Step into a world of vibrant flavors with these exquisite Lemon Shortbread Cookies with Lemon Icing. Far from your average shortbread, this recipe transforms a classic treat into a bright, citrus-infused delight that’s perfect for any season or celebration. The moment you take a bite, you’ll be captivated by the melt-in-your-mouth buttery texture complemented by a zesty lemon tang, all beautifully finished with a smooth, sweet lemon glaze.
You might be surprised to discover that these incredibly flavorful and visually appealing lemon shortbread cookies are crafted using simple, everyday ingredients likely already in your pantry. Their cheerful, sunny disposition makes them an ideal choice for any gathering, from casual tea times to elegant dessert platters. This generous recipe yields approximately 28 cookies, ensuring there are plenty to share, impress, or simply keep all to yourself!
For those who adore the simple elegance of shortbread cookies, I invite you to explore more delightful variations. My Easy Shortbread Peppermint Cookies offer a refreshing, minty twist, while the Cranberry Orange Shortbread Cookies are a festive favorite, bursting with warm, fruity notes. Each recipe promises that signature buttery, crumbly texture you know and love.
Why These Lemon Shortbread Cookies Will Become Your New Favorite
These lemon shortbread cookies aren’t just a dessert; they’re an experience. Here’s why you’ll fall in love with them:
- Universally Appealing: From the youngest family member to the most discerning palate, these lemon shortbread cookies are a guaranteed crowd-pleaser. Their balanced sweetness and bright citrus notes make them irresistible to all ages, ensuring requests for second (and third!) servings.
- Effortlessly Simple Recipe: Forget complicated baking projects. This shortbread recipe is designed for ease, utilizing a handful of basic ingredients and coming together beautifully without the need for chilling the dough. This means less waiting and more enjoying!
- Exquisite Buttery Texture: Prepare for a cookie that truly melts in your mouth. These shortbreads boast a perfectly crumbly, buttery texture that is the hallmark of a truly great shortbread. The richness of the butter combined with the vibrant lemon creates a harmonious and unforgettable bite.
- Bright and Refreshing Flavor: Unlike heavier desserts, these cookies offer a light and invigorating lemon flavor. The fresh lemon zest and juice infuse every bite with a natural brightness that is both uplifting and satisfying.
- Versatile for Any Occasion: Whether you’re hosting a sophisticated brunch, packing treats for a picnic, or simply craving a sweet snack, these cookies fit the bill. Their elegant appearance and delightful taste make them suitable for everything from everyday indulgence to special celebrations.
- Homemade Charm: There’s something truly special about a homemade cookie. These lemon shortbreads carry that comforting, artisanal quality, making them wonderful gifts or a cherished addition to your home baking repertoire.
Essential Ingredients for Your Lemon Shortbread Masterpiece
Crafting these delectable lemon shortbread cookies requires a selection of fresh, high-quality ingredients. Each plays a crucial role in achieving the perfect flavor and texture. Before you begin, gather all your components, ensuring butter is at room temperature for optimal mixing.
- Unsalted Butter: The foundation of any great shortbread, unsalted butter at room temperature is key. It creams beautifully with sugar, creating a light and airy base, and contributes to the rich, buttery flavor and tender crumb. Using unsalted butter allows you to control the overall saltiness of the cookies.
- Powdered Sugar (Confectioners’ Sugar): This finely milled sugar dissolves easily, yielding a smoother dough and contributing to the delicate, melt-in-your-mouth texture of the shortbread. It’s also essential for the silky lemon icing.
- Vanilla Extract: A touch of pure vanilla extract enhances the overall sweetness and complements the bright lemon flavor, adding a layer of aromatic depth to the cookies.
- All-Purpose Flour: Providing structure to the shortbread, all-purpose flour is precisely measured for the ideal crumb. Avoid over-mixing once the flour is added to prevent tough cookies.
- Salt: A small amount of salt is vital for balancing the sweetness and enhancing the flavors of the butter and lemon, preventing the cookies from tasting flat.
- Fresh Lemons (Juice and Zest): The star of the show! You’ll need both the zest (the fragrant outer yellow peel) for its essential oils and intense lemon flavor, and the fresh juice for its bright acidity and tang in both the cookies and the icing. Always opt for fresh lemons for the best results.
- Heavy Whipping Cream: Used in the lemon icing, heavy cream contributes to a rich, glossy, and perfectly flowing consistency that sets beautifully. It can be substituted with milk if preferred, though the cream provides a slightly richer finish.
Ensuring your butter is at proper room temperature is paramount for a perfectly smooth dough. It should be soft enough to indent with a finger but not greasy or melted. Freshly zested and squeezed lemon juice will make a significant difference in the vibrancy of your cookies, so don’t settle for bottled alternatives!
Baking Brilliance: How to Make Lemon Shortbread Cookies with Lemon Icing
Embark on the delightful journey of creating these zesty lemon shortbread cookies. The process is straightforward, ensuring a rewarding baking experience from start to finish. Follow these step-by-step instructions for perfect results.
- Prepare Your Baking Environment: Begin by preheating your oven to a precise 375°F (190°C). This ensures the oven is at the correct temperature when your cookies are ready to bake, promoting even cooking. Line a large baking sheet with parchment paper. This simple step prevents sticking and makes for effortless cookie removal and cleanup.
- Cream the Wet Ingredients for the Dough: In the bowl of a stand mixer fitted with the paddle attachment, combine the softened unsalted butter, powdered sugar, vanilla extract, and fresh lemon zest. Beat these ingredients together on medium speed for approximately 5 minutes. The mixture should become light, fluffy, and pale in color. Remember to pause and scrape down the sides of the bowl a few times during this process to ensure everything is thoroughly incorporated. This creaming step is vital for a tender, airy shortbread.
- Whisk Together the Dry Ingredients: In a separate, medium-sized bowl, whisk together the all-purpose flour and salt. This ensures the salt is evenly distributed throughout the flour, preventing pockets of excessive saltiness in your cookies.
- Combine Wet and Dry for the Dough: Add the fresh lemon juice to the creamed butter mixture and mix briefly until just incorporated. Then, reduce the mixer speed to its lowest setting. Gradually add the flour and salt mixture to the wet ingredients, mixing until just combined. Be careful not to overmix the dough, as this can develop the gluten in the flour, resulting in tough cookies instead of tender ones. Mix only until no streaks of dry flour remain.
- Prepare and Knead the Dough: Lightly sprinkle your clean working surface with a small amount of all-purpose flour. Lightly dust your rolling pin as well. Transfer the cookie dough from the mixer bowl onto your floured surface. With hands lightly dusted in flour, gently knead the dough a few times to bring it together into a cohesive, large ball. This light kneading ensures the dough is uniform and ready for rolling.
- Roll and Cut the Cookies: Using your floured rolling pin, roll out the dough to an even thickness of about 1/8 inch. If you prefer a slightly thicker, more substantial shortbread, you can roll it out to 1/4 inch. Using a round 2.5-inch cookie cutter, cut out as many circular shapes as possible from the rolled dough.
- Bake to Golden Perfection: Carefully transfer the cut-out cookies onto your prepared baking sheet, ensuring they are spaced about 1 inch apart to allow for proper air circulation during baking. Bake for approximately 12-15 minutes, or until the edges are lightly golden and the centers are set. Keep a close eye on them to prevent over-browning.
- Cool the Cookies: Once baked, remove the baking sheet from the oven. Allow the cookies to cool on the baking sheet for a few minutes. This initial cooling helps them firm up, making them easier to handle. Then, gently transfer the cookies to a wire cooling rack to cool completely. Cooling completely is crucial before icing to prevent the icing from melting or sliding off.
- Prepare the Zesty Lemon Icing: While the cookies cool, prepare your vibrant lemon icing. First, sift your powdered sugar into a medium bowl. Sifting is an important step to remove any lumps, ensuring a smooth, glossy icing. Add the fresh lemon juice and heavy whipping cream to the sifted powdered sugar. Whisk everything together until completely smooth and free of lumps. If you desire a thicker consistency for your icing, gradually add more sifted powdered sugar, one tablespoon at a time, until you reach your preferred texture. For a thinner glaze, add a tiny bit more cream or lemon juice.
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Decorate with Icing and Garnish: Now for the fun part! You have two main methods for icing your cookies:
- **Dipping Method:** Hold each cooled cookie and carefully dip one half of it into the lemon icing. Allow any excess icing to drip off before placing the cookie on a clean cooling rack or parchment-lined tray.
- **Spoon and Spread Method:** Alternatively, spoon about a teaspoon of icing onto the center of each cookie. Gently spread the icing towards the edges with the back of the spoon, creating a beautiful glazed surface.
Once iced, immediately sprinkle some fresh lemon zest on top of each cookie for an extra burst of flavor and a lovely visual appeal. Let the cookies with icing set completely at room temperature, uncovered, for about 2-3 hours or even overnight. This allows the icing to harden and form a protective, delicious shell.
As mentioned, the dipping method offers a clean, elegant half-iced look. Simply dip the cookies halfway into the prepared lemon icing, let the excess drip, then place them on a clean sheet pan or wire rack. Garnish with a touch of fresh lemon zest while the icing is still wet, and allow them to fully dry and set.
Expert Tips for Perfect Lemon Shortbread Cookies Every Time
Achieving shortbread perfection is within reach with a few helpful tips and tricks. These pointers will guide you to bake consistently delicious and beautifully iced lemon shortbread cookies.
- Handling Dough Scraps: Don’t let any dough go to waste! Gather the scraps from your cookie cutting, gently knead them back together, and re-roll the dough. You can repeat the cutting process until all the dough is used. If the dough becomes too soft or warm during this process, simply roll it out onto a piece of parchment paper and refrigerate it for about 10-15 minutes. Chilling the dough will make it firmer and much easier to cut into shapes and transfer to the baking sheet without distortion.
- The Importance of Unsalted Butter: Always use unsalted butter for this recipe. Shortbread relies heavily on butter for its flavor and texture, and using salted butter can lead to cookies that are overly salty, overpowering the delicate lemon notes. Unsalted butter gives you complete control over the salt content in your recipe.
- Cooling Rack is Essential: After baking, transfer your cookies from the hot baking sheet to a wire cooling rack as soon as they are firm enough to handle. Baking sheets retain heat for a long time, and leaving the cookies on them can cause them to continue baking and become over-browned or brittle. A cooling rack allows air to circulate around all sides of the cookies, ensuring they cool evenly and maintain their tender texture.
- Parchment Paper for Easy Baking: Lining your baking sheet with parchment paper is a simple yet effective tip. It prevents the cookies from sticking, promotes even baking, and makes for incredibly easy removal. Plus, cleanup is a breeze!
- Icing Consistency and Substitutions: For the lemon icing, heavy whipping cream provides a rich and creamy texture. However, if you don’t have heavy cream on hand, milk can be used as a substitute. Start with a smaller amount and add gradually until you achieve the desired consistency. Remember, the key is to aim for a smooth, pourable but not watery icing that will set nicely.
- Don’t Overmix the Dough: When combining the wet and dry ingredients for the shortbread dough, mix only until the flour is just incorporated. Overmixing can develop the gluten in the flour, resulting in dense and tough cookies rather than the desired crumbly, tender texture.
- Fresh Lemon for Best Flavor: While bottled lemon juice is convenient, fresh lemon juice and zest are crucial for the vibrant, authentic lemon flavor in these cookies. The zest contains essential oils that impart an intense aroma and taste that bottled juice simply can’t replicate.
- Sifting Powdered Sugar: For a lump-free, smooth lemon icing, sifting your powdered sugar is highly recommended. This step breaks up any clumps and ensures a silky glaze that beautifully coats your cookies.
Frequently Asked Questions About Lemon Shortbread Cookies
Got questions? We’ve got answers! Here are some common inquiries to help you master these delightful lemon shortbread cookies.
Absolutely! Meyer lemons can certainly be used in this recipe. They are typically smaller than regular lemons and possess a less acidic, sweeter, and more floral flavor profile. While regular lemons are readily available year-round and provide a classic tartness, Meyer lemons will lend a subtly different, perhaps more nuanced, sweetness to your shortbread. Feel free to use whichever you prefer or have on hand.
If you don’t have a microplane zester, you can carefully use a vegetable peeler to remove only the very outer yellow layer of the lemon skin, avoiding the bitter white pith beneath. Once you have the peels, finely chop them with a sharp knife. This method works well for getting the essential oils and flavor from the zest.
It’s crucial not to store the cookies in an airtight container until the lemon icing has fully set and hardened. Once the icing is dry to the touch, which typically takes 2-3 hours at room temperature (or overnight), you can transfer the cookies to an airtight container or a Ziplock bag. Stored properly at room temperature, these lemon shortbread cookies will maintain their freshness and delicious taste for up to 5 days.
If you’re feeling creative and want to add another layer of flavor or texture, consider incorporating additional toppings to your lemon icing before it sets. Finely crushed pistachios or almonds can add a lovely crunch, colorful sprinkles are perfect for a festive touch, or a sprinkle of dried lavender for a sophisticated floral note. A tiny pinch of cardamom in the dough can also be a delightful surprise.
Yes, when making the lemon icing, I highly recommend sifting the powdered sugar. This crucial step removes any lumps, ensuring your icing is incredibly smooth and glossy, preventing a grainy or clumpy texture. A silky icing will coat your cookies beautifully and provide a much more enjoyable eating experience.
Yes, these cookies freeze wonderfully! For best results when freezing, bake the shortbread cookies as directed but skip the icing step. Once the baked cookies are completely cool, place them in a single layer in a freezer-safe bag or an airtight container, separated by parchment paper to prevent sticking. They can be frozen for up to 3 months. When you’re ready to enjoy them, simply thaw the cookies at room temperature and then prepare the fresh lemon icing to glaze them just before serving.
More Delicious Cookies to Enjoy
If you’ve loved these lemon shortbreads, you’re in for a treat with more delightful cookie recipes from our kitchen. Expand your baking repertoire with these irresistible selections:
- Maamoul Cookies with Pistachio: A Middle Eastern delicacy, these semolina cookies are filled with a rich, aromatic pistachio paste.
- Maamoul Date Cookies: Another classic Maamoul, featuring a sweet and sticky date filling, perfect with coffee or tea.
- Cookie Dough Protein Balls: A no-bake, healthy snack that tastes just like cookie dough, packed with protein.
- Lemon Macarons: Delicate and elegant French macarons, bursting with bright lemon flavor, a true showstopper.
- Edible Eggless Cookie Dough: For those moments when you just want to eat the dough, this safe and delicious recipe is a dream come true.
We pour our passion into every recipe we share, and this Lemon Shortbread Cookies with Lemon Icing recipe is no exception. We truly hope you enjoy baking it as much as we enjoyed creating it for you. We encourage you to try it, savor every bite, and share your experience. Your ratings and feedback help us grow, and we love to see your culinary creations!
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Lemon Shortbread Cookies with Lemon Icing
Ingredients
For the Shortbread
- 1 cup unsalted butter, room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour
- ½ teaspoon salt
- juice from 1 large lemon
- zest from 1 large lemon
For the Lemon Icing
- 1 cup powdered sugar, more if thicker consistency icing desired
- 2 teaspoon heavy whipping cream, can be substitute with milk
- juice from 1 large lemon
- zest from 1 lemon to garnish
Instructions
For the Shortbread
- Line cookie sheet with parchment paper.
- Preheat oven to 375F (190°C).
- In a bowl of a stand mixer with paddle attachment, beat together butter, vanilla, powdered sugar, and lemon zest on medium speed for about 5 minutes. Scrape the bowl a few times during the process to ensure even mixing.
- In a separate bowl, whisk together all-purpose flour and salt until well combined.
- Add lemon juice to the butter mixture and mix briefly. Turn the mixer to its lowest speed and gradually start adding the flour/salt mixture to the beaten butter/vanilla/powdered sugar/lemon zest mixture. Mix until just incorporated, being careful not to overmix.
- Sprinkle your working surface and rolling pin lightly with flour. Transfer the dough onto your working surface. With your hands lightly dusted in flour, carefully knead the dough together to form one big ball.
- Roll the dough out to an even thickness of about 1/8” (0.3 cm). Roll thicker if desired for a more substantial cookie.
- Using a round 2.5” (6.3 cm) cookie cutter, cut as many circle shapes as you can from the rolled dough.
- Transfer the cut-out cookies onto your prepared baking sheet, spacing them about 1 inch (2.5 cm) apart.
- Bake for about 12-15 minutes, or until the edges are lightly golden and the cookies are set.
- Let cookies cool on the baking sheet for a few minutes to firm up, then transfer them to a wire cooling rack.
- Allow the cookies to cool completely before proceeding with the icing.
- Re-roll any dough scraps and repeat the process of cutting out round shapes and baking. If the dough becomes too soft, roll it out onto parchment paper and refrigerate for 10 minutes to make handling easier.
For the Lemon Icing
- Sift your powdered sugar into a medium bowl.
- In the bowl with sifted powdered sugar, whisk together the fresh lemon juice and heavy whipping cream until smooth.
- Add more powdered sugar if you desire a thicker consistency, or a tiny bit more cream/juice for a thinner glaze.
- Halfway dip each cooled cookie, one by one, into the icing. Let excess drip off.
- Alternatively, spoon about a teaspoon of icing onto the center of each cookie and gently spread it towards the sides.
- Sprinkle with some fresh lemon zest on top immediately after icing. Let the iced cookies set uncovered at room temperature for about 2-3 hours or overnight until the icing hardens.
- Do not store cookies in an airtight container until the icing has fully set and become hard. Once set, store cookies in an airtight container or a Ziplock bag.
- Enjoy these delicious lemon shortbread cookies for up to 5 days when stored properly.
Notes
- Be sure to use unsalted butter as salted butter will make the cookies too salty.
- Be sure to transfer the cookies to a cooling rack as the sheet pan will still be retaining heat and might continue to cook your cookies as it cools.
- Bake the cookies on a sheet lined with parchment paper, for easy removal and clean up.
- Milk can be used in place of heavy cream for the lemon icing if desired, for a slightly lighter glaze.
Nutrition
Carbohydrates: 19g |
Protein: 1g |
Fat: 8g |
Saturated Fat: 5g |
Trans Fat: 1g |
Cholesterol: 20mg |
Sodium: 48mg |
Potassium: 16mg |
Fiber: 1g |
Sugar: 9g |
Vitamin A: 233IU |
Vitamin C: 1mg |
Calcium: 4mg |
Iron: 1mg
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