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:
How to make lemon shortbread cookies
Instructions: First, prepare a sheet pan by lining it with parchment paper. Preheat oven to 325℉ / 163℃.
How to make lemon glaze for cookies
Summer dessert idea
Enjoy!
💜Julie
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
62Fat (grams)
0 gSat. Fat (grams)
0 gCarbs (grams)
16 gFiber (grams)
0 gNet carbs
15 gSugar (grams)
8 gProtein (grams)
1 gSodium (milligrams)
0 mgCholesterol (grams)
0 mgNutrition 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.)