Description
These zesty Lemon Shortbread Cookies combine a buttery crumbly base with a tangy lemon zest and juice infusion, finished with a sweet and tart lemon glaze. Perfectly crisp on the edges, tender in the center, and enhanced with bright citrus flavor, this classic shortbread recipe is ideal for a refreshing and elegant treat.
Ingredients
For the Cookies
- 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
For the Lemon Icing
- 50 g powdered sugar
- 2 teaspoons lemon juice
- lemon zest (for sprinkling on top)
Instructions
- Prepare flour mixture: In a small bowl, combine the all-purpose flour and salt. Set this mixture aside for later use.
- Make butter mixture: Using an electric hand mixer, beat the softened butter in a large mixing bowl until very creamy. Gradually add powdered sugar, lemon juice, and lemon zest, and continue beating on low speed until the mixture is creamy and fluffy.
- Combine mixtures: Add the flour mixture to the butter mixture and mix on low speed until a crumbly dough forms. Though it may look dry at first, continue mixing until the dough sticks together when squeezed.
- Form dough disc: Transfer the dough onto a sheet of parchment paper and press it together into a flattened disc shape using your hands.
- Roll out dough: Place another sheet of parchment paper on top of the dough. Using a rolling pin, roll the dough evenly to about 1/4 inch thickness.
- Chill dough: Transfer the dough wrapped between parchment sheets to the refrigerator and chill for about 1 hour or until firm.
- Preheat oven and prepare baking sheet: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cut cookies: Remove the top parchment sheet from the cooled dough. Use a 3-inch scalloped cookie cutter to cut out the cookies and place them with about 1 inch spacing on the baking sheet. Re-roll scraps as needed; if dough becomes soft, chill the baking sheet with cookies for 15 minutes before baking.
- Bake cookies: Bake for 14-15 minutes or until the edges start to lightly brown.
- Cool cookies: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare lemon icing: In a small bowl, mix powdered sugar and lemon juice until thick but pourable. Adjust consistency by adding more powdered sugar or lemon juice as needed.
- Ice the cookies: Spoon or pipe the icing onto the cooled cookies, then sprinkle fresh lemon zest on top before the icing sets.
Notes
- Ensure butter is properly softened to room temperature for easier mixing and better texture.
- Keep dough chilled if it becomes too soft while working with it; this helps maintain cookie shape.
- The lemon icing consistency should be thick enough to drizzle but not runny; adjust with powdered sugar or lemon juice as needed.
- Use fresh lemon zest for the most vibrant flavor on both the dough and icing.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
