Description
Simple, buttery lemon shortbread cookies with a sweet tangy icing, perfect for sharing or enjoying with tea.
Ingredients
Scale
- 2/3 cup (135g) granulated sugar
- 2 Tablespoons fresh lemon zest
- 1 cup (226g) unsalted butter, softened to room temperature
- 1 Tablespoon (15ml) fresh lemon juice
- 1/2 teaspoon pure vanilla extract
- 2 cups (250g) all-purpose flour, spooned & leveled
- 1/3 cup (40g) cornstarch
- 1/8 teaspoon salt
- 1 cup (120g) confectioners’ sugar, sifted (for icing)
- 1 Tablespoon (15ml) fresh lemon juice (for icing)
- 1 Tablespoon (15ml) milk (for icing)
- 1/4 teaspoon pure vanilla extract (for icing)
- Optional: coarse sparkling sugar, for sprinkling
Instructions
- Zest the lemon and pulse the zest with granulated sugar until the sugar is moistened and the zest is finely chopped.
- Cream the butter and lemon sugar until light and creamy, then add lemon juice and vanilla, mixing until combined.
- Add the dry ingredients (flour, cornstarch, salt) and beat until the dough is thick but soft.
- Roll the dough out to about 1/4 to 1/2 inch thickness and refrigerate for at least 3 hours.
- Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.
- Cut the chilled dough into shapes and bake for 14–15 minutes until edges are set and slightly golden.
- Cool for 10 minutes on the sheet, then transfer to a rack to cool completely.
- Prepare icing and dip cooled cookies, letting the icing set for 1–2 hours before serving.
Notes
For a twist, try adding poppy seeds or swapping lemon juice for orange juice. Store in an airtight container for freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 30mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg