Lemon shortbread 🍋
COOKIES (yield 36-38 2.5-inch cookies)
-2/3 cup (135g) granulated sugar
-2 Tbsp fresh lemon zest
-1 cup (16 Tbsp; 226g) unsalted butter, room temp
-1 Tbsp fresh lemon juice
-1/2 tsp vanilla extract
-2 cups (250g) all-purpose flour
-1/3 cup (40g) cornstarch
-1/8 teaspoon salt
ICING
-1 cup (120g) confectioners' sugar, sifted
-1 Tbsp fresh lemon juice
- 1 Tbsp milk or cream
-1/4 tsp vanilla extract
1. Cookies: Place sugar and lemon zest in a food processor, and pulse until the sugar is moistened and lemon zest is finely chopped.
2. In a large bowl using a handheld or a stand mixer fitted with a paddle attachment, beat lemon sugar and butter together on high speed until creamy, 2-3 minutes. Add lemon juice and vanilla, and beat until combined. Add flour, cornstarch, and salt and beat on low speed for 1 minute.
Turn mixer up to medium speed and beat until the dough clumps together, about 1-3 minutes. The dough is thick yet soft.
3. On a floured piece of parchment or silicone baking mat, roll dough out to about 1/4 to 1/2 inch thick. Dust flour on dough if it's sticky. Transfer rolled-out dough (still on the parchment/baking mat) to a baking sheet. Cover and refrigerate for 3 hours or up to 2 days.
4. Preheat oven to 350°F (177°C).
5. Using a cookie cutter, cut dough into shapes. Re-roll dough scraps and continue cutting until all is used. *Work quickly. If the dough sits out for too long and the cookies feel soft to the touch, refrigerate the shaped cookies for 15 minutes before baking.*
6. Bake for 14-15 minutes, until the edges are set and just starting to turn golden. If your cookies are cut smaller than 2 inches, keep an eye on them after the 10-minute mark.
7. Icing: Whisk icing ingredients together. Dip the tops of the cooled cookies in icing.
If you want your lemon shortbread cookies to have that perfect balance of tangy flavor and tender texture, a few tips can really help. First, I pulse granulated sugar with fresh lemon zest to infuse the sugar with flavor before creaming it with butter. This small step makes a big difference in taste. Using cornstarch in the dough is key to keeping the cookies light and soft instead of hard and brittle. Also, chilling the dough for several hours or even up to two days before baking is vital—not only does it prevent spreading, but it helps the cookies hold their shape beautifully. For those of us who enjoy a bit of decorative flair, rolling out the dough on parchment paper is convenient for transferring to the baking sheet without losing shape. After cutting, if the dough warms up too much, a quick chill for 15 minutes keeps the cookies firm. When baking, watch smaller cookies closely as they can brown quickly. As for the lemon icing, whisking powdered sugar with fresh lemon juice, a splash of milk or cream, and vanilla extract gives a glossy, refreshing topping that complements the shortbread perfectly. One thing I appreciated is how this recipe requires no fancy decorating skills—the dipped icing is simple yet elegant. These cookies are a lovely homemade treat, bursting with fresh citrus flavor that's ideal for spring or summer gatherings. Give the recipe a try and enjoy the delightful aroma and taste of homemade lemon shortbread cookies!
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