Tangy-sweet and buttery, these cut-out lemon shortbread cookies are a ray of sunshine on a plate. The feel strikes a beautiful stability of crumbly, crunchy, mushy, and tender. Roll out the dough and lower into your selection of shapes. Take pleasure in plain, topped with glowing sugar, or dipped in a simple lemon icing that units.
Amongst all the vacation cookies, from spiced (molasses cookies) to wealthy (crinkle cookies) to candy (Christmas sugar cookies), it’s so refreshing to have a burst of citrus within the combine.
It’s why I really like these lemon crinkle cookies and these cranberry orange icebox cookies on the holidays. (Although in fact you possibly can—and will!—make these sunny lemon treats yr spherical!!)
Lemon Shortbread Cookies Recipe Snapshot
- Style: Like all shortbread cookies, the flavour is buttery and never overly candy. Utilizing contemporary lemon zest and juice in these cookies offers them pure lemon taste.
- Texture: As a result of shortbread doesn’t require leavener or egg, the feel is uniquely crisp, but mushy and tender. That is an egg-free baking recipe.
- Ease: You solely want 7 primary elements to make the dough. An electrical mixer, a rolling pin, and cookie cutters are the primary instruments to have available. A meals processor, blender, or mini chopper is vital for combining the sugar and lemon zest.
- Time: The mushy dough wants to relax for 3 hours earlier than you possibly can lower it into shapes and bake the cookies.
A few of my favourite shortbread recipes embody these shortbread wedge cookies (customizable with totally different add-ins); candy & salty chocolate pistachio shortbread; and slice-and-bake-style pecan shortbread & brown sugar shortbread. In the present day’s recipe is virtually the identical as my beloved shortbread cookies, that are baked in spherical cake pans.
For right this moment’s model, we’re flavoring it with oodles of lemon and reducing it into shapes with cookie cutters, similar to we do with sugar cookies and gingerbread cookies.
7-Ingredient Lemon Shortbread Cookie Dough:
Conventional shortbread recipes are made with a 3-2-1 ratio: 3 components flour, 2 components butter, and 1 half sugar. Generally there’s vanilla and salt, too, however there’s no egg and no leavening agent. As I’ve examined many, many shortbread cookie recipes over time, I’ve performed round lots with the elements, so that you’ll discover the ratio I take advantage of isn’t the precise 3-2-1 of conventional shortbread.
Right here’s what you want for this lemon shortbread recipe:
- Granulated Sugar: You’ll begin by pulsing the sugar along with the lemon zest in a meals processor, which breaks it down right into a finer texture and helps infuse extra taste into the dough.
- Lemons: You want 2 contemporary lemons for this shortbread recipe—we’re utilizing each the zest and the juice.
- Unsalted Butter: As the bottom of almost all shortbread recipes, butter provides these basic cookies with taste, and offers them that uniquely buttery, melt-in-your-mouth high quality. Be sure to use room-temperature butter that’s nonetheless cool to the contact. If it’s too heat, the butter and sugar can’t correctly cream and the cookies will overspread and style dense.
- Vanilla Extract: We’re utilizing lower than in these common shortbread wedge cookies, as a result of we wish the lemon taste to shine by way of.
- Flour: All-purpose flour gives construction and produces sturdy, but terrifically tender shortbread cookies.
- Cornstarch: Cornstarch actually is the “secret” to texture success right here. It retains the cookies further mushy, tender, and light-weight, similar to it does in peppermint meltaway cookies. I really like including a small quantity to chocolate chip cookies too.
- Salt: A pinch of salt retains the flavour balanced.
Learn how to Make Minimize-Out Shortbread Cookies
Begin by pulsing the sugar and lemon zest collectively in a meals processor. (I use and love this one.) This step firstly is vital to those lemon shortbread cookies, as a result of it 1) breaks down the sugar granules and lemon zest right into a finer consistency, 2) extracts among the oil from the lemon peel, which moistens the sugar, and three) infuses extra taste into the dough as a result of it’s then creamed with butter (fats carries taste).
Fantastically infused lemon sugar:
After getting your lemon sugar, from right here on you’re making a simple 1-bowl cookie dough. Cream the butter and lemon sugar collectively, after which add the lemon juice and vanilla.
Lastly, combine within the dry elements. Beat on low pace to start bringing all the elements collectively. The dough shall be crumbly at first, however then clump up as you enhance the mixer pace.
Roll Out the Dough Earlier than Chilling
This is identical order of steps as my sugar cookies recipe, and we do it this manner as a result of after chilling, the dough shall be fairly stiff and way more tough to roll out.
With a floured rolling pin, roll out the mushy dough onto a floured piece of parchment paper or silicone baking mat. We wish to maintain these shortbread cookies on the thicker facet, so don’t roll it too skinny. Just below 1/2 an inch is nice.
Choose up the parchment/baking mat with the rolled-out dough on it and place the entire thing on a baking sheet and refrigerate it. This dough wants to relax for a minimum of 3 hours earlier than you chop it into shapes and bake it.
The variety of cookies you get out of this dough will rely on the scale of your cookie cutters. The cookie cutter I used right here is 2.25 inches in diameter, and I used to be capable of get 38 cookies after re-rolling the scraps. I take advantage of a fluted-edge cookie cutter from this set.
Use a fork to softly poke indents (not holes, don’t push all through) within the tops of the cookies earlier than baking. Why? That is actually only for seems to be! Be happy to skip, particularly for those who plan to cowl them in icing.
Elective Toppings
These lemon shortbread cookies style nice as is, however you’ll particularly love them topped with a creamy, dreamy lemon icing. You may merely dip the tops of the cooled cookies in it—no piping luggage or suggestions required. If you wish to pipe intricate designs on the cookies, use royal icing and see my the way to adorn sugar cookies tutorial for inspiration. You possibly can additionally use cookie adorning buttercream, or lemon buttercream. See frosting recipes for extra choices.
A sprinkle of contemporary lemon zest over the icing provides slightly further zing and is the proper crowning glory on the iced cookies. The icing units after about 1 to 2 hours, or you possibly can pace it up slightly by putting the iced cookies within the fridge.
OR… for those who don’t plan to ice these cookies, you possibly can add a sprinkle of coarse sugar or sanding sugar sprinkles earlier than baking, which supplies the shortbread a shiny crunch. I normally attain for white glowing sugar offered as sprinkles within the baking aisle.
Can I Make These With Orange or Lime As a substitute of Lemon?
Sure! Merely change the lemon juice and zest with both contemporary lime or orange.
Sally’s Cookie Palooza
This recipe is a part of my annual cookie countdown known as Sally’s Cookie Palooza. It’s the largest, most scrumptious occasion of the yr! Browse dozens of cookie recipes over on the Sally’s Cookie Palooza web page together with:
Lemon Shortbread Cookies
Prep Time: 3 hours, half-hour (contains chilling)
Cook dinner Time: 14 minutes
Whole Time: 3 hours, 45 minutes
Yield: 36-38 2.25-inch cookies
Class: Cookies
Methodology: Baking
Delicacies: American
Description
Zesty, buttery, and tangy-sweet, these cut-out lemon shortbread cookies are merely sunshine on a plate. Take pleasure in plain, topped with glowing sugar, or dipped in a simple creamy lemon icing. The variety of cookies this recipe yields depends upon the scale of the cookie cutter you employ. Make sure you refrigerate the rolled-out dough for a minimum of 3 hours.
Directions
- Make the cookies: Place the sugar and lemon zest in a small meals processor, and pulse a number of instances (about 12–15 instances) till the sugar is moistened and lemon zest is finely chopped. This step is crucial and shouldn’t be skipped.
- In a big bowl utilizing a handheld or a stand mixer fitted with a paddle attachment, beat the lemon sugar and butter collectively on excessive pace till creamy, about 2–3 minutes. Scrape down the edges and backside of the bowl as wanted. Add the lemon juice and vanilla, and beat till mixed. Scrape down the edges and backside of the bowl as wanted. Add the flour, cornstarch, and salt and beat on low pace for 1 minute because the combination begins to mix. Flip the mixer as much as medium pace and beat till the dough clumps collectively, about 1–3 minutes. The dough shall be thick but mushy.
- Mud a chunk of parchment paper or silicone baking mat generously with flour. Utilizing a floured rolling pin, roll the dough out to about 1/2-inch thickness (or simply underneath). Use extra flour if the dough appears too sticky. The rolled-out dough may be any form, so long as it’s evenly thick. Switch the rolled-out dough (nonetheless on the parchment/baking mat) to a baking sheet. Cowl and refrigerate for a minimum of 3 hours, or as much as 2 days.
- As soon as chilled, preheat oven to 350°F (177°C). Line giant baking sheets with parchment paper or silicone baking mats.
- Utilizing a cookie cutter, lower the dough into shapes. Re-roll the dough scraps and proceed reducing till all is used. *Work shortly. If the dough sits out for too lengthy and the cookies really feel room-temperature or mushy to the contact, refrigerate the formed cookies for quarter-hour earlier than baking.* If desired, use a fork to softly poke holes within the tops of the cookies (don’t push all through). If utilizing (as an alternative of icing), calmly sprinkle coarse glowing sugar on high of the cookies. It received’t stick at first, however it’ll because the cookies bake.
- Bake for 14–quarter-hour, till the sides are set and simply beginning to flip golden. In case your cookies are lower smaller than 2 inches, keep watch over them after the 10-minute mark. In case your cookies are bigger than 2 inches, they could take longer to bake. Permit cookies to chill on the baking sheet for 10 minutes, then switch to a cooling rack to chill utterly.
- For the icing: In a small bowl, whisk the confectioners’ sugar, lemon juice, milk/cream, and vanilla collectively till easy. Dip the tops of the cooled cookies within the icing, and let any extra drip off over the bowl earlier than putting the cookies on a cooling rack or baking sheet to dry. Be happy to high every with contemporary lemon zest whereas icing remains to be moist. The icing units after about 1 to 2 hours, so you possibly can simply retailer, stack, and transport the cookies.
- Take pleasure in cookies straight away or wait till the icing units to serve them. As soon as the icing has set, these cookies may be stacked. Cowl and retailer iced cookies at room temperature for as much as 3 days, or within the fridge for as much as 5 days. Cowl and retailer plain cookies at room temperature for as much as 5 days.
Notes
- Freezing Directions: Plain or iced cookies freeze effectively for as much as 3 months. Anticipate the icing to set utterly earlier than layering between sheets of parchment paper in a freezer-friendly container. To thaw, thaw within the fridge or at room temperature. You can too freeze the cookie dough for as much as 3 months earlier than rolling it out. Put together the dough by way of step 2, then flatten right into a disc as we do with pie crust, wrap in plastic wrap, then freeze. To thaw, thaw the disc within the fridge, then carry to room temperature for about 1 hour. Roll out the dough as directed in step 3, then chill rolled-out dough within the fridge for 45 minutes–1 hour earlier than reducing into shapes and baking. See this publish on the way to freeze cookie dough for a video tutorial.
- Particular Instruments (affiliate hyperlinks): Zester | Meals Processor | Citrus Juicer | Electrical Mixer (Handheld or Stand Mixer) | Silicone Baking Mats or Parchment Paper | Rolling Pin or Adjustable Rolling Pin | Baking Sheets | 2–2.5-inch Cookie Cutter (Spherical or Fluted) | Cooling Rack | Whisk
- Yield: The variety of cookies this recipe yields depends upon the scale of the cookie cutter you employ. I normally use a cookie cutter that’s 2 and 1/4 inches in diameter. Be happy to make your cookies bigger or smaller, utilizing any form cookie cutter.
- Pulsing Lemon Zest + Sugar in Step 1: This step is vital for 3 causes as a result of it: 1) breaks down the sugar granules and lemon zest right into a finer consistency, 2) extracts among the oil from the lemon peel, which moistens the sugar, and three) infuses extra taste into the dough as a result of it’s then creamed with butter (fats carries taste).
- Sugar on High of the Cookies: If you don’t plan to ice these cookies, you possibly can add a sprinkle of coarse sugar or sanding sugar sprinkles earlier than baking, which supplies the shortbread a shiny crunch. That is non-compulsory. I normally attain for white glowing sugar offered as sprinkles within the baking aisle.
- Can I Make These Cookies With Different Citrus? Sure. Merely change the lemon juice and zest with both contemporary lime or orange.
- Can I Double the Recipe? Sure. Merely double all the elements.
- Extra Frosting/Icing Choices: If you wish to pipe intricate designs on the cookies, use royal icing and see my the way to adorn sugar cookies tutorial for inspiration. You possibly can additionally use cookie adorning buttercream, or lemon buttercream. See frosting recipes for extra choices.
- Make sure you try my high 5 cookie baking suggestions AND these are my 10 must-have cookie baking instruments.
