Shortbread Cookies are a must and these Lemon Shortbread are the perfect Lemon Lovers melt in your mouth Cookie. Delicious not just at Holiday Time!
I am a huge shortbread cookie lover! Never fail, every holiday season my Mom’s Shortbread Cookies would be front and centre.
And for good reason they are amazing.It was always hard to decide what were your favourite, because when you took a bite of one it instantly became your favourite until the next one came along.
So of course because of our love of all things Lemon, I knew a Lemon Shortbread Cookie was in our future.
I decided to add an extra touch of Lemon with a simple Lemon Glaze drizzled on top. And yes it was just what they needed!
What are the ingredients for Shortbread Cookies
Butter, lemon zest, flour, and powdered / icing / confectioners sugar, and sometimes cornstarch my Mom’s Shortbread uses cornstarch but these Lemon Shortbread do not.
Cornstarch is used in some shortbread because it helps to hold the cookie together and make a more tender cookie.
So you see, just a few ingredients to make a delicious melt in your mouth Christmas Cookie.
How to make the Perfect Shortbread Dough
Add the flour slowly, into the creamed (mixed) butter mixture, sometimes you need less flour and sometimes more.
Once it starts to come together move the dough to a flat surface and knead it together, then you can add more flour if needed.
If you find that your dough is too crumbly then add a little more butter to bring it together, a tablespoon at a time.
How to make Shortbread Cookies
These Lemon Shortbread are a one bowl cookie, no beating or creaming necessary.
In a large bowl using a wooden spoon mix together the softened butter, powdered sugar and zest until well combined. Then add the sifted flour a little at a time until completely combined.
Form into a ball and refrigerate for about 2 hours. Remove the dough from the fridge roll on a lightly floured flat surface and using your favourite cookie cutter cut out forms.
If it’s too cold then let it warm up a bit in order to roll it out.
How to Measure Flour
The correct way to measure flour is to spoon the flour into the cup measurement and level it off with the blade of a knife. The best flour to use for cut out cookies is a high protein all purpose flour, 12-14 % protein is what you are looking for.
Place them on a parchment paper lined cookie sheet, refrigerate for about 15 minutes and bake in a moderate oven for about 12 minutes.
Let the cookies cool completely and then drizzle with a simple Lemon Glaze. What I love about these Shortbread Cookies are that you can make them anytime in the year. Not just during the holidays.
You can use a round, square or any type of cookie cutter or just roll the dough into a log, refrigerate, then slice and bake. Fast and easy and the perfect melt in your mouth Lemon Shortbread.
Why Chill the Cookie Dough before Baking
The main reason for chilling the cookie dough before baking is to solidify the fat in the cookies.
As the cookies are baking, the chilled fat in the dough will take longer to melt then room temperature dough fat. Therefore the cookies will spread less.
How to make the Perfect Shortbread Base for Bar Cookies
There are some delicious Bar Cookies that call for a simple Shortbread Base such as Lemon Cheese Cake Bars or my personal favourites Coconut Jam Squares. All you need are three ingredients, butter, sugar and flour to make the perfect Shortbread base for a Bar Cookie.
5 Must Bake Shortbread Cookies
Christmas wouldn’t be Christmas without shortbread so here are another five recipes that should definitely be on your baking list! Fast, easy and melt in your mouth perfection!
- Almond Crescent Cookies
- The Best Simple Two Way Shortbread Cookies
- Easy Chocolate Chip Whipped Shortbread
- Shortbread Cookies One Dough Two Ways
- Chocolate Hazelnut Shortbread Cookies
- Chocolate Shortbread Cookies
So if Shortbread Cookies are a must on your Holiday Baking List, then I hope you give one or even all of these a try, and let me know how you like them. Enjoy!
CLICK HERE TO SAVE THIS RECIPE TO MAKE LATER!
Lemon Shortbread Cookies + 5 More Must Bake Shortbread Recipes
Ingredients
FOR THE SHORTBREAD
- 1/2 cup + 3 tablespoons butter (softened) (I use salted) (137.5 grams)
- 1/2 cup + 2 tablespoons powdered / icing sugar (75 grams)
- zest 1 lemon
- 1 1/4 cups + 3 tablespoons all purpose flour (170 grams)
- 1 pinch salt
LEMON GLAZE
- 1 1/4 cups powdered / icing sugar (150 grams)
- 1-2 tablespoons lemon juice
- 1 tablespoon whole / whipping cream or milk
Instructions
- Sift together the flour and salt.
- In a large bowl with a wooden spoon mix together the butter, sugar and zest. Add the sifted flour mixture a little at a time, stirring between additions. Once the dough starts to come together (even if you haven't add all the flour), move to a flat surface and knead into a compact ball. (If you need extra flour add one tablespoon at a time, if the dough is too crumbly add more butter, a little at a time).
- Shape the dough into a ball, wrap in plastic and refrigerate 2 hours. You can also shape the dough into a log or two, refrigerate then slice and bake.
- On a lightly floured surface roll out the dough to about 1/4 inch thickness and cut out cookies. Place cookies on a parchment paper lined cookie sheet and refrigerate for about 15 minutes.
- Pre-heat oven to 350F (180C).
- Bake cookies for approximately 12 minutes. Let cool completely before drizzling with glaze. Enjoy.
LEMON GLAZE
- In a small bowl combine powdered sugar, lemon juice and cream, if too thin add more sugar too thick add either more lemon juice or cream.
Janette says
After I mixed my dough and put it in a ball for the refrig, my hands were a mess with dough. Did I need to add more flour or butter? As you can tell, I am a baking novice.
Rosemary says
Hi Janette, no your hands should’t be a mess with dough, see how it is when it comes out of the fridge, if it is still really sticky add a some flour, a tablespoon at a time. Take a look at the video to get an idea of how the dough should be. Let me know :).
Joan S Smith says
absolutely delicious! i made rolls and cut them in slices…..makes about 2 dozen.
Rosemary says
Hi Joan, thanks so much, so glad you liked the cookies. Have a great Sunday!
Sydney says
Would you be okay if I used your recipe in a video? These cookies look so awesome and I want to try making them in a video!
Rosemary says
Hi Sydney, sure but I would really appreciate it if you linked up to the recipe post. Thanks
Kristy says
I just took these out of the oven!! Couldn’t wait till they were cooled, just dunked one in the glaze and popped it into my mouth!
These are so good!! They just melt in your mouth!!!
I did roll these in a log, put in the freezer and they were ready to cut and bake in 30-45 minutes!
Rosemary says
Hi Kristy, thanks so much, so glad you enjoyed them. They are my husband’s favourite too. Take care.
michelle says
im a bit confused when it comes to the cal on some of thse recipes, i see 93k cal. what does that mean? is 93k cal mean 93 calories in total?
Rosemary says
Hi Michelle, it’s 93 calories per cookie (24 cookies).
Susan Gates says
Have not made these cookies yet. But I saved the recipe as Easter Cookies. I plan to make them with my grandsons in the spring in shapes such as eggs, flowers, leaves, bunnies, chicks, with pastel drizzles or royal icing.
casey says
Would lemon extract be an acceptable substitute for lemon zest?
Rosemary says
Hi Casey, yes you can substitute lemon extract, use about 1 1/2 teaspoons. Let me know how it goes. Have a great weekend.
Mallory says
Hey there,
I plan on making the dough in advance and cutting out the shape before I freeze them. How long should they sit out on the counter before I put them in the oven?
Thanks! So excited to try these!
Rosemary says
Hi Mallory you could probably even bake them frozen just give them a couple of minutes extra baking time. Let me know how you it goes.
Vanessa says
Thanks for sharing! How far ahead of time can I make them?
Rosemary says
Thanks Vanessa, you can make them 4-5 days in advance and keep them in an airtight container, or freeze them for up to a month. I think freezing is the best.
Suzanne says
These look so good! They would be so yummy to make Easter sugar cookies with too!
Rosemary says
Hi Suzanne, thanks so much and I think so too.
Donna says
Your cookies sound great. I will have to give them a try since my grandson loves lemon cookies. I noticed someone mentioned cornstarch. I made cookies for Christmas with cornstarch in them and I did not like them. The cornstarch left a funny coating in my mouth. I had read that it helps the cookie from spreading. I won’t be trying them again. I look forward to trying your recipe.
Rosemary says
Hi Donna, let me know how the cookies turned out. Happy New Year.
Cathy says
This was a great recipe. The cookies came beautiful and delicious. I added it too my list of Christmas cookies from now on.
Rosemary says
Thanks Cathy, so glad you enjoyed them. Happy New Year!
Carol says
hi, I am researching shortbread cookies recipes. this sounds delicious. is high protein flour the same as bread flour? thanks.
Rosemary says
Hi Carol, I don’t know if bread flour has a 13% protein content or not, it’s usually listed on the side of the bag.
Margarita says
Has anyone tried making the cookie dough green with food coloring?
Jackie says
Greetings, Rosemary!
Interesting that you like cold cookies!!! I love cookies FROZEN. Yup, everyone thinks I’m nuts. These lemon ones combine 2 of my favorite things…shortbread and lemon. I WILL make 🙂
Rosemary says
Hi Jackie, haha cold cookies are the best, and yeah frozen I like too. Thanks let me know what you think. Happy Holidays.