What’s the secret to a cookie that’s both tangy and sweet? Look no further than these homemade lemon shortbread cookies with a simple white icing and a burst of citrus from fresh lemons. Made with just a few ingredients, including freshly squeezed lemon juice, these easy treats are perfect for a quick weeknight dessert. Save this idea for your next family favorite treat.

lemon shortbread cookies with white icing on a plate next to sliced lemons

Introduction

Imagine a warm, sunny day, surrounded by the sweetness of baked goods and the zest of fresh lemons. Our lemon shortbread cookies with white icing are the perfect treat to brighten up any day. With their buttery flavor, crumbly texture, and tangy lemon zest, these cookies are sure to become a favorite. The best part? They’re incredibly easy to make, using everyday ingredients that you likely have in your pantry. Whether you’re a seasoned baker or a beginner, this recipe is perfect for anyone looking to add a little creativity and joy to their baking routine.

Why This Works

• Flavor balance and ingredient accessibility: The combination of lemon zest, butter, and sugar creates a beautifully balanced flavor profile that’s both tangy and sweet. Plus, the ingredients are easy to find and likely already stocked in your pantry.
• Ease of preparation: This recipe is a breeze to prepare, requiring only a few simple steps and no special equipment. You can have a batch of these delicious cookies ready in no time.
• Impressive results with minimal effort: Despite their simplicity, these cookies are sure to impress. The white icing adds a beautiful touch, and the sliced lemons on the side make for a stunning presentation.

Key Ingredients

The star of the show is, of course, the lemon. We’ll be using fresh lemon zest to give our cookies a bright, citrusy flavor. You’ll also need butter, sugar, eggs, flour, and salt. For the white icing, you’ll need powdered sugar, milk, and a touch of vanilla extract. If you don’t have any of these ingredients on hand, you can easily substitute them with similar alternatives. For example, you can use lime zest instead of lemon, or almond extract instead of vanilla.

Instructions

1. Step 1: Begin by preheating your oven to 300°F (150°C). Line a baking sheet with parchment paper or a silicone mat. In a medium-sized bowl, whisk together the flour, salt, and lemon zest. Set aside.
2. Step 2: In a large bowl, use an electric mixer to cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. Gradually mix in the flour mixture until a dough forms.
3. Step 3: Turn the dough out onto a lightly floured surface and knead it a few times until it comes together. Roll the dough out to about 1/4 inch thickness and use a cookie cutter to cut out shapes. Place the cookies on the prepared baking sheet and bake for 18-20 minutes, or until lightly golden.
4. Step 4: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once the cookies are cool, you can make the white icing. Simply whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the icing over the cooled cookies and serve with sliced lemons on the side.

Handy Tips

• Make sure to use room temperature ingredients, especially the butter and eggs. This will help the dough come together smoothly and ensure that the cookies bake evenly.
• Don’t overmix the dough, as this can lead to tough cookies. Stop mixing as soon as the ingredients come together in a cohesive ball.
• If you find that your cookies are too crumbly, try adding a little more flour to the dough. If they’re too dense, try adding a little more sugar.

Heat Control

When baking the cookies, it’s essential to keep an eye on the temperature and timing. You want the cookies to be lightly golden, but not too dark. If you’re unsure, it’s always better to err on the side of caution and take the cookies out of the oven a minute or two early. They will continue to cook a little on the baking sheet after they’re removed from the oven.

Crunch Factor

The crunch factor is all about texture. For these cookies, you want them to be tender and crumbly, but not too hard. To achieve this, make sure to not overbake the cookies. Take them out of the oven when they’re lightly golden and still slightly soft to the touch. As they cool, they will firm up and develop a beautiful texture.

Pro Kitchen Tricks

• Use a pastry blender to work the butter into the flour mixture. This will help to create a smooth, even dough.
• Chill the dough for 30 minutes before rolling it out. This will help the cookies to retain their shape and bake up with a beautiful texture.
• Use a variety of cookie cutters to create different shapes and sizes. This will add visual interest to your cookies and make them more fun to eat.

Storage Tips

• Store the cookies in an airtight container at room temperature for up to 5 days.
• Freeze the cookies for up to 2 months. Simply place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container.
• Reheat the cookies by baking them in a preheated oven at 300°F (150°C) for 5-7 minutes, or until warmed through.

Gift Packaging Ideas

These cookies are perfect for gifting, especially during the holiday season. Consider packaging them in a beautiful tin or jar, or wrapping them individually in plastic wrap or cellophane bags. You can also add a decorative touch with a ribbon or gift tag. If you’re feeling extra creative, try making a batch of lemon curd or lemon butter to include with the cookies. This will add an extra layer of flavor and make the gift even more special.

Flavor Variations

• Try adding a teaspoon of grated ginger or lemon verbena to the dough for an extra boost of flavor.
• Use different types of sugar, such as turbinado or Demerara, to create a unique texture and flavor.
• Add a handful of chopped nuts or dried fruit to the dough for added texture and flavor.

Troubleshooting

• If your cookies are too dense, try adding a little more sugar to the dough. If they’re too crumbly, try adding a little more flour.
• If your cookies are too dark, try reducing the oven temperature or baking time. If they’re too light, try increasing the oven temperature or baking time.
• If you’re having trouble getting the cookies to hold their shape, try chilling the dough for 30 minutes before rolling it out. This will help the cookies to retain their shape and bake up with a beautiful texture.

FAQs

• Can I freeze it? Yes, you can freeze the cookies for up to 2 months. Simply place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container.
• Is it gluten-free? No, this recipe contains gluten. However, you can try substituting the all-purpose flour with a gluten-free flour blend to make the cookies gluten-free.
• Can I double the recipe? Yes, you can easily double the recipe to make a larger batch of cookies. Just be sure to adjust the baking time accordingly, as the cookies may take a few minutes longer to bake.

Conclusion

And there you have it – a simple, delicious, and beautiful recipe for lemon shortbread cookies with white icing. Whether you’re a seasoned baker or a beginner, this recipe is sure to become a favorite. With its bright, citrusy flavor and tender texture, these cookies are perfect for any occasion. So go ahead, get creative, and make a batch of these lovely cookies today. Don’t forget to share your creations with friends and family, and enjoy the joy of baking and sharing delicious treats with others.