Description
Tender, buttery shortbread cookies infused with bright lemon zest and juice. Crisp-edged and melt-in-your-mouth soft, they can be enjoyed plain, sugared, or topped with a vibrant lemon icing.
Ingredients
- 2/3 cup (135 g) granulated sugar
- 2 tablespoons fresh lemon zest
- 1 cup (226 g) unsalted butter, softened
- 1 tablespoon (15 ml) fresh lemon juice
- 1/2 teaspoon pure vanilla extract
- 2 cups (250 g) all-purpose flour
- 1/3 cup (40 g) cornstarch
- 1/8 teaspoon salt
- Optional: coarse sparkling sugar for sprinkling
- Optional Icing:
- 1 cup (120 g) confectioners’ sugar, sifted
- 1 tablespoon (15 ml) fresh lemon juice
- 1 tablespoon (15 ml) milk, heavy cream, or half-and-half
- 1/4 teaspoon pure vanilla extract
- Optional: fresh lemon zest for garnish
Instructions
- Pulse the granulated sugar and lemon zest in a small food processor 12–15 times until finely blended and aromatic.
- In a mixing bowl, beat the lemon sugar and softened butter on high speed for 3 minutes until light and creamy.
- Add the lemon juice and vanilla extract and mix until combined.
- Add the flour, cornstarch, and salt. Mix on low to combine, then increase to medium speed until the dough clumps together.
- On a floured parchment paper or silicone mat, roll dough to 1/4–1/2 inch thick. Transfer to a baking sheet and refrigerate for at least 3 hours or up to 2 days.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment or silicone mats.
- Cut the dough into desired shapes with cookie cutters. Re-roll scraps and repeat. If dough softens, chill again for 15 minutes before baking.
- If not using icing, sprinkle with coarse sugar or decorate with fork marks.
- Bake for 14–15 minutes, until edges are set and lightly golden. Cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: For icing, whisk together confectioners’ sugar, lemon juice, milk/cream, and vanilla until smooth. Dip tops of cooled cookies and garnish with lemon zest if desired. Let set 1–2 hours.
Notes
- Chilling the dough is essential for shape retention and flavor development.
- Cornstarch makes the cookies ultra-tender.
- For more lemon flavor, add extra zest to the dough or icing.
- Let icing set fully before stacking or storing.
- Use salted butter if desired, but reduce added salt.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (without icing)
- Calories: 95
- Sugar: 6g
- Sodium: 15mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
