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Lemon Shortbread Cookies Recipe

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★★★★★

4.9 from 145 reviews

These Lemon Shortbread Cookies combine the rich, buttery texture of classic shortbread with the bright, fresh flavor of lemon zest and juice. Delicately crisp on the edges and tender in the center, they can be enjoyed plain with a sprinkle of coarse sugar or elegantly dressed with a smooth lemon glaze. Perfectly balanced with vanilla and a hint of citrus, these cookies are ideal for teatime, gifting, or any occasion that calls for a refreshing, citrusy treat.

Ingredients

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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)

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 Lemon Sugar: Place the granulated sugar and fresh lemon zest in a small food processor. Pulse about 12–15 times until the sugar is moistened and the lemon zest is finely chopped. This step enhances the lemon flavor infused throughout the cookie dough and should not be skipped.
  2. Cream Butter and Lemon Sugar: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the lemon sugar and softened unsalted butter together on high speed for about 3 minutes until the mixture is creamy and fluffy. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.
  3. Add Flavorings: Mix in the fresh lemon juice and pure vanilla extract, beating until well combined. Scrape the bowl again to incorporate all ingredients evenly.
  4. Incorporate Dry Ingredients: Add the all-purpose flour, cornstarch, and salt to the bowl. Beat on low speed for 1 minute as the dry ingredients start to combine with the wet mixture. Then increase to medium speed and continue beating for 1 to 3 minutes until the dough clumps together into a thick but soft consistency.
  5. Roll Out Dough: Lightly dust a piece of parchment paper or silicone baking mat with flour. Using a floured rolling pin, roll the dough out evenly to a thickness of about 1/4 to 1/2 inch. Add more flour as needed if the dough is sticky. Transfer the rolled dough along with the parchment or mat onto a baking sheet, cover, and refrigerate for at least 3 hours or up to 2 days to firm up.
  6. Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats for easy cookie removal and even baking.
  7. Cut Dough and Prepare for Baking: Use a cookie cutter to cut the chilled dough into desired shapes. Gather the scraps, re-roll, and continue cutting until all dough is used. If the dough softens at room temperature, chill shaped cookies for 15 minutes before baking. Optionally, poke gentle holes in the cookies’ tops with a fork (without piercing through). For a sparkly finish without icing, sprinkle coarse sparkling sugar on top of the cookies before baking.
  8. Bake Cookies: Bake the cookies for 14 to 15 minutes until the edges are set and just beginning to turn golden. Smaller cookies may bake faster, so watch closely after 10 minutes. Larger cookies might require more time. After baking, let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
  9. Prepare Lemon Icing: In a small bowl, whisk together the sifted confectioners’ sugar, fresh lemon juice, milk (or cream/half-and-half), and vanilla extract until smooth and pourable.
  10. Ice the Cookies: Dip the tops of the fully cooled cookies into the lemon icing. Let any excess drip off back into the bowl before placing the cookies on a cooling rack or parchment-lined baking sheet. Optionally, sprinkle fresh lemon zest on top of the wet icing for garnish. The icing will set within 1 to 2 hours, making the cookies easy to store and transport.
  11. Serve and Store: Enjoy the cookies immediately or wait until the icing has fully set. Store iced cookies covered at room temperature for up to 3 days or refrigerated for up to 5 days. Plain cookies can be stored at room temperature covered for up to 5 days. Once set, iced cookies can be stacked for convenient storage.

Notes

  • Do not skip pulsing the sugar and lemon zest together—it intensifies the lemon flavor in the dough.
  • Chilling the dough for at least 3 hours is necessary to make rolling and cutting easier and to prevent spreading during baking.
  • If the shaped cookies soften during handling, refrigerate them before baking to maintain their shape.
  • You can sprinkle coarse sparkling sugar on cookies if not using icing for a simple, pretty finish.
  • The icing must fully set before stacking the cookies to avoid sticking.
  • For best texture, use unsalted butter softened to room temperature.
  • Cornstarch helps achieve a tender, crumbly texture typical of shortbread cookies.

Keywords: lemon shortbread cookies, lemon cookies, shortbread, lemon zest, lemon glaze, buttery cookies, citrus cookies, easy cookies

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