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Lemon Shortbread Cookies

Delightful cookies that perfectly balance rich, buttery flavors with a bright, zesty punch of fresh lemon, creating a melt-in-your-mouth treat.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 3 hours
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 2/3 cup 2/3 cup granulated sugar This sweet foundation creates the base of the cookies, enhancing the buttery flavor.
  • 2 Tablespoons 2 Tablespoons fresh lemon zest Adds a bright, citrusy aroma and a burst of flavor.
  • 1 cup 1 cup unsalted butter, softened to room temperature This creamy ingredient provides richness and a tender texture.
  • 1 Tablespoon 1 Tablespoon fresh lemon juice Infuses each cookie with a refreshing citrus tang.
  • 1/2 teaspoon 1/2 teaspoon pure vanilla extract Offers a warm, comforting note that complements the lemon.
  • 2 cups 2 cups all-purpose flour This staple gives structure to the cookies, ensuring a nice crumb.
  • 1/3 cup 1/3 cup cornstarch Helps to create that signature melt-in-your-mouth quality.
  • 1/8 teaspoon 1/8 teaspoon salt Enhances the overall flavors, balancing the sweetness.
  • Optional coarse sparkling sugar For an extra crunch and a beautiful finish.
For the Icing
  • 1 cup 1 cup confectioners’ sugar, sifted Sweetens the glaze for a perfect finishing touch.
  • 1 Tablespoon 1 Tablespoon fresh lemon juice Adds depth and lemony goodness.
  • 1 Tablespoon 1 Tablespoon milk, heavy cream, or half-and-half Makes the icing smooth and spreadable.
  • 1/4 teaspoon 1/4 teaspoon pure vanilla extract Complements the lemon with its warm notes.
  • Optional fresh lemon zest for garnish For an extra pop of flavor and color.

Method
 

Preparation
  1. Step 1: Prepare the Lemon Sugar - Place granulated sugar and fresh lemon zest in a food processor. Pulse 12–15 times until the sugar is moistened and the zest is finely chopped.
  2. Step 2: Cream the Butter and Lemon Sugar - In a large bowl, combine the lemon sugar mixture with softened butter. Beat on high for about 3 minutes until creamy.
  3. Step 3: Combine the Dry Ingredients - Mix in all-purpose flour, cornstarch, and salt, beating on low for 1 minute. Turn to medium speed until the dough clumps together, about 1–3 minutes.
  4. Step 4: Roll Out the Dough - Dust parchment paper with flour, roll out the dough to a thickness of 1/4 to 1/2 inch. Refrigerate for at least 3 hours.
Baking
  1. Step 5: Preheat and Cut the Cookies - Preheat oven to 350°F (177°C). Cut dough with cookie cutters and refrigerate shaped cookies for 15 minutes before baking.
  2. Step 6: Bake the Cookies - Bake for 14–15 minutes until edges set and just start to turn golden. Cool on baking sheet for 10 minutes before transferring to a cooling rack.
Icing
  1. Step 7: Prepare the Icing - Whisk together confectioners’ sugar, lemon juice, milk, and vanilla until smooth. Dip cooled cookies into icing and let them dry.
Serving
  1. Step 8: Serve and Enjoy! - Enjoy right away or wait for icing to set, store iced cookies for up to 3 days at room temperature.

Notes

Ensure butter is at room temperature for easier creaming. Chilling the dough longer enhances flavor and texture. Use festive cookie cutters for variety. Consider adding lemon extract to the icing for extra flavor.