I must confess I have spent most of my life skipping over shortbread. My Girl Scout cookies order never contains them. I will take a gooey pumpkin white chocolate chip cookies with crisp edges and melty chocolate any day over a boring shortbread cookie. But then, I made my honey shortbread and became speechless. I did not know of the magic that happens in the oven to such simple ingredients like butter, sugar and flour. The caramelization of the sugar, and the soft, crumbly buttery texture is not to be missed. Yes, I finally agree that shortbread cookies are their own thing, and they deserve their own love. Don’t miss my chocolate shortbread, while we’re here. My love of lemon has me adding a lemon icing with fresh lemon juice and extra lemon zest to these lemon shortbread cookies before serving. They are a lemon lovers dream, and the cookie shape can be anything you like. I almost always choose hearts, because my kids associate them with love, even when Valentine’s Day is not near.
How to Make Lemon Shortbread Cookies
This is the best recipe for lemon shortbread cookies, because I am a true lemon lover, and so is my recipe tester! The icing and extra lemon zest on top is optional, but it really brightens up the lemon flavor. Yes, this recipe really only has 5 ingredients, including salt! Shortbread is meant to be simple. It’s important to use the highest quality butter here, because the flavor really shines. I love that this recipe is completely egg-free, too! Here are all of my eggless recipes. This lemon shortbread cookie dough does not need to be refrigerated at all in order for the dough to hold its shape during baking. I also really, really recommend baking this recipe by weight, because it’s easy to add too much flour with a cup measure. However, if your dough is overly dry, just add a few drops of lemon juice and beat until it comes together.
The Ingredients
Butter. One cup (two sticks or 8 ounces) of high-quality unsalted butter. I like to use a European-style butter here that is very rich and flavorful. However, regular grocery store butter works just as well in this recipe. When a recipe contains such few ingredients, the quality of each one really shines. The butter should be left on the counter for about 2 hours to come to room temperature, but it should be overly soft. If you press it, a finger will create an indentation, but it will not easily slide all the way through. It should be roughly 65-75 degrees Fahrenheit (or, room temperature).Powdered Sugar. One of the reasons these lemon shortbread cookies are so soft and tender is the use of powdered sugar instead of granulated sugar. We will use powdered sugar (also sometimes called confectioners’ sugar) in the dough and again for the optional glaze.Lemon. We need two whole lemons for this recipe, because we’re using a full tablespoon of lemon zest for the dough. We will use the extra lemon juice for the icing. I like to sprinkle on extra lemon zest for decorating the cookies.Flour. All-purpose flour that has been measured by weight is my first choice for this recipe. If you don’t wish to bake with a scale, the best way to measure flour is to whisk it or fluff it, scoop it gently (never pack it into the cup), and then use a knife to level it off. Salt. If you want to use salted butter, you can omit the salt. Otherwise, please do not skip adding salt to your lemon shortbread cookies. It balances the sweetness and tang of the lemon. All desserts need a small amount of salt for flavor balance.
The Instructions
Equipment
Heart Cookie Cutter - I like this set of cookie cutters because it contains 3 different sizes of hearts. I use the smallest heart, by the way.Hand-Mixer - I love this hand mixer.Non-Stick Baking Sheets - I have recently started using these cookie sheets that have lines or ridges on them that help prevent sticking. This cuts down on my use of parchment paper and silicone mats. If you don’t have a nonstick cookie sheet, use a piece of parchment paper. I also want to mention that light colored metal cookie sheets are better than dark metal. The dark metal bakes the cookies too quickly in the oven, and you will end up with burnt edges.
Tips for Lemon Shortbread Cookies:
Make-Ahead: I do not recommend making the dough ahead of time and refrigerating, because it becomes too dry and crumbly when you try to roll it out. You can refrigerate cookies that have already been rolled out and cut out, though. Storage: I keep these in an air-tight container for up to 4 days at room temperature. You can store already baked cookies in the fridge for up to 1 week. Beyond that, it’s best to freeze already baked cookies in two layers of plastic wrap and a freezer storage bag. They will keep in the freezer for up to 3 months; defrost at room temperature.
