Buttery lemon shortbread cookies that are beautiful and delicious. Add them to your holiday cookie box!
Watch the Video:
If you’re looking for the perfect holiday gift or the perfect cookie for your Christmas party dessert table, these incredible lemony snowflake shortbread cookies are it. They are so good, simple to make, and look beautiful in a box or on a platter.
They have the perfect amount of lemon flavor that adds freshness to the buttery shortbread. I used a snowflake cookie cutter because it’s the holidays, but you could use any shape you’d like. Try using a bunny-shaped cookie cutter in spring or a pumpkin-shaped cutter in the fall.
Why would I want to serve these all year long?
Crisp
Melt in your mouth
Buttery
Sweet
Lemony
Shortbread!
What do I need for the cookies?
Unsalted butter -put it in the warmest part of your house so it can get really soft without melting. This will help incorporate all the ingredients without overworking the dough.
Confectioner’s sugar -this helps add to the crisp exterior of the shortbread with a soft cookie inside.
Granulated sugar -as one of the three essential ingredients for shortbread, sugar makes them crisp and helps them brown.
Salt -brightens all the flavors of the shortbread.
Pure vanilla extract -without vanilla, cookies just aren’t as good. It adds a sweet, warm flavor that enhances the buttery taste of the shortbread.
All-purpose flour –
Zest of 2-3 large lemons -remember only to zest the bright yellow part of the lemon. It’s bursting with flavor, but the white part is bitter.
What are the ingredients for lemon glaze?
Confectioner’s sugar -this sugar is used for glazes because it dissolves so easily and has a shine to it when set.
Fresh lemon juice -always use bright, fresh lemons for the best flavor. The substitute is over-the-top acidic.
Milk -I add milk to keep the glaze on the whiter side and balance out the lemon flavor.
Soft or melted butter -I like my glaze to be a bit soft, so it’s not too hard to bite into. Plus, it cuts the acidity and sweetness for a perfect balance.
Lemon zest -zest before juicing because it’s too hard to zest a lemon after you’ve cut it. Trust me. I know.
How to make lemony snowflake shortbread cookies?
Line 2-3 baking trays with parchment paper. Add the butter, both sugars, vanilla, and salt to the bowl of a tabletop mixer fitted with the paddle attachment. Beat beginning on low speed and then increase the speed to high and beat until fluffy -about 3-5 minutes.
In a separate mixing bowl, whisk together the flour and lemon zest. Slowly add it to the mixer while beating at a low speed. Beat until incorporated.
What if the dough looks too sticky?
Resist the urge to add more flour. Adding too much flour will create a very crumbly and hard to roll out dough.
How thick should I roll out my cookies?
Lightly flour your work surface and roll the dough to a half-inch in thickness. Cut out snowflakes or whatever shape you like. Place the cookies on the prepared baking trays.
Chill for cookies today…
At this point, you have two options: chill or freeze. Chill the cookies in the freezer for 20-30 minutes to make cookies. Then, preheat the oven to 350 °F, and bake the cookies until lightly golden around the edges -about 20-25 minutes.
Or freeze for later!
Chill in the freezer until frozen solid. Then, transfer the cookies into freezer-safe bags or containers. They will keep fresh for up to 2 months.
When ready to bake the cookies, place them frozen onto baking trays lined with parchment and bake in a preheated 350 °F, 180 °C oven until golden around the edges -about 25 minutes.
What if I need to use both oven racks?
If using both oven racks, rotate the cookie pans halfway through baking so that they bake evenly. Then, set the cookies aside to cool completely.
How to make lemon icing?
Combine the icing ingredients in a small mixing bowl and whisk together until smooth. If the icing is too thick, add more lemon juice to get it to a good consistency. If it becomes too translucent and thin, add more confectioner’s sugar.
Dip the tops of the cookies in the icing. Smooth the icing with an offset spatula or a spoon. Set the cookies aside for 20 minutes so the icing can set.
Do you have ideas for serving?
I like to eat these cookies with a hot cup of Greek coffee. They’re just sweet enough for the coffee to compliment them in the best way. Place them on a beautiful holiday plate or pedestal stand if you’re serving them to guests or adding them to your dessert table at your Christmas party. The beautiful shape and shiny icing will make them the star of the table.
Are these good for gift-giving?
Yes! Check out my Holiday Cookie Box post, where I talk about how these and various other shortbread cookies make great gifts. I give you several flavors of cookies from my basic shortbread dough with links to the recipes and my favorite cookie cutters, boxes, tins, and ribbons. Kali Orexi!
Lemony Snowflake Shortbread Cookies
Buttery lemon shortbread cookies that are beautiful and delicious. Add them to your holiday cookie box!
Ingredients
- 3/4 lb (340g) unsalted butter, softened
- 1/2 cup confectioner's sugar
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 3 and 1/2 cups (500g) all-purpose flour
- the zest of 2-3 large lemons
For the Icing:
- 1 and 1/2 cups (180g) confectioner's sugar
- 1-2 tablespoons fresh lemon juice
- 1-2 tablespoons milk
- 2 tablespoons soft or melted butter
- 1-2 teaspoons lemon zest
Instructions
Line 2-3 baking trays with parchment paper.
Make the Shortbread Dough:
In the bowl of a tabletop mixer that has been fitted with the paddle attachment add the butter, both sugars, vanilla, and salt. Beat beginning on low speed and then increase the speed to high and beat until fluffy. About 3-5 minutes.
In a mixing bowl combine the flour and lemon zest and whisk together. Slowly add it to the mixer while beating on low-speed. Beat until incorporated.
Note: Resist the urge to add more flour. Adding too much flour will create a very crumbly and hard to roll out dough.
Lightly flour your work surface and a rolling pin. Roll the dough to a half-inch in thickness. Cut out snowflakes or whatever shape you like. Place the cookies on the prepared baking trays.
Chill the cookies in the freezer for 20-30 minutes.
Preheat the oven to 350 °F.
Bake the cookies until lightly golden around the edges. About 20-25 minutes.
Note: If using both oven racks, rotate the cookie pans halfway through baking so that they bake evenly.
Set the cookies aside to cool completely.
Make the Icing:
Combine all of the icing ingredients in a small mixing bowl and whisk together until smooth. If the icing is too thick add more lemon juice to get it to a good consistency. If it becomes too translucent and thin, add more confectioner's sugar.
Dip the tops of the cookies in the icing. Smooth the icing with an offset spatula or a spoon. Set the cookies aside for 20 minutes so that the icing can set.
Serve with coffee. Kali Orexi!
Notes
Freezer Instructions: Cut the cookies out and place them on baking trays. Chill in the freezer until frozen solid. Transfer the cookies into freezer-safe bags or containers. They will keep fresh up to 2 months.
When ready to bake the cookies place them frozen onto baking trays lined with parchment and bake in a preheated 350 °F, 180 °C oven until goldenn around the edges. About 25 minutes.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Christmas Cookie Gift Boxes Square with Window and Dividers Holiday Nesting Box with Lids 4 Pack for Homemade Chocolates Candy Truffles Charcuterie Brownies and Small Treats for Gift Giving
-
Nitial 4 Pcs Christmas Cookie Tins with Lids Vintage Cartoon Design Nesting Tins Snowman Reindeer Santa Tin Container Assorted Size Nesting Containers for Candies Biscuits (Festive Style)
-
WRAPAHOLIC Wrapping Paper Roll - Mini Roll - 17 Inch x 16.5 Feet - Reversible Green and Black for Birthday, Holiday, Wedding, Baby Shower
-
Christmas Cookie Cutter Set - 5 Piece Holiday Cookies Molds - Snowman, Christmas Tree, Gingerbread Man, Candy Cane, Snowflake
-
SMARTAKE 200 Pcs Parchment Paper Baking Sheets, 12x16 Inches Non-Stick Precut Baking Parchment, Perfect for Baking Grilling Air Fryer Steaming Bread Cup Cake Cookie and More (Unbleached)
-
Nordic Ware Natural Aluminum Commercial Baker's Half Sheet, 2-Pack, Silver
-
TEAKHAUS Wood Cutting Board Block I Chopping Board I Wooden Cutting Boards for Kitchen I Large Cutting Board with Handle I Chopping Boards for Kitchen I Thick Cutting Board 107 24x18x1.5
-
Ateco 1385 Offset Spatula with 4.5-Inch Stainless Steel Blade, Wood Handle, 4.5 Inch, natural
Laila poulos says
❤️❤️❤️ merry Christmas