Lemon Shortbread Cookies

These Lemon Cookies are buttery, delicate, and bursting with bright citrus flavor. With a tender crumb and a drizzle of tangy lemon icing, they’re the perfect treat for spring gatherings, afternoon tea, or simply indulging your sweet tooth. The recipe is straightforward, and the vibrant flavor comes from fresh lemons, making each bite refreshing and satisfying. Whether you’re a seasoned baker or just starting out, these cookies are sure to impress.

Ingredients

For the Lemon Cookies:

• 1/2 cup unsalted butter, softened to room temperature (115 g)

• 1/3 cup powdered sugar (50 g)

• 1 tablespoon lemon zest, from 1 lemon (1 tablespoon)

• 1 teaspoon lemon juice (1 teaspoon)

• 1 1/4 cups all-purpose flour (150 g)

• 1/2 teaspoon salt

For the Lemon Icing

• 1/3 cup powdered sugar (50 g)

• 3 teaspoons lemon juice

• Lemon zest, for sprinkling on top

Instructions

Lemon Cookies

1. Make the Flour Mixture:
   In a small bowl, stir together flour and salt. Set aside.

2. Prepare the Butter Mixture:
   In a large mixing bowl, use an electric hand mixer to beat the softened butter until creamy. Add powdered sugar, lemon zest, and lemon juice. Beat on low speed until light and fluffy.

3. Combine Mixtures:
   Add the flour mixture to the butter mixture. Mix on low speed until a crumbly dough forms. The dough may seem dry at first but will come together as you mix. Squeeze a handful of dough to check; it should hold together.

4. Shape the Dough:
   Turn the dough onto a sheet of parchment paper. Use your hands to press it into a flattened disc.

5. Roll the Dough:
   Lay another sheet of parchment paper on top of the dough. Roll it out to about ¼-inch thickness.

6. Chill the Dough:
   Transfer the parchment-covered dough to a cutting board and refrigerate for 1 hour or until firm.

7. Prep for Baking:
   Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

8. Cut Out Cookies:
   Once chilled, remove the top layer of parchment paper. Use a 3-inch scalloped cookie cutter to cut out cookies. Place them on the prepared baking sheet, spacing them about 1 inch apart. Re-roll scraps to cut additional cookies. If the dough becomes too soft, chill it for 15 minutes before baking.

9. Bake the Cookies:
   Bake for 14–15 minutes, or until the edges begin to turn lightly golden.

10. Cool:
    Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Lemon Icing

1. Mix the Icing:
   In a small bowl, whisk together powdered sugar and lemon juice until smooth and thick, but pourable. Adjust consistency by adding more powdered sugar (to thicken) or lemon juice (to thin).

2. Decorate the Cookies:
   Transfer the icing to a piping bag and drizzle over the cooled cookies. Sprinkle lemon zest on top before the icing sets.

Notes:

1. Chill the Dough: Chilling the dough ensures the cookies hold their shape while baking. Don't skip this step for clean, precise edges.

2. Roll Evenly: Use rolling pin guides or place two rulers on either side of the dough to roll it to a uniform ¼-inch thickness. This helps the cookies bake evenly.

3. Use a Fine Mesh Sieve: Straining the lemon curd removes zest and any cooked egg bits, resulting in a silky-smooth filling.

4. Work Quickly with Dough: If the dough becomes too warm while cutting shapes, pop it back into the fridge or freezer for a few minutes.

5. Prevent Spread: Freezing the cut cookies for 10 minutes before baking minimizes spreading and helps retain their intricate designs.

Prep Time: 45 minutes
Cook Time: 15 minutes
Chilling Time: 1 hour
Total Time: 2 hours
Yield: 16 cookies