Lemon Shortbread Cookies
dairy-free cut out cookie recipe
Post updated 6-30-2024
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Easy Lemon Shortbread Cookies
These melt-in-your-mouth treats are the perfect combination of zesty lemon flavor and buttery richness, and the simple glaze made with real lemon juice and zest adds the perfect finishing touch. You don’t need a mixer, it’s fairly quick to make these, uses minimal ingredients. I used my good ‘ol Country Crock Plant Butter and it never lets me down, baking perfectly soft all the way through. These are also the best simple cut-out cookie that doesn’t take a lot of effort, so customize them for any holiday or occasion.
Let’s begin!
Lemon shortbread cookie ingredients:
Ingredients for cookies:
-
3/4 cup plant butter, softened ( I used Country Crock Plant Butter with Olive Oil)
-
1/2 cup powdered sugar
-
2 cups all-purpose flour
-
1 tbsp lemon juice
-
1/2 tbsp lemon zest (a little more is fine)
Lemon glaze ingredients:
-
1 cup powdered sugar
-
2 tbsp lemon juice
How to make lemon shortbread cookies
Instructions: First, prepare a sheet pan by lining it with parchment paper. Preheat oven to 325℉ / 163℃.
Next, combine the softened butter and powdered sugar in a medium mixing bowl until well mixed and smooth.
(NOTE: I only made a half batch, that’s why mine looks scarce)
Add the flour, lemon juice and zest and mix until a soft dough is formed.
Shape dough into a ball, wrap in plastic wrap and put in freezer for about 5 minutes. Tip: I also like to place my rolling pin in the freezer during this time also.
Take your dough ball and roll out on a lightly floured surface to between 1/4” and 1/2 “ thickness.
After the dough is rolled to the desired thickness, use a cutter to cut out your shortbread cookies. Bake for 10-15 minutes, or just until the edges start to slightly turn brown.
How to make lemon glaze for cookies
After removing from oven, immediately transfer to a cooling rack and let completely cool before adding the glaze.
To make glaze: In a medium bowl, combine the powdered sugar and lemon juice. Use a fork or whisk to mix until smooth and no lumps. Spoon glaze over each cookie. Tip: For an easy cleanup, I put a sheet of waxed paper under my cooling rack.
You can let cookie glaze set at room temperature, or speed the process up by putting the cookies in the fridge.
Summer dessert idea
The cookies are great as they are…
…but just in case you need another fantastic dessert idea for summer, check out my lemon fluff icebox dessert bars that I added fresh fruit and a star shaped lemon shortbread cookie as garnish. To find the easy recipe for these delicious bars, click HERE.
Another fun idea is to add cookies to a grazing plate or charcuterie board with some fresh fruit, cheese and nuts for a simple and easy 4th party food idea or Olympic viewing party plate.
Enjoy!
💜Julie
Lemon Shortbread Cookies
Ingredients
- 3/4 cup plant butter softened ( I used Country Crock Plant Butter with Olive Oil)
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1 tbsp lemon juice
- 1/2 tbsp lemon zest
- 1 cup powdered sugar
- 2 tbsp lemon juice
- zest from 1 lemon optional
Disclaimer:
Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.
Instructions
- First, prepare a sheet pan by lining it with parchment paper.
- Preheat oven to 325℉ / 163℃.
- Next, combine the softened butter and powdered sugar in a medium mixing bowl until well mixed and smooth.
- Add the flour, lemon juice and zest and mix until a soft dough is formed.
- Shape dough into a ball, wrap in plastic wrap and put in freezer for about 5 minutes.
- Take your dough ball out of freezer and roll out on a lightly floured surface.
- Roll out to between 1/4” and 1/2 “ thickness.
- After the dough is rolled to the desired thickness, use a cutter to cut out your shortbread cookies.
- Bake for 10-15 minutes, or just until the edges start to slightly turn brown.
- After removing from oven, immediately transfer to a cooling rack.
- While the cookies are cooling, you can make the glaze.
- In a small or medium bowl, combine the powdered sugar and lemon juice.
- Use a fork or whisk to mix until smooth and no lumps.
- Use a spoon to pour your glaze over each cookie.
- You can let cookie glaze set at room temperature, or speed the process up by putting the cookies in the fridge.
Nutrition
Lemon Shortbread Cookies
Ingredients
Instructions
- First, prepare a sheet pan by lining it with parchment paper.
- Preheat oven to 325℉ / 163℃.
- Next, combine the softened butter and powdered sugar in a medium mixing bowl until well mixed and smooth.
- Add the flour, lemon juice and zest and mix until a soft dough is formed.
- Shape dough into a ball, wrap in plastic wrap and put in freezer for about 5 minutes.
- Take your dough ball out of freezer and roll out on a lightly floured surface.
- Roll out to between 1/4” and 1/2 “ thickness.
- After the dough is rolled to the desired thickness, use a cutter to cut out your shortbread cookies.
- Bake for 10-15 minutes, or just until the edges start to slightly turn brown.
- After removing from oven, immediately transfer to a cooling rack.
- While the cookies are cooling, you can make the glaze.
- In a small or medium bowl, combine the powdered sugar and lemon juice.
- Use a fork or whisk to mix until smooth and no lumps.
- Use a spoon to pour your glaze over each cookie.
- You can let cookie glaze set at room temperature, or speed the process up by putting the cookies in the fridge.
Notes
Note: I used dairy-free products because I am lactose intolerant, but feel free to substitute with real dairy ingredients in equal amounts, if desired.
Note: These shortbread cookies can be cut out in any shape to accommodate for holidays or occasions like Christmas, Halloween, Easter, Valentines, 4th of July, etc.
Nutrition Facts
Calories
62
Fat (grams)
0 g
Sat. Fat (grams)
0 g
Carbs (grams)
16 g
Fiber (grams)
0 g
Net carbs
15 g
Sugar (grams)
8 g
Protein (grams)
1 g
Sodium (milligrams)
0 mg
Cholesterol (grams)
0 mg
Nutrition Disclaimer: Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information. (Per 1-2 cookies, depending on cookie size.)
I love these lemony cookies. They have a tangy taste and not too sweet. Hits the spot…thanks!
Thanks so much! I agree, just the right amount of lemon and sweetness.😊