These cookies are light and buttery with a perfect amount of lemon flavor. If Meyer lemons are unavailable, regular lemons may be substituted.
Meyer lemon shortbread cookie recipe
Yields 12-20 cookies, depending on the size of the cookie cutter
- 3/4 cup unsalted butter, cubed and at room temperature
- 1/2 cup powdered sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 2 teaspoons Meyer lemon zest
- 1-3/4 cups all-purpose flour
- 1-1/2 tablespoons Meyer lemon juice
- 3/4 cup powdered sugar
- Cream the butter, sugar and salt in a stand mixer on medium-high until light and fluffy.
- Add the vanilla and lemon zest, then lower the speed and slowly add the flour until the dough is combined.
- Roll the dough tightly in plastic wrap and chill in the fridge for at least an hour or until the butter firms up. You can speed up the process by using the freezer.
- Roll out the dough to around 1/2-inch thick between two sheets of parchment paper. Using a 1-1/2 to 2-inch cookie cutter, cut dough into rounds and then place them on a sheet tray covered with parchment. Roll the excess scraps in a ball and repeat the process until you have used all the dough.
- Chill the dough for at least 30 minutes.
- Bake for 25-30 minutes at 350 degrees F, or until lightly golden on top. Allow to cool to room temperature.
- Whisk together the lemon juice and powdered sugar. Spoon the glaze on top of the cookies and allow them to set for at least 30 minutes before serving.
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