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Lemon Shortbread Cookies
Lemon Shortbread Cookies - Classic shortbread with a lemony twist. Using only 4 ingredients and festive decorations, fill your house with the wonderful aroma of Christmas just in time for the holidays.
- 1 1/2 cups butter salted, softened
- 1 cup powdered sugar
- 3 tbsp lemon juice freshly squeezed
- 1 tbsp lemon zest
- 3 cups all-purpose flour
Preheat oven to 325 F degrees. If cutting out cookies with cookie cutters, line 2 baking sheets with parchment paper.
Add the butter to the bowl of your mixer and blend until smooth on medium speed. Add the powdered sugar, lemon juice and lemon zest to the mixer bowl and continue mixing on low until fully incorporated. Scrape down the sides of the bowl. Add the flour and mix until well blended.
Pat dough into ungreased cookie sheet. Alternatively you can roll out the dough until it is about 1/4 inch in thickness and cut them to your desired shape. I placed parchment paper on my cookie sheet but its not necessary.
Bake for 12-15 minutes until just done (slightly golden in color). Do not let it get brown. Remove from oven and let cool for a couple minutes on the baking sheet. Transfer to wire rack to cool completely.
Decorate the cookies with icing and sprinkles or dip them in melted chocolate.
Note: Video above is for the Shortbread Cookies which is similar. This recipe basically has the addition of lemon juice and lemon zest.
You can put this dough in the fridge ahead of time if you want to bake them later. Allow the dough to warm up on the counter before rolling, to make it easier to work with.
To freeze, place shortbread cookies in an airtight container and place in the freezer for up to 3 months.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Serving: 1cookie | Calories: 119kcal | Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 1mg | Potassium: 14mg | Sugar: 3g | Vitamin A: 235IU | Vitamin C: 0.7mg | Calcium: 4mg | Iron: 0.5mg