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Melt-In-Your-Mouth Lemon Shortbread Cookies Recipe

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4 from 63 reviews

These Melt-In-Your-Mouth Lemon Shortbread Cookies are delicate, buttery, and infused with bright lemon zest and juice. They offer a tender crumb with a subtle tangy sweetness, perfect for teatime or as a refreshing dessert. The optional lemon glaze enhances the citrus flavor and adds a glossy finishing touch, making these cookies both delightful and elegant.

Ingredients

Cookie Dough

  • 4 ounces (113 grams) granulated sugar
  • 3 teaspoons lemon zest
  • 8 ounces (227 grams) unsalted butter, room temperature
  • 1/2 teaspoon kosher salt
  • 1 large (20 grams) egg yolk
  • 2 teaspoons lemon juice
  • 12 ounces (340 grams) unbleached all-purpose flour

Lemon Glaze (Optional)

  • 1 cup (120 grams) powdered sugar, sifted
  • 4-5 teaspoons fresh-squeezed lemon juice

Instructions

  1. Make the Cookie Dough: Place the granulated sugar in the bowl of an electric stand mixer. Zest the lemons directly onto the sugar until you have about three teaspoons of zest. Use your fingers to rub the zest into the sugar until it has a sandy texture.
  2. Mix Butter and Salt: Add the unsalted butter and kosher salt to the lemon-sugar mixture. Using the paddle attachment, mix on medium speed until the mixture is smooth and creamy, about 2 minutes.
  3. Add Egg Yolk and Lemon Juice: Stop the mixer and scrape down the bowl. Add the egg yolk and two teaspoons of lemon juice, then mix on medium speed just until incorporated.
  4. Add Flour: Add all-purpose flour to the bowl and mix on low speed until the flour is just incorporated. The dough will be crumbly.
  5. Form Dough: Increase mixer speed to medium and mix until the dough starts coming together into large clumps.
  6. Shape Dough: Turn the dough onto a lightly floured surface or parchment paper. Shape it into a rectangle and lightly flour the top.
  7. Roll and Cut Cookies: Roll the dough out to 1/4-inch thickness. Use a 2-inch round cookie cutter to cut out cookies. Place them on a parchment-lined cookie sheet. Prick each cookie in the center with a fork to help steam release during baking.
  8. Chill: Refrigerate the cookies for at least 20 minutes to help them keep their shape.
  9. Preheat Oven & Prepare Pan: Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper and place cookies 1-1/2 inches apart.
  10. Bake Cookies: Bake the cookies for 20-22 minutes or until the bottoms are lightly golden brown.
  11. Cool Cookies: Remove from oven and cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
  12. Optional Lemon Glaze: Sift powdered sugar into a bowl. Add 3 teaspoons lemon juice and stir. Gradually add remaining lemon juice 1/2 teaspoon at a time until desired consistency is reached.
  13. Apply Glaze: Use an offset spatula or spoon back to spread glaze over cooled cookies. Let the glaze dry on a flat surface. Do not stack cookies while glaze is wet.
  14. Store Cookies: Store baked cookies in an airtight container for up to two weeks.

Notes

  • Chilling the dough before baking helps the cookies maintain shape and texture.
  • Pricking the cookies with a fork prevents puffing and ensures even baking.
  • The lemon glaze is optional but adds a bright, tangy finish perfect for parties.
  • Allow cookies to cool completely before glazing or storing to prevent sogginess.
  • These cookies are best enjoyed within two weeks if stored properly in an airtight container.

Find it online: https://justsosavory.com/melt-in-your-mouth-lemon-shortbread-cookies-recipe/