Lemon shortbread cookies. For an easy treat packed with tangy citrus flavor, whip up these incredibly soft cookies. With melt-in-your-mouth deliciousness from every angle, this recipe features a lemony twist on your favorite classic cookies. Perfect idea for an easy lazy treat!
Cookies are apparently one of the most popular treats in the culinary world. True to its name, these sweet biscuits are melt-in-your-mouth soft and every bite is heavenly. Again, the classic shortbread cookies are examples of next level deliciousness. Here’s a heavenly version of these cookies with a hint of lemon flavor.
Lemon shortbread cookies. The basic shortbread combination of butter, sugar and flour is spiked with tangy lemons in two different forms, lemon zest and lemon juice. If you love shortbread cookies and lemons, this incredibly easy to make recipe is for you. Trust me, every bite tastes divine!
How To Make Lemon Shortbread Cookies
First, cream butter. Make sure the butter you are using to make these cookies is unsalted and at room temperature. All you need to do is beat the butter for about a minute or two to get that soft creamy consistency.
Add powdered or icing sugar. Although shortbread cookies can be made with granulated (caster) sugar, I highly recommend using the finer version to achieve the perfect melt-in-your-mouth texture. Beat butter and sugar together. At this stage, you are aiming for a fluffy texture.
Add the flavors - in this case, lemon zest and lemon juice. In order to attain that hint of tangy lemon, you will need both lemon zest and lemon juice. Beat again to combine butter, sugar and lemon.
To this, add flour. Shortbread cookies doesn’t require any leavening agent, so the only dry ingredient in this recipe is flour. Add in the flour gradually so it’s well-incorporated into the cookie dough.
Once the dough is ready, all you need to do roll out and cut into desired shapes. Again, make sure you refrigerate the cut out shapes for the lemon shortbread cookies before baking. This way, the cookies will not spread and hold that perfect shape you want.
These cookies will be ready in about 15 minutes. Make sure you cook them completely before storing in an airtight container.
Finally, add a drizzle of lemon glaze if you like! Perfect lemon cookies for lemon lovers!
More Cookie Recipes:
More Lemon Recipes:
- Lemon Loaf
- Easy Lemon Bars
- Lemon Mug Cake
- Greek Lemon Potatoes
- Lemon Curd
- No Bake Mini Lemon Cheesecake
- Shikanji | Indian Lemonade
- Coriander Lemon Soup
- Eggless Lemon Cake
- Pasta Al Limone | Lemon Pasta
- Creamy Lemon Pasta with Grilled Cajun Shrimp
- Strawberry Lemon Cheesecake
- Lemon Rice
- Easy Lemon Drizzle Cake
- Lemon Curry ( Naranga Curry)
- Kerala Lemon Pickle/ Naranga Achar
Lemon Shortbread Cookies | Video
Ingredients
- 250 g softened unsalted butter
- ⅓ cup powdered sugar icing sugar
- 1 tablespoon lemon juice
- 2 teaspoons lemon zest
- 2 and ¾ cups all purpose flour plain flour
Instructions
- Line two large baking trays with baking paper or silicone baking mat. Set aside.
- Add butter to the bowl of an electric mixer fitted with paddle attachment. (Or use a handheld electric mixer).
- Cream butter until fluffy, for about 2-3 minutes.
- Add powdered sugar. Beat until light and fluffy, about 2-4 minutes.
- Scrape the sides and bottom of the bowl.
- Add lemon juice and lemon zest. Beat until just combined.
- With the mixer on low speed, add flour gradually. Increase speed to medium-low and mix until just combined.
- Transfer dough onto a floured surface and roll out to 1 cm thickness.
- Cut into circles or your favorite shape with a cookie cutter.
- Place cookies 1-inch apart on baking sheets. Refrigerate for 20 minutes.
- When ready to bake, preheat oven to 180 C / 350 F.
- Bake the cookies, one sheet at a time, for about 10-14 minutes or until the edges are lightly browned.
- Let the cookies cool on the baking sheet for about 2 minutes and then carefully transfer to a wire rack to cool completely.
- Store the cookies in an airtight container for 5 days at room temperature.
Notes
- Dip cookie cutter in flour and then cut to prevent sticking
- Icing (powdered) sugar can be replaced with caster (granulated) sugar if you like, however, icing sugar gives the melt-in-mouth texture
- You can drizzle these cookies with lemon glaze. It’s a simple combination of powdered (icing) sugar, lemon juice and milk
Nutrition
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