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