Lemon Shortbread Cookies Recipe

5 from 1 vote

These shortbread cookies are light, tender, buttery with a melt-in-your mouth quality. Made for easy in a tart pan, these cookies couldn't be any easier!

Prep Time10

Cook Time30

Total Time40

Course: Cookies

Cuisine: British

Servings: shortbread wedges

Calories: 311kcal

Author: Emma Duckworth

Equipment

Stand mixer fitted with the paddle attachment

Ingredients

1 teaspoon zest of large lemon
120 g granulated sugar caster sugar is preferred if you have access to it.
250 g unsalted butter room temperature
360 g plain flour (all-purpose)
½ teaspoon fine salt
65 g powdered icing sugar (confectioners’ sugar)
2-3 teaspoon lemon juice

Metric - US Customary

Instructions

Prepare. Preheat the oven to 170C/340F. Line the base of a 23cm/9-inch fluted tart pan with removable base. To do this, place the base on parchment paper and draw around it. Cut out the circle and place on the base back into the pan.
Rub lemon zest and sugar together. Add the sugar and zest into a mixing bowl and rub together to release the oils.
Cream together the butter and lemon sugar. In the bowl of an electric stand mixer fitted with the paddle attachment, add the butter and sugar and cream for about 2 to 3 minutes on medium speed until pale and light. Scrape down the sides and bottom of the bowl halfway through.
Add in flour and beat them together. Sift in the flour and add the salt then mix at low speed until they are combined and the dough starts to come together. The dough will look quite raggedy but you’ll know it's ready when it starts to clean the sides of the bowl and clumps in the middle.
With your hands, squeeze the shortbread dough together into a mass. Shape it into a rough disc.
Press into a tart pan. With floured fingers, press the dough into the prepared fluted tart pan. Use a measuring cup to flatten evenly. Press an indent using your index finger all the way round the edge of the pan. Cut the dough into 12 wedges.
Bake. Bake for 30-35 minutes until firm and the shortbread is starting to turn golden around the edges. Remove from the oven and immediately re-cut the lines. Leave to cool fully in the pan.
Make the glaze and decorate. Whisk together the lemon juice and powdered icing sugar until the glaze is thick. Spoon glaze over each of the cooled shortbread wedges.
Alternatively, Sprinkle the shortbread fresh from the oven with lemon sugar.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

To store: The shortbread cookie dough itself can be made well in advance. Wrap very well with plastic wrap and store the dough for up to a week in the fridge. Wedges can be stored in an airtight container at room temp for up to 10 days or refrigerated for up to one week.

To freeze: Wrap the dough well in plastic wrap and place in a freezer-safe airtight container. Freeze the dough for up to 3 months and thaw overnight in the refrigerator. To freeze unglazed, baked shortbread wedges, store in an airtight container and freeze for up to 3 months. Allow cookies to come to room temperature before glazing.

TIP 1: Line the tart pan base so that when you cut the dough, the sharp knife won't score the pan.

TIP 2: Use room temperature butter so that it can cream effectively with the sugar.

TIP 3: Rub the zest into the sugar to maximise the flavour.

TIP 4: Score then cut the dough before and after baking. Helps create clean, neat wedges.

TIP 5: Keep an eye on the bake time. Everyone's oven runs at a slightly different temperature. With such a short bake time, a minute or two, either way, will make a difference.

TIP 6: Leave the shortbread to cool fully in the pan. Attempting to remove it from the pan when warm will make it crumble apart.

Nutrition