Lemon Shortbread Cookies
Deliciously buttery, melt-in-your-mouth shortbread cookies that are packed full of lemon flavour, and topped with a sweet, tangy lemon icing!
Servings: 22 - 24 cookies
Calories: 143kcal
Ingredients
For the Cookies
- 2 cups (250g) plain/all-purpose flour
- ½ cup (65g) cornflour/cornstarch
- ¾ cup (170g) unsalted butter softened
- ¾ cup (150g) caster/superfine sugar
- ¼ teaspoon salt
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
For the Icing
- 1 cup (125g) icing/powdered sugar
- 1 - 2 tablespoons fresh lemon juice
Instructions
For the Cookies
- Preheat the oven to 170C/325F/Gas 3. Line a baking tray with parchment paper or a silicone mat, and set aside.
- In a medium mixing bowl, whisk together the flour and cornflour. Set aside.
- In a large mixing bowl, beat together the butter, sugar, salt, lemon juice, and zest until combined.
- Add the dry ingredients and mix until just combined.
- Bring together into a dough with your hands, and place onto a lightly floured surface.
- TIP: If the dough is too crumbly to bring together with your hands, add milk (about 1 tablespoon) to make it more manageable.
- Knead until soft, then roll out to a thickness of 1cm. Don't worry if the edges crack, just form them back together with your fingers.
- Using a cookie cutter, cut shapes out and place them onto the prepared baking tray.
- Bake for 20 - 25 minutes, or until firm to the touch and lightly golden around the edges (but still very pale).
- Allow to cool for 5 - 10 minutes before transferring them to a wire rack to cool completely.
For the Icing
- In a small mixing bowl, mix together the icing sugar and lemon juice until smooth and combined. If needed, add more lemon juice to reach desired consistency.
- Dip the top of each cookie into the glaze, letting the excess drip back into the bowl.
- Sprinkle on some lemon zest if desired, and allow the icing to set.
Video
Notes
Shortbread stays fresh, kept in an airtight container, at room temperature for up to 1 week.
Cookie dough can be wrapped in clingfilm and kept in the fridge for up to 5 days, or frozen for up to 3 months. Thaw overnight in the fridge before using.