Description
These Lemon Shortbread Cookies are a delightful treat bursting with vibrant citrus flavors. Combining lemon zest, lemon oil, and fresh lemon juice, these buttery, delicate cookies melt in your mouth. The dough is easy to handle, doesn’t spread during baking, and is perfect for cut-out shapes. Finished with a tangy lemon glaze, they make an irresistible snack or dessert for any lemon lover.
Ingredients
Scale
Cookie Dough
- 113 grams (½ cup) unsalted butter, room temperature
- 60 grams (½ cup) powdered sugar, sifted
- 2 grams (½ teaspoon) kosher salt (Diamond Crystal preferred)
- ½ teaspoon vanilla extract
- ½ teaspoon lemon oil
- Lemon zest from ½ large lemon
- 20 grams (2 tablespoons) corn starch
- 135 grams (1 cup + 2 tablespoons) all-purpose flour
Lemon Glaze
- 120 grams (1 cup) powdered sugar, sifted
- 1 tablespoon + 1 teaspoon freshly squeezed lemon juice (from 1 large lemon)
- Lemon zest from ½ large lemon
Instructions
- Prepare the Dough: In a mixing bowl, cream the unsalted butter and powdered sugar together until light and fluffy. Add in the kosher salt, vanilla extract, lemon oil, and lemon zest from half a lemon. Mix until well combined.
- Add Dry Ingredients: Sift together the corn starch and all-purpose flour, then gradually incorporate into the butter mixture. Stir until just combined to form a smooth dough that holds together but isn’t sticky.
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour or until firm. This helps prevent spreading and makes it easier to roll out.
- Roll out and Cut: On a lightly floured surface, roll the chilled dough to about ¼ inch thickness. Use a 1 ¾ inch diameter cookie cutter to cut out shapes. Place cookies onto a baking sheet lined with parchment paper.
- Bake: Preheat your oven to 325°F (165°C). Bake the cookies for approximately 22 minutes or until the edges are just beginning to turn golden. Remove from oven and allow cookies to cool completely on a wire rack.
- Prepare Lemon Glaze: In a small bowl, whisk together the sifted powdered sugar, freshly squeezed lemon juice, and lemon zest until smooth and pourable. Adjust consistency with a little more lemon juice or sugar if needed.
- Glaze the Cookies: Once the cookies are completely cooled, spoon or brush the lemon glaze over each cookie. Allow the glaze to set before serving, about 20-30 minutes at room temperature.
Notes
- These lemon shortbread cookies have a vibrant citrus flavor from lemon zest, lemon oil, and fresh lemon juice.
- The dough is easy to handle and doesn’t spread during baking, making it perfect for cut-out cookies.
- Use high-quality unsalted butter for the best flavor and texture.
- Sifting the powdered sugar prevents clumps and results in a smoother dough and glaze.
- For a stronger lemon flavor, you can increase the lemon zest in both the dough and glaze slightly.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Chilling the dough is essential for easy handling and maintaining the cookies’ shape during baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 7 g
- Sodium: 55 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0.3 g
- Protein: 1 g
- Cholesterol: 18 mg
