There’s something timeless about shortbread, and these Lemon Shortbread Cookies add a zesty twist to this classic treat. With their tender, buttery texture and refreshing lemon glaze, these cookies are a perfect balance of sweetness and citrus flavor. Ideal for spring gatherings, teatime, or as an anytime snack, these cookies are easy to make and sure to impress. Let’s dive into this delightful recipe!
Ingredients
For the Lemon Shortbread Cookies
- 1 cup (8 oz) unsalted butter, softened
- 1/2 cup (50 g) powdered sugar, plus extra for rolling
- 1 tablespoon fresh lemon zest (from about 2 lemons)
- 2 cups (240 g) all-purpose flour, plus extra for rolling
- 1/2 teaspoon salt
For the Lemon Glaze
- 2 tablespoons fresh lemon juice (from 1 lemon)
- 1 cup (100 g) powdered sugar
Directions
Prepare the Dough
- Preheat the Oven: Preheat your oven to 325°F (165°C). Line two baking sheets with parchment paper.
- Cream Butter and Sugar: In a large bowl, use an electric mixer on medium-high speed to beat the softened butter and powdered sugar until the mixture is light and fluffy, about 2 minutes.
- Add Lemon Zest: Mix in the fresh lemon zest until fully incorporated.
- Combine with Dry Ingredients: Sprinkle the flour and salt over the butter mixture, then beat on low speed until just combined. If the dough is crumbly, add a few drops of lemon juice to help it come together.
Shape and Bake
- Roll Out the Dough: Lightly dust your work surface with powdered sugar. Divide the dough into two halves, shaping each into a disk. Roll out one disk at a time to a thickness of about 1/2 inch.
- Cut and Arrange Cookies: Use cookie cutters to cut the dough into your desired shapes, then place them on the prepared baking sheets. Repeat with the remaining dough until all is used.
- Bake: Bake for about 9 minutes, or until the edges of the cookies begin to turn a light golden brown. Rotate the baking sheets halfway through to ensure even baking.
- Cool: Allow the cookies to cool completely on the baking sheets before glazing.
Make the Lemon Glaze
- Prepare the Glaze: In a small bowl, whisk together the lemon juice and powdered sugar until smooth.
- Glaze the Cookies: Drizzle the lemon glaze over the cooled cookies. Let the glaze set before serving.
Serving and Storage Tips
- Serving: Enjoy these cookies with a cup of tea or as a refreshing treat on a warm day. They also make a lovely gift when packaged in a decorative tin or bag.
- Storage: Store the cookies in an airtight container at room temperature for up to one week. If stacking the cookies, place a sheet of parchment paper between layers to prevent sticking.
- Freezing: You can freeze the unglazed cookies in an airtight container for up to 2 months. Simply thaw and add the glaze when ready to serve.
Helpful Notes
- Consistent Thickness: For even baking, roll the dough to a consistent thickness. A rolling pin with guide rings can help achieve this.
- Zesting Tips: Use a fine grater or microplane for the lemon zest, avoiding the white pith, which can add bitterness.
- Adjusting the Lemon Flavor: If you prefer a more intense lemon flavor, add a bit more zest to the dough or a touch of lemon extract.
Tips from Well-Known Chefs
- For Extra Tender Cookies: Pastry chef Dorie Greenspan suggests chilling the dough for 15-20 minutes after rolling it out. This helps the cookies hold their shape and enhances the buttery texture.
- Achieving a Perfect Glaze: Chef Ina Garten recommends adjusting the powdered sugar or lemon juice slightly to reach your desired glaze consistency—thicker glaze for a sweet coating, or thinner for a light drizzle.
- Adding a Twist: Chef Mary Berry suggests adding a pinch of ground ginger or cardamom to the dough for a subtle flavor twist that complements the lemon.
Frequently Asked Questions
1. Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but omit the 1/2 teaspoon of salt from the recipe to avoid over-salting.
2. Can I make these cookies ahead of time?
Absolutely! These cookies keep well and can be made a day or two ahead. Just store them in an airtight container until ready to glaze and serve.
3. Can I skip the glaze?
Yes, the cookies are delicious on their own. However, the glaze adds an extra punch of lemon flavor.
4. Can I substitute lemon with another citrus?
Definitely! Try lime, orange, or even grapefruit zest and juice for a different citrus twist.
5. How do I prevent the dough from sticking while rolling?
Dust your work surface and rolling pin with powdered sugar, or roll the dough between two sheets of parchment paper.
6. Can I add poppy seeds to the dough?
Yes, lemon and poppy seed are a classic combination. Add about 1 tablespoon of poppy seeds to the dough for a delightful texture and flavor.
7. How do I keep the cookies from spreading too much?
Chill the dough for a few minutes before baking. This helps the cookies hold their shape.
8. Can I use a different type of flour?
All-purpose flour yields the best texture, but a gluten-free all-purpose blend can work as a substitute if needed.
9. Are these cookies very sweet?
The cookies themselves are lightly sweet, while the glaze adds a touch more sweetness. You can adjust the glaze to taste.
10. Can I double this recipe?
Yes, you can easily double the recipe to make a larger batch. Just make sure to bake in batches to prevent overcrowding.
These zesty Lemon Shortbread Cookies are a refreshing, buttery treat that will brighten any occasion. Simple to make and bursting with lemony goodness, they’re a perfect addition to your baking repertoire. Enjoy baking and sharing these delightful cookies!