Lemon Shortbread Cookies
This lemon shortbread recipe will melt in your mouth! These cookies will be a family favorite and are perfect for any time of year.
Servings 30 cookies
Calories 128kcal
Ingredients
Shortbread Cookies
- 1 1/4 cups unsalted butter room temperature
- 2/3 cup powdered sugar
- 2 cups all-purpose flour sifted
- 1/4 teaspoon kosher salt
- 1 - 3 teaspoons lemon zest depending on how lemon-y you want them to be
- 1 teaspoon lemon juice
Lemon Icing
- 3 Tablespoons lemon juice juice from 1 lemon
- 1 1/4 cup powdered sugar
- lemon zest additional, if desired
Instructions
- Cream together the butter, lemon juice, salt, and sugar until light and fluffy.
- Add in the flour and mix until just combined. Using your hands, bring the mixture together to form a dough.
- Wrap in plastic wrap and refrigerate for around 30 minutes to an hour.
- Preheat the oven to 350 F. Line your baking sheet with parchment paper or a silicone mat.
- Remove from the fridge, and roll out the dough on a floured surface to around 1/8 to 1/4 inches thickness. Using a cookie cutter (you can use whichever one you like), cut out your shortbread shapes. Place on a parchment lined baking sheet and chill for 30 more minutes.
- Place in the oven and bake for 15 - 17 minutes, or until the edges are slightly golden. Remove from the oven and let cool completely.
- Combine powdered sugar and lemon juice in a medium bowl and whisk. Add more lemon juice if needed. The glaze should be similar to the consistency of honey, a bit thick.
- Drizzle or spread some lemon icing over the cookies, and add fresh lemon zest if desired.
Nutrition
Serving: 1cookie | Calories: 128kcal | Carbohydrates: 14g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 21mg | Potassium: 13mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 237IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 0.4mg