Lemon Shortbread Cookies

These lemon shortbread cookies are melt-in-your-mouth delicious, sweet, but with that tangy lemon flavor, made with fresh lemon juice and zest for that bright summertime taste. Easy cut-out cookie recipe.

Print Recipe

Prep Time 10

Cook Time 10

Total Time 30

Course Dessert

Cuisine American

Servings

Calories 62 kcal

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

Calories: 62kcalCarbohydrates: 16gProtein: 1gSugar: 8g

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