Lemon Shortbread Cookies

These lemon shortbread cookies are buttery and tender with a bright citrus flavor from fresh lemon juice and zest. Finished with a light lemon glaze and optional coarse sugar, they make a delightful treat for gatherings or everyday indulgence.

Recipe Information

Total Time:

Yield:

42 cookies

Ingredients

Cookies

1 cup plus 6 tablespoons all-purpose flour

½ teaspoon salt

½ cup unsalted butter, softened

6 tablespoons granulated sugar

2 tablespoons fresh lemon juice

1 large egg yolk

Coarse white decorating sugar, for garnish

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Icing

1 cup powdered sugar

½ tablespoon fresh lemon juice

2 to 3 teaspoons milk

Directions

For cookies, in a medium bowl combine flour and salt; set aside. In a large mixing bowl beat butter and granulated sugar with a mixer on medium-high until smooth. Add ½ tablespoon lemon zest, lemon juice and egg yolk; beat until combined. Gradually add flour mixture, beating just until combined.
Gently press dough together to form a ball; flatten slightly and wrap in plastic wrap. Refrigerate dough 1½ hours or overnight until firm.
Preheat oven to 350°F. On a lightly floured surface roll out dough to ¼-inch thickness. Cut dough with a floured 1-inch flower-shape cookie cutter. Place 1 inch apart on cookie sheets.
Bake 8 to 10 minutes or until edges begin to brown. Let cool 1 minute before transferring cookies to wire racks; cool.
For icing, in a small bowl stir together powdered sugar, lemon juice and enough milk to make a thin icing.
Drizzle cookies with icing. Garnish with additional lemon zest and coarse sugar, if desired.