Pioneer Woman Lemon Shortbread Cookies

This zesty Pioneer Woman Lemon Shortbread Cookies recipe is made with simple ingredients like all-purpose flour, salted butter, fresh lemon juice, lemon zest, and powdered sugar. The result is a tender and buttery cookie with a bright, sunny flavor that melts in your mouth. Perfect for an afternoon tea or a cheerful Easter celebration, this recipe makes two dozen delightful cookies.

Pioneer Woman Lemon Shortbread Cookies Ingredients

For the shortbread:

• 2 1/2 cups all-purpose flour, plus more for rolling
• 1/4 cup cornstarch
• 1 cup salted butter, cubed and softened
• 3/4 cup granulated sugar
• 2 Tbsp. lemon zest
• 2 tsp. fresh lemon juice
• 1 tsp. vanilla extract

For the glaze:

• 1 cup powdered sugar
• 1 Tbsp. salted butter, melted
• 2 Tbsp. fresh lemon juice

How To Make Pioneer Woman Lemon Shortbread Cookies

1. Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour and cornstarch until well combined.
2. Cream butter and sugar: In the bowl of a stand mixer with the paddle attachment, beat the softened butter, granulated sugar, and lemon zest on medium speed for 3-4 minutes until light and creamy. Scrape down the bowl, then beat in the lemon juice and vanilla.
3. Make the dough: Turn the mixer to low speed and gradually add the flour mixture. Mix until the dough is just combined, being careful not to overmix.
4. Chill the dough: Divide the dough in half and shape each half into a flat disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 30 minutes to 1 hour, until firm.
5. Prepare for baking: Preheat your oven to 375°F (190°C). Place oven racks in the upper and lower thirds of the oven and line two baking sheets with parchment paper.
6. Roll and cut cookies: On a lightly floured surface, roll one disk of dough to about ¼-inch thickness. If using a cookie stamp, press it into the dough. Use a 2- to 3-inch cookie cutter to cut out rounds. Place the cookies on the prepared baking sheets, about 2 inches apart.
7. Bake the cookies: Bake for 9 to 10 minutes, until the tops look dry and the bottoms are just beginning to turn golden. Let them cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
8. Make the glaze: In a medium bowl, whisk the powdered sugar, melted butter, and lemon juice until smooth. If the glaze is too thick, add more lemon juice or water, one teaspoon at a time, until it reaches a thin, brushable consistency.
9. Glaze the cookies: Use a pastry brush to apply a thin, even layer of glaze onto each cooled cookie. Let the glaze set for about 15 minutes before storing.

Recipe Tips

• Don’t Skip Chilling: Chilling the dough is a crucial step. It solidifies the butter, which prevents the cookies from spreading too much in the oven and helps create that classic tender, crumbly shortbread texture.
• Use Softened Butter: Make sure your butter is properly softened to room temperature, not melted. Softened butter creams with sugar to create air pockets, leading to a lighter cookie. Melted butter will make the cookies dense and greasy.
• Flour Your Tools: If you use a cookie stamp or a special rolling pin, lightly dust it with flour before each press. This simple step prevents the dough from sticking and ensures a clean impression.
• Avoid Overworking the Dough: Once you add the flour, mix only until it’s just combined. Overmixing develops the gluten in the flour, which can make your shortbread tough instead of delicate.

What To Serve Lemon Shortbread Cookies

These bright and buttery cookies are the perfect companion to a hot beverage. Serve them with a steaming cup of afternoon tea, such as Earl Grey or English breakfast, or a simple black coffee. For a refreshing springtime pairing, enjoy them with a tall glass of strawberry lemonade or homemade iced tea. They also make a wonderful light dessert after any meal.

How To Store Lemon Shortbread Cookies Leftovers

Room Temperature: Store the baked and glazed cookies in an airtight container at room temperature for up to 1 week. The glaze helps seal in moisture, keeping the cookies tender.

Refrigerate: You can store the unbaked dough disks in the refrigerator for up to 3 days before rolling and baking.

Freeze: To freeze unbaked dough, wrap the disks tightly in plastic wrap and then place in a freezer-safe bag for up to 3 months. Thaw in the refrigerator before use. You can also freeze the baked, un-glazed cookies in an airtight container for up to 3 months.

Pioneer Woman Lemon Shortbread Cookies Nutrition Facts

• Serving Size: 1 cookie
• Calories: 169 kcal
• Total Fat: 8g
• Saturated Fat: 5g
• Trans Fat: 0g
• Cholesterol: 22mg
• Sodium: 65mg
• Carbohydrates: 22g
• Fiber: 0g
• Sugar: 11g
• Protein: 1g

Frequently Asked Questions

What happens if you don’t chill lemon shortbread dough before baking? If you don’t chill the dough, the butter will be too soft. This will cause the cookies to spread excessively in the oven, losing their shape and becoming thin and tough. Chilling the dough solidifies the butter, which is essential for a tender, crumbly texture.

Do you need to use a cookie stamp to make these cookies? No, a cookie stamp is not necessary! The cookies will be just as delicious without one. You can poke a pattern into the dough with a fork before baking for a classic look, or simply leave the tops smooth.

Can you make lemon shortbread cookies in advance? Yes, this dough is perfect for making ahead. You can prepare the dough and keep it well-wrapped in the refrigerator for up to 3 days. Once baked, the cookies stay fresh in an airtight container at room temperature for up to one week.