Lemon Shortbread Cookies
These lemon shortbread cookies are bursting with lemony flavor! They're light, crisp, and just melt in your mouth!
Servings: 24 cookies
Calories: 107kcal
Ingredients
- ¾ cup unsalted butter (room temperature)
- 1 medium lemon juiced and zested (use ½ of juice & zest)
- ½ teaspoon lemon extract (optional)
- ⅓ cup baking sugar (Caster sugar)
- 1¾ cups pastry flour
- ⅛ teaspoon sea salt
Lemon Zest Icing
- ¾ cup powdered sugar (Confectioner's sugar)
- 1½ tablespoon lemon juice (remaining from juiced lemon)
- 2 teaspoon lemon zest (remaining from zested lemon)
Instructions
- Using a stand mixer with a paddle attachment, cream room temperature butter until fluffy. Scrape the sides of the bowl then add ½ of the lemon zest and juice, along with the lemon extract, if using. Mix to combine.
- Pour baking sugar into the bowl and mix until incorporated. Sift pastry flour and sea salt into the bowl then mix the flour mixture with the other ingredients until the dough comes together. Wrap in plastic wrap and refrigerate for 30-60 minutes.
Preheat oven to 325°F
- Roll out the dough into ¼" thickness on a lightly floured surface. Use a cookie cutter to cut out cookies, then arrange 12 cookies on a parchment-lined baking sheet, leaving some room for expansion.
- Bake for 13 minutes or until the cookies are lightly brown around the edges. Cool on a cooling rack.
Prepare Lemon Zest Icing
- Whisk icing sugar, lemon zest, and lemon juice in a small bowl until smooth. Either dip the cookies into the icing, spread the icing onto the cookies, or drizzle the icing onto the shortbread cookies and allow them to set.
Video
Notes
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- If you'd like, you can roll the dough out between two pieces of parchment paper or wax paper instead of rolling the dough out on a floured surface.
- My cookie cutter was 2 ¾". If you use a different sized cookie cutter you may end up with more or less cookies. Also keep in mind that the baking time might need to be adjusted as well!
- Another option is to roll the cookie dough into a log and wrap in plastic wrap. Chill before slicing the dough into discs for baking.
- Store cookies in an airtight container for up to a week or freeze in freezer bags for up to 3 months.
Nutrition
Serving: 24Cookies | Calories: 107kcal | Carbohydrates: 13g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 13mg | Potassium: 41mg | Fiber: 1g | Sugar: 7g | Vitamin A: 179IU | Vitamin C: 3mg | Calcium: 6mg | Iron: 0.3mg
