These cookies are sandy and crumbly, tart and lemony, and definitely addicting, especially if you’re a fan of lemon desserts.
I made these cookies to take to a party and loved them so much, I made another batch the next day. I love the rich buttery cookie, the crumbly sandy texture, and the tart lemon glaze. I dressed them up with a little sparkling yellow sugar.
They’re quickly to put together and easy to roll out. The dough does need to be chilled so it’s not sticky.
I like to roll out cookie dough on a Silpat. I also cover the dough with plastic wrap so I don’t have to add additional flour, which results in a really tender, totally scrumptious cookie. Give this one a try and let me know what you think.
Lemon Shortbread Cookies
- 2 cups all-purpose flour
- ¼ cup cornstarch
- ¼ teaspoon salt
- 1 cup 2 sticks unsalted butter, softened
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 ½ cup powdered sugar
- 2 tablespoons fresh lemon juice
- yellow food coloring optional
- yellow sanding sugar optional
- In a small bowl, sift together flour, cornstarch and salt and set aside.
- In a large mixing bowl, beat butter and powdered sugar until light and fluffy. Mix in vanilla and lemon zest. Gradually mix in the dry ingredients until well blended.
- Shape the dough in to a flat disk. Wrap in plastic wrap and refrigerate one hour.
- Preheat oven to 350º.
- On a lightly floured surface, roll out the dough to ¼ inch thick. Cut the dough in to desired shapes. Place the cookies 1 inch apart on ungreased cookie sheets or cookie sheets lined with parchment paper.
- Bake until lightly browned on the bottom about 10-12 minutes. Don't over bake. Cool for 5 minutes on the cookie sheet and then remove to a wire rack to cool.
- Whisk together powdered sugar, lemon juice and food coloring if using to create a thin glaze. Spread the glaze on each cookie and sprinkle with yellow sanding sugar before the icing dries, if using.
Love the texture and flavor of these Lemon Shortbread cookies. I question the amount of cornstarch, however. 1/4 cup? I used 1/4 tsp and the cookies still turned out great. Thought maybe it was a typo. Anyway, love these cookies! 👍
Yes, it’s 1/4 cup – essentially you’re making cake flour which is 1 cup of flour to 2 tablespoons of cornstarch which makes the texture on the cookies a bit crisp.
Awesome texture and flavor. Knocks Panera out of the Ballpark. In a league of f their own.my 4 college age kids can’t stop eating them. You’ll be an instant hero I’d yku bake these!!!
Thanks so much Suzann!