Lemon Shortbread Cookies Recipe
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
16 cookies
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Calories
208 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Lemon Shortbread Cookies Recipe
Description
Lemon Shortbread Cookies combine unsalted butter, powdered sugar, and fresh lemon zest whipped together before folding in flour and salt to form a soft dough. The dough is shaped into a flat circle or rectangle on a baking sheet, baked until just starting to turn golden around the edges, then cut into finger shapes and pricked with a fork while still warm to help retain shape and texture.
After cooling, the cookies receive a glaze made from powdered sugar mixed with lemon juice and water, spooned sparingly onto each cookie end and sprinkled with additional lemon zest if desired. This adds a tangy sweetness and visual appeal that contrasts the shortbread’s buttery richness.
These cookies offer a light, citrus-accented option ideal for afternoon tea or as a delicate treat. Their tender crumb and lemon brightness make them refreshing without heaviness.
The baked cookies should be cut while warm to avoid crumbling, and butter should be room temperature to ensure the dough forms properly. The recipe provides storage guidance across several days depending on temperature and mentions freezing the uniced cookies for longer keeping.
Ingredients
For the Cookies
- 1 cup butter 2 sticks, unsalted
- ⅔ cup powdered sugar
- 1 tablespoon lemon from 1 lemon, zest
- 2 cups all-purpose flour
- ¼ teaspoon kosher salt
For the Glaze
- 1 cup powdered sugar
- 1½ tablespoons lemon juice (from about 1 lemon)
- 1 tablespoon water
- lemon optional, for serving, zest
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- In a large bowl, using a hand mixer, beat the butter, powdered sugar, and lemon zest until combined.
- Add the flour and salt and mix by hand until the dough starts to clump. Gently press the dough into a ball.
- Place the dough on the prepared baking sheet and gently pat into a circle or rectangle.
- Bake for 22-25 minutes until just turning light golden at the edges.
- As soon as the shortbread is out of the oven, cut into 16 rectangle fingers with a sharp knife, and prick each finger with a fork.
- Leave for 5-10 minutes before carefully transferring to a wire rack to cool completely.
- While the shortbread cools, make the icing. Sift the powdered sugar and mix with the lemon juice and water.
- Spoon ½ teaspoon of icing to the end of each cooled shortbread finger.
- Sprinkle over lemon zest, if using.
Notes
- Keep butter at room temperature for best dough consistency.
- Cut the shortbread while still warm to prevent crumbling when slicing and pricking.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Freeze un-iced shortbread cookies for up to 1 month for extended storage.
- You can zest using the fine side of a cheese grater if a zester is unavailable.
- Watch baking time closely and remove when edges just start to turn light golden to avoid overbaking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16cookies
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 208kcal | 10% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 31mg | 10% |
| Sodium | 39mg | 2% |
| Potassium | 22mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 355IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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