Introduction
Lemon Shortbread Cookies are the epitome of simplicity and elegance in the world of baking. With their buttery richness and refreshing citrusy zing, these cookies melt in your mouth, leaving you craving more. Whether you’re planning a special occasion or simply craving a sweet, light treat to enjoy with your tea, these cookies are the perfect choice. Easy to make, with a delightful balance of sweetness and tartness, this Lemon Shortbread Cookie recipe is a must-try!
In this article, we’ll dive deep into the details of making these delicious cookies, starting with the origin of shortbread, how to make the dough, variations to try, and frequently asked questions about this scrumptious treat. So, let’s get baking and make the best lemon shortbread cookies that are guaranteed to impress!
What is the Lemon Shortbread Cookie?
The Lemon Shortbread Cookie is a delectable twist on the classic shortbread. Traditionally, shortbread is a simple biscuit made with butter, sugar, and flour. However, this version incorporates zesty lemon zest and fresh lemon juice, giving it a citrusy punch that elevates the flavor profile.
The shortbread cookie dough is beautifully rich and crumbly, thanks to the unsalted butter, and when combined with the brightness of lemon, it creates the ultimate combination of sweet and tangy. These cookies are incredibly versatile – they can be enjoyed plain or with a light lemon glaze for extra sweetness and shine.
Origin of the Lemon Shortbread Cookie
Shortbread has a long history, with origins dating back to Scotland in the 12th century. Originally, shortbread was made from leftover bread dough that was baked until crispy. Over time, the recipe evolved, and butter replaced the bread dough, creating the rich, crumbly texture we now associate with shortbread.
While shortbread was initially considered a special treat reserved for the holidays and celebrations, it eventually became a beloved everyday snack, enjoyed with tea and coffee. The addition of lemon in this recipe is a more recent innovation, as bakers began experimenting with citrus fruits to add an extra layer of freshness to the cookies. Today, Lemon Shortbread Cookies are a popular variation found in bakeries around the world.
Ingredients (Makes ~30 Cookies)
For the Cookies:
- ½ cup unsalted butter, softened
- ⅓ cup cane sugar (or powdered sugar for extra tenderness)
- Zest of 1 medium lemon
- 1 tbsp fresh lemon juice
- 1¼ cups all-purpose flour
- ¼ tsp sea salt
- Optional: 1 tbsp fresh thyme leaves (for a herbal twist)
For the Glaze (Optional but Delightful):
- 1 cup powdered sugar
- 1 tbsp lemon juice
- 1 tbsp milk or cream
Optional Garnish:
- Extra lemon zest for decoration
Step-by-Step Instructions and Preparation Method for Lemon Shortbread Cookies
1. Prep the Oven:
Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper to ensure the cookies don’t stick while baking.
2. Make the Dough:
Start by creaming the softened butter and sugar together in a large bowl until the mixture becomes fluffy and light in color. This step is crucial as it creates the delicate texture of the shortbread.
Next, add the lemon zest, lemon juice, and fresh thyme leaves (if you’re opting for that herbal twist). Mix everything together until well combined. The fresh lemon juice will give the dough a hint of tanginess, while the zest adds a delightful citrus aroma.
Now, stir in the flour and sea salt. Mix just until the dough comes together, being careful not to overwork it. Overworking the dough can result in dense cookies, so make sure to mix only until everything is incorporated.
3. Chill the Dough:
Once the dough is ready, shape it into a disk, wrap it in plastic wrap, and chill it in the fridge for 15–30 minutes. Chilling the dough helps it firm up, making it easier to roll out and shape.
4. Shape and Bake:
After chilling, remove the dough from the fridge. Roll it out to about ¼-inch thickness on a floured surface. Use your favorite cookie cutter to cut the dough into shapes. If you don’t have a cookie cutter, simply roll the dough into a log, chill it again, and slice it into rounds.
Place the cookie shapes onto the prepared baking sheet, leaving some space between them. Bake in the preheated oven for 10–14 minutes, or until the edges of the cookies are lightly golden. Keep a close eye on them, as they can quickly go from perfectly baked to overdone.
5. Cool and Prepare the Glaze:
Once the cookies are done, remove them from the oven and let them cool on a wire rack. While they cool, prepare the optional glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and milk (or cream) until smooth and creamy. The glaze should be thick but spreadable.
6. Glaze the Cookies:
Once the cookies have cooled, spoon or drizzle the glaze over the top of each cookie. Let the glaze set for about 1–2 hours to allow it to harden and form a shiny finish. For an extra touch, garnish with a sprinkle of lemon zest for added color and flavor.
Tips & Variations of Lemon Shortbread Cookies
- No cookie cutter? No problem! You can roll the dough into a log, chill it, and slice it into rounds before baking. It’s just as delicious and adds a rustic feel.
- Flavor twist: If you want to try something different, substitute the lemon zest with orange or lime zest for a slightly different citrus flavor.
- Herbal twist: For an even more unique flavor, try adding fresh thyme to the dough. The combination of citrus and herbs creates a deliciously aromatic cookie that is perfect for those who love savory-sweet treats.
- Storage: Store these cookies in an airtight container for up to 5 days at room temperature. If you want to keep them for longer, freeze the unglazed cookies for up to 3 months.
FAQs About Lemon Shortbread Cookies
1. Can I make these cookies without the glaze?
Yes, absolutely! The cookies are delicious on their own without the glaze. If you prefer a more subtle sweetness, feel free to skip the glaze.
2. Can I use salted butter instead of unsalted butter?
It’s best to use unsalted butter for shortbread cookies. This gives you full control over the amount of salt in the recipe. If you must use salted butter, just reduce the amount of sea salt in the recipe.
3. How do I make these cookies more lemony?
If you want a stronger lemon flavor, try adding a bit more lemon zest or increase the amount of lemon juice in the dough. You can also add a teaspoon of lemon extract for an extra citrus punch.
4. Can I use a different type of flour?
For the best texture, it’s recommended to use all-purpose flour in this recipe. However, you can try using whole wheat flour for a slightly denser and nuttier flavor, or gluten-free flour if you need a gluten-free version.
Conclusion: Enjoying Lemon Shortbread Cookies
These Lemon Shortbread Cookies are an ideal treat for any occasion. With their delicate crumb, buttery texture, and a burst of citrusy flavor, they are sure to become a new favorite in your cookie repertoire. The step-by-step directions and simple ingredients make this recipe easy to follow, while the variations allow you to experiment and make these cookies your own. Whether you choose to glaze them or enjoy them plain, these cookies will surely bring a touch of sunshine to your day.
Happy baking, and enjoy every bite of these delightful, melting-in-your-mouth Lemon Shortbread Cookies!
Print
A Bright and Buttery Lemon Shortbread Cookie Recipe That Melts in Your Mouth and Delivers a Citrusy Zing in Every Bite 🍋✨
- Total Time: 27 minutes
- Diet: Vegetarian
Description
The Lemon Shortbread Cookie is a delectable twist on the classic shortbread. Traditionally, shortbread is a simple biscuit made with butter, sugar, and flour. However, this version incorporates zesty lemon zest and fresh lemon juice, giving it a citrusy punch that elevates the flavor profile.
The shortbread cookie dough is beautifully rich and crumbly, thanks to the unsalted butter, and when combined with the brightness of lemon, it creates the ultimate combination of sweet and tangy. These cookies are incredibly versatile – they can be enjoyed plain or with a light lemon glaze for extra sweetness and shine.
Ingredients
For the cookies:
- ½ cup unsalted butter, softened
- ⅓ cup cane sugar (or powdered sugar for extra tenderness)
- Zest of 1 medium lemon
- 1 tbsp fresh lemon juice
- 1¼ cups all-purpose flour
- ¼ tsp sea salt
- Optional: 1 tbsp fresh thyme leaves (for a herbal twist)
For the glaze (optional but delightful):
- 1 cup powdered sugar
- 1 tbsp lemon juice
- 1 tbsp milk or cream
- Optional garnish: extra lemon zest
Instructions
- Prep the oven: Preheat to 175°C (350°F) and line a baking sheet with parchment paper.
- Make the dough: Cream butter and sugar until fluffy. Add lemon zest, juice, and thyme (if using). Mix well. Stir in flour and salt until just combined. Flatten dough into a disk, wrap, and chill for 15–30 minutes.
- Shape and bake: Roll dough to ¼-inch thickness and cut into shapes. Place on tray and bake for 10–14 minutes, until edges are lightly golden. Cool on wire rack.
- Glaze (optional): Whisk glaze ingredients until smooth. Spoon or drizzle over cooled cookies. Let set for 1–2 hours.
Notes
For a zesty touch, drizzle the cooled cookies with a lemon glaze or dip them halfway in white chocolate. You can also add lemon zest to the sugar topping for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
