For cookies:
- 1/2 cup + 3 tbsp Butter155 g, softened
- ¾ cup Powdered sugar75 g
- Zest 1 Lemon
- 1 ½ cups All-purpose flour180 g
- 1 pinch Salt
For the lemon glaze:
- 1 ¼ cups Powdered sugar
- 1-2 tbsp Lemon juice
- 1 tbsp Whole milk
Lemon Shortbread Cookies
This simple recipe for Lemon Shortbread Cookies will make a batch of 24 melt-in-your-mouth cookies that are simply the best. They are tender, buttery, rich and crumbly. Every bite is layered with a bright lemon flavor and just the right sweetness. Cut into seasonal shapes, these delicious shortbread cookies would make a great addition to your holiday cookie box or a cup of Earl Grey.
To make these cookies, you need a few pantry staples and a lemon. Start off by creaming the butter with powdered sugar and lemon zest. Sift in the flour and salt and mix until combined. Once the dough starts to stick together, move it to a lightly floured surface and knead into a smooth ball. Flatten the dough ball into a disc, wrap in plastic and refrigerate for 2 hours. Roll the dough to about ¼ inch thickness on a lightly floured surface and cut out the cookies. Space the cookies about 1 inch apart on the baking sheets and chill while the oven preheats. Bake for about 9 to 12 minutes. Leave the cookies to cool completely before glazing. Enjoy!
To make the Lemon Shortbread Cookies, you will need the following ingredients:
Steps to make Lemon Shortbread Cookies
1 | Cream together butter, sugar, and lemon zest | 4 |
In a large bowl, use a wooden spoon to cream together ½ cup and 3 tablespoons softened butter, ¾ cup powdered sugar, and zest of a lemon. | ||
2 | Sift in flour | 2 |
Sift in 1 ½ cups all-purpose flour and a pinch of salt. Mix until combined. | ||
3 | Knead | 1 |
Once the dough comes together, move to a lightly floured surface and knead into a smooth ball. | ||
4 | Chill | 2h |
Flatten the dough ball into a disc, cover with plastic wrap and refrigerate for 2 hours. | ||
5 | Roll out | 2 |
On a lightly floured surface, roll the dough to about ¼ inch thickness. | ||
6 | Cut out | 5 |
Cut out the cookies using cookie cutters. | ||
7 | Chill | 15 |
Space the cookies about 1 inch apart on two parchment-lined baking sheets. Gather and reroll scraps to cut out more cookies. Refrigerate for about 15 – 20 minutes. | ||
8 | Preheat oven | |
Meanwhile, preheat the oven to 350 °F. | ||
9 | Bake | 9 |
Bake the cookies for about 9 to 12 minutes. | ||
10 | Cool | 35 |
Let the cookies cool for 5 minutes on the baking sheets before transferring to the wire cooling rack to cool completely. | ||
11 | Prepare lemon glaze | 1 |
In a small bowl, whisk together 1 ¼ cups powdered sugar, 1 tablespoon lemon juice, and 1 tablespoon whole milk until smooth. If the glaze is too thin, add more sugar. If too thick, add more lemon juice. | ||
12 | Glaze | 30 |
Drizzle the glaze over the top of the cookies with a spoon or use a piping bag. Leave to set for about 30 minutes. | ||
13 | Serve | |
Serve and enjoy! | ||
Recipe Reviews
Yummy-yummy! These cookies are really tender and buttery! Thanks!
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