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Lemon Shortbread Cookies Recipe

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4 from 11 reviews

These Lemon Shortbread Cookies are delicate, buttery, and bursting with fresh lemon flavor. Perfectly tender with a light citrus glaze, they make a delightful treat for any occasion and are easy to prepare with simple ingredients.

Ingredients

Cookie Dough

  • ½ cup (100 g) granulated sugar
  • 2 tablespoons lemon zest
  • 1 cup (2 sticks, 225 g) unsalted butter, softened to room temperature
  • 2 teaspoons vanilla extract
  • 2 tablespoons lemon juice
  • 1 teaspoon fine sea salt
  • 2 ¼ cups (270 g) all purpose flour, spooned and leveled

Icing

  • ¾ cup (85 g) powdered sugar
  • 1-2 tablespoons lemon juice

Instructions

  1. Combine sugar and lemon zest: In a large bowl, combine the granulated sugar and lemon zest. Use your fingertips to rub the sugar and zest together, releasing the lemon oils and aroma.
  2. Cream butter and sugar mixture: In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat the softened butter, sugar, and lemon zest on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl as needed with a spatula.
  3. Add vanilla and lemon juice: Mix in the vanilla extract and lemon juice, beating until thoroughly combined to infuse the dough with fresh citrus flavor.
  4. Incorporate dry ingredients: Add the all-purpose flour and fine sea salt to the wet mixture. Beat on low speed until the dough just comes together and forms.
  5. Shape and chill the dough: Turn the dough out onto a lightly floured surface and shape it into a disc. Wrap the disc tightly in plastic wrap and chill it in the refrigerator for at least 15 minutes to firm up.
  6. Prepare for baking: Position an oven rack in the center and preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  7. Roll out and cut cookies: On a lightly floured surface, roll the chilled dough out to about ¼” to ½” thickness using a floured rolling pin. Rotate the dough frequently to prevent sticking and press cracks back together. Cut out shapes using your preferred cookie cutter. Re-roll scraps as needed, chilling again if dough becomes warm or sticky.
  8. Bake the cookies: Place the cut cookies spaced about 2 inches apart on the prepared baking sheet. Bake in the preheated oven for 12-15 minutes until edges are lightly golden. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  9. Make and apply icing: In a small bowl, whisk powdered sugar with 1-2 tablespoons lemon juice until smooth. Spread the lemon glaze over each cooled cookie for a tangy, sweet finish.

Notes

  • For best results, ensure the butter is softened but not melted before creaming.
  • Chilling the dough helps maintain cookie shape and texture during baking.
  • Use fresh lemon zest and juice for the brightest flavor.
  • Re-rolling dough scraps too many times may toughen the cookies.
  • Store cookies in an airtight container at room temperature for up to one week.
  • These cookies can also be frozen after baking and icing for longer storage.

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