Second recipe from my Christmas Cookies Series and it's TO DIE FOR!
You ready to fall in love with this SUPER simple lemon shortbread cookies recipe? It's truly the go-to!
If you've been following me for a while here on the blog or Instagram, you know that every time I make something - and if it's yummy - my boyfriend brings it to work.
Goes without saying they LOOOOVED these buttery cookies. So here they are, for you all! The subtle lemon flavor from the dough and the glaze are everything!
The easiest lemon shortbread cookies recipe? THIS.
I am not kidding when I say this lemon shortbread cookies recipe is SUPER simple. And if you're wondering: YES, I am 100% confident it is.
Like I said in my orange-choco shortbread cookies post, my code word when I am in the kitchen is "simplicity".
And all the recipes that are part of my Christmas Cookies Series are so easy, simply because the base is the same, I just changed the flavors.
So this makes it perfect for when you want to create your own Xmas box with multiple cookies.
(Plus, this is adapted from my mom's recipe (so it cannot fail!!!))
THIS is why I am confident this will become your go-to for shortbread!
How to make the best shortbread cookies
There are a few things to pay attention to, when making shortbread cookies.
So let's see the main steps, and especially how to make them perfect every time!
Prepare dough and let chill
- Into a stand mixer or food processor, add your all purpose flour, powdered sugar, egg, vanilla extract, unsalted butter (at room temperature if you want more tender cookies), salt, lemon zest form organic fresh lemons (use zest, not lemon extract!) and blend/mix until you get a crumbly texture.
- Then take it out on a work surface and gently but quickly work with your hands until you get a nice dough (but DO NOT over work it).
- Flatten it with your hands, then cover with plastic wrap and let chill in the fridge for about 30-60 minutes. If dough is very soft, use freezer instead.
Form cookies and let chill again
- Divide dough into two parts and, on a lightly floured surface (or use two sheets of parchment paper), roll out one piece about 0.2 inch thick.
- Cut into shapes using a cookie cutter.
- Do the same with the other piece.
- Line a cookie sheet with parchment paper and arrange the cookies. They won't spread so don't worry if they are close to each other.
- Important: make them chill into the fridge for about 10-15 minutes, so they hold their shape.
- Bake cookies at 180° C / 355° F for about 14-17 minutes (every oven is different).
- Finally let cool down on a cooling rack.
- Decorate them with a simple lemon glaze made of powdered sugar and lemon juice: the right consistency is "in the middle", not too thin and not too thick.
Ah! Told you this lemon shortbread cookies recipe was easy. And it's perfect as a Christmas gift for a lemon lover!
Top tips for perfect cookies
Here are my top 3 tips when it comes to making the perfect shortbread cookies.
- Use a scale.
I do my best to convert (manually) my recipes from grams to cups, but let me tell you: baking is a science, and it requires a bit more precision.
This recipe was developed in grams, then converted, but I still recommend using a scale (I can guarantee you a perfect result).
2. Let dough chill
It's important that you give the cookie dough time to chill into the fridge (or freezer), so 1. it won't be sticky, 2. when you'll bake the cookies, the cold butter into the dough will release water that will form steam, and will give you an almost flaky consistency.
Use softened butter for a more tender texture.
3. Let cookies chill
Top tip so your cookies won't spread and will hold their shape.
How to store them
First of all, let them cool completely.
Second, if you want to send them as a gift, read my Christmas Cookie Box post.
If you wanna eat them all by yourself instead (eheh), store them into an airtight container.
If you need to make a big batch
Making a big batch is always a great idea. With this recipe you'll end up with about 45 cookies, but in case you want more I highly recommend that you shape the cookies then freeze them first on a flat surface and then put them into a freezer bag.
When you're ready to bake, just take them out and...bake your delicious cookies!
Stay tuned for the last delicious recipe, and in the meantime check out these shortbread cookies with chocolate, orange and brandy and enjoy these buttery lemon shortbread cookies.
If you make this recipe, please be sure to give it a rating and leave a comment! It would make me so happy! 🙂
Remember: if you try one of my recipes, tag me on Instagram or DM me the photos!
Super simple lemon shortbread cookies
- Cookie cutters
- Rolling Pin
- Stand mixer or food processor
I highly recommend using a scale and measuring in grams. Cups are not precise enough.
- 2 cups + 2 tablespoons Organic all purpose flour - 260 g
- 8.5 tablespoons High quality unsalted butter - 120 g
- ⅔ cup Powdered sugar - 100 g
- 1 Egg
- ½ teaspoon Salt - 2 g
- 2 tablespoons Vanilla extract
- Lemon zest - from 1 lemon
- ⅔ cup Powdered sugar - 100 g
- 4 tablespoons Lemon juice
- Into the bowl of a food processor, add flour, powdered sugar, unsalted butter, egg, salt, lemon zest and vanilla, then blend until you get a crumbly mixture.
- Take it out on a work surface (lightly dusted with flour) and work with your hands until you get a nice dough (do not OVER work)
- Gently flatten dough with your hands, cover with plastic wrap and let chill in the fridge for about 30-60 minutes (or freezer, if the dough is very soft)
- Dust a work surface (or use two sheets of parchment paper) and roll out the cookie dough about 0.2 inch thickness (half a centimetre).
- Cut into shapes using a cookie cutter, and arrange them on a baking tray lined with parchment paper (I made 45 cookies using a star shaped cutter). Re-roll out the dough and cut other cookies.
- At this point I recommend letting them chill into the fridge for about 10-15 minutes, so they hold their shape while baking.
- Bake at 180° C / 355° F for about 14-17 minutes (every oven is different so check them - the edges should be slightly golden).
- Let cookies cool down, then decorate with melted chocolate (dark or milk) using a piping bag or simply a spoon.
- In the meantime, prepare the glaze by mixing icing sugar and lemon juice.
- When cookies are cooled, dunk them into the glaze and let it set.
- Optional, for a snow effect decoration: wet your fingers (with water or lemon juice), then take a bit of granulated sugar and sprinkle it over the cookies, together with lemon zest.
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