Pioneer Woman Lemon Shortbread Cookies

These Pioneer Woman Lemon Shortbread Cookies are buttery and zesty, which include fresh lemon zest and lemon juice. It’s a classic dessert recipe, ready in about 50 minutes.

Pioneer Woman Lemon Shortbread Cookies Ingredients

For the Shortbread:

• 2 1/2 cups all-purpose flour
• 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

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. Mix dry ingredients: In a medium bowl, whisk together flour and cornstarch. Set aside.
2. Cream butter and sugar: In a stand mixer, cream the softened butter, sugar, and lemon zest until light and fluffy.
3. Add lemon and dry mix: Beat in lemon juice and vanilla extract. Gradually mix in the flour mixture just until combined.
4. Chill the dough: Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
5. Cut and bake: Preheat oven to 375°F (190°C). Roll the dough to 1/4-inch thickness, cut into rounds, and place on a parchment-lined baking sheet. Bake for 9-10 minutes or until edges are lightly golden.
6. Cool and glaze: Let cookies cool completely on a wire rack. In a small bowl, whisk powdered sugar, melted butter, and lemon juice. Brush the glaze over the cooled cookies and allow to set.

Recipe Tips

• Can I make the dough ahead of time? Yes, chill the dough up to 2 days in advance or freeze for longer storage.
• How do I keep shortbread from spreading? Make sure to chill the dough thoroughly before baking.
• Can I skip the glaze? Yes, but the glaze adds an extra pop of lemon flavor.
• Can I freeze baked cookies? Yes, store them in a freezer-safe bag and glaze after thawing.
• Why cornstarch in shortbread? It adds a tender, crumbly texture to the cookies.

What To Serve With Lemon Shortbread Cookies

These cookies pair perfectly with:

• Hot tea or coffee
• Lemon sorbet
• Fresh berries
• Vanilla or lemon yogurt
• Sparkling lemonade

How To Store Lemon Shortbread Cookies

Room Temperature: Store in an airtight container for up to 5 days.

Freeze: Freeze unglazed cookies for up to 2 months. Glaze after thawing for best results.

Lemon Shortbread Cookies Nutrition Facts

• Calories: 169 kcal
• Total Fat: 10g
• Saturated Fat: 6g
• Cholesterol: 25mg
• Sodium: 90mg
• Total Carbohydrates: 19g
• Sugars: 8g
• Protein: 2g

Nutrition information is estimated and may vary based on ingredients and preparation methods.

FAQs

Can I use bottled lemon juice?
Fresh lemon juice is best, but bottled works if needed.

How do I prevent overbaking?
Bake just until the edges are light golden and not brown.

What shape should I cut the cookies?
Rounds are classic, but you can use any cookie cutter you like.

Can I add poppy seeds or herbs?
Yes, poppy seeds or a pinch of thyme pair nicely with lemon.

How do I make the glaze thicker or thinner?
Add more powdered sugar to thicken, or more lemon juice to thin.

Try More Recipes:

• Pioneer Woman Lemon-White Chocolate Truffles
• Pioneer Woman Lemon Rosemary Scones
• Pioneer Woman Lemon Layer Cake Recipe