Description
Melt-in-your-mouth Lemon Shortbread Cookies infused with fresh lemon zest, cornstarch for a tender crumb, and finished with a sweet lemon icing.
Ingredients
Cookies:
2/3 cup (135g) granulated sugar
2 Tablespoons fresh lemon zest
1 cup (16 Tbsp; 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
optional (if not icing cookies): coarse sparkling sugar, for sprinkling
Icing (Optional):
1 cup (120g) confectioners’ sugar, sifted
1 Tablespoon (15ml) fresh lemon juice
1 Tablespoon (15ml) milk (any kind), heavy cream, or half-and-half
1/4 teaspoon pure vanilla extract
optional: fresh lemon zest for garnish
Instructions
1. Rub granulated sugar and fresh lemon zest together with fingertips for 2 minutes until fragrant and yellow.
2. Beat softened butter and lemon sugar for 2 minutes until creamy, then beat in fresh lemon juice and vanilla extract.
3. Whisk flour, cornstarch, and salt; mix into creamed butter on low speed just until a soft dough forms.
4. Shape dough into two 2-inch logs wrapped in plastic wrap and chill for at least 2 hours until firm.
5. Preheat oven to 350°F (177°C), slice logs into 1/3-inch rounds, sprinkle with optional coarse sugar, and bake for 12 to 14 minutes until edges are barely golden.
6. Cool completely, whisk confectioners’ sugar, lemon juice, milk, and vanilla until smooth, drizzle over cookies, and top with optional lemon zest.
Notes
Rub lemon zest into sugar to release natural oils. Chill dough logs thoroughly for at least 2 hours before slicing.
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Category: Dessert / Cookies
- Method: Baking
- Cuisine: Scottish / American
Nutrition
- Calories: 140
- Sugar: 11g
- Sodium: 20mg
- Fat: 8g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 8g
- Protein: 1g