Holiday Citrus Shortbread: Buttery Glazed Cookies
These holiday citrus shortbread cookies are a classic American dessert. They combine a high butter content with the bright acidity of lemon and orange zest to create a crumb that melts on the tongue. A glossy lemon glaze adds a sharp contrast to the rich, savoury notes of the biscuit. You finish the process by drizzling the glaze over the centre of each cookie once they have cooled completely.
You must refrigerate the dough, covered, for 30 min before rolling. This step firms the butter, which prevents the cookies from spreading too thin in the oven. Do not over-mix the flour into the wet mixture. If you work the dough too much, you develop the gluten and lose the characteristic short, crumbly texture. Use a 5 cm round or decorative cutter to ensure every piece is the same size so they bake evenly at 165°C (325°F).
Holiday Citrus Shortbread: Buttery Glazed Cookies
Recipe cardIngredients
Watch how it's made
Instructions
-
Prepare the oven
Pre-heat your oven to 165°C (325°F). Line two baking sheets with parchment paper so the shortbread does not stick to the metal.
-
Cream the butter
Beat the softened butter and 120g powdered sugar with an electric mixer for about 2 min. You want the mixture to be light and fluffy to ensure a delicate crumb.
-
Add the flavourings
Stir in the orange zest, lemon zest, vanilla extract, orange extract, and a pinch of sea salt. Mix until the dough is fragrant and the ingredients are well combined.
-
Fold in flour
Sift 260g all-purpose flour over the wet mixture. Fold it in gently with a spatula until the dough just comes together; do not over-mix or the cookies will become tough.
-
Chill the dough
Divide the dough into 12 equal portions and shape each into a 5cm square. Refrigerate these covered for 30 min to firm up the butter for easier rolling.
-
Cut and bake
Roll each square to a thickness of 0.6cm on a floured sheet. Cut shapes using a 5cm cutter and bake for 12 min at 165°C (325°F), turning once, until edges are pale golden.
-
Glaze the cookies
Whisk 250g powdered sugar with 30ml lemon juice until glossy. Cool cookies on a wire rack, then drizzle the glaze over the centre of each cookie until it sets.
Check your dough consistency before you roll it. If the dough clings to the surface, it is too sticky. Add a pinch of flour to the work surface to ensure you can cut clean shapes without distorting the cookies.
Storing and reheating
Keep the cookies in an airtight tin or zip-lock bag at room temperature for up to 4 days to maintain a crisp texture. For longer storage, place the glazed cookies in a freezer-proof bag and freeze for up to 3 months. Thaw them at room temperature before serving.
What to serve with it
Present these cookies on a festive platter with a drizzle of honey and a sprig of mint for a colourful display. They pair well with a hot citrus-infused tea. These additions complement the bright orange and lemon flavours without overpowering the buttery base of the shortbread.
Nutrition per serving
- Calories
- 88
- Protein
- 1.4 g
- Carbs
- 10.2 g
- Fat
- 5.1 g
- Fiber
- 0.2 g
- Sugar
- 6.5 g
Estimated, and offered as a guide rather than a medical figure.
Made it? Rate it.
Questions people ask
Can I make these cookies vegan?
Yes. Use 200 g of dairy-free margarine in place of the unsalted butter. This substitution maintains the necessary fat content required for the shortbread to hold its shape and achieve the correct crumb during baking.
Why must I refrigerate the dough squares?
Refrigerate the dough for 30 min to firm up the butter. This prevents the cookies from spreading too much in the oven, ensuring they keep the defined shape of the 5 cm cutter.
What do I do if the dough is too sticky to roll?
Add a pinch of flour to the surface. The dough should be soft but not cling to the rolling pin or baking sheet, as excess sticking will distort the edges of the cookies.
