Roll Out Dough and Chill: Generously flour a piece of parchment paper or silicone baking mat. Roll the dough to approximately 1/4 to 1/2 inch thick, using additional flour if dough is sticky. Transfer dough on parchment or mat to a baking sheet and cover. Refrigerate for at least 3 hours or up to 2 days to firm up for shaping.
  5. Preheat Oven and Prepare Baking Sheets: When ready, preheat oven to 350°F (177°C) and line large baking sheets with parchment paper or silicone mats.
  6. Cut and Shape Cookies: Use cookie cutters to cut dough into shapes. Re-roll scraps and continue cutting until all dough is used. Work quickly; if dough softens, chill shaped cookies for 15 minutes before baking. Optionally, gently poke fork holes on top or sprinkle coarse sparkling sugar if not icing.
  7. Bake Cookies: Bake for 14–15 minutes until edges are set and lightly golden. Smaller cookies may bake quicker, so watch after 10 minutes; larger cookies may need extra time. Cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely.
  8. Prepare Lemon Icing: In a small bowl, whisk together sifted confectioners’ sugar, lemon juice, milk or cream, and vanilla until smooth.
  9. Glaze the Cookies: Dip cooled cookies’ tops into the lemon icing, letting excess drip off. Place iced cookies on a rack or baking sheet to dry. Optionally, sprinkle fresh lemon zest on wet icing. Let icing set for 1–2 hours before storing or stacking.
  10. Serve and Store: Enjoy immediately or wait for icing to set. Store iced cookies at room temperature up to 3 days or refrigerated up to 5 days. Plain cookies last up to 5 days at room temperature.

Notes

  • Using fresh lemon zest and juice is key for bright, authentic lemon flavor.
  • The sugar and lemon zest mixture should be pulsed finely to avoid large zest pieces in the cookie.
  • Chilling the dough before rolling helps prevent spreading and keeps cookies crisp.
  • If dough warms too much during cutting, refrigerate shaped cookies briefly before baking.
  • For a sparkling sugar topping instead of icing, sprinkle coarse sugar before baking.
  • Cookie thickness affects baking time; watch smaller cookies carefully to avoid overbaking.
  • The lemon icing adds tartness and sweetness; allow it to fully set before storing or stacking cookies.

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