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Easy Lemon Shortbread Cookies Recipe

★★★★★

4.9 from 96 reviews
  • Author: Matteo
  • Total Time: 1 hour 50 minutes
  • Yield: 34 servings 1x
  • Diet: Vegetarian

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.

Ingredients

Scale

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)

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

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Find it online: https://todayplates.com/easy-lemon-shortbread-cookies-recipe/