Description
These Lemon Shortbread Cookies are a delightful combination of buttery richness and bright, zesty lemon flavor. The delicate crumbly texture and refreshing citrus taste make these cookies perfect for afternoon tea, special occasions, or simply enjoying with a cup of coffee. With an optional lemon icing, they become even more irresistible!
Ingredients
Units
Scale
Cookies:
- 2/3 cup (135g) granulated sugar
- 2 tablespoons fresh lemon zest
- 1 cup (2 sticks; 226g) unsalted butter, softened
- 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 (if not icing)
Icing (Optional):
- 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
- Infuse Lemon Flavor: In a food processor, pulse sugar and lemon zest until combined.
- Cream Butter and Sugar: In a large bowl, beat lemon sugar and butter together until creamy. Beat in lemon juice and vanilla extract.
- Add Dry Ingredients: Gradually add flour, cornstarch, and salt, mixing until a thick dough forms.
- Chill Dough: Roll out dough on a floured surface, transfer to a baking sheet, and refrigerate for at least 3 hours.
- Shape and Bake: Preheat oven to 350°F (177°C). Cut chilled dough into shapes, re-rolling scraps as needed. Place on lined baking sheets. Optional: Poke holes with a fork or sprinkle with sparkling sugar. Bake for 14-15 minutes, or until edges are set and golden. Let cool completely.
- Make Icing (Optional): Whisk confectioners’ sugar, lemon juice, milk/cream, and vanilla extract until smooth. Dip cooled cookies in icing, let excess drip off, and set to dry. Garnish with lemon zest, if desired.
Notes
- Freezing Instructions: Freeze plain or iced cookies for up to 3 months (see detailed instructions in the original recipe).
- Yield: Varies depending on cookie cutter size.
- Pulsing lemon zest and sugar is crucial for flavor and texture.
- Use coarse sugar for a sparkly crunch if not icing the cookies.
- Substitute lemon with lime or orange for different citrus flavors.
- Recipe can be doubled.
Nutrition
- Serving Size: 1 cookie
- Calories: 150-200kcal
- Sugar: 10-15g
- Sodium: 50-100mg
- Fat: 8-12g
- Saturated Fat: 5-8g
- Unsaturated Fat: 3-4g
- Trans Fat: 0g
- Carbohydrates: 15-20g
- Fiber: 0g
- Protein: 1-2g
- Cholesterol: 20-30mg
