Introduction & Inspiration
These Lemon Shortbread Cookies are a delicate, buttery, and citrusy delight! I love the combination of the tender, crumbly shortbread. And the bright, tangy lemon flavor.
The inspiration for this recipe came from my love for classic shortbread cookies. And a desire to create a version that was infused with the bright, refreshing flavor of lemon. It is a perfect combination.
I experimented with different ratios of ingredients and techniques. Until I found the perfect balance of buttery richness, lemon zest, and a delicate glaze. This recipe is the delicious result.
These cookies are perfect for tea time, dessert, or any occasion. When you want a delicate and flavorful treat. They’re a guaranteed crowd-pleaser. And they’re surprisingly easy to make.
Nostalgic Appeal (with a Citrusy Zing)
Shortbread cookies are a classic treat that evokes a sense of nostalgia and comfort for many. They remind me of holidays, special occasions, and the simple pleasure of a buttery, crumbly cookie. It is a favorite.
These Lemon Shortbread Cookies take that familiar treat. And add a bright, citrusy zing that elevates them to a whole new level. It’s a way to enjoy a classic cookie.
There’s something inherently satisfying about the combination of buttery shortbread and the refreshing flavor of lemon. It’s a flavor combination that’s both comforting and invigorating. A perfect balance.
It’s the kind of cookie that’s perfect for sharing with friends and family. Or for enjoying all to yourself with a cup of tea or coffee. They’re a simple pleasure.
Homemade Focus
I’m a strong advocate for homemade baked goods, and these Lemon Shortbread Cookies are a perfect example of why. Making your own cookies allows you to control the ingredients and the quality of the final product. It is a rewarding process.
Store-bought shortbread cookies often lack the delicate, buttery texture and the fresh, vibrant flavor of homemade. When you make them at home, you can use high-quality ingredients.
This recipe is a testament to the fact that homemade doesn’t have to be complicated. It requires just a few simple steps and readily available ingredients. Yet the results are far superior.
It’s a recipe that I encourage everyone to try, even if you’re not an experienced baker. It’s a great way to experience the true flavors of shortbread. And to enjoy the deliciousness of homemade cookies.
Flavor Goal
The flavor goal of these Lemon Shortbread Cookies is to achieve a perfect balance of buttery, crumbly, sweet, and tangy notes. With a delicate lemon flavor that shines through in both the cookie and the glaze.
The shortbread base, made with butter, sugar, flour, and cornstarch, provides a rich, buttery flavor and a delicate, crumbly texture. The lemon zest adds a bright, citrusy aroma and flavor.
The lemon juice enhances the lemon flavor and adds a touch of tanginess. The vanilla extract complements the other flavors and adds a hint of warmth. It is a great combination.
The glaze, made with powdered sugar, melted butter, and lemon juice, adds a touch of sweetness and an extra burst of lemon flavor. The overall effect is a cookie that’s both elegant and incredibly delicious.
Ingredient Insights
Let’s take a closer look at the ingredients. For the Shortbread:
All-purpose flour, plus more for rolling and stamping, forms the base of the shortbread. Cornstarch is a key ingredient for shortbread.
It helps to create a tender, crumbly texture. Salted butter, cubed and softened, provides richness and flavor. Use high-quality butter.
Granulated sugar adds sweetness. Lemon zest adds a bright, citrusy aroma and flavor. Use fresh lemon zest for the best results.
Fresh lemon juice enhances the lemon flavor and adds a touch of tanginess. Vanilla extract complements the other flavors.
For the Glaze:
Powdered sugar forms the base of the glaze. Salted butter, melted, adds richness and flavor.
Fresh lemon juice provides the signature tangy lemon flavor.
Essential Equipment
You’ll need a few basic baking tools:
A medium bowl for whisking together the dry ingredients.
A stand mixer fitted with the paddle attachment (or a hand mixer and a large bowl) for creaming the butter and sugar.
A work surface (such as a countertop or cutting board) for rolling out the dough.
A rolling pin.
A 2- to 3-inch cookie cutter (round or any shape you like).
Cookie stamp (optional)
Baking sheets lined with parchment paper.
A wire rack for cooling the cookies.
That’s it! This recipe is relatively simple in terms of equipment.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
For the shortbread:
- 2 ½ cups all-purpose flour, plus more for rolling and stamping
- ¼ cup cornstarch
- 1 cup salted butter, cubed and softened
- ¾ cup granulated sugar
- 2 Tbsp. lemon zest
- 2 tsp. fresh lemon juice
- 1 tsp. vanilla extract
For the glaze:
- 1 cup powdered sugar
- 1 Tbsp. salted butter, melted
- 2 Tbsp. fresh lemon juice
These are the ingredient quantities from the recipe.
Remember to use fresh, high-quality ingredients whenever possible. Especially the butter and lemon, as their flavors are prominent in these cookies.
Step-by-Step Instructions
Ready to bake some delicious Lemon Shortbread Cookies? Here’s a detailed, step-by-step guide:
1. Combine Dry Ingredients (Shortbread):
In a medium bowl, whisk together the all-purpose flour and cornstarch until well combined.
2. Cream Butter and Sugar:
In a stand mixer fitted with the paddle attachment (or using a hand mixer and a large bowl), beat together the softened butter, granulated sugar, and lemon zest over medium speed until creamy, 3 to 4 minutes.
Scrape the bottoms and sides of the bowl with a rubber spatula.
Beat in the fresh lemon juice and vanilla extract until well combined.
3. Gradually Add Dry Ingredients:
With the mixer on low speed, gradually add the flour mixture to the butter mixture.
Beating until just combined after each addition. Be careful not to overmix the dough.
4. Chill the Dough:
On a lightly floured work surface, place the dough.
Divide the dough in half. Form each half into a disk.
Wrap each disk in plastic wrap. Refrigerate until firm, 30 minutes to 1 hour. This chilling step is important for preventing the cookies from spreading too much during baking.
5. Preheat Oven and Prepare Baking Sheets:
Place one oven rack in the upper third of the oven and a second oven rack in the lower third of the oven.
Preheat the oven to 375°F (190°C).
Line 2 baking sheets with parchment paper.
6. Roll Out and Cut the Dough:
Working with 1 disk of dough at a time (keeping the second disk refrigerated), lightly flour a work surface.
Roll the dough out to ¼-inch thickness.
If using, press a floured cookie stamp into the dough to make an impression.
Use a 2- to 3-inch cookie cutter to cut the dough into circles (or your desired shape).
7. Transfer and Bake:
Using a thin spatula, transfer the cookies to the prepared baking sheets. Spacing them about 2 inches apart.
Refrigerate the scraps while you work with the second disk of dough.
Bake the cookies until the tops are dry and the bottoms begin to turn golden, 9 to 10 minutes.
8. Cool the Cookies:
Let the cookies cool for about 5 minutes on the baking sheets.
Then transfer them to a wire rack to cool completely.
Repeat with the remaining dough and scraps, rerolling only once for smooth cookies.
9. Make the Glaze:
While the cookies are cooling, make the glaze.
In a medium bowl, combine the powdered sugar, melted butter, and 1 tablespoon of the fresh lemon juice.
Whisk until smooth.
Add the remaining lemon juice, 1 teaspoon at a time, until the icing falls off the whisk in a fluid stream and the fallen ribbon of icing holds its shape for only a few seconds before sinking back into the bowl of icing. If the glaze is still not thin enough, add water, 1 teaspoon at a time.
10. Glaze the Cookies:
Working with one completely cooled cookie at a time, use a pastry brush to brush a thin layer of glaze onto each cookie.
If the pastry brush is leaving behind too many streaks or the glaze feels too thick, whisk in another teaspoon of water.
11. Set and Store:
Allow the glazed cookies to set for 15 minutes.
Store the cookies at room temperature in an airtight container for up to 1 week. Enjoy!
Troubleshooting
Even a well tested recipe can present a challenge. Here are issues:
Problem: The dough is too sticky.
Solution: Add a bit more flour, a tablespoon at a time, until the dough is manageable. You can also chill the dough for a longer period.
Problem: The cookies are spreading too much during baking.
Solution: Make sure you’re chilling the dough for at least 30 minutes before rolling it out. Also, make sure your oven is preheated to the correct temperature.
Problem: The cookies are too hard.
Solution: Make sure you’re not overbaking the cookies. They should be just lightly golden brown on the bottoms.
Problem: The glaze is too thick.
Solution: Add a bit more lemon juice or water, a teaspoon at a time, until the glaze reaches your desired consistency.
Problem: The glaze is too thin. Solution: Add more powdered sugar.
Tips and Variations
Here are some tips and variations:
Tip: For an even more intense lemon flavor, add the zest of another lemon to the dough.
Tip: If you don’t have a cookie stamp, you can simply cut out the cookies with a cookie cutter or a knife.
Tip: To save time, you can use pre-made shortbread cookies and just make the lemon glaze.
Variation: Add other citrus zest to the dough, such as orange zest or lime zest.
Variation: Add a teaspoon of poppy seeds to the dough for a lemon poppy seed shortbread cookie.
Variation: Dip the glazed cookies in finely chopped nuts, such as almonds or pistachios.
Variation: Use a different type of glaze, such as a vanilla glaze or a chocolate glaze.
Variation: Make sandwich cookies by spreading a layer of lemon curd or jam between two cookies.
Serving and Pairing Suggestions
These Lemon Shortbread Cookies are perfect for many occasions:
Serving Suggestions:
Serve them at room temperature.
Serve them with a cup of tea or coffee.
Serve them as a dessert or snack.
Serve them at a tea party, a brunch, or any gathering.
Package them in a decorative tin or box for a lovely homemade gift.
Pairing Suggestions:
These cookies pair well with a variety of beverages.
A cup of Earl Grey tea or other black tea.
A glass of lemonade or iced tea.
A sparkling wine, such as Prosecco or Champagne.
A dessert wine, such as a Moscato d’Asti.
They’re also delicious on their own!
Nutritional Information
Here’s an approximate nutritional breakdown per cookie (depending on the size and the specific ingredients used):
- Calories: Approximately 120-150
- Protein: 1-2 grams
- Fat: 7-9 grams (mostly from the butter)
- Carbohydrates: 15-18 grams
- Fiber: Less than 1 gram
This is a general estimate. These Lemon Shortbread Cookies are a relatively rich and buttery treat. Due to the butter and sugar content.
They do provide a small amount of protein and fiber. They’re best enjoyed in moderation as part of a balanced diet.
You can reduce the fat and calories by using less butter.
Print
Lemon Shortbread Cookies
Description
These Lemon Shortbread Cookies are a delicate, buttery, and citrusy delight! I love the combination of the tender, crumbly shortbread. And the bright, tangy lemon flavor
Ingredients
For the shortbread:
- 2 ½ cups all-purpose flour, plus more for rolling and stamping
- ¼ cup cornstarch
- 1 cup salted butter, cubed and softened
- ¾ cup granulated sugar
- 2 Tbsp. lemon zest
- 2 tsp. fresh lemon juice
- 1 tsp. vanilla extract
For the glaze:
- 1 cup powdered sugar
- 1 Tbsp. salted butter, melted
- 2 Tbsp. fresh lemon juice
Instructions
1. Combine Dry Ingredients (Shortbread):
In a medium bowl, whisk together the all-purpose flour and cornstarch until well combined.
2. Cream Butter and Sugar:
In a stand mixer fitted with the paddle attachment (or using a hand mixer and a large bowl), beat together the softened butter, granulated sugar, and lemon zest over medium speed until creamy, 3 to 4 minutes.
Scrape the bottoms and sides of the bowl with a rubber spatula.
Beat in the fresh lemon juice and vanilla extract until well combined.
3. Gradually Add Dry Ingredients:
With the mixer on low speed, gradually add the flour mixture to the butter mixture.
Beating until just combined after each addition. Be careful not to overmix the dough.
4. Chill the Dough:
On a lightly floured work surface, place the dough.
Divide the dough in half. Form each half into a disk.
Wrap each disk in plastic wrap. Refrigerate until firm, 30 minutes to 1 hour. This chilling step is important for preventing the cookies from spreading too much during baking.
5. Preheat Oven and Prepare Baking Sheets:
Place one oven rack in the upper third of the oven and a second oven rack in the lower third of the oven.
Preheat the oven to 375°F (190°C).
Line 2 baking sheets with parchment paper.
6. Roll Out and Cut the Dough:
Working with 1 disk of dough at a time (keeping the second disk refrigerated), lightly flour a work surface.
Roll the dough out to ¼-inch thickness.
If using, press a floured cookie stamp into the dough to make an impression.
Use a 2- to 3-inch cookie cutter to cut the dough into circles (or your desired shape).
7. Transfer and Bake:
Using a thin spatula, transfer the cookies to the prepared baking sheets. Spacing them about 2 inches apart.
Refrigerate the scraps while you work with the second disk of dough.
Bake the cookies until the tops are dry and the bottoms begin to turn golden, 9 to 10 minutes.
8. Cool the Cookies:
Let the cookies cool for about 5 minutes on the baking sheets.
Then transfer them to a wire rack to cool completely.
Repeat with the remaining dough and scraps, rerolling only once for smooth cookies.
9. Make the Glaze:
While the cookies are cooling, make the glaze.
In a medium bowl, combine the powdered sugar, melted butter, and 1 tablespoon of the fresh lemon juice.
Whisk until smooth.
Add the remaining lemon juice, 1 teaspoon at a time, until the icing falls off the whisk in a fluid stream and the fallen ribbon of icing holds its shape for only a few seconds before sinking back into the bowl of icing. If the glaze is still not thin enough, add water, 1 teaspoon at a time.
10. Glaze the Cookies:
Working with one completely cooled cookie at a time, use a pastry brush to brush a thin layer of glaze onto each cookie.
If the pastry brush is leaving behind too many streaks or the glaze feels too thick, whisk in another teaspoon of water.
11. Set and Store:
Allow the glazed cookies to set for 15 minutes.
Store the cookies at room temperature in an airtight container for up to 1 week. Enjoy!
Recipe Summary and Q&A
Let’s recap this delicious Lemon Shortbread Cookies journey! Here’s a summary:
Summary: These Lemon Shortbread Cookies are delicate, buttery, and citrusy cookies made with a simple shortbread dough and a tangy lemon glaze. They’re perfect for tea time, dessert, or any occasion.
Q&A:
Q: Can I make these cookies ahead of time?
A: Yes, you can make the shortbread dough ahead of time and store it in the refrigerator for up to 3 days or in the freezer for up to 2 months. You can also bake the cookies and store them in an airtight container at room temperature for up to 1 week. The glaze is best made just before serving.
Q: Can I freeze these cookies?
A: Yes, you can freeze baked, unglazed shortbread cookies. Wrap them tightly in plastic wrap and then place them in a freezer-safe container or bag. Freeze for up to 3 months. Thaw at room temperature before glazing and serving.
Q: I don’t have cornstarch. Can I omit it?
A: The cornstarch helps to create a tender, crumbly texture in the shortbread. If you don’t have it, you can omit it, but the cookies may be slightly less tender.
Q: I am out of lemons, can I use limes? A: Yes, you can.
Q: Can I use salted butter? A: The recipe calls for it.