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Lemon Shortbread Cookies Recipe

Buttery, tender lemon shortbread cookies finished with a bright lemon glaze.
Prep Time1 hour 15 minutes
Cook Time10 minutes
Total Time1 hour 25 minutes
Servings: 48 cookies

Ingredients

  • 3/4 cup salted butter 170 g, at room temperature
  • 1/2 cup cornstarch 56 g
  • 1/2 cup confectioners' sugar 57 g (for dough)
  • 1 1/4 cups all-purpose flour 150 g
  • 1 tablespoon lemon zest 6 g (for dough)
  • 1 1/2 tablespoons lemon juice 21 g (for dough)
  • 1/2 cup confectioners' sugar 57 g (for glaze)
  • 1 tablespoon lemon zest 6 g (for glaze)
  • 2 tablespoons lemon juice 28 g (for glaze)

Instructions

  • In a mixing bowl, cream the room-temperature salted butter, cornstarch, and 1/2 cup (57 g) confectioners' sugar with an electric mixer until smooth and well combined, about 3 minutes.
  • Add the all-purpose flour and mix just until incorporated and a soft dough forms.
  • Stir in 1 tablespoon lemon zest and 1 1/2 tablespoons lemon juice until evenly distributed.
  • Divide the dough in half and shape each half into a 1-inch diameter log on a sheet of parchment, wrapping and twisting the ends to seal.
  • Refrigerate the wrapped logs until firm, about 1 hour.
  • When ready to bake, preheat the oven to 350°F (175°C) and line a rimmed baking sheet with parchment paper.
  • Unwrap the chilled logs and slice into 1/4-inch thick rounds. Place slices on the prepared baking sheet about 1 inch apart.
  • Bake until set but not browned, about 10 minutes. Remove from the oven and let cookies cool completely on the baking sheet.
  • For the glaze, whisk together 1/2 cup (57 g) confectioners' sugar, 1 tablespoon lemon zest, and 2 tablespoons lemon juice until smooth.
  • Spoon about 1/2 teaspoon of glaze onto the center of each cooled cookie and spread lightly; allow the glaze to set before serving.

Equipment

  • Electric Mixer
  • Mixing bowls
  • Measuring cups and spoons
  • Parchment Paper
  • rimmed baking sheet
  • spoon or small offset spatula
  • Refrigerator

Notes

  • Use room-temperature butter for easier creaming.
  • Slice the logs while cold for clean edges.
  • Cookies will not brown when done.
  • Let cookies cool completely before glazing.