Lemon shortbread cookies: the perfect marriage between buttery richness and bright, tangy lemon. These melt-in-your-mouth treats are surprisingly easy to make and are sure to become a family favorite. Whether you’re a seasoned baker or just starting out, this recipe will guide you through each step, ensuring delicious results every time.
The Story of Shortbread
Shortbread, with its simple yet satisfying flavor, has a long and fascinating history. Originating in Scotland, these buttery biscuits were once a luxury reserved for special occasions like holidays and weddings. The addition of lemon zest adds a refreshing twist to the classic recipe, making it perfect for springtime gatherings or simply enjoying a cup of tea on a sunny afternoon.
Let’s Bake!
Ingredients You’ll Need
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- Zest of 2 large lemons
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup powdered sugar, for dusting
Tools of the Trade
- Baking sheet
- Parchment paper
- Mixing bowls
- Electric mixer
- Zester
- Measuring cups and spoons
- Rolling pin
Step-by-Step Instructions
- Cream the butter and sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This step is crucial for achieving that melt-in-your-mouth texture shortbread is known for.
- Add flavor: Beat in the vanilla extract and lemon zest until well combined. The zest is where the real magic happens, infusing the dough with a vibrant lemon flavor.
- Combine dry ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough, as this can make the shortbread tough.
- Chill the dough: Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. Chilling the dough helps prevent it from spreading too much during baking.
- Preheat and prep: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Roll and cut: On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness. Use your favorite cookie cutters to cut out desired shapes.
- Bake to perfection: Place the cookies on the prepared baking sheet and bake for 12-15 minutes, or until the edges are lightly golden brown.
- Cool and dust: Allow the cookies to cool completely on the baking sheet before dusting them with powdered sugar.
Lemon Shortbread Dough
Tips and Tricks for Baking Success
- Use fresh lemons for the best flavor.
- Don’t overmix the dough. Overmixing will develop the gluten in the flour, resulting in tough cookies.
- Chilling the dough is essential for preventing spreading.
- Rotate the baking sheet halfway through baking to ensure even browning.
FAQs
Can I freeze lemon shortbread dough?
Yes, you can freeze the dough for up to 3 months. Simply thaw it in the refrigerator overnight before rolling and baking.
Can I use bottled lemon juice instead of fresh zest?
While bottled lemon juice can be used in a pinch, fresh lemon zest provides a much more intense and fragrant lemon flavor.
How should I store leftover cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days.
Baked Lemon Shortbread Cookies
More Delicious Cookie Recipes
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Enjoy!
There you have it—a simple yet satisfying lemon shortbread recipe that’s sure to impress. Happy baking! Don’t forget to share your baking experience and photos with us in the comments below. We love hearing from you!
