Lemon Shortbread Cookies Recipe
User Reviews
5
Lemon Shortbread Cookies Recipe
Description
This cookie recipe starts with creaming salted butter, cornstarch, and confectioners' sugar to create a smooth base. Flour is then incorporated along with lemon zest and juice, forming a soft dough. Dividing and rolling the dough into logs chilled in the refrigerator allows for easier slicing into uniform 1/4-inch rounds.
Baked at 350°F until set, these cookies do not brown significantly, maintaining a pale, tender texture. Once cooled, a lemon glaze made from confectioners' sugar, lemon zest, and juice is spooned on each cookie, adding a glossy, flavorful layer that enhances the citrus notes.
The combination of cornstarch with flour contributes to a crumbly, short texture typical of shortbread, while fresh lemon ingredients keep the flavor bright and vibrant. This cookie is suitable for serving as a light, citrusy treat with tea or coffee.
Ingredients
- 3/4 /4 cup butter at room temperature, salted
- 1/2 /2 cup cornstarch
- 1/2 /2 cup confectioners sugar
- 1 1/4 /4 cups all-purpose flour
- 1 tablespoon lemon zest
- 1 1/2 /2 tablespoons lemon juice
For the Lemon Glaze
- 1/2 /2 cup confectioners sugar
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
Instructions
- Cream together the butter, cornstarch, and confectioner's sugar with an electric mixer until well-combined, about 3 minutes. Add flour to the butter mixture until just combined. Add the lemon zest and the lemon juice. Beat until thoroughly mixed and a soft dough is formed.
- Divide the dough in half and turn each half out onto a piece of parchment or waxed paper. Form each half into a 1-inch roll, twisting the ends of the paper to seal. Refrigerate until firm, about 1 hour.
- When ready to bake, preheat the oven to 350ºF. Slice the dough into 1/4-inch slices and place onto a rimmed baking sheet lined with parchment paper. Bake until set, about 10 minutes. Cookies will not brown. Remove from the oven and allow to cool.
For the Lemon Glaze
- Add the confectioner's sugar to a medium mixing bowl. Stir in the lemon zest and lemon juice, stirring until the glaze is smooth.
- Once the lemon shortbread cookies have cooled completely, spoon about 1/2 teaspoon of glaze onto each cookie and spread around the center of the cookie. Allow the glaze to set and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48cookies
Amount Per Serving
Calories 52 kcal
% Daily Value*
| Calories | 52kcal | 3% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 8mg | 3% |
| Sodium | 26mg | 1% |
| Potassium | 6mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 89IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 2mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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