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Best Lemon Shortbread Cookies

Best lemon shortbread cookies with real lemon zest and a sweet lemon icing. A buttery shortbread cookies recipe that's easy to roll, cut and bake.
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Prep Time 30 minutes
Cook Time 14 minutes
Chill Time 3 hours
Total Time 3 hours 44 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: American
Calories: 115
Ingredients Method Notes

Ingredients
  

  • 2/3 cup granulated sugar
  • 2 tbsp fresh lemon zest
  • 1 cup unsalted butter softened
  • 1 tbsp fresh lemon juice
  • 1/2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1/3 cup cornstarch
  • 1/8 tsp salt
  • 1 cup confectioners' sugar sifted (for icing)
  • 1 tbsp fresh lemon juice for icing
  • 1 tbsp milk heavy cream or half-and-half (for icing)
  • 1/4 tsp vanilla extract for icing

Method
 

  1. Pulse the sugar and lemon zest in a food processor 12 to 15 times, until the zest is fine and the sugar is damp.
  2. Beat the lemon sugar and butter on high for about 3 minutes, until creamy. Mix in 1 tbsp lemon juice and 1/2 tsp vanilla.
  3. Add the flour, cornstarch and salt. Beat on low, then medium, until the dough clumps together.
  4. Roll the dough between floured parchment to 1/4 to 1/2 inch thick. Chill on a baking sheet for at least 3 hours, or up to 2 days.
  5. Heat the oven to 350°F (177°C) and line baking sheets with parchment.
  6. Cut out shapes and re-roll the scraps. Chill the cut cookies for 15 minutes if the dough gets soft.
  7. Bake for 14 to 15 minutes, until the edges are set and just turning golden. Cool on the tray for 10 minutes, then move to a wire rack.
  8. Whisk the confectioners' sugar, 1 tbsp lemon juice, milk and 1/4 tsp vanilla until smooth. Dip the cooled cookie tops and let the icing set for 1 to 2 hours.

Notes

  • Use only the yellow zest. The white pith is bitter.
  • Iced cookies keep 3 days at room temperature or 5 days in the fridge. Plain cookies keep 5 days at room temperature.
  • Freeze baked cookies or raw dough for up to 3 months. Thaw the dough and let it rest before rolling.