Lemon Shortbread Cookies

Introduction & Inspiration

I’m a huge fan of shortbread cookies, with their buttery, melt-in-your-mouth texture and delicate sweetness. This recipe for “Lemon Shortbread Cookies,” promising a bright, citrusy twist on the classic, immediately caught my attention! The combination of lemon zest, lemon juice, and a simple lemon glaze seemed like the perfect way to create a refreshing and flavorful cookie.

My inspiration came from a love of lemon desserts and a desire to create a shortbread cookie that was both elegant and easy to make. I envisioned a cookie that would be perfect for afternoon tea, a special occasion, or simply a delightful treat to enjoy with a cup of coffee.

My goal was to find a recipe that delivered that classic shortbread texture – buttery, crumbly, and slightly sandy – with a pronounced lemon flavor that was both refreshing and satisfying. These Lemon Shortbread Cookies seemed to fit the bill perfectly: simple ingredients, clear instructions, and a focus on achieving that perfect balance of buttery, sweet, and tangy flavors.

These cookies seem to be perfect with a cup of tea.

Nostalgic Appeal

Shortbread cookies, in general, hold a strong nostalgic appeal, particularly for those with Scottish or British heritage, or anyone who appreciates classic baked goods. They evoke images of tea times, holiday gatherings, and simple, elegant treats.

The use of butter, sugar, and flour as the primary ingredients connects the recipe to a long history of traditional baking, where simple ingredients were transformed into delicious and satisfying cookies.

The lemon flavor, while adding a bright and modern twist, is also reminiscent of classic lemon desserts, such as lemon bars, lemon meringue pie, and lemon cookies, evoking a sense of familiarity and comfort.

And the act of making shortbread cookies, from creaming the butter and sugar to rolling out the dough and cutting out shapes, is a timeless culinary tradition that connects us to generations of home bakers.

Homemade Focus

These Lemon Shortbread Cookies are a testament to the beauty and simplicity of homemade baking. You’re taking basic ingredients – flour, cornstarch, butter, sugar, lemon zest, lemon juice, and vanilla extract – and transforming them into elegant and flavorful cookies.

I appreciate recipes that prioritize homemade elements and allow for hands-on involvement, and this one certainly does. You’re whisking together dry ingredients, creaming butter and sugar, incorporating lemon zest and juice, and rolling out the dough to create your own unique cookies.

The use of both lemon zest and lemon juice in the dough ensures a bright and pronounced lemon flavor that permeates every bite.

And the simple lemon glaze, made with powdered sugar, melted butter, and lemon juice, adds an extra layer of sweetness and citrusy flavor, enhancing the overall homemade quality of the cookies.

Flavor Goal

The primary flavor goal of these Lemon Shortbread Cookies is a bright, refreshing, and intensely lemony flavor, balanced by the buttery richness and delicate sweetness of the shortbread. It’s a cookie that’s designed to be both elegant and satisfying, perfect for any occasion.

The all-purpose flour and cornstarch provide the base for the shortbread, creating a tender, crumbly, and slightly sandy texture that’s characteristic of shortbread cookies.

The salted butter adds richness, flavor, and that essential melt-in-your-mouth quality.

The granulated sugar provides sweetness and contributes to the texture.

The lemon zest and fresh lemon juice are the stars of the show, delivering a bright, citrusy flavor that permeates both the dough and the glaze.

The vanilla extract enhances the overall flavor, adding a warm, aromatic note that complements the lemon.

And the glaze, made with powdered sugar, melted butter, and lemon juice, adds an extra layer of sweetness and lemon flavor, creating a beautiful and flavorful finish.

Ingredient Insights

Let’s explore the ingredients, understanding why each component is critical to the recipe’s success.

For the Shortbread:

All-purpose flour, plus more for rolling and stamping:

Cornstarch: This is a key ingredient for achieving that signature tender, crumbly texture of shortbread.

Salted butter, cubed and softened:

Granulated sugar:

Lemon zest:

Fresh lemon juice:

Vanilla extract:

For the Glaze:

Powdered sugar:

Salted butter, melted:

Fresh lemon juice:

This is a simple ingredient list.

Essential Equipment

You won’t need a lot of specialized equipment, although a stand mixer and cookie cutters will be helpful. Here’s what you’ll need:

Medium bowls (at least two): One for whisking together the dry ingredients, and one for making the glaze.

A stand mixer fitted with the paddle attachment (or a large bowl and an electric hand mixer): For creaming together the butter, sugar, and lemon zest.

Plastic wrap: For wrapping and chilling the dough.

Baking sheets (at least two): For baking the cookies.

Parchment paper: For lining the baking sheets.

A rolling pin: For rolling out the dough.

Cookie stamps (optional): For creating decorative impressions on the cookies.

2- to 3-inch cookie cutters: For cutting the dough into circles.

A thin spatula: For transferring the cookies to the baking sheet.

A cooling rack: For cooling the cookies completely.

A pastry brush: For brushing the glaze onto the cookies.

Measuring cups and measuring spoons.

This is a classic equipment list.

List of Ingredients with Measurements

Here’s the complete list of ingredients, with precise measurements:

For the shortbread:

• 2 1/2 cups all-purpose flour, plus more for rolling and stamping
• 1/4 cup cornstarch
• 1 cup salted butter, cubed and softened
• 3/4 cup granulated sugar
• 2 Tbsp. lemon zest
• 2 tsp. fresh lemon juice
• 1 tsp. vanilla extract

For the glaze:

• 1 cup powdered sugar
• 1 Tbsp. salted butter, melted
• 2 Tbsp. fresh lemon juice

These quantities are perfect to succeed.

Gather all ingredients before.

Step-by-Step Instructions

Let’s break down the process into easy-to-follow steps.

For the Shortbread:

1. Whisk Dry Ingredients: In a medium bowl, whisk together the flour and cornstarch.
2. Cream Butter and Sugar: In a stand mixer fitted with the paddle attachment, beat together the butter, granulated sugar, and lemon zest over medium speed until creamy, 3 to 4 minutes. Scrape the bottoms and sides of the bowl and beat in the lemon juice and vanilla.
3. Add Dry Ingredients: With the mixer on low speed, gradually add the flour mixture to the butter mixture, beating until just combined after each addition.
4. Chill Dough: On a lightly floured work surface, place the dough. Divide the dough in half and form into disks. Wrap each disk in plastic wrap and refrigerate until firm, 30 minutes to 1 hour.
5. Preheat and Prepare Baking Sheets: Place one oven rack in the upper third of the oven and a second oven rack in the lower third of the oven. Preheat the oven to 375°F (190°C). Line 2 baking sheets with parchment paper.
6. Roll and Cut Dough: Working with 1 disk of dough at a time and keeping the second disk refrigerated, lightly flour a work surface. Roll the dough out to ¼-inch thick. Press a floured cookie stamp into the dough to make an impression (if using). Use a 2- to 3-inch cookie cutter to cut the dough into circles.
7. Transfer and Bake: Using a thin spatula, transfer the cookies to the prepared baking sheet, spacing them about 2 inches apart. Refrigerate the scraps.
8. Bake Bake until the tops are dry and the bottoms begin to turn golden, 9 to 10 minutes.
9. Cool Let cool for about 5 minutes on the pan, then transfer the cookies to a cooling rack to cool completely. Repeat with the remaining dough and scraps, rerolling only once for smooth cookies.

For the Glaze:

1. Combine Ingredients: In a medium bowl, combine the powdered sugar, melted butter, and 1 tablespoon of lemon juice.
2. Adjust Consistency: Add the remaining lemon juice, 1 teaspoon at a time, until the icing falls off the whisk in a fluid stream and the fallen ribbon of icing holds its shape for only a few seconds before sinking back into the bowl of icing. If the glaze is still not thin enough, add water, 1 teaspoon at a time.

Assemble the Cookies:

1. Glaze Cookies: Working with one cookie at a time, use a pastry brush to brush a thin layer of glaze onto each cookie. If the pastry brush is leaving behind too many streaks or the glaze feels too thick, whisk in another teaspoon of water.
2. Set and Store: Allow the glazed cookies to set for 15 minutes. Store at room temperature in an airtight container for up to 1 week.

These steps are not too difficult to follow.

Troubleshooting

Let’s address some potential issues, and how to solve them:

Problem: My shortbread dough is too sticky. Solution: Add a little more flour, a tablespoon at a time, until the dough is manageable but still soft. You can also chill the dough for a longer period to make it easier to handle.

Problem: My shortbread cookies are spreading too much during baking. Solution: Make sure you chilled the dough thoroughly before rolling and cutting it. Also, make sure your oven temperature is accurate.

Problem: My glaze is too thick. Solution: Add a little more lemon juice or water, a teaspoon at a time, until the glaze reaches the desired consistency.

Problem: My glaze is too thin. Solution: Add a little more powdered sugar, a tablespoon at a time, until the glaze reaches the desired consistency.

These tips are very helpful.

Tips and Variations

Here are some tips and variations.

Tip: For a more intense lemon flavor, add a few drops of lemon extract to the dough or the glaze.

Variation: Use different shapes of cookie cutters to create different themed cookies.

Tip: If you don’t have cookie stamps, you can simply cut out the cookies without making any impressions.

Variation: Add a sprinkle of finely grated lemon zest to the glaze for extra flavor and visual appeal.

Tip: Make sure your butter is softened but not melted for the shortbread dough.

Variation: Instead of a lemon glaze, you can dust the cooled cookies with powdered sugar or dip them in melted white chocolate.

This recipe offers a lot of options.

Serving and Pairing Suggestions

These Lemon Shortbread Cookies are a delightful and refreshing treat. Here are some serving and pairing ideas:

Serving: Serve the cookies at room temperature.

Pairing: * They’re perfect for afternoon tea, a dessert buffet, or as a sweet treat any time of day. * Serve them with a cup of tea (especially Earl Grey or lemon-flavored tea), coffee, or a glass of lemonade. * Pair them with other lemon desserts, such as lemon bars or lemon meringue pie, for a lemon-themed dessert spread.

It is perfect for tea time.

Nutritional Information

Nutritional information is approximate due to variations in specific ingredients and serving sizes. One cookie may contain:

• Calories: 150-200 (depending on size and glaze amount)
• Fat: 8-12 grams
• Saturated Fat: 5-7 grams
• Cholesterol: 20-30mg
• Sodium: 50-80mg
• Total Carbs: 18-22 grams
• Dietary Fiber: 0-1 gram
• Sugars: 8-12 grams (depending on glaze amount)
• Protein: 1-2 grams

These cookies are a treat and should be eat in moderation.

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Recipe Summary and Q&A

Let’s conclude with a summary of the recipe and answers to some frequently asked questions:

Recipe Summary:

Lemon Shortbread Cookies are buttery, crumbly, and intensely lemon-flavored cookies made with a simple shortbread dough infused with lemon zest and juice, and topped with a sweet and tangy lemon glaze. They’re perfect for tea time, dessert, or any occasion that calls for a bright and refreshing treat.

Q&A:

Q: Can I make these cookies ahead of time? A: Yes! You can make the shortbread dough ahead of time and refrigerate it for up to 3 days, or freeze it for longer storage. You can also bake the cookies and store them unfrosted in an airtight container at room temperature for up to a week. Glaze the cookies closer to the serving time.

Q: How long will the glazed cookies stay fresh? A: Once glazed, they’re best enjoyed within a few days, stored in an airtight container at room temperature.

Q: Can I use a different type of citrus fruit? A: Yes, you can substitute lime zest and juice, or orange zest and juice, for the lemon.

Q: I don’t have cornstarch. Can I omit it? A: Cornstarch helps create the signature tender, crumbly texture of shortbread, but you can omit it if you don’t have it. The cookies might be slightly less tender. You could try substituting an equal amount of arrowroot powder or tapioca starch.

Q: Can I freeze them? A: Yes.