Description

These lemon shortbread cookies are a delightful treat packed with vibrant citrus flavor. Featuring zesty lemon zest, fragrant lemon oil, and fresh lemon juice, they are buttery, delicate, and melt in your mouth. The dough is easy to handle and maintains its shape during baking, making it ideal for cut-out cookies. Topped with a tangy lemon glaze, these cookies are perfect for any occasion and offer a refreshing twist on classic shortbread.

Ingredients

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For the Lemon Shortbread Cookies

113 grams (½ cup) unsalted butter, room temperature
60 grams (½ cup) powdered sugar, sifted
2 grams (½ teaspoon) kosher salt (Diamond Crystal recommended)
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

For the Lemon Glaze

120 grams (1 cup) powdered sugar, sifted
1 tablespoon + 1 teaspoon fresh lemon juice (from 1 large lemon)
Lemon zest from ½ large lemon

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Instructions

Prepare the dough: In a large mixing bowl, cream together the unsalted butter and powdered sugar until smooth and fluffy. Add kosher salt, vanilla extract, lemon oil, and lemon zest, mixing well to combine the citrus flavor evenly throughout the butter mixture.
Add dry ingredients: Sift together the corn starch and all-purpose flour. Gradually add the sifted dry ingredients to the wet ingredients, mixing gently until a smooth dough forms. Be careful not to overwork the dough to keep the cookies tender.
Chill the dough: Shape the dough into a flat disk, wrap tightly with plastic wrap, and refrigerate for at least 30 minutes to 1 hour. Chilling firms the dough, making it easier to roll out and cut.
Preheat oven and prepare baking sheets: Preheat your oven to 325°F (165°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
Roll and cut: On a lightly floured surface, roll out the dough to about ¼-inch thickness. Use a 1¾-inch diameter cookie cutter to cut out shapes. Place the cut-out dough pieces on the prepared baking sheets, spacing them about 1 inch apart.
Bake the cookies: Bake in the preheated oven for 20-22 minutes or until the edges are lightly golden. The cookies should be set but remain pale to keep their delicate texture.
Cool completely: Remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely. Cooling fully is important before glazing.
Prepare the lemon glaze: In a small bowl, whisk together the powdered sugar, fresh lemon juice, and lemon zest until smooth and slightly thickened but still pourable.
Glaze the cookies: Using a spoon or a pastry brush, spread the lemon glaze evenly over the cooled cookies. Allow the glaze to set at room temperature for at least 30 minutes before serving or storing.

Notes

These lemon shortbread cookies are bursting with layered citrus flavor thanks to the use of lemon zest, lemon oil, and fresh lemon juice.
The dough is easy to handle and does not spread during baking, making it perfect for detailed cut-out cookie shapes.
Use sifted powdered sugar in both the dough and glaze for a smooth texture.
Chilling the dough is essential to maintain the cookie shape and achieve a tender crumb.
Do not overbake; the cookies should keep their pale color with only light golden edges to stay delicate and melt-in-your-mouth.
The lemon glaze adds a bright, tangy finish that complements the buttery cookie wonderfully.

Nutrition

Serving Size: 1 cookie
Calories: 110 kcal
Sugar: 8 g
Sodium: 45 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: 15 mg