Lemon Shortbread Cookies Recipe

Today, I’m thrilled to share with you one of my all-time favorite recipes the delightful Lemon Shortbread Cookies. A burst of citrusy goodness enveloped in a buttery, crumbly embrace that practically melts in your mouth. Trust me, this isn’t your average cookie experience. It’s a sweet symphony of flavors that will transport you to a sunny afternoon in a lemon orchard.

Recipe Ingredients

4 cups of all-purpose flour – the canvas for our culinary masterpiece.
A pinch of magic with 1/2 teaspoon each of salt and baking powder to elevate the flavor profile.
Now, the unsung hero – 2 cups of softened, unsalted butter.
1 cup of powdered sugar, the sweet whisper that complements the citrusy symphony.
For that extra punch, 2 tablespoons of freshly squeezed lemon juice – the secret elixir that transforms ordinary into extraordinary.
6 tablespoons of melted, unsalted butter – because there’s no such thing as too much buttery goodness.
A burst of citrus with 1/3 cup of lemon juice, because, well, we’re on a lemony adventure.
To sweeten the deal, 3 cups of powdered sugar the velvety cloak for our cookies.
Zest of 1 lemon, with a little extra for garnish because we eat with our eyes first.

How to Make This Lemon Shortbread Cookies Recipe

Prep

Before we embark on our culinary journey, ensure your kitchen is a haven of organization. Preheat your oven to 325°F (160°C), and line a baking sheet with parchment paper.

Flour, Salt, and Baking Powder Ballet Mixing

In a bowl, whisk together the 4 cups of all-purpose flour, 1/2 teaspoon of salt, and the same amount of baking powder. This is our dry ensemble, the foundation of our soon-to-be legendary Lemon Shortbread Cookies.

Butter & Sugar Waltz

In a separate bowl, cue the music and start the buttery dance. Cream together 2 cups of softened unsalted butter and 1 cup of powdered sugar until it transforms into a fluffy, pale concoction.

Lemon Elixir Addition

Add 2 tablespoons of freshly squeezed lemon juice to the buttery mix. Let the citrus serenade commence as the kitchen fills with the aroma of lemony goodness.

Dry Meets Wet

Introduce the dry ensemble to the buttery symphony. Slowly incorporate the flour mixture into the wet ingredients until a cohesive dough forms.

Shaping the Symphony

Divide the dough in half. Roll each portion into a log, about 2 inches in diameter. Wrap them in parchment paper and chill in the refrigerator for at least 2 hours. This step is crucial for the cookies to hold their shape and develop that perfect texture.

Oven Waltz

Slice the chilled dough logs into 1/4-inch rounds and arrange them on your prepared baking sheet. Bake in the preheated oven for 12-15 minutes or until the edges turn a golden hue.

A Lemony Shower

While the cookies cool, let’s prepare the glaze. In a bowl, whisk together 6 tablespoons of melted butter, 1/3 cup of lemon juice, 3 cups of powdered sugar, and the zest of 1 lemon. Drizzle this lemony extravaganza over the cooled cookies, ensuring each one gets a generous shower of glaze.

Garnish Grand Finale

Sprinkle a bit of reserved lemon zest on top for a final burst of flavor and a visually stunning finish.

Serving Instructions

Arrange these golden delights on a charming serving platter. For a touch of finesse, you can dust a bit more lemon zest over the cookies or add a sprig of fresh mint for a pop of color.

Pair these heavenly treats with a cup of your favorite tea or a scoop of vanilla ice cream if you’re feeling a bit decadent. The combination of the buttery richness and the citrusy zing will leave your taste buds in awe.

Storage and Freezing Instructions

Storage

If, by some miracle, you have leftovers, store them in an airtight container at room temperature. These cookies, with proper care, can stay fresh and delightful for up to a week. The key is to resist the temptation to finish them all in one sitting.

Freezing

Yes, you can absolutely freeze these Lemon Shortbread Cookies to extend their lifespan. Before freezing, ensure the cookies are completely cooled. Place them in a single layer in a freezer safe container with parchment paper between the layers to prevent sticking.

These frozen delights can keep their flavor and texture for up to three months. When the craving strikes, simply thaw them in the refrigerator or at room temperature. If you’re feeling a bit indulgent, you can even enjoy them straight from the freezer – they have a delightful, chilled crunch.

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FAQs

Can I use salted butter instead of unsalted in the cookie recipe?

However, adjusting the salt quantity might be necessary. If using salted butter, consider reducing the added salt in the recipe to maintain the perfect sweet-savory balance.

Can I substitute fresh lemon juice with bottled lemon juice for the cookies and glaze?

While fresh is always preferred, bottled lemon juice can be a convenient alternative. Just ensure it’s 100% pure lemon juice without any additives for that authentic citrus kick.

How do I prevent the cookies from spreading too much during baking?

Chill the cookie dough logs in the refrigerator for at least 2 hours before slicing and baking. This crucial step helps maintain the shape and texture, preventing excessive spreading.

Can I make the cookie dough ahead of time and freeze it for later use?

Prepare the cookie dough, shape it into logs, wrap them in parchment paper, and freeze. When ready to bake, simply slice the frozen dough and follow the baking instructions. Fresh cookies whenever you desire!

Can I omit the glaze and serve the cookies plain?

The glaze adds an extra layer of sweetness and tang, but the cookies are delightful on their own. If you prefer a less sweet option, skip the glaze and let the buttery lemony goodness shine.

How long can I store the baked cookies, and do they need any special storage conditions?

Store the baked cookies in an airtight container at room temperature for up to a week. Keep them away from direct sunlight and moisture to preserve their texture and flavor.