lemon shortbread cookies

Shortbread Cookies are a must and these Lemon Shortbread are the perfect Lemon Lovers melt in your mouth Cookie.

Lemon Shortbread Cookies + 5 More Must Bake Shortbread Recipes

butter

powdered / icing sugar ((75 grams))

lemon

all purpose flour ((170 grams))

salt

powdered / icing sugar ((150 grams))

lemon juice

whole / whipping cream or milk

Sift together the flour and salt.

In a large bowl with a wooden spoon mix together the butter, sugar and zest. Add the sifted flour mixture a little at a time, stirring between additions.&nbsp; Once the dough starts to come together (even if you haven't add all the flour), move to a flat surface and knead into a compact ball. (If you need extra flour add one tablespoon at a time, if the dough is too crumbly add more butter, a little at a time).

Shape the dough into a ball, wrap in plastic and refrigerate 2 hours. You can also shape the dough into a log or two, refrigerate then slice and bake.

On a lightly floured surface roll out the dough to about 1/4 inch thickness and cut out cookies.&nbsp; Place cookies on a parchment paper lined cookie sheet and refrigerate for about 15 minutes.

Pre-heat oven to 350F (180C).

Bake cookies for approximately 12 minutes.&nbsp; Let cool completely before drizzling with glaze.&nbsp; Enjoy.

In a small bowl combine powdered sugar, lemon juice and cream, if too thin add more sugar too thick add either more lemon juice or cream.&nbsp;&nbsp;

LEMON GLAZE

Lemon Shortbread Cookies: Literally the best cookies ever! These light, buttery cookies offer a subtle lemon flavor, and are topped with a bright and vibrant lemon glaze, giving you a mouthful of delicious goodness. These are special cookies.

Lemon Shortbread Cookies

butter ((softened))

sugar

Tbs lemon juice (fresh)

All Purpose Flour

tbs milk (2%)

Preheat oven to 375 degrees

In a mixer, mix together your butter and powdered sugar and lemon juice.

When it is incorporated add in the salt and mix again.

Then sift  and add in the flour, and mix for a couple minutes. It will look like sand. Keep mixing and it will start to be more cohesive.

Using your hands kind of squash it together to form a ball.

Roll it out on a smooth surface using a rolling pin until it is about 3/4 a centimeter thickness.

Use a round Cookie Cutteror biscuit cutter to form cookies.

Transfer to a lined baking sheet. I used a pancake turner to transfer cookies from counter to pan without them falling apart or getting messed up.

Bake on an un-greased baking sheet for 6 minutes. (do not brown)

Let cool on pan 1 minute

Move to a cooling rack

Mix together glaze by whisking all ingredients together in a medium sized bowl.

Glaze cookies by spooning glaze over the top, then  let cool until glaze firms up.

Lemon Zester a little lemon on top (optional)

This makes 18 cookies

https://www.youtube.com/watch?v=p6fsbaLLMgk

Lemon Shortbread Cookies: Literally the best cookies ever! These light, buttery cookies offer a subtle lemon flavor, and are topped with a bright and vibrant lemon glaze, giving you a mouthful of delicious goodness. These are special cookies.

Get the full printable recipe at https://www.eazypeazymealz.com/lemon-shortbread-cookies/

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This Lemon Shortbread Cookies recipe gives you thick, melt-in-your-mouth, buttery soft cookies that are packed with the perfect amount of lemon flavor. For some extra lemon flavor, top them with a simple lemon glaze and a sprinkling of lemon zest.

All-Purpose Flour

tsp Baking Powder

Salt

Unsalted Butter (room temperature)

Sugar

Brown Sugar

Lemon Zest (from 1 small lemon)

tbsp Lemon

tsp Vanilla Extract

Powdered Sugar

Milk

In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set to the side.

Using your hand mixer or stand mixer fitted with the paddle attachment, beat together the unsalted butter, granulated sugar, light brown sugar, lemon zest, lemon juice, and vanilla extract on medium-high speed until well blended.

Reduce the mixer speed to low, gradually adding in the whisked dry ingredients, mixing until just combined.

Adjust oven rack to the 2nd level position (just above center), preheat oven to 300ºF, and line a cookie sheet with parchment paper or silicone baking mat.

Using a spoon or a 1 tablespoon-size cookie scoop, roll the cookie dough into balls. Place roughly 1 1/2 inches apart on the prepared cookie sheets. You can also use a 1 1/2 tablespoon-size cookie scoop which will yield slightly fewer cookies.

With the bottom of a glass, gently press down on the tops of each cookie to flatten slightly. I recommend dipping the bottom of the glass in some flour so the cookies won&#39;t stick to the glass.

Bake for 15-20 minutes at 300ºF or until the edges are a light golden brown. For reference, mine baked for 18 minutes. If baking these cookies on smaller cookie sheets, one at a time, I recommend keeping the cookie dough stored in the refrigerator until you&#39;re ready to bake the next batch.

The cookies will still be very soft—let them cool on the cookie sheet for about 5-10 minutes first before transferring them to a wire cooling rack to finish cooling.

In a small mixing bowl, whisk together the powdered sugar, lemon juice, and milk until well combined. Using a spoon, drizzle some lemon glaze over each cookie. You can also dip the tops of each cookie into the glaze. Let any extra glaze drip off, then enjoy!

Lemon Glaze

Store cookies at room temperature in a sealed container for up to 5 days. Lemon shortbread cookies can also be stored in the freezer for up to 4 months. Place them in a well sealed container separating cookies with a layer of wax paper.

Storing Cookies

Bite-sized lemon cookies that are sweet, tender, and oh-so delicious! The perfect gluten-free and vegan treat for spring. Just 8 ingredients, 1 bowl, and 30 minutes required!

Easy Lemon Cookies (Vegan + GF)

organic cane sugar

lemon lemon

brown rice flour

almond flour

tapioca flour ((also called tapioca starch))

sea salt

Tbsp dairy-free milk ((we used almond))

organic powdered sugar

tsp dairy-free milk ((we used almond))

lemon zest

Preheat the oven to 350 F (176 C) and line a baking sheet with parchment paper.

In a medium mixing bowl, whisk together the sugar and lemon zest until well combined and fragrant. Add the brown rice flour, almond flour,  tapioca flour, and salt, mixing until well combined. Add in the solid coconut oil and, with clean hands (or a pastry cutter or fork), begin mixing the solid coconut oil with the dry ingredients until no obvious lumps of coconut oil remain. The texture should look sandy and hold together in clumps when you squeeze it.

Add the lemon juice and dairy-free milk and mix with a spatula or wooden spoon until combined. Resist the temptation to add more liquid — it’s okay if the dough is in separate pieces, as long as it’s moist.

Place a piece of parchment or wax paper on the counter and transfer the cookie dough onto the paper. Mold the dough together into a disc and wrap the paper around it. Place the dough in the refrigerator for 5-10 minutes to make it easier to roll out. Once chilled, place another piece of parchment or wax paper on top of the dough. Using a rolling pin, begin rolling the dough between the pieces of paper until it is 1/4-inch thick. Then, using a 2-inch circle cookie cutter, cut out as many cookies as possible (see notes below if you don’t have a cookie cutter). Use a spatula or butter knife to carefully transfer the cookies to the parchment-lined baking sheet. They won’t spread too much, so they should all fit on one large baking sheet.

Bake cookies for 10-14 minutes, or until the edges just begin to turn golden brown (a little cracking on top is normal). Repeat the baking process if there is any remaining dough.

While the cookies are baking, make your glaze (optional). In a small mixing bowl whisk together the powdered sugar, lemon juice, dairy-free milk, and lemon zest until smooth. Set aside.

Remove cookies from the oven and let cool for at least 10 minutes on the baking sheet. If you are glazing them, let them cool completely, then carefully dip the top of each cookie into the glaze and place on a plate or cooling rack to set.

Enjoy with a glass of dairy-free milk or a warm cup of English breakfast tea. Keep in an airtight container at room temperature for up to 3 days or in the freezer for up to 1 month.

https://www.youtube.com/watch?v=FLGZaGhUzmU

Bite-sized lemon cookies that are sweet, tender, and oh-so delicious! The perfect gluten-free and vegan treat for spring. Just 8 ingredients, 1 bowl, and 30 minutes required!

Full Recipe: https://minimalistbaker.com/easy-lemon-cookies-vegan-gf/
 
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Easy Lemon Cookies (Vegan, Gluten-Free) | Minimalist Baker Recipes

These lemon and rosemary shortbread cookies are easy to make and delicious! They are simple to make and delicious with Meyer lemons and fresh rosemary. Offer them as a seasonal treat or enjoy them on the darkest winter days. They&#39;re delightful!

Lemon and Rosemary Shortbread Cookies

Tbsp unsalted butter ((2 sticks minus 2 Tbsp), softened)

Tbsp lemon juice (Meyer lemon works well)

Tbsp all purpose flour

arrowroot powder (or cornstarch)

rosemary (minced)

Cream together the butter and sugar.

Add the egg yolk, lemon juice and lemon zest, and stir to combine. Then add the flour, arrowroot powder, rosemary, and salt.

Stir everything together until the dough begins to hold together. Take it out of the bowl and form it into a log shape.

Wrap the dough log in parchment paper, twisting the ends to help hold it together.

Put the dough in the fridge or freezer for about 30 minutes, or until firm. You can store the dough for several days in the fridge, or for several weeks in the freezer, if need be. 

When ready to bake the cookies, preheat the oven to 300°F (150°C). Slice the log into 1/4 inch rounds. 

Put the rounds on a parchment paper lined baking sheet, about an inch or so apart. They don’t really spread much. You can gently press some rosemary sprig ends into some of the cookies if you&#39;d like.

Bake for 25-30 minutes. Check them closely after 25 minutes, as they will start to brown pretty quickly. Take them out when only the edges just barely start to turn golden. The centers will still be fairly soft.

Let the cookies cool on the baking sheet for several minutes before transferring them to a cooling rack. They will firm up as they cool.

A delightful cookie that&#x27;s perfect for the holidays, Christmas or really anytime you&#x27;re in the mood for delicous lemony shortbread.

all-purpose flour

butter, softened

lemons

vanilla extract

Beat butter, sugar, zest and vanilla until light...

Beat butter, sugar, zest and vanilla until light and fluffy.  Add egg yolks and stir just until blended.

Mix together flour and salt. Add to butter...

Mix together flour and salt. Add to butter mixture and mix just until blended.

Divide dough in half and roll into cylinders...

Divide dough in half and roll into cylinders (about a foot long). Place in refrigerator for two hours or up to five days.

Preheat oven to 350F.

Remove dough from fridge and unwrap. Slice into...

Remove dough from fridge and unwrap. Slice into circles about 1/4 inch thick and place on parchment-lined baking sheets. Bake for 15-18 minutes or until just starting to turn golden brown around the edges. Remove immediately to wire racks and let cool completely.

Once cookies are completely cooled, mix together the...

Once cookies are completely cooled, mix together the powdered sugar and lemon juice. Drizzle or spread over cookies.

Best lemon shortbread cookies with no chill time!

(8 ounces) unsalted butter, softened

(50 grams) powdered sugar, plus extra for rolling

lemon zest (from 2 lemons)

(240 grams) all-purpose flour,

(100 grams) powdered sugar

Preheat oven to 325-degrees F. Have ready 2...

Preheat oven to 325-degrees F. Have ready 2 baking sheets lined with parchment paper (or use non-stick ridged sheets).

In a large bowl, add the butter and...

In a large bowl, add the butter and powdered sugar. Beat with an electric mixer on medium-high speed until fluffy, at least 2 minutes.

Add the lemon zest and beat again.

Sprinkle the flour and salt on top of...

Sprinkle the flour and salt on top of the butter mixture, and beat just until combined.

If the dough seems overly crumbly and dry,...

If the dough seems overly crumbly and dry, squeeze in a few drops of lemon juice at a time until it comes together. If you make this recipe by weight, it should be fine, but if you scoop-and-level to measure, you might accidentally add too much flour and the dough will be dry.

Lightly dust a surface with the extra powdered...

Lightly dust a surface with the extra powdered sugar. Gather half of the dough into a disk, and using a rolling pin dusted with powdered sugar, roll out the dough to slightly less than 1/2-inch thickness. These cookies are somewhat thick for the best texture.

Use any cookie cutters you like to cut...

Use any cookie cutters you like to cut out shapes. Use a small spatula to move the cookies to the sheet pan. Repeat with remaining half of dough until all of the dough is used to make cookies. You will get about 36 cookies, depending on the size of your cookie cutter.

Bake for 9 minutes, until the edges of...

Bake for 9 minutes, until the edges of the cookies just start to turn a very light golden brown. Keep an eye on the cookie sheet on the bottom rack, and if your oven doesn't bake evenly, you may need to rotate the pans half-way through the baking time.

Let the cookies cool completely on the cookie...

Let the cookies cool completely on the cookie sheets.

Before serving, whisk together the lemon juice and...

Before serving, whisk together the lemon juice and powdered sugar together until easily pour-able. Drizzle the lemon glaze over the cookies and serve.

https://mediavine-res.cloudinary.com/video/upload/cww1j70zmy926w4432dy.mp4

Lemon Shortbread Cookies with a drizzle of tangy lemon icing and fresh lemon zest. These are so cute for Valentine's Day, Mother's Day, or any time you need a springtime treat!

Lemon Shortbread Cookies - Classic shortbread with a lemony twist. Using only 4 ingredients and festive decorations, fill your house with the wonderful aroma of Christmas just in time for the holidays. 

butter (salted, softened)

lemon juice (freshly squeezed)

Lemon Juice

Preheat oven to 325℉. If cutting out cookies with cookie cutters, line 2 baking sheets with parchment paper.

Add the butter to the bowl of your mixer and blend until smooth on medium speed. Add the powdered sugar, lemon juice and lemon zest to the mixer bowl and continue mixing on low until fully incorporated. Scrape down the sides of the bowl. Add the flour and mix until well blended.

Pat dough into ungreased cookie sheet. Alternatively you can roll out the dough until it is about ¼ inch in thickness and cut them to your desired shape. I placed parchment paper on my cookie sheet but its not necessary.

Bake for 12-15 minutes until just done (slightly golden in color). Do not let it get brown. Remove from oven and let cool for a couple minutes on the baking sheet. Transfer to wire rack to cool completely.

Decorate the cookies with icing and sprinkles or dip them in melted chocolate.

https://content.jwplatform.com/videos/4p03gf3n.mp4

Classic Shortbread Cookies made with only takes 3 ingredients, mouthwatering, buttery and melt in your mouth delicious. A classic holiday cookie, made two ways!

Shortbread Cookies

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Top 8 lemon shortbread cookies recipes from across the web

The most viewed lemon shortbread cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Shortbread Cookies + 5 More M...

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Easy Lemon Cookies (Vegan + GF)

Lemon and Rosemary Shortbread Cooki...

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Lemon Shortbread Cookies

The most viewed lemon shortbread cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine