- tangy & buttery -
These lemon shortbread cookies are buttery, tender, zesty, tangy, and filled with gooey lemon curd. They have a melt in your mouth texture.
– Full of natural lemon flavor – Buttery and melt in your mouth – So easy to make with simple ingredients
Shortbread dough: Combine lemon zest and sugar. Rub together with your fingers until fragrant and clumpy.
Combine butter, lemon zest sugar, and salt. Beat until light and creamy.
Add lemon juice, egg yolk, and beat to combine. Sift flour and fold until a crumbly dough forms.
Press dough together into a disc on clean surface Roll out the with a rolling pin. Cut out cookies.
Use a spatula to help transfer the cut cookies onto a parchment lined baking sheet. Chill the cookies on the baking sheet in the freezer for 10 minutes. Preheat oven
Arrange the cookies on parchment lined baking sheets. Bake for 15-18 minutes.Transfer to a wire rack to cool.
Glazing and filling the cookies: Stir together powdered sugar and lemon juice, adding lemon juice at a time to get a thick glaze consistency.
Dip the tops of the cookies into the glaze and place on the cooling rack. If you would like to fill the cookies in with lemon curd dip only the tops of the cookies.
Use a piping bag to add lemon curd onto the bottoms of the whole cookies. Add the glazed cookie tops, press to attach, and serve and enjoy!
These shortbread cookies are super buttery and tender crispy and come together very quickly and easily! These are the perfect holiday and summer cookie
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