Lemon Shortbread Sugar Cookies
These lemon shortbread sugar cookies are light, delicious morsels of lemony goodness! Perfect for Easter, Mother’s Day, spring, summer or anytime a lemon craving hits! Bonus: they’re dairy-free and egg-free.
Servings
18-20cookies
Servings
18-20cookies
Ingredients
Cookies
Icing
Instructions
  1. Preheat oven to 350 degrees F
  2. Cream the butter, sugar, lemon juice and lemon zest
  3. Add in the dry ingredients and the 1 Tbsp of almond milk; mix well
  4. Roll out the dough (you can refrigerate for a little while if you like, but you don’t need to)
  5. Use your favorite cookie cutter to cut the dough into whatever shape you’d like
  6. Cover a cookie sheet with parchment paper and then place the cookies on the sheet and bake for 8-10 minutes (9 is perfect in my oven)
  7. Let the cookies cool
  8. Mix all the icing ingredients together; if too dry, add a tiny bit of extra lemon juice … if too think, add a little bit of extra powdered sugar
  9. Spread a thin layer of icing on each cookie and, if you like, add your favorite sprinkles
Recipe Notes

© Kitchen Gone Rogue. www.kitchengonerogue.com

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