LEMON SHORTBREAD COOKIES

Hey there, my zesty cookie pal! Let’s whip up some Lemon Shortbread Cookies—they’re about to brighten your day with every buttery, citrusy bite. Picture this: crisp, melt-in-your-mouth shortbread infused with a burst of fresh lemon, just the right balance of sweet and tart to make your taste buds dance. They’re simple, they’re delightful, and they’re so easy you’ll be munching in no time. I’m totally thrilled for you to try these—they’re like a little ray of sunshine in cookie form, and you’re gonna love them to bits!

Why You’ll Love Lemon Shortbread Cookies

These cookies aren’t just a treat—they’re a quick trip to lemony bliss that’ll fit any moment. Whether you’re pairing them with tea, gifting them to a friend, or sneaking one (or three) for yourself, they’re pure perfection. Here’s why they’re about to become your new fave:

Versatile: Perfect for afternoon tea, holiday trays, or a random craving—anytime you need a sweet lift.
Budget-Friendly: Butter, flour, sugar, lemons—basic stuff that turns into golden goodness.
Quick and Easy: Mix, chill, bake—big flavor with little effort.
Customizable: Add a glaze or tweak the zest—make them your own lemony masterpiece!
Crowd-Pleasing: Kids will love the sweetness, adults will adore the zesty twist—everyone’s grabbing more.

Ingredients in Lemon Shortbread Cookies

Here’s the lineup that makes these cookies a lemony dream—simple ingredients turned into pure joy:

Flour

All-purpose—gives that classic shortbread crumbly texture.

Butter

Softened unsalted—brings the richness and melt-in-your-mouth magic.

Sugar

Granulated—sweetens it just right, keeping the lemon in the spotlight.

Lemon Zest

Freshly grated—the zingy star that packs the flavor punch.

Lemon Juice

A splash—boosts the tartness and keeps it bright.

Salt

A pinch—balances the sweetness and enhances the lemon.

Vanilla Extract

A hint—adds warmth to round it all out.

Instructions

Let’s get these cookies baking—it’s so easy, you’ll be nibbling in no time!

Preheat Your Equipment

Heat your oven to 350°F (175°C)—gets it just right for that golden bake.

Combine Ingredients

Cream 1 cup softened butter with ¾ cup sugar until light and fluffy—about 2 minutes. Mix in 1 tablespoon lemon zest, 1 tablespoon lemon juice, and 1 teaspoon vanilla—smells like a lemon grove already! Stir in 2 cups flour and a pinch of salt until a soft dough forms—don’t overmix, keep it tender.

Prepare Your Cooking Vessel

Line a baking sheet with parchment paper—keeps the cookies from sticking and cleanup simple.

Assemble the Dish

Roll the dough into a log (about 2 inches wide), wrap in plastic, and chill for 30 minutes—makes it easier to slice. Cut into ¼-inch rounds and place 2 inches apart on the sheet—or roll into balls and flatten slightly if you’re feeling rustic!

Cook to Perfection

Bake for 10-12 minutes until the edges are lightly golden—don’t let them brown too much, we want that shortbread vibe! Cool on the sheet for 5 minutes, then transfer to a rack.

Finishing Touches

Optional: Dust with powdered sugar or drizzle with a quick glaze (1 cup powdered sugar + 2 tablespoons lemon juice)—adds a fancy touch!

Serve and Enjoy

Stack ‘em up and dig in—they’re perfect warm or cooled, with that lemony zing in every bite!

Nutrition Facts

Servings: 24
Calories per serving: 110

Preparation Time

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 57 minutes (including chilling)

How to Serve Lemon Shortbread Cookies

These cookies shine however you present them—here’s how to make them extra delightful:

Fresh Salads: Pair with a fruit salad—berries or citrus—for a zesty, summery vibe.
Crusty Bread: Skip it—these cookies are the star carb!
Creamy Accompaniments: Serve with lemon curd or whipped cream—double lemon decadence!
Vegetable Sides: Nope, keep it sweet—these are all about citrus charm!
As a Standalone: Pile on a cute plate with a sprinkle of zest—simple, bright, and beautiful.

I love them with a cup of Earl Grey—the lemon and tea combo is pure cozy bliss!

Additional Tips

Here’s the scoop to make these cookies even more amazing:

Prep Ahead: Make the dough a day early—chill it overnight and bake when ready.
Spice It Up: Add a pinch of lavender or rosemary—fancy floral lemon vibes!
Dietary Adjustments: Use gluten-free flour or vegan butter—still shortbread perfection.
Storage Tips: Keep in an airtight container at room temp for a week—stays crisp and zesty!
Double the Batch: Double it up—same bake time, just more cookies to love!

FAQ Section

Q1: Can I use bottled lemon juice?
A1: You can, but fresh is zingier—bottled works if you’re in a pinch!

Q2: Can I make this dish ahead of time?
A2: Totally! Dough keeps in the fridge for 3 days or freeze for a month—bake fresh!

Q3: How do I store leftovers?
A3: Airtight container at room temp—good for a week of lemony goodness!

Q4: Can I freeze this dish?
A4: Yep! Freeze dough or baked cookies for 2 months—thaw dough before slicing!

Q5: What’s the best way to reheat this dish?
A5: No reheating—just enjoy at room temp, they’re perfect as-is!

Q6: Can I double the recipe?
A6: Oh, yeah! Double everything—same steps, more lemon love to share.

Q7: Can I skip the zest?
A7: You could, but it’s the flavor bomb—juice alone won’t pack the same punch!

Q8: Why’s my dough crumbly?
A8: Too much flour or not enough mixing—knead gently ‘til it holds together!

Q9: Can I add a glaze?
A9: Absolutely! Powdered sugar and lemon juice—drizzle for extra zing and pizzazz!

Q10: How do I zest a lemon?
A10: Use a microplane or fine grater—just the yellow part, skip the bitter white pith!

Conclusion

There you have it, my friend—these Lemon Shortbread Cookies are your new citrusy crush! They’re crisp, they’re zesty, and they’re so darn easy you’ll be baking them on repeat. Whether you’re sharing with your crew or keeping them all to yourself (I get it!), they’re a little burst of sunshine in every bite. So grab that lemon, cream that butter, and let’s bake up some shortbread magic together—you’re gonna love this one, I promise!

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