Best Lemon Shortbread Cookies (Print Version)
# Ingredients:
→ For the Cookies
01 -
1 cup (8 ounces) unsalted butter, softened
02 -
1/2 cup (50 grams) powdered sugar, plus extra for rolling
03 -
1 tablespoon fresh lemon zest (from 2 lemons)
04 -
2 cups (240 grams) all-purpose flour, plus extra for pan
05 -
1/2 teaspoon salt
→ For the Lemon Glaze
06 -
2 tablespoons fresh lemon juice (juice from 1 lemon)
07 -
1 cup (100 grams) powdered sugar
# Instructions:
01 -
Preheat the oven to 325°F (165°C). Line two baking sheets with parchment paper (or use non-stick ridged sheets).
02 -
In a large bowl, add the butter and powdered sugar. Beat with an electric mixer on medium-high speed until fluffy, at least 2 minutes.
03 -
Add the lemon zest and beat again until well combined.
04 -
Sprinkle the flour and salt on top of the butter mixture, and beat just until combined. If the dough seems overly crumbly and dry, squeeze in a few drops of lemon juice at a time until it comes together.
05 -
Lightly dust a surface with the extra powdered sugar. Gather half of the dough into a disk, and using a rolling pin dusted with powdered sugar, roll out the dough to slightly less than 1/2-inch thickness.
06 -
Use any cookie cutters you like to cut out shapes. Use a small spatula to move the cookies to the sheet pan. Repeat with the remaining half of the dough until all of the dough is used to make cookies. You will get about 36 cookies, depending on the size of your cookie cutter.
07 -
Bake for 9 minutes, until the edges of the cookies just start to turn a very light golden brown. Keep an eye on the cookie sheet on the bottom rack, and if your oven doesn't bake evenly, you may need to rotate the pans halfway through the baking time.
08 -
Let the cookies cool completely on the cookie sheets.
09 -
Before serving, whisk together the lemon juice and powdered sugar until easily pourable. Drizzle the lemon glaze over the cookies and serve.
# Notes:
01 -
I do not recommend making the dough ahead of time and refrigerating, because it becomes too dry and crumbly when you try to roll it out. You can refrigerate cookies that have already been rolled out and cut out, though.
02 -
Keep these in an airtight container for up to 4 days at room temperature. You can store already baked cookies in the fridge for up to 1 week. Beyond that, it's best to freeze already baked cookies in two layers of plastic wrap and a freezer storage bag. They will keep in the freezer for up to 3 months; defrost at room temperature.