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Meyer Lemon Shortbread Cookies Recipe

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Delight in the bright, buttery goodness of Meyer Lemon Shortbread Cookies. These tender, lemony treats combine the rich flavor of unsalted butter with the subtle sweetness and aromatic zest of Meyer lemons, creating a perfect balance of tang and indulgence. Ideal for afternoon tea or a sophisticated dessert, these cookies feature a delicate texture and an optional zesty glaze that adds a touch of elegance.

Ingredients

Scale

Cookie Dough

  • 1 cup (2 sticks) unsalted butter, softened
  • ½ cup powdered sugar
  • 1 tablespoon Meyer lemon zest (about 1 lemon)
  • 2 tablespoons Meyer lemon juice
  • 2 cups all-purpose flour
  • ¼ teaspoon salt

Optional Toppings

  • ½ cup granulated sugar (for sprinkling or rolling dough)
  • For glaze: 1 cup powdered sugar
  • 2–3 tablespoons Meyer lemon juice
  • Additional Meyer lemon zest for garnish

Instructions

  1. Cream the butter and sugar: In a large mixing bowl, beat the softened unsalted butter and powdered sugar together using a hand or stand mixer until the mixture is smooth, creamy, and fluffy. This ensures a light texture for the shortbread.
  2. Add lemon zest and juice: Incorporate the Meyer lemon zest and fresh juice into the creamed butter mixture, mixing until fully combined to infuse the dough with bright, citrusy flavor.
  3. Add dry ingredients: Gradually add the all-purpose flour and salt to the wet mixture, stirring gently just until the dough comes together. Avoid over-mixing to keep the cookies tender.
  4. Chill the dough: Shape the dough into a disc or a log, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. Chilling helps the dough firm up for easier handling and better cookie shape during baking.
  5. Roll and cut (or slice): Preheat your oven to 350°F (175°C). Remove the dough from the fridge. Roll it out on a lightly floured surface and cut into desired shapes, or slice rounds directly from the chilled log for a rustic look.
  6. Bake: Place the shaped cookies on a parchment-lined baking sheet, spacing them evenly. Bake for 10-12 minutes or until the edges turn a light golden color, signaling that they are perfectly baked with a tender crumb.
  7. Make the glaze: While the cookies cool, whisk together 1 cup powdered sugar and 2-3 tablespoons Meyer lemon juice in a small bowl until smooth and slightly thickened. Adjust the lemon juice to get your preferred consistency.
  8. Garnish and serve: Drizzle the glaze over cooled cookies with a spoon or piping bag, then sprinkle a pinch of fresh Meyer lemon zest on top for a zesty finishing touch. Serve and enjoy the bright flavors.

Notes

  • Use room temperature butter for easier mixing and a better texture.
  • Chilling the dough helps cookies hold their shape and enhances flavor.
  • Mix dough just until combined; overworking leads to tough cookies.
  • Roll dough and cut shapes, or shape a log and slice rounds—both methods work well.
  • A lemon glaze adds extra zing and visual appeal.
  • Substitutions: Use regular lemons (add more sugar to balance tartness) or orange zest and juice for a sweeter twist.
  • Adding flaky sea salt on top before baking creates a delightful sweet-salty contrast.
  • Dough can be refrigerated up to 3 days or frozen for 2 months; thaw in fridge before baking.
  • Store baked cookies in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.

Keywords: Meyer lemon cookies, shortbread cookies, lemon shortbread, citrus cookies, buttery cookies, lemon glaze cookies, easy lemon cookie recipe

Find it online: https://liamjayne.com/meyer-lemon-shortbread-cookies-recipe/