Treat your treasured friends and family to these easy-peasy Lemon Shortbread Cookies, full of bright citrusy sweetness.
Contrary to popular belief, desserts don’t always have to be over-the-top decadent. In reality, some of the greatest gems in all of baking are the simplest. Take lemon shortbread cookies, for instance… they’re made from a classic shortbread dough infused with lemon zest and juice, topped with a dreamy lemon sugar glaze. So, even though they seem plain at first glance, one tender and tangy bite will change your mind in an instant.
Why is shortbread so special? Well, the iconic combo of butter, flour, and sugar leads to a tasty and crumbly kind of cookie that no other can compare to. Lemon shortbread cookies are particularly mouthwatering because of all the zest and tang, but it’s not overpowering either. In this recipe, you’ll taste just the right amount of citrus in each golden, crumbly cookie. This makes them pretty addictive, so be careful. It might be tempting to keep a whole plate for yourself, but remember: sharing is caring, especially when it comes to something this scrumptious.
I suggest dishing out lemon shortbread cookies in the spring or summer, for holidays or picnics. They’re a refreshing break from overly rich baked goods, especially when paired with fabulous fruity drinks like white sangria or lemonade.
Are Lemon Shortbread Cookies Healthy?
As a sugary and carb-rich dessert, lemon shortbread cookies aren’t considered healthy or particularly nutritious. That’s why they’re best enjoyed once in a while, for special occasions. Luckily, there are a couple ways to tweak the recipe to suit certain dietary needs. For instance, you can easily make this recipe vegan by using plant-based butter instead of dairy. Alternatively, make it gluten-free by using a 1:1 all-purpose GF flour blend.
The Secret To A Stellar Lemon Shortbread
Getting the perfect texture in a shortbread cookie can be tricky, but not impossible. The key is to avoid over-mixing, so the cookies don’t end up being stiff, dense, or chewy. Instead, we want a buttery, “melt in your mouth” kind of texture. Also, my mother taught me to use my hands to mix the dough in order to feel how dry it is up close and personal. If it’s too dry and crumbly, slowly add lemon juice until it comes together. As soon as it’s smoothly combined, back off the mixing and scrape the sides of the bowl with a spatula to gather all the dough into one ball. Then finish the recipe and enjoy!
How Do I Store Leftovers?
Store your leftover lemon shortbread cookies in an airtight container or Ziploc bag. At room temperature, they’ll keep for up to 3 days. In the refrigerator, they’ll last about 1 week. But for even longer storage, you’re welcome to transfer them to a freezer-safe container, separating each layer with parchment so they don’t stick together. This way, you can freeze them for up to 3 months. Thaw them in the fridge overnight before enjoying cold or at room temperature the next day.
Serving Suggestions
Once your lemon shortbread cookies are iced to your liking and cooled to room temperature, serve them with a cold pitcher of Strawberry Lemonade, Cucumber Agua Fresca, or Tropical White Moscato Sangria (for the grown-ups). If you’d like to craft a delightful dessert spread of citrusy treats, dish out these cookies alongside Lemon Cheesecake, No-Bake Strawberry Lemon Bars, or Orange Pie with Almond Crust.
Ingredients
- 1 cup unsalted butter softened
- 1/2 cup powdered sugar
- 2 teaspoons fresh lemon zest plus more for garnish
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 2 1/2 tablespoons fresh lemon juice for dough, add gradually if needed
For the Glaze:
- 1 cup powdered sugar sifted
- 1 1/2 tablespoons fresh lemon juice plus more if needed
Instructions
- Preheat your oven to 325°F and line two baking sheets with parchment paper. In a large bowl, beat the softened butter with powdered sugar until light and creamy. Stir in the lemon zest.
- Gradually add the all-purpose flour and salt to the butter mixture. If the dough seems too crumbly, add fresh lemon juice slowly until the dough comes together.
- Position the dough between two lightly floured sheets of parchment paper. Roll it to a thickness of approximately 1/4 inch and use your preferred cookie cutters to cut out shapes.
- Arrange the cut cookies on the prepared baking sheets and bake for 8 to 11 minutes, or until the edges are a light golden brown. Once done, remove them from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack.
- In a small bowl, whisk together sifted powdered sugar and lemon juice to form the glaze. Add more lemon juice if needed to reach desired thickness. Drizzle the glaze over the cooled cookies, sprinkle a bit of extra lemon zest, and allow it to set before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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