Lemon Shortbread Cookies
User Reviews
5
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Prep Time
10 mins
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Cook Time
12 mins
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Chilling Time
2 hrs
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Total Time
22 mins
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Servings
24 cookies
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Calories
93 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Lemon Shortbread Cookies
Description
The dough combines softened butter, powdered sugar, and lemon zest, mixed with sifted flour and salt until it forms a compact ball. Chilling the dough for at least two hours firms it for rolling and cutting, preventing spreading during baking. The cookies are rolled to about 1/4 inch thickness and refrigerated briefly before baking at 350°F for about 12 minutes until edges are set.
After baking and cooling fully, a lemon glaze made from powdered sugar, lemon juice, and cream is drizzled on to add a sharp, sweet finish. The shortbread has a fine crumb and mild lemon aroma that complements the glaze without overpowering.
Cookies keep at room temperature for up to a week, or longer in the refrigerator. For longer storage, freezing is recommended, layering cooled cookies with parchment to prevent sticking. Thaw cookies at room temperature before serving.
Ingredients
FOR THE SHORTBREAD
- 1¼ cups all-purpose flour 180 grams total, if you double or triple the recipe double or triple this amount, at least 11% protein or higher, quantity approx. 3 tablespoons
- ½ cup butter 155 grams total, if you double or triple the recipe double or triple this amount, softened, quantity approx. 3 tablespoons
- ½ cup powdered sugar 75 grams total, if you double or triple the recipe double or triple this amount, 2 tablespoons
- 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 sugar aka icing sugar
- 1-2 tablespoons lemon juice
- 1 tablespoon whipping cream or whole cream or milk
Instructions
- Sift together the flour and salt. Set aside.
- 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).
- 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.
- 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.
- Pre-heat oven to 350F (180C).
- Bake the cookies for approximately 12 minutes. Let cool completely before drizzling with glaze. Enjoy.
LEMON GLAZE
- 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
- A stand mixer with paddle attachment can be used instead of hand kneading.
- If dough is too firm, let it soften slightly at room temperature or knead gently before rolling.
- Store baked cookies airtight at room temperature up to one week or refrigerated for up to 10 days.
- Freeze cookies up to 6 months with parchment between layers to prevent sticking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 93 kcal
% 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.
User Reviews
Overall Rating
5
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