Lemon shortbread cookies are a classic treat that combines the delicate sweetness of shortbread with the tangy brightness of lemon. This recipe provides a step-by-step guide on how to create these mouthwatering cookies that are perfect for any occasion.
Ingredients:
1 cup unsalted butter, softened
1/2 cup powdered sugar
2 cups all-purpose flour
1 tablespoon lemon zest (about 2 lemons)
1/2 teaspoon vanilla extract
Optional: extra powdered sugar or lemon glaze for dusting
Instructions:
Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream the butter and powdered sugar until light and fluffy.
Add the lemon zest and vanilla extract to the butter mixture and mix until well combined.
Gradually add the flour, mixing until the dough comes together.
Roll out the dough on a lightly floured surface to approximately 1/4 inch (0.6 cm) thickness.
Use a cookie cutter to cut out desired shapes and transfer them to the prepared baking sheet.
Bake for 12-15 minutes, or until the edges of the cookies are lightly golden.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Dust the cooled cookies with powdered sugar or drizzle them with a lemon glaze for extra flavour and decoration.
Enjoy your homemade lemon shortbread cookies!
Note: This recipe makes approximately 2 dozen cookies, but the yield may vary depending on the size of your cookie cutter. Adjust the baking time if you make larger or smaller cookies
Related
- Lemon Drop Cookies
- Easy Amish Sugar Cookies Recipe
- Kitchen Sink Cookies
- Danish Butter Cookies (Vaniljekranse)
- Oatmeal Cookies
- Peanut Butter Cookies
- Almond Chocolate Coconut Cookies
- Simple Chocolate Chip Cookies
Lemon Shortbread Cookies Recipe
Ingredients
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 2 cups all-purpose flour
- 1 tbsp lemon zest (about 2 lemons)
- ½ tsp vanilla extract
Instructions
- Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream the butter and powdered sugar until light and fluffy.
- Add the lemon zest and vanilla extract to the butter mixture and mix until well combined.
- Gradually add the flour, mixing until the dough comes together.
- Roll out the dough on a lightly floured surface to approximately 1/4 inch (0.6 cm) thickness.
- Use a cookie cutter to cut out desired shapes and transfer them to the prepared baking sheet.
- Bake for 12-15 minutes, or until the edges of the cookies are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Dust the cooled cookies with powdered sugar or drizzle them with a lemon glaze for extra flavour and decoration.