🍋 Lemon Shortbread Cookies 🍪

Description

Zesty, buttery, and tangy-sweet, these cut-out lemon shortbread cookies are simply sunshine on a plate. Enjoy plain, topped with sparkling sugar, or dipped in an easy creamy lemon icing. The number of cookies this recipe yields depends on the size of the cookie cutter you use. Be sure to refrigerate the rolled-out dough for at least 3 hours.

Ingredients

Cookies

• 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 (if not icing cookies): coarse sparkling sugar, for sprinkling

Icing (Optional)

• 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. Make the cookies: Place the sugar and lemon zest in a small food processor, and pulse several times (about 12–15 times) until the sugar is moistened and lemon zest is finely chopped. This step is imperative and should not be skipped.
2. In a large bowl using a handheld or a stand mixer fitted with a paddle attachment, beat the lemon sugar and butter together on high speed until creamy, about 2–3 minutes. Scrape down the sides and bottom of the bowl as needed. Add the lemon juice and vanilla, and beat until combined. Scrape down the sides and bottom of the bowl as needed. Add the flour, cornstarch, and salt and beat on low speed for 1 minute as the mixture begins to combine. Turn the mixer up to medium speed and beat until the dough clumps together, about 1–3 minutes. The dough will be thick yet soft.
3. Dust a piece of parchment paper or silicone baking mat generously with flour. Using a floured rolling pin, roll the dough out to about 1/4 to 1/2 inch thick. Use more flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly thick. Transfer the rolled-out dough (still on the parchment/baking mat) to a baking sheet. Cover and refrigerate for at least 3 hours, or up to 2 days.
4. Once chilled, preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
5. Using a cookie cutter, cut the dough into shapes. Re-roll the dough scraps and continue cutting until all is used. *Work quickly. If the dough sits out for too long and the cookies feel room-temperature or soft to the touch, refrigerate the shaped cookies for 15 minutes before baking.* If desired, use a fork to gently poke holes in the tops of the cookies (don’t push all the way through). If using (instead of icing), lightly sprinkle coarse sparkling sugar on top of the cookies. It won’t stick at first, but it will as the cookies bake.
6. Bake for 14–15 minutes, until the edges are set and just starting to turn golden. If your cookies are cut smaller than 2 inches, keep an eye on them after the 10-minute mark. If your cookies are larger than 2 inches, they may take longer to bake. Allow cookies to cool on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely.
7. For the icing: In a small bowl, whisk the confectioners’ sugar, lemon juice, milk/cream, and vanilla together until smooth. Dip the tops of the cooled cookies in the icing, and let any excess drip off over the bowl before placing the cookies on a cooling rack or baking sheet to dry. Feel free to top each with fresh lemon zest while icing is still wet. The icing sets after about 1 to 2 hours, so you can easily store, stack, and transport the cookies.
8. Enjoy cookies right away or wait until the icing sets to serve them. Once the icing has set, these cookies can be stacked. Cover and store iced cookies at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Cover and store plain cookies at room temperature for up to 5 days.

Notes

Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Freezing Instructions: Plain or iced cookies freeze well for up to 3 months. Wait for the icing to set completely before layering between sheets of parchment paper in a freezer-friendly container. To thaw, thaw in the refrigerator or at room temperature. You can also freeze the cookie dough for up to 3 months before rolling it out. Prepare the dough through step 2, then flatten into a disc as we do with pie crust, wrap in plastic wrap, then freeze. To thaw, thaw the disc in the refrigerator, then bring to room temperature for about 1 hour. Roll out the dough as directed in step 3, then chill rolled-out dough in the refrigerator for 45 minutes–1 hour before cutting into shapes and baking. See this post on how to freeze cookie dough for a video tutorial.

Special Tools (affiliate links): Zester | Food Processor | Citrus Juicer | Electric Mixer (Handheld or Stand Mixer) | Silicone Baking Mats or Parchment Paper | Rolling Pin or Adjustable Rolling Pin | Baking Sheets | 2–2.5-inch Cookie Cutter (Round or Fluted) | Cooling Rack | Whisk

Yield: The number of cookies this recipe yields depends on the size of the cookie cutter you use. I usually use a cookie cutter that is 2 and 1/4 inches in diameter. Feel free to make your cookies larger or smaller, using any shape cookie cutter.

Pulsing Lemon Zest + Sugar in Step 1: This step is key for 3 reasons because it: 1) breaks down the sugar granules and lemon zest into a finer consistency, 2) extracts some of the oil from the lemon peel, which moistens the sugar, and 3) infuses more flavor into the dough because it is then creamed with butter (fat carries flavor). If you don’t have a food processor or a blender, you can crush the lemon zest into the sugar with a mortar and pestle, or skip this step altogether. If you skip it, expect to lose some flavor.

Sugar on Top of the Cookies: If you do not plan to ice these cookies, you can add a sprinkle of coarse sugar or sanding sugar sprinkles before baking, which gives the shortbread a sparkly crunch. This is optional. I usually reach for white sparkling sugar sold as sprinkles in the baking aisle.

Can I Make These Cookies With Other Citrus? Yes. Simply replace the lemon juice and zest with either fresh lime or orange.

Can I Double the Recipe? Yes. Simply double all of the ingredients.

More Frosting/Icing Options: If you want to pipe intricate designs on the cookies, use royal icing and see my how to decorate sugar cookies tutorial for inspiration. You could also use cookie decorating buttercream, or lemon buttercream. See frosting recipes for more options.

Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.