Buttery shortbread + lemon zest = simple, but magical flavor. These simple lemon shortbread cookies would make a welcomed addition to an afternoon tea spread or cookie exchange.
Variations
Brown Sugar – Make it with brown sugar instead of granulated sugar.
Chocolate – Dip the cookies into dark or white chocolate for extra decadence.
Storage
These cookies keep well in an air-tight container for up to a week. They also freeze well for up to 3 months.
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Coconut Cookies
English-style Scones
Simple Lemon Shortbread Cookies
A one bowl simple shortbread with a bright lemon flavor and melt in your mouth texture.
Servings: 30 cookies
Ingredients
- 8 ounces unsalted butter room temperature
- 3 teaspoons lemon zest
- ½ cup granulated sugar
- ½ teaspoon salt
- 1 large egg yolk
- 2 teaspoons lemon juice
- 1½ cups all purpose flour
Instructions
- Place the sugar in a large bowl or in the bowl of an electric stand mixer fitted with the paddle attachment. Add in the lemon zest. Place the butter, sugar, and salt into the bowl and mix on medium speed until the mixture is smooth, about 2 minutes.
- Stop the mixer, scrape down the sides of the bowl, then add the egg yolk and lemon juice. Mix on medium speed until the ingredients are just incorporated.
- Add all the flour into the bowl and mix on low speed until it is just mixed in. The dough will be crumbly. Increase the speed to medium and mix until the crumbs come together to form a dough.
- Turn the dough out onto a lightly floured surface or a piece of parchment paper. Use your hands to shape the dough into a disk and lightly flour the top of the dough to keep the rolling pin from sticking.
- Roll the dough out until it is ¼ inch thick. Use a 2-2 ¼ inch round cookie cutter to cut out the cookies. Place the cookies on a parchment lined baking sheet or board. Prick each cookie in the center with a fork. This will allow steam to release.
- Chill the cookies on the baking sheet in the refrigerator for at least 20 minutes. Chilling the dough helps the cookies retain their shape when baking. Preheat the oven to 300°F.
- Place the cookies 1 ½ inches apart on a room temperature parchment lined baking sheet. Bake for 22-24 minutes or until the bottom of the cookies are lightly browned.
- Take the cookies out of the oven and allow them to cool for about 5 minutes before transferring them to a wire rack to completely cool.
Notes
These cookies can be stored in an airtight container for up to a week. You can also freeze them in an airtight container or storage bag for up to 3 months. Either eat them directly from the freezer or place on the counter to thaw.
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