Lemon Shortbread Cookies

Dairy-Free

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Wow, just wow!….these Lemon Shortbread Cookies will amaze you in more ways than one. Take for instance that you don’t need a mixer, it’s fairly quick to make these, uses minimal ingredients and the best part…they are melt in your mouth delicious, sweet, but with that tangy lemon flavor, made with fresh lemon juice and zest for that natural, summertime taste…or any time of the year! I used my good ‘ol Country Crock Plant Butter and it never lets me down, baking perfectly soft all the way through (the way I like my shortbread cookies) so I got to enjoy these dairy-free treats with delight.

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Let’s begin!

Ingredients:

For cookies:

• 3/4 cup plant butter, softened ( I used Country Crock Plant Butter with Olive Oil)

• 1/2 cup powdered sugar

• 2 cups all-purpose flour

• 1 tbsp lemon juice

• 1/2 tbsp lemon zest (a little more is fine)

For glaze:

• 1 cup powdered sugar

• 2 tbsp lemon juice

Instructions:

First, prepare a sheet pan by lining it with parchment paper. Preheat oven to 325℉ / 163℃.

Next, combine the softened butter and powdered sugar in a medium mixing bowl until well mixed and smooth.

(NOTE: I only made a half batch, that’s why mine looks scarce)

Add the flour, lemon juice and zest and mix until a soft dough is formed.

Shape dough into a ball, wrap in plastic wrap and put in freezer for about 5 minutes.

Take your dough ball and roll out on a lightly floured surface.

Roll out to between 1/4” and 1/2 “ thickness. (Reminder: My dough looks scarce because I just made 1/2 batch.)

After the dough is rolled to the desired thickness, use a cutter to cut out your shortbread cookies.

I used a small plastic parfait cup.(small and large end) I wanted two sizes to actually make a parfait using the cookies.

Bake for 10-15 minutes, or just until the edges start to slightly turn brown.

After removing from oven, immediately transfer to a cooling rack.

While the cookies are cooling, you can make the glaze.

In a small or medium bowl, combine the powdered sugar and lemon juice.

Just use a fork or whisk to mix until smooth and no lumps.

Use a spoon to pour your glaze over each cookie.

For an easy cleanup, I put a sheet of waxed paper under my cooling rack.

You can let cookie glaze set at room temperature, or speed the process up by putting the cookies in the fridge.

The cookies are great as they are…

…but just in case you want to fancy things up a little, you can make these mini parfaits by using fresh strawberries and whipped cream. (dairy-free coco whip for me! Yum!)

Start by adding a little whipped cream to the bottom of the parfait cup, then add a slice or two of strawberries.

Then add a small shortbread cookie, and repeat layers.

Add the large cookie and a strawberry for garnish.

I probably shouldn’t have added quite so much whipped cream, but let’s face it…there can never be too much whipped cream, right?😉

…and if you want to add the perfect drink to pair with this dessert, try my recipe for fresh Strawberry Lemonade, find here.

Enjoy!

💜Julie

Yield: 24

Author: Julie Butler

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Lemon Shortbread Cookies

These Lemon Shortbread cookies are melt in your mouth delicious, sweet, but with that tangy lemon flavor, made with fresh lemon juice and zest for that bright summertime taste…or any time of the year! The glaze is simple, just powdered sugar and lemon juice, but takes these cookies to a whole new level when added.

Prep time: 10 MinCook time: 10 MinInactive time: 10 MinTotal time: 30 Min

Ingredients

For Shortbread Cookies

• 3/4 cup plant butter, softened ( I used Country Crock Plant Butter with Olive Oil)
• 1/2 cup powdered sugar
• 2 cups all-purpose flour
• 1 tbsp lemon juice
• 1/2 tbsp lemon zest (a little more is fine)

For Glaze

• 1 cup powdered sugar
• 2 tbsp lemon juice
• zest from 1 lemon (optional)

Instructions

For Cookies

1. First, prepare a sheet pan by lining it with parchment paper.
2. Preheat oven to 325℉ / 163℃.
3. Next, combine the softened butter and powdered sugar in a medium mixing bowl until well mixed and smooth.
4. Add the flour, lemon juice and zest and mix until a soft dough is formed.
5. Shape dough into a ball, wrap in plastic wrap and put in freezer for about 5 minutes.
6. Take your dough ball out of freezer and roll out on a lightly floured surface.
7. Roll out to between 1/4” and 1/2 “ thickness.
8. After the dough is rolled to the desired thickness, use a cutter to cut out your shortbread cookies.
9. Bake for 10-15 minutes, or just until the edges start to slightly turn brown.
10. After removing from oven, immediately transfer to a cooling rack.
11. While the cookies are cooling, you can make the glaze.

For Glaze

1. In a small or medium bowl, combine the powdered sugar and lemon juice.
2. Use a fork or whisk to mix until smooth and no lumps.
3. Use a spoon to pour your glaze over each cookie.
4. You can let cookie glaze set at room temperature, or speed the process up by putting the cookies in the fridge.

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