The best recipe to make your lemon shortbread cookies!

Do your lemon shortbread cookies lack something special? Look no further than this fail-proof recipe! Get creative in the kitchen and craft a dozen delicious, zesty treats that will have you coming back for more. This scrumptious combination of sweet and sour is sure to make your mouth water – perfect for any occasion. With just a few simple steps, you could end up creating the best batch of lemon shortbread cookies ever made! By following our easy directions, there’s no doubt that these delightful bites will tantalize both onlookers and eaters alike. Read on to learn our tried-and-tested method of making flawless lemon shortbread cookie masterpieces.

What Are Lemon Shortbread Cookies And Their Origins? 

Lemon shortbread cookies are a unique hybrid of two classic desserts. By combining the rich buttery flavor of traditional shortbread with the bright citrusy taste of lemon, these melt-in-your-mouth treats are sure to be a hit. Lemon shortbread dates back centuries when bakers in Scotland finally discovered the perfect combination of lemons and butter. Since then, these tart and sweet treats have become a worldwide delicacy.

Benefits Of Eating Lemon Shortbread Cookies

At only 100 calories a serving, lemon shortbread cookies are a healthy snack. Not only do they make for the perfect afternoon pick-me-up, but they also provide essential vitamins and minerals such as Vitamin E and Calcium. Furthermore, these delicious desserts contain no preservatives or additives making them an excellent choice for health-conscious eaters.

Lemon Shortbread Cookies Ingredients

-1 cup butter, softened

-2/3 cup granulated sugar

-2 teaspoons freshly grated lemon zest

-2 tablespoons freshly squeezed lemon juice

-1/4 teaspoon salt

-1 teaspoon vanilla extract

-2 1/4 cups all purpose flour

-Powdered sugar for dusting (optional)

How To Measure Flour While Making Lemon Shortbread Cookies?

Measuring flour accurately is important for successful making lemon shortbread cookies. To measure correctly, use a spoon to scoop the flour into a dry measuring cup and level off the top with a table knife. Do not dip the measuring cup directly into the bag of flour as you may get too much.

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How to Make Lemon Shortbread Cookies?

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.

2. Cream together butter, granulated sugar, lemon zest, lemon juice, salt and vanilla extract until light and fluffy.

3. Gradually add the flour and mix just until combined, do not overmix.

4. Scoop dough out one tablespoon at a time and roll into balls. Place on prepared baking sheet about 1 inch apart, flatten slightly with your palm or the back of measuring cup.

5. Bake for 12-14 minutes until edges just start to turn golden brown.

6. Let cool on the pan for a few minutes before transferring to a cooling rack. Dust with powdered sugar if desired. Enjoy!

Lemon Shortbread Cookies Tips

– Make sure your butter is softened before creaming together with the sugar, this will help ensure a smooth and creamy texture.

– Use freshly grated lemon zest for a brighter flavor.

– For crisper cookies, bake them just until edges start to turn golden brown.

– Sprinkle powdered sugar on top for an added touch of sweetness.

– Cookies will keep in an airtight container for up to 5 days. Enjoy! <3

Nutrition Facts Of Lemon Shortbread Cookies

Serving size: 1 cookie

Calories: 90 kcal

Carbohydrates: 10 g

Protein: 1 g

Fat: 5 g

Saturated Fat: 3 g

Cholesterol: 15 mg

Sodium: 30 mg

Fiber: 0.5 g

Can This Lemon Shortbread Recipe Be Made With A Stand Mixer?

Yes, this recipe can be made with a stand mixer. Simply cream together the butter and sugar until light and fluffy using your stand mixer. Gradually add the flour and mix just until combined, do not overmix. Scoop dough out one tablespoon at a time and follow the remaining instructions as written in the recipe card.

How To Keep Lemon Shortbread Cookies From Spreading

To prevent cookies from spreading while baking, make sure your butter is softened before creaming together with the sugar as this will help ensure a smoother and creamier texture. Also, chill the cookie dough for about 30 minutes before baking for best results.

Can I Freeze Lemon Shortbread Cookies?

Yes, these Lemon Shortbread Cookies can be frozen. Simply place them in an airtight container or freezer bag and freeze for up to 3 months. When ready to enjoy, thaw at room temperature before serving. Enjoy! <3

What Is The Best Way To Store Lemon Shortbread Cookies?

The best way to store these Lemon Shortbread Cookies is in an airtight container. Cookies will stay fresh for up to 5 days.

Variations On The Classic Recipe For Lemon Shortbread Cookies

You can get creative when making lemon shortbread cookies. From adding different extracts to replacing the butter with margarine, there’s an endless list of possibilities! For those looking to add a bit of crunch, try adding chopped almonds or walnuts into the cookie batter before baking. For a more decadent treat, opt for dipping the cooled cookies in melted dark chocolate or drizzling them with a white chocolate glaze.

Conclusion: lemon shortbread cookies recipe

These Lemon Shortbread Cookies are an easy and delicious treat. With a few simple ingredients, you can whip up these cookies in no time! Make sure to measure your flour correctly and don’t forget to chill the dough for best results.

Happy baking!

FAQs: lemon shortbread cookies

Can I make lemon shortbread cookies gluten-free?

Yes, you can make lemon shortbread cookies gluten-free. All you need to do is substitute the all-purpose flour with a gluten-free alternative such as almond or coconut flour. You can also opt for gluten-free oats if you would prefer. Additionally, be sure that any other ingredients that you use such as baking powder and sugar are certified gluten-free. With these substitutions, you’ll be able to make delicious and gluten-free lemon shortbread cookies in no time!

What are some shortbread cookies variation?

There are many variations of shortbread cookies that you can make. You can add different flavors such as chocolate, nuts, dried fruits or even spices like cinnamon and cardamom for a unique twist. To give your cookies more texture and crunch, you can also add crushed candy canes or toffee bits. If you’re looking for something really indulgent, you can dip your cookies in melted chocolate. Whatever variation you choose, these delicious cookies are sure to be a hit!

Do you cut lemon shortbread cookies when hot or cold?

It is best to cut your lemon shortbread cookies when they are cold. This will ensure that you get neat and even slices, without the dough sticking to the knife or crumbling apart. Once you have cut the cookies, place them in a preheated oven at 350°F and bake for 8-10 minutes until golden brown. Let the cookies cool completely before serving.

Does lemon shortbread cookies need to rest?

Yes, it is generally recommended to let lemon shortbread cookies rest or chill in the refrigerator for at least 30 minutes to an hour before baking. This helps the cookies hold their shape and prevents them from spreading too much during baking. It also allows the flavors to meld together and intensify.

After you have shaped your lemon shortbread cookies, place them on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to an hour. This will firm up the dough and help the cookies maintain their shape during baking.

Once the dough has rested, you can then bake the cookies according to the recipe instructions. The exact baking time and temperature may vary depending on the recipe, so be sure to follow the recipe carefully.

Should lemon shortbread cookies be soft out of the oven?

No, lemon shortbread cookies should not be soft out of the oven. They should be slightly firm and golden brown when done baking. The cookies will continue to firm up as they cool on a wire rack, so make sure you do not overbake them. This will ensure that your cookies are perfectly crisp and delicious!

How long will lemon shortbread cookies keep?

Lemon shortbread cookies can generally be stored in an airtight container at room temperature for up to 1 week. However, the exact shelf life may vary depending on the specific recipe and storage conditions.

To maximize the shelf life of your lemon shortbread cookies, it’s best to store them in an airtight container in a cool, dry place away from direct sunlight. Avoid storing them in the refrigerator, as this can cause the cookies to become too hard.

If you want to extend the shelf life of your lemon shortbread cookies, you can also freeze them. To do so, place the cookies in a freezer-safe container or zip-top bag and freeze for up to 3 months. When you’re ready to enjoy them, simply thaw the cookies at room temperature for a few hours before serving.

What happens if you over mix lemon shortbread cookies?

Over-mixing lemon shortbread cookie dough can lead to tough and crumbly cookies. When you mix the dough too much, you develop the gluten in the flour, which can create a tougher texture. Over-mixing can also cause the dough to become too warm, making it more difficult to work with and shape.

To avoid over-mixing, it’s important to mix the dough just until the ingredients are incorporated and the dough comes together. You should avoid overworking the dough and kneading it like you would with bread dough.

Another tip is to use a low speed when mixing the dough and to stop mixing as soon as the dough comes together. If you’re using a stand mixer, you can also mix the dough by hand for the final few turns to ensure that it’s not overworked.

Overall, it’s important to handle the dough gently and avoid over-mixing to ensure that your lemon shortbread cookies come out tender, buttery, and delicious.

Does lemon shortbread cookies spread when cooking?

Yes, lemon shortbread cookies will spread while they are baking. To prevent this, be sure to chill your dough before rolling and cutting it. This will help keep the dough together better during baking, resulting in a more uniform shape. Additionally, you can also try using less sugar or melted butter as these ingredients can make the dough too soft and cause excessive spreading.

Should butter be soft or cold for lemon shortbread cookies?

It is best to use softened butter for lemon shortbread cookies. Cold butter won’t cream together as easily with the other ingredients and can result in a dry, crumbly cookie. However, make sure not to overmix or overwork the dough once all of the ingredients have been added. This will also lead to a tough cookie.

How do you keep lemon shortbread cookies crisp?

The best way to keep your lemon shortbread cookies crisp is to store them in an airtight container. This will prevent any moisture from getting into the cookies and making them soggy. Additionally, you can also place a piece of parchment paper between layers of cookies to further protect them from humidity.