Lemon Shortbread Cookies Recipe

Name: Lemon Shortbread Cookies
Prep time: 25 min
Cook time: 15 min
Total time: 60 min
Yield: 42
Ingredients: 1 cup unsalted butter, softened; 1/2 cup granulated sugar; 1 tablespoon lemon juice; 1 tablespoon lemon zest; 1/2 teaspoon salt; 2 cups all-purpose flour; 1 1/4 cups confectioners' sugar; 1 tablespoon lemon juice; 1/2 teaspoon lemon zest; 1 pinch salt; 1 tablespoons heavy cream, or as needed

Cook Time: 15 minutes

Cookies with Lemon Icing

Original Recipe Yield: 42 servings

Ingredients

Cookies:

1 cup unsalted butter, softened
1/2 cup white sugar
1 tablespoon lemon juice
1 tablespoon lemon zest
1/2 teaspoon salt
2 cups all-purpose flour

Icing:

1 1/4 cups confectioners sugar
1/2 teaspoon lemon zest
1 pinch salt
1 tablespoon heavy cream, or as needed

Directions

In a large bowl, beat the softened butter and white sugar together using an electric mixer until the mixture is light and fluffy.
Add 1 tablespoon lemon juice, 1 tablespoon lemon zest, and 1/2 teaspoon salt. Continue mixing until well incorporated.
Gradually add 1 cup of flour to the mixture, mixing just until combined. Then, add the remaining flour and mix until the dough comes together.
Turn the dough out onto a lightly-floured surface. Roll it out to 1/4-inch thickness using a rolling pin.
Using a 2-inch cookie cutter, cut out shapes from the dough. Gather any scraps, re-roll them, and cut out more cookies.
Place the cut cookies on a baking sheet and refrigerate them for 20 minutes before baking.
Preheat your oven to 325F (165C). Line two baking sheets with parchment paper or silicone baking mats.
Once chilled, place the cookies on the prepared baking sheets, spacing them about 1 inch apart.
Bake in the preheated oven for 12 to 17 minutes, or until the bottoms of the cookies begin to turn golden brown.
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
For the icing, whisk together the powdered sugar, 1 tablespoon lemon juice, 1/2 teaspoon lemon zest, and a pinch of salt in a bowl until smooth.
If the icing is too thick, add heavy cream to achieve your desired consistency. If it's too thin, add more powdered sugar.
Drizzle the icing over the cooled cookies and let it set before serving.

Cook's Note

The number of cookies this recipe makes may vary depending on the thickness of the dough and the size of the cookie cutter used.

Nutrition Facts (per serving)

Calories	84
Total Fat	5g
Saturated Fat	3g
Cholesterol	12mg
Sodium	29mg
Total Carbohydrates	10g
Dietary Fiber	0g
Total Sugars	6g
Protein	1g
Vitamin C	0mg
Calcium	3mg
Iron	0mg
Potassium	9mg

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Lemon shortbread cookies are a delightful treat that combines the rich, buttery flavor of traditional shortbread with a zesty lemon twist. These cookies offer a perfect balance of sweetness and citrus, making them an ideal dessert or snack for any occasion. However, the story behind these cookies, along with their regional variations and interesting facts, gives even more depth to their appeal.

Origin and History of Lemon Shortbread Cookies

Shortbread cookies have a long history, dating back to 12th century Scotland, where they were originally made with oats. The modern version, made with butter, sugar, and flour, evolved in the 16th century when the Scottish royal family began to popularize the use of butter in baking. Shortbread was often associated with special occasions, such as weddings and Christmas, and it was seen as a luxurious treat.

The addition of lemon to shortbread cookies is a relatively modern twist, bringing a refreshing citrus note to the classic recipe. While the exact origins of lemon shortbread are unclear, it is likely that it emerged as a variation of the traditional shortbread cookie in the 20th century. The bright lemon flavor is a popular addition to many baked goods, and it provides a perfect complement to the rich, buttery texture of shortbread.

Regional Variations of Shortbread

Shortbread cookies are particularly associated with Scotland, but they have spread to many parts of the world and have been adapted in various regions. In the United States, for example, shortbread may be flavored with vanilla or almond extract, while in other parts of Europe, the cookies may be decorated with icing or dusted with powdered sugar. The lemon variation of shortbread is especially popular in countries with a love for citrus flavors, such as the United States and the United Kingdom.

While lemon shortbread is not a traditional Scottish flavor, the combination of lemon and butter remains a favorite in many countries, particularly during the spring and summer months when fresh lemons are abundant. The tartness of the lemon provides a delightful contrast to the richness of the shortbread, making them perfect for warm-weather gatherings and afternoon teas.

How Lemon Shortbread Differs from Similar Cookies

Lemon shortbread cookies stand out from other buttery cookies due to their distinct balance of flavors. Traditional shortbread, with its rich, slightly sweet taste, relies on a minimal ingredient list, while lemon shortbread incorporates zesty lemon juice and zest, enhancing the flavor profile with a refreshing citrusy kick. This makes lemon shortbread different from classic sugar cookies or butter cookies, which tend to be sweeter and lack the bright acidity of lemon.

In comparison to lemon sugar cookies, lemon shortbread is typically denser and crumblier in texture. Shortbread has a unique melt-in-your-mouth quality due to its high butter content, while sugar cookies often have a softer, chewier texture. Additionally, lemon sugar cookies are often topped with a lemon glaze or frosting, while lemon shortbread cookies may be drizzled with a lemon icing or served plain for a more subtle flavor.

Where to Serve Lemon Shortbread Cookies

Lemon shortbread cookies are versatile and can be served on a variety of occasions. They are perfect for afternoon tea, where their light texture pairs wonderfully with a cup of Earl Grey or green tea. The cookies also make an excellent choice for family gatherings, picnics, or dessert tables at parties. Their simple yet elegant appearance, often decorated with a drizzle of lemon glaze, makes them a beautiful addition to any celebration.

These cookies are also popular as a homemade gift, especially during the holidays or as a thoughtful token for friends and neighbors. Their delicate flavor and charming presentation make them a delightful treat that can brighten anyone's day.

Interesting Facts About Lemon Shortbread Cookies

1. Shortbread is often said to have been invented by Mary, Queen of Scots, in the 16th century. The buttery recipe was a favorite of hers, and she often served it during royal occasions.

2. The texture of shortbread is a result of the high butter-to-flour ratio, which gives it a rich, melt-in-the-mouth feel. The introduction of lemon in lemon shortbread enhances this richness with a burst of citrus freshness.

3. While lemon shortbread cookies are a treat year-round, they are especially popular during the spring and summer months, when lemons are in season and fresh citrus flavors are most enjoyed.

4. The glaze often drizzled on lemon shortbread cookies is made with powdered sugar, lemon juice, and zest. It adds an extra layer of lemon flavor while giving the cookies a glossy finish.

5. Lemon shortbread cookies are a great option for those who enjoy a less-sweet cookie. The combination of buttery richness and tangy lemon creates a balanced flavor that is not overly sugary, making them a popular choice for those with a more refined palate.

Whether you're baking them for a special occasion or simply enjoying them as an afternoon snack, lemon shortbread cookies offer a timeless flavor with a modern twist. Their history, regional variations, and unique qualities make them a beloved treat around the world.

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FAQ about Lemon Shortbread Cookies Recipe

To keep your lemon shortbread cookies fresh, store them in an airtight container at room temperature for up to 1 week. You can also refrigerate them if you prefer them colder, though the texture may change slightly.

Yes, these lemon shortbread cookies freeze well. Place them in an airtight container or freezer bag, separated by layers of parchment paper, and freeze for up to 3 months. Allow them to thaw at room temperature before serving.

To adjust the thickness of the icing, add more powdered sugar if you want it thicker, or a little more heavy cream or lemon juice if you prefer a thinner consistency.

Yes, you can make these shortbread cookies without lemon. Just omit the lemon juice and zest from both the dough and the icing for a plain shortbread flavor. You can add vanilla extract for an alternative flavor if desired.

While unsalted butter is recommended for controlling the amount of salt in the recipe, you can substitute salted butter. Just omit the 1/2 teaspoon of added salt in the dough and icing to avoid making the cookies too salty.

If you don't have a 2-inch cookie cutter, you can use any shape or size cutter you have. Just be sure to adjust the baking time based on the size of the cookies, as smaller cookies will bake faster and larger ones may need more time.

You can substitute all-purpose flour with other types of flour, but keep in mind that it might affect the texture. For example, using whole wheat flour may give the cookies a denser texture. If you're using gluten-free flour, ensure it’s a suitable 1-to-1 substitute for all-purpose flour.

The cookies are done when they start to turn golden brown on the bottom. They should still be pale on top. Be careful not to overbake them, as shortbread cookies can dry out quickly.

Comments

Kenneth Thomas

02/08/2025 06:41:55 PM

Absolutely scrumptious! The lemon flavor in the cookie dough seemed quite potent initially, but faded a bit after baking. However, the glaze brought it back beautifully. You could enhance the lemon in the dough even more, but trust me, these cookies are amazing either way!