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5.0 from 444 votes

Lemon Shortbread Cookies

Shortbread Cookies are a must and these Lemon Shortbread are the perfect Lemon Lovers melt in your mouth Cookie.

Prep Time
10 mins
Cook Time
10 mins
Chilling Time
2 hrs
Total Time
22 mins
Servings: 24 cookies
Calories: 93 kcal
Course: Dessert , Baked Goods
Cuisine: American

Ingredients

FOR THE SHORTBREAD
  • 1¼ cups + 3 tablespoons all purpose flour (at least 11% protein or higher) (180 grams total, if you double or triple the recipe double or triple this amount)
  • ½ cup + 3 tablespoons butter (softened)* (155 grams total, if you double or triple the recipe double or triple this amount)
  • ½ cup + 2 tablespoons powdered / icing sugar (75 grams total, if you double or triple the recipe double or triple this amount)
  • zest lemon
*If you use unsalted butter then add ¼ teaspoon of salt. Be sure to use a good quality butter, apparently this year 2022, store brand butter quality is not what it used to be. Less fat could mean a dry not so tasty cookie.
LEMON GLAZE
  • 1¼ cups powdered / icing sugar
  • 1-2 tablespoons lemon juice
  • 1 tablespoon whole / whipping cream or milk

Instructions

    Cup of Yum
  1. Sift together the flour and salt. Set aside.
  2. In a large bowl with a wooden spoon mix together the butter, sugar and zest. Add the sifted flour mixture a little at a time, stirring between additions.  Once the dough starts to come together (even if you haven't added all the flour), move to a flat surface and knead into a compact ball. (If you need extra flour add one tablespoon at a time, if the dough is too crumbly add more butter, a little at a time).
  3. Shape the dough into a ball, wrap in plastic and refrigerate 2 hours. You can also shape the dough into a log or two, refrigerate then slice and bake.
  4. On a lightly floured surface roll out the dough to about 1/4 inch thickness and cut out cookies.  Place cookies on a parchment paper lined cookie sheet and refrigerate for about 15 - 20 minutes while the oven is pre-heating.
  5. Pre-heat oven to 350F (180C).
  6. Bake the cookies for approximately 12 minutes.  Let cool completely before drizzling with glaze.  Enjoy.
LEMON GLAZE
  1. In a small bowl combine powdered sugar, lemon juice and cream, if too thin add more sugar too thick add either more lemon juice or cream.  

Notes

  • If you can’t or don’t want to knead the dough by hand, then yes a stand up mixer using the paddle attachment will work just fine.
  • If the dough is too hard out of the fridge, then you can either let it warm up a bit on the counter or cut the dough into two parts and warm it a bit by gently kneading, to make it easier to roll.
  • The baked cookies should be stored in an airtight container at room temperature for up to a week. I sometimes store mine in the fridge because I like cold cookies. They will last up to 10 days by storing them in the fridge.
  • To freeze the shortbread cookies, place parchment paper in between the layers of the completely cooled cookies this prevents them from sticking together when they are in the containers for freezing, or you can also place the baked cooled cookies on a cookie sheet and freeze them, then move the frozen cookies to either airtight bags or containers. Baked Shortbread Cookies will last up to 6 months in the freezer.

Nutrition Information

Calories 93kcal (5%) Carbohydrates 13g (4%) Fat 4g (6%) Saturated Fat 2g (10%) Cholesterol 11mg (4%) Sodium 35mg (1%) Potassium 6mg (0%) Sugar 8g (16%) Vitamin A 125IU (3%) Vitamin C 0.2mg (0%) Calcium 2mg (0%) Iron 0.3mg (2%)

Nutrition Facts

Serving: 24cookies

Amount Per Serving

Calories 93

% Daily Value*

Calories 93kcal 5%
Carbohydrates 13g 4%
Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 11mg 4%
Sodium 35mg 1%
Potassium 6mg 0%
Sugar 8g 16%
Vitamin A 125IU 3%
Vitamin C 0.2mg 0%
Calcium 2mg 0%
Iron 0.3mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.