Lemon Shortbread Cookies Recipe

Course: cookie, Dessert

Cuisine: American

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: cookies

Calories: 208kcal

Author: Becky Hardin - Easy Dessert Recipes

Easy to make and perfect for spring and summer, these Iced Lemon Shortbread Cookies are what you need to make for your next tea party! They're delightfully flavored with fresh lemon zest and a homemade icing that's both sweet and lightly tangy.

Print Recipe

Equipment

Kitchen Scale (optional)
Baking Sheet
Hand Mixer
Fine-Mesh Sieve

Ingredients

For the Cookies

1 cup unsalted butter 226 grams (2 sticks)
⅔ cup powdered sugar 75 grams
1 tablespoon lemon zest 6 grams, from 1 lemon
2 cups all-purpose flour 240 grams
¼ teaspoon kosher salt

For the Glaze

1 cup powdered sugar 113 grams
1½ tablespoons lemon juice 21 grams, from about 1 lemon
1 tablespoon water 14 grams
Lemon zest optional, for serving

Instructions

Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
In a large bowl, using a hand mixer, beat the butter, powdered sugar, and lemon zest until combined.
1 cup unsalted butter, ⅔ cup powdered sugar, 1 tablespoon lemon zest
Add the flour and salt and mix by hand until the dough starts to clump. Gently press the dough into a ball.
2 cups all-purpose flour, ¼ teaspoon kosher salt
Place the dough on the prepared baking sheet and gently pat into a circle or rectangle.
Bake for 22-25 minutes until just turning light golden at the edges.
As soon as the shortbread is out of the oven, cut into 16 rectangle fingers with a sharp knife, and prick each finger with a fork.
Leave for 5-10 minutes before carefully transferring to a wire rack to cool completely.
While the shortbread cools, make the icing. Sift the powdered sugar and mix with the lemon juice and water.
1 cup powdered sugar, 1½ tablespoons lemon juice, 1 tablespoon water
Spoon ½ teaspoon of icing to the end of each cooled shortbread finger.
Sprinkle over lemon zest, if using.
Lemon zest

Notes

Make sure your butter is room temperature.
If you don't have a zester, you can just use the smaller side of a cheese grater to zest the lemon.
Careful not to bake the cookies for too long! As soon as the edges are a gorgeous golden brown color, you should be good to go.
This is a short and tender shortbread. Cut the shortbread as soon as it comes out of the oven. If left to cool slightly, it will crumble when cut or pricked with a fork.
Nutritional information does not include optional ingredients.

Storage: Store lemon shortbread cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer (un-iced) for up to 1 month.

Nutrition