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Lemon Shortbread Cookies Recipe

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★★★★★

4.5 from 52 reviews

These Lemon Shortbread Cookies are buttery, tender, and bursting with fresh lemon flavor. The lemon zest-infused sugar and citrusy icing add a bright, refreshing twist to classic shortbread, perfect for any occasion or teatime treat. The cookies are easy to make, requiring chilling before baking to achieve the perfect texture, and can be dusted with sparkling sugar or topped with a smooth lemon glaze for extra sweetness and visual appeal.

Ingredients

Scale

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

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 lemon sugar: Place the granulated sugar and fresh lemon zest in a small food processor and pulse about 12-15 times until the sugar is moistened and the lemon zest is finely chopped. This intensifies lemon flavor and ensures even distribution.
  2. Cream butter and sugar: In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, beat the lemon sugar and softened butter together on high speed for about 3 minutes until creamy. Scrape down the sides and bottom of the bowl as needed.
  3. Add wet ingredients: Add fresh lemon juice and vanilla extract to the creamed butter mixture and beat until combined, scraping the bowl again as needed.
  4. Incorporate dry ingredients: Add all-purpose flour, cornstarch, and salt to the mixture. Beat on low speed for 1 minute, then increase to medium speed and continue beating until the dough forms clumps and comes together, about 1–3 minutes. The dough should be thick yet soft.
  5. Roll out dough: Dust parchment paper or a silicone baking mat generously with flour. Using a floured rolling pin, roll the dough out evenly to about 1/4 to 1/2 inch thickness. If dough is sticky, add more flour. Transfer the rolled dough on parchment to a baking sheet and cover. Refrigerate for at least 3 hours or up to 2 days to firm up.
  6. Preheat oven and prepare for baking: When ready to bake, preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
  7. Cut cookies and chill again if needed: Use cookie cutters to cut dough into shapes. Re-roll scraps and cut until all dough is used. Work quickly—if the shaped cookies feel room temperature or soft, refrigerate for 15 minutes before baking. Optionally, gently poke holes in cookie tops with a fork and sprinkle coarse sparkling sugar if not icing.
  8. Bake: Bake cookies for 14–15 minutes or until edges are set and just turning golden. Smaller cookies may need less time (watch after 10 minutes); larger cookies may need longer. Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
  9. Make lemon icing: In a small bowl, whisk together confectioners’ sugar, lemon juice, milk or cream, and vanilla extract until smooth.
  10. Glaze cookies: Dip the tops of cooled cookies into the icing, letting excess drip off. Place cookies on a cooling rack or baking sheet to dry. If desired, sprinkle fresh lemon zest over the wet icing for garnish. Allow icing to set for 1 to 2 hours before storing or serving.
  11. Serve and store: Enjoy immediately or wait until icing is set to stack or store cookies. Iced cookies keep at room temperature up to 3 days or refrigerated up to 5 days. Plain cookies store at room temperature up to 5 days.

Notes

  • Do not skip pulsing lemon zest with sugar; it intensifies lemon flavor evenly in the dough.
  • Chilling dough before baking is essential for proper texture and easier handling.
  • If shaped cookies become too soft before baking, refrigerate again to prevent spreading.
  • For added sparkle without icing, sprinkle coarse sparkling sugar before baking.
  • Use gentle folding or medium speed when mixing flour to avoid gluten overdevelopment and tough cookies.
  • The lemon icing will set firm after 1-2 hours and allows stacking and easy transport.

Keywords: Lemon shortbread cookies, lemon zest cookies, buttery cookies, lemon glaze, citrus shortbread, homemade cookies

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