skip to Main Content
Lemon Shortbread Cookies - Food Gypsy

Lemon Shortbread Cookies

A light twist on a holiday classic, this recipe for Lemon Shortbread Cookies doubles, triples and multiplies as deep as ten times in a snap. It’s a soft dough and therefore not ideal as a cut cookie, but perfect as a refrigerator cookie! Simply roll and slice.

Lemon Shortbread Cookies - Food Gypsy

Simple Ingredients

Butter, icing sugar and flour. There is no more classically, simple cookie than smooth, buttery shortbread. Whether they’re sweet or savory; shortbread cookies are a fast, deliciously satisfying treat and these lemon shortbreads are sure to please.

Mixing Lemon Shortbreads - Food Gypsy Cutting Lemon Shortbreads - Food Gypsy

Mix. Roll. Chill. Slice. Sugar. Chill. Bake.

This is a classic Lemon Shortbread Cookie, with a classic approach. Mix your dough. Form into a roll. Chill dough (minimum 30 minutes) then slice into 1/4-inch slices, roll each slice in coarse sugar and chill, for 10 minutes, THEN bake. You want your dough as cold as possible when it goes into the oven.

I always bake off a test cookie, to gage spread and timing. This way I adjust anything needed and don’t risk the whole batch. You have to eat that cookie. It’s a rule.

Roll it and store it - Food Gypsy

Once. Twice. Three times.

I’ve made this recipe commercially, so I can vouch for how well it holds, travels and multiplies. Beautiful at summer weddings, lightly adorned with royal icing, it also makes a lovely Christmas cookie that’s elegant and almost effortless.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Lemon Shortbread Cookies - Food Gypsy

Lemon Shortbread Cookies


  • Author: Cori Horton
  • Total Time: 1 hour 5 minutes
  • Yield: 15 cookies 1x

Description

A light twist on a holiday classic, this recipe for Lemon Shortbread Cookies doubles, triples and multiplies as deep as ten times in a snap. Those sugary edges are very popular with cookie monsters!


Ingredients

Units Scale
  • 1/2 cup butter, room temperature
  • 1/4 cup icing sugar
  • 1 tablespoon finely grated lemon zest
  • 1/2 teaspoon vanilla extract
  • 1 cup flour
  • 1 pinch kosher salt
  • 1/4 cup coarse sugar (optional)

Instructions

  1. Cream together butter and icing sugar in bowl, either by hand with a wooden spoon or using an electric mixer – until smooth. Add lemon zest and vanilla and beat lightly. Then add flour and coarse salt and mix just until blended. Dough should be the texture of a course meal and bind easily together with fingertips.
  2. Transfer dough to large piece of plastic wrap and roll into a smooth log, approximately 1 ½ inches in diameter, then wrap it tightly with your plastic wrap, twisting the ends to ensure your cookie dough retains moisture then refrigerate until firm; minimum 30 minutes.
  3. Preheat your oven to 350°F (175°C). Pour coarse sugar into a low, shallow bowl and reserve. Remove dough from fridge, and unwrap on a clean cutting board, cut dough horizontally into 1/4-inch disks. Quickly press each cookie slice in the coarse sugar, being sure to roll the sides so it’s evenly coated. Bake off one test cookie on a parchment lined baking sheet, to test oven temperature, timing and spread (target time: 12 – 15 minutes). While your test cookie is in the oven, slice the rest of your dough and place about 1-inch apart on a parchment lined baking sheet, then return tray to the fridge, and chill cookies until ready to slip immediately into the oven. (Ideally, about 10 minutes.)
  4. Bake cookies in 350°F (175°C) oven to until edges and bottom are barely golden around edges; about 12 – 15 minutes. Transfer to rack and cool. Store Lemon Shortbread Cookies in an airtight container, away from cookie monsters!

Notes

  1. Knife Work: You should get between 12 and fifteen cookies, to gage size I often mark the mid point on my dough and score each cookie slice before I cut, for even results.
  2. Plan ahead: You can make a batch or two of Lemon Shortbread Cookies ahead of time because they store beautifully in a roll in your fridge for a week or more and this dough freezes well too! Then you can bake them quickly whenever you want.
  • Prep Time: 40 minutes
  • Cook Time: 25 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Keywords: Lemon Shortbread Cookies

Cori Horton

Cooking in her home kitchen just outside Ottawa, Canada; Cori Horton is a food photographer and recipe blogger. A Cordon Bleu-trained Chef, Cori spent five years as the owner of Nova Scotia's Dragonfly Inn and has been sharing all things delicious - right here - since 2010.

This Post Has 6 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

Back To Top