If you’re looking for a melt-in-your-mouth shortbread with a deliciously sweet lemon glaze, try Sunshine Lemon Glaze Shortbread. It’s a bright and buttery cookie recipe that everyone loves. Each step-by-step guide is explained in simple terms.
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Sunshine Lemon Glaze Shortbread : Bright and Buttery Cookie Recipe
- If you’re looking for a wonderful dessert that’s soft, buttery, slightly crisp, and has a fresh lemon flavor, Sunshine Lemon Glaze Shortbread is the perfect one.
- This classic shortbread has a melt-in-your-mouth texture. It’s topped with a flavorful, sweet lemon glaze, making every bite refreshing and absolutely delicious.
- This recipe, which is family-friendly and perfect for spring gatherings, holiday cookie platters, bake sales, brunch parties, or even a teatime treat, is made with simple pantry ingredients and can be made anytime you want to enjoy a fun citrusy treat.
- With the step-by-step recipe in this article, you can easily make the most delicious lemon shortbread cookies at home. You’ll also learn an expert tip, variation, storage instructions, and answers to any questions you might have.
Why Sunshine Lemon Glaze Shortbread is a favorite:
- With a bright lemon flavor—fresh lemon zest and glaze are perfect for the citrus balance.
- For Buttery and Crumbly—gives a classic shortbread texture with a slight crunch.
- Easy to make – only a few ingredients and easy to prepare. Perfect for gifting – stays fresh for days and looks beautiful.
- Great for beginners – easy process and complete step-by-step instructions.
All the essential ingredients:
To make Sunshine Lemon Glaze Shortbread and Lemon Shortbread, gather all the essential ingredients and then get started:
Ingredients for Shortbread:
- 1 tablespoon lemon zest
- 1 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- Optional – 1 to 2 teaspoons lemon juice, more for tartness
Ingredients for Lemon Glaze:
- 1/2 teaspoon lemon zest
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon milk, for a thinner glaze – optional
How to Make Sunshine Lemon Glaze Shortbread: Step-by-step instructions:
This section covers everything from kneading the dough to filling the cookies.
1. Prepare the Baking Tools
- Preheat the oven to 325°F, 163°C.
- Lightly line a baking sheet with parchment paper.
- The cool oven temperature helps the cookies bake slowly and achieve that classic soft shortbread texture.
2. Creaming the Butter and Sugar:
- Use a large bowl –
- Add the softened unsalted butter.
- Add the granulated sugar, then beat with a hand mixer for 3 to 4 minutes, until fluffy and light.
Tips – The secret to light shortbread is proper creaming.
3. Add Lemon Flavor and Vanilla –
- According to the quantity:
- Lemon zest
- Vanilla extract
- And,
- Optional: For extra citrus flavor, add one to two teaspoons of lemon juice and mix thoroughly.
- Using fresh lemon zest releases essential oils, resulting in a natural, fragrant lemon flavor.
- Always peel the lemon before chopping it.
4. Adding the Dry Ingredients
- Using the same bowl again:
- Add the flour and salt and mix on medium speed or with a spatula until the dough resembles soft sand.
Tip: Shortbread dough is crumbly at first, but it will come together with continued mixing.
5. Bringing the Dough Together
- Gently press the dough together with your hands and knead until a soft ball forms.
- If your dough is too crumbly, add 1/2 teaspoon of lemon juice or a tablespoon of milk and mix.
6. Shaping the Cookies –
Two options are provided for shaping the cookies:
A. Making the Cookies
- First, roll the dough into a log.
- Let it cool for 10 to 12 minutes.
- Then,
- slice neatly and cut into 1/2-inch slices.
B. Making Classic Shortbread Squares
- Press the dough into a rectangle with tongs.
- Cut into squares or strips.
7. Baking the Shortbread
- Place the cookies on the prepared baking sheet and bake for 15 to 17 minutes,
- until the edges turn light golden.
- Be careful not to bake for too long, as the shortbread should remain light, soft, and slightly crispy when cooled.
8. Cooling the Cookies Completely
- Place the cookies on a cooling rack.
- Let them rest for 22 to 25 minutes before glazing.
- When the cookies are warm, the glaze melts, making it runny.
9. Making the Lemon Glaze
- Use a small bowl. Add the ingredients listed:
- powdered sugar,
- lemon juice,
- lemon zest, and mix until smooth.
- For a thinner glaze, add 1/2 to 1 tablespoon of milk.
- For a thicker glaze, add 1 to 2 tablespoons of powdered sugar.
10. Glazing the Shortbread
- Use a spoon to glaze evenly:
- Pour the glaze over all the cookies in a zig-zag motion.
- Let the glaze set at room temperature for 18 to 20 minutes.
- The glaze adds a sweet, tangy shine, greatly enhancing the overall recipe.
Some serving suggestions:
Eat Sunshine Lemon Glaze Shortbread with:
- With a cold glass of milk
- With ice cream or hot tea
- Laminated for a full citrus experience
- Over fresh berries for a refreshing combination
For dessert: With ice cream
- Wrapped in a clear bag with a ribbon, it makes a great party favor.
- Some expert tips for the perfect Sunshine Lemon Glaze Shortbread:
- Using fresh lemons – bottled lemon juice doesn’t give a strong flavor.
- Keeping the butter soft – Soft butter mixes easily, resulting in a consistent texture.
- Not over-kneading the dough – Remember the shortbread should be soft; mix it until it’s combined.
- Bake slowly and gently – Shortbread should be baked on low heat for ample time.
- Keeping the glaze firm – Thicker glaze adheres better to the cookies and prevents runny edges.
- Chilling the dough (optional but helpful) – Chilling the dough for 12 to 15 minutes makes slicing much easier, allowing the cookies to hold their shape.
Storing Sunshine Lemon Glaze Shortbread –
At room temperature – Store in an airtight container for 6 to 7 days.
In the refrigerator – Store for up to 2 weeks.
In the freezer – Refrigerate the baked cookies for storage for 2 to 3 months.
Pour the glaze over the cookies after they thaw.
Storing as gifts –
Place the crown cookies in a lined cookie tin for even more presentation.
Some suggested variations:
For Sunshine Lemon Glaze Shortbread, switch up the flavor with these fun options:
- For Lavender Lemon Shortbread, add 1/2 teaspoon of dried lavender.
- For Orange Glaze Shortbread, replace the lemon juice and zest with orange zest.
- For Coconut Lemon Shortbread, add 1/4 cup of grated coconut to the dough.
- For Almond Lemon Shortbread, add 1/2 teaspoon of almond extract.
- For Lemon Poppyseed Shortbread, add 1 teaspoon of poppyseed for a bakery-style touch.
FAQ-
Answers to some frequently asked questions about Sunshine Lemon Glaze Shortbread and how to fix mistakes made during preparation:
Q. Why did the cookies spread during baking?
When the dough becomes too soft, be sure to chill for 12 to 15 minutes before baking to prevent spreading.
Q. Why does shortbread dough become too crumbly?
Shortbread dough is naturally crumbly, but when not mixed together, add 1/2 to 1 teaspoon of lemon juice or milk to bring back the moisture.
Q. Can I use salted butter?
Yes! Simply reduce the salt in the recipe slightly or omit it altogether.
Q. How can I make the glaze thicker?
Keep adding powdered sugar until it reaches your desired consistency.
Q. Can I use bottled lemon juice?
Yes! But to get the authentic flavor, fresh lemon juice is excellent and recommended.
Q. Can I double the Sunshine Lemon Glaze Shortbread recipe?
Yes! You can make it by simply doubling all the ingredients.
Q. Is Sunshine Lemon Glaze Shortbread good for gift giving?
Yes! It stays fresh for several days and looks amazing with a glossy glaze.
Q. Can I make the dough ahead?
Yes! You can refrigerate the dough for up to 48 hours or freeze it for up to 3 months.