Easy Lemon Shortbread Cookies Recipe

Introduction

These easy lemon shortbread cookies combine the rich, buttery texture of classic shortbread with a bright, fresh lemon flavor. Perfect for a teatime treat or a subtle citrus dessert, they are simple to make and delightfully crisp.

Ingredients

• 2 cups white sanding sugar
• 2 drops yellow food coloring (optional)
• 1 cup butter, room temperature
• ½ cup granulated sugar
• 2 cups cake flour
• 3 lemons

Instructions

1. Step 1: To color the sanding sugar (optional), place it in a large bowl and add a few drops of yellow food coloring. Mix well to evenly distribute the color.
2. Step 2: Zest all three lemons directly over the granulated sugar in a medium bowl. Stir the sugar and zest together to infuse the flavor.
3. Step 3: Using a stand or hand mixer, beat the softened butter in a large bowl on medium speed until light and fluffy.
4. Step 4: Gradually add the lemon-sugar mixture to the butter and mix on medium speed until fully incorporated.
5. Step 5: Reduce mixer speed to medium-low and add the cake flour in half-cup increments, mixing well after each addition until a dough forms.
6. Step 6: Divide the dough into two equal portions. Shape each into a log about 2 inches wide.
7. Step 7: If using colored sanding sugar, roll each dough log in the sugar to coat evenly. The dough should be slightly tacky to help the sugar stick.
8. Step 8: Wrap the coated dough logs tightly in plastic wrap and refrigerate for one hour.
9. Step 9: Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper or a silicone mat.
10. Step 10: Slice the chilled dough logs into ¼-inch thick rounds and arrange them on the prepared baking sheet.
11. Step 11: Bake for 30 minutes until the edges are lightly golden. Allow the cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• For an extra burst of lemon flavor, add a teaspoon of lemon juice to the dough.
• Use superfine sugar instead of granulated sugar for a smoother texture.
• Try dipping baked cookies halfway in melted white chocolate for a sweet twist.
• Store the dough logs in the freezer wrapped well for up to 2 weeks before slicing and baking.

Storage

Store baked lemon shortbread cookies in an airtight container at room temperature. They will stay fresh for up to one week. To reheat, warm gently in a low oven for a few minutes to restore their crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of cake flour?

Yes, you can substitute all-purpose flour, but the cookies may be slightly less tender and crumbly compared to using cake flour.

How do I keep the lemon zest from turning bitter?

Only zest the yellow outer skin of the lemons, avoiding the white pith beneath, as it can taste bitter and affect the flavor of your cookies.

Easy Lemon Shortbread Cookies Recipe

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★★★★★

4.9 from 96 reviews

• Author: Matteo
• Total Time: 1 hour 50 minutes
• Yield: 34 servings 1x
• Diet: Vegetarian

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Description

These Easy Lemon Shortbread Cookies are buttery, tender, and bursting with fresh lemon zest flavor. Coated with optional colored sanding sugar for a delightful crunch and visual appeal, they are perfect for afternoon tea or a light sweet treat. Simple to make with basic ingredients and baked to perfection, these cookies deliver a crisp exterior with a melt-in-your-mouth texture.

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Ingredients

Scale 1x2x3x

For the Colored Sanding Sugar (Optional)

• 2 cups white sanding sugar
• 2 drops yellow food coloring

For the Lemon Shortbread Cookies

• 1 cup butter, room temperature
• ½ cup granulated sugar
• 2 cups cake flour
• 3 lemons (for zest)

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Instructions

1. Prepare Colored Sanding Sugar (Optional): Place the sanding sugar in a large bowl and add two drops of yellow food coloring. Mix thoroughly to evenly incorporate the color throughout the sugar.
2. Mix Lemon Zested Sugar: In a medium-sized bowl, place the granulated sugar and zest the three lemons directly over it using a citrus zester. Mix the sugar and lemon zest together to infuse the sugar with lemon flavor.
3. Beat Butter: Using a stand mixer or hand-held mixer, beat the softened butter in a large bowl on medium speed until it becomes light and fluffy, about 2-3 minutes.
4. Combine Butter and Lemon Sugar: Gradually add the lemon-sugar mixture to the butter, mixing on medium speed until well incorporated.
5. Add Flour: Lower the mixer speed to medium-low and add the cake flour half a cup at a time, mixing well after each addition until a soft dough forms.
6. Form Dough Logs: Divide the dough evenly in half. Shape each portion into a log about 2 inches wide.
7. Coat Logs with Colored Sugar: If using the sanding sugar, roll each dough log in the colored sanding sugar immediately so it sticks to the slightly tacky dough surface.
8. Chill the Dough: Wrap each dough log tightly in plastic wrap and refrigerate for one hour to firm up.
9. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper or a silicone baking mat.
10. Slice and Arrange Cookies: Remove chilled dough logs from the refrigerator and slice into ¼-inch thick slices. Place the slices spaced evenly on the prepared baking sheet.
11. Bake: Bake the cookies in the preheated oven for 30 minutes, until a light golden color develops.
12. Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely.
13. Store: Store fully cooled cookies in an airtight container for up to one week to maintain freshness.

Notes

• The sanding sugar coating is optional but adds a nice crunch and decorative touch.
• Room temperature butter is essential for achieving the right dough consistency and texture.
• You can substitute cake flour with all-purpose flour, but cake flour ensures a more tender cookie.
• Store cookies in a cool dry place away from direct sunlight to keep them fresh longer.
• For extra lemon flavor, add a teaspoon of fresh lemon juice to the dough.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: lemon shortbread cookies, lemon cookies, shortbread, easy cookies, lemon zest cookies, butter cookies, baking, dessert recipe