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Zesty Lemon Shortbread Cookies Recipe

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★★★★★

4.5 from 95 reviews

Zesty Lemon Shortbread Cookies are buttery and tender with a bright burst of Meyer lemon flavor. These classic shortbread rounds are enhanced with fresh lemon zest and juice, then finished with a tangy lemon glaze for a delightful sweet and citrusy treat, perfect for any occasion.

Ingredients

Scale

Cookie Dough

  • 1 cup unsalted butter, softened
  • ½ cup powdered sugar
  • 1 tbsp Meyer lemon zest
  • 2 tbsp fresh Meyer lemon juice
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • ¼ tsp salt

Lemon Glaze

  • 1 cup powdered sugar
  • 2–3 tbsp fresh Meyer lemon juice
  • ½ tsp lemon zest

Instructions

  1. Cream Butter and Sugar: In a large bowl, beat together the softened unsalted butter and powdered sugar until the mixture is smooth, fluffy, and well combined, forming a creamy base for the cookie dough.
  2. Add Lemon and Vanilla: Mix in the Meyer lemon zest, fresh Meyer lemon juice, and vanilla extract until fully incorporated, infusing the dough with bright citrus and aromatic vanilla flavors.
  3. Incorporate Dry Ingredients: Gradually add the all-purpose flour and salt to the wet mixture, stirring gently just until a soft dough forms; avoid overmixing to maintain tenderness.
  4. Shape Dough Logs: Divide the dough evenly in half and roll each portion into a log about 2 inches in diameter, preparing them for slicing after chilling.
  5. Chill Dough: Wrap each dough log tightly in plastic wrap and refrigerate for at least 1 hour, allowing the dough to firm up for easier slicing and better shape retention during baking.
  6. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  7. Slice and Arrange Cookies: Remove the chilled dough from the refrigerator and slice each log into ¼-inch thick rounds. Place the rounds evenly spaced on the prepared baking sheet.
  8. Bake Cookies: Bake the cookies for 12 to 15 minutes until the edges are lightly set but not browned, achieving a delicate and tender shortbread texture.
  9. Cool Completely: Allow the cookies to cool entirely on a wire rack to set their shape and texture before adding the glaze.
  10. Prepare and Apply Glaze: Whisk together the powdered sugar, fresh Meyer lemon juice, and lemon zest until smooth. Drizzle this lemon glaze over the cooled cookies and let it set before serving.

Notes

  • Use Meyer lemons for a sweeter, less acidic lemon flavor compared to regular lemons.
  • Ensure the butter is softened but not melted for best creaming results.
  • Do not overbake the cookies; they should remain pale with only the edges set.
  • For a stronger lemon glaze flavor, adjust the lemon juice amount to your preference.
  • Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: lemon shortbread cookies, Meyer lemon cookies, citrus cookies, buttery shortbread, lemon glaze cookies

Find it online: https://dinewithlily.com/zesty-lemon-shortbread-cookies-recipe/