Lemon Shortbread Cookies

Lemon shortbread cookies are a delightful treat that perfectly balances the rich, buttery crumb of traditional shortbread with the bright, refreshing zest of lemon. Imagine taking a bite of these melt-in-your-mouth cookies—their crisp edges giving way to a tender texture that is both buttery and zesty. With just a hint of sweetness and a tingling citrus burst, it’s easy to see why lemon shortbread cookies have become a beloved favorite among cookie enthusiasts.

I first stumbled upon these cookies at a quaint bakery tucked away in my neighborhood. The moment I sank my teeth into one, the light, fragrant lemon flavor danced on my palate, and I was enchanted. What makes this recipe so special is its simplicity—it requires everyday ingredients and a quick preparation time that makes it accessible for any home baker. Whether you’re whipping them up for a weekend family gathering or craving a sweet indulgence for yourself, there’s something undeniably charming about baking a batch of lemon shortbread cookies. I invite you to try this recipe and experience the joy of bringing these irresistible cookies to your kitchen!

How to Make Lemon Shortbread Cookies

1. Zest the Lemon: Start by zesting the lemon into the sugar. This method helps infuse the sugar with the essential oils, enhancing the flavor profile.
2. Cream Butter and Sugar: In a stand mixer, combine 1 cup unsalted butter, ¾ cup granulated sugar, ½ teaspoon lemon extract, and ½ teaspoon salt. Beat on medium speed until the mixture is light, fluffy, and well combined. Don’t forget to scrape down the bowl as needed.
3. Incorporate Flour: Gradually add 2 ½ cups all-purpose flour, starting with ½ cup at a time. Mix at low speed until the dough becomes crumbly, then bump the speed to medium-high until it starts to cling to the sides of the bowl and forms a cohesive dough.
4. Shape the Dough: Transfer the dough onto a piece of parchment paper, shaping it into a log about 1 ½ to 2 inches wide and 5 inches long. Roll the log in sparkling sanding sugar, pressing it into the edges to adhere perfectly. Wrap this log tightly in plastic wrap and place it vertically in a glass. Chill for at least 2 hours, or if you have the time, up to 24 hours for enhanced flavor.
5. Bake: Preheat your oven to 375°F (190°C). Line a large cookie sheet with a silicone baking mat or parchment paper. Unwrap the chilled dough and slice it into rounds about 3/8 inch thick. Place them on the prepared baking sheet, spacing them about an inch apart. Bake for 9-12 minutes, just until the edges begin to turn golden. Once baked, allow to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Storing & Reheating

Store your lemon shortbread cookies at room temperature in an airtight container for up to one week to maintain freshness. For longer storage, refrigerate them in a sealed container for about 2-3 weeks, or freeze them for up to 3 months. To reheat, simply pop them in a preheated oven at 350°F (175°C) for about 5-7 minutes. This will help restore their crisp texture, while the flavors remain just as delightful.

There’s something truly special about the balance of buttery goodness and zesty lemon in these cookies. They’re not just treats; they’re a warm reminder of sunshine on a cool day. From family gatherings to an afternoon snack with coffee, these cookies are perfect for any occasion. I encourage you to experiment with this recipe, perhaps even adding a drizzle of glaze or some poppy seeds for a delightful twist. Enjoy the simple pleasure of baking, and most importantly, savor every bite of these luscious lemon shortbread cookies!

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Lemon Shortbread Cookies

Recipe Author: Elise

These Lemon Shortbread Cookies are a delightful treat, bringing together the irresistible flavor of lemon zest and the buttery goodness of shortbread. Perfect for gatherings or a cozy afternoon snack, they are simple to prepare and oh-so-delicious!

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• Prep Time 270 minutes
• Cook Time 12 minutes
• Yield 24 cookies 1x

Ingredients

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• 1 cup (226g) unsalted butter, at room temperature
• 2 tablespoons lemon zest
• ¾ cups (143g) granulated sugar
• 2 ½ cups (300g) all-purpose flour
• ½ teaspoon salt
• ½ teaspoon lemon extract
• ¼ cup or more sparkling sanding sugar

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Instructions

1. Zest the lemon into the sugar and mix to coat the sugar with the zest.
2. In a stand mixer, combine the butter, sugar, extract, and salt. Beat until light and fluffy, scraping down the bowl as needed.
3. Slowly add the flour ½ cup at a time until all the flour has been incorporated. Mix at low speed until the dough is crumbly, then increase to medium-high and beat until the dough starts to pull away from the sides of the bowl.
4. Transfer the dough onto parchment paper, shape into a log about 1 ½ -2 inches wide and 5 inches long. Roll the log in sanding sugar, pressing it into the edges. Wrap tightly in plastic wrap and chill for at least 2 hours or up to 24 hours.
5. Preheat the oven to 375°F. Line a baking sheet with a silicone mat or parchment paper. Unwrap the dough and slice cookies at least 3/8" thick. Place on the baking sheet about 1 inch apart. Bake for 9-12 minutes until the edges are lightly browned. Cool on the sheet for 5 minutes before transferring to a wire rack.

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Notes

For a burst of flavor, use fresh lemons for zest and extract.
Ensure the butter is at room temperature for easy mixing.
Adjust the thickness of the cookies based on your preference for crunch or softness.

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Nutrition

• Serving Size: 1 cookie
• Calories: 155
• Sugar: 6g
• Sodium: 80mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 0g
• Protein: 2g
• Cholesterol: 25mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.