Lemon Rose Shortbread Cookies Recipe : The sweetest shortbread cookies with lemon roses. Buttery, lightly sweetened shortbread biscuits with hints of lemon and vanilla, generously topped with a sweet, lemony glaze. These are really tasty, visually appealing, simple, and enjoyable! The most adorable (and romantic) cookies you can make at any point this month.
Lemon Rose Shortbread Cookies Recipe
Ingredients
- 2 sticks (1 cup) salted butter
- 1/2 cup granulated sugar
- 1 tablespoon lemon zest
- 1 teaspoon dried rose petals, finely crushed (optional)
- 1 teaspoon vanilla extract
- 2 1/2 cups all purpose flour
LEMON GLAZE
- 2 cups powdered sugar
- 2 tablespoons Meyer (or regular) lemon juice
- 1-2 drops blood orange juice (optional)
ALSO SEE
Instructions
In a sizable mixing basin, beat the butter, sugar, zest from the lemon, vanilla, and dried roses (if using) until the mixture is light and fluffy, about three to five minutes. Once the flour is added, beat until the dough comes together and forms a ball.
Using two pieces of lightly floured parchment, roll out the dough to a thickness of 1/4 inch. If you don’t use enough flour, your dough will stay together. Use a heart-shaped cookie cutter or another shape of your choice to cut out the cookies. Gently place the cookies on a baking sheet covered with parchment paper. Place the baking sheet in the freezer with plastic wrap covering it, and freeze for 10 to 20 minutes, or until it becomes hard. Continue rolling out the remaining scraps of dough.
Set the oven’s temperature to 350. Bake for 12 to 14 minutes, or until gently brown, on the middle shelf of the oven. After five minutes of chilling on the baking sheet, move everything to a wire cooling rack to finish cooling.
To create the glaze. Mix the powdered sugar, lemon juice, and 1 tablespoon of water in a medium-sized bowl until the mixture is smooth and drippy. If necessary, thin the glaze with 1 tablespoon of water at a time until it becomes drizzling. If you want a pink tint, stir in a couple drops of blood orange juice.
Dredge the cookie tops in the glaze, allowing any extra to fall off. Transfer to a wire rack and top with fresh roses to decorate as desired. Cookies keep well for up to four days when kept in an airtight container.
Tips for making Lemon Shortbread Cookies
To start, prepare all of your ingredients to make it simpler. These may be prepared in less than 20 minutes once everything is assembled. (Cooling time not included.)
To assist you maintain consistency in the size of your cookies, use a melon baller.
When shaping your cookies, you can add a small amount of flour, but don’t use too much. Simply give yourself a pat.
Flatten your cookies slightly with a cup, and then add a tiny bit of flour if they stick once more.
For this dish, parchment paper is a requirement. You will burn your bottoms if you don’t bake the bottoms of the cookies because they cook much faster than the tops.
Remember to set a timer and don’t exceed the cooking duration! Unlike chocolate chip cookies, these lemon shortbread cookies won’t brown while they bake. Their hue remains incredibly bright.
