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Lemon Shortbread Cookies with Lemon Icing Recipe

★★★★★

4.8 from 107 reviews
  • Author: Aiden
  • Total Time: 3 hours 30 minutes
  • Yield: Approximately 24 cookies 1x

Description

These Lemon Shortbread Cookies offer a delightful balance of buttery richness and bright citrus flavor. Made with fresh lemon zest and juice incorporated directly into the dough, these tender, crumbly cookies have a delicate lemon glaze for an added burst of freshness. Perfectly crisp at the edges and soft in the center, they make a charming treat for afternoon tea or festive occasions.

Ingredients

Scale

Cookie Dough

  • 2/3 cup (135g) granulated sugar
  • 2 Tablespoons fresh lemon zest
  • 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
  • 1 Tablespoon (15ml) fresh lemon juice
  • 1/2 teaspoon pure vanilla extract
  • 2 cups (250g) all-purpose flour (spooned & leveled)
  • 1/3 cup (40g) cornstarch
  • 1/8 teaspoon salt
  • optional: coarse sparkling sugar, for sprinkling (if not icing cookies)

Lemon Icing

  • 1 cup (120g) confectioners’ sugar, sifted
  • 1 Tablespoon (15ml) fresh lemon juice
  • 1 Tablespoon (15ml) milk (any kind), heavy cream, or half-and-half
  • 1/4 teaspoon pure vanilla extract
  • optional: fresh lemon zest for garnish

Instructions

  1. Prepare lemon sugar: Place the granulated sugar and fresh lemon zest in a small food processor and pulse about 12–15 times until the sugar is moistened and the zest is finely chopped. This step infuses the sugar with lemon flavor and should not be skipped.
  2. Cream ingredients: In a large bowl, use a handheld or stand mixer fitted with the paddle attachment to beat the lemon-infused sugar and softened butter together on high speed until creamy, about 3 minutes. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.
  3. Add liquids: Beat in the fresh lemon juice and vanilla extract until fully combined, scraping the bowl as needed.
  4. Mix dry ingredients: Add the all-purpose flour, cornstarch, and salt. Beat on low speed for 1 minute as the mixture begins to come together, then increase to medium speed and continue beating until the dough clumps together into a thick, soft ball, about 1–3 minutes.
  5. Roll out dough: Dust a piece of parchment paper or a silicone baking mat generously with flour. Using a floured rolling pin, roll the dough to an even thickness between 1/4 and 1/2 inch. Transfer the dough, still on the parchment or mat, to a baking sheet. Cover and refrigerate for at least 3 hours or up to 2 days to firm up.
  6. Preheat oven and prepare pans: Once dough is chilled, preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats.
  7. Cut cookies: Use cookie cutters to cut out shapes from the dough. Re-roll scraps as needed. If dough softens during cutting, refrigerate shaped cookies for 15 minutes before baking. For a classic look, gently poke holes in the tops with a fork and, if not icing, lightly sprinkle coarse sparkling sugar on top.
  8. Bake cookies: Bake for 14–15 minutes until edges are set and just starting to turn golden. Smaller cookies may bake faster; larger ones may require additional time. Cool cookies on the baking sheet for 10 minutes before transferring to a rack to cool completely.
  9. Make the lemon icing: In a small bowl, whisk together the sifted confectioners’ sugar, lemon juice, milk (or cream/half-and-half), and vanilla until smooth.
  10. Ice cookies: Dip the tops of the cooled cookies into the icing, letting excess drip back into the bowl. Place them on a cooling rack or baking sheet to dry. Optionally garnish with fresh lemon zest while icing is wet. Allow icing to set for 1 to 2 hours before stacking or storing.
  11. Serve and store: Enjoy immediately or wait until the icing sets. Iced cookies can be stored covered at room temperature for up to 3 days or refrigerated up to 5 days. Plain cookies last up to 5 days at room temperature.

Notes

  • Chilling the dough is essential for firm cookies and easier cutting.
  • The pulsing step with sugar and lemon zest intensifies the lemon flavor in the dough.
  • If not icing, sprinkle coarse sparkling sugar for a crunchy, sweet topping.
  • Refrigerate cut cookies if they become too soft before baking to help maintain shape.
  • Use a gentle fork poke on cookie tops for traditional shortbread appearance and texture.
  • Icing sets in 1–2 hours; avoid stacking before that to prevent smudging.
  • Store cookies in an airtight container to maintain freshness.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: lemon shortbread cookies, lemon cookies, shortbread, citrus cookies, lemon zest cookies, lemon glaze cookies

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Find it online: https://tastyplatesspot.com/lemon-shortbread-cookies-with-lemon-icing-recipe/