These Lemon Shortbread Cookies are light, buttery cookies that offer a subtle lemon flavor that literally melts in your mouth.
I am a huge shortbread cookies lover! I just can’t stop making them over and over since they are so simple to make. It was always hard to decide which one is your favorite because when you took a bite of one, it instantly became your favorite until the next one came along.
Today’s recipe is also not an exception. Love that these cookies taste light, tender, buttery with refreshing lemon flavor and aroma.
Lemon Shortbread Cookies Ingredients
These are the ingredients you will need to make these cookies.
- Unsalted butter. These shortbread cookies are eggless, so the butter is important to bind the ingredients together and bring out the delicious buttery flavor.
- Confectioners’ sugar. Instead of using granulated sugar, confectioners’ sugar has a tiny bit of cornstarch in it to keep it from clumping and that plus the powdery consistency of confectioners’ sugar keeps the cookies soft and tender.
- Lemon zest. This is where the lemon flavor comes from.
- Vanilla extract. This adds the subtle and delicious flavor of vanilla to baked goods.
- Cake flour/all-purpose flour. This provides the structure in the shortbread cookies. You can use both all-purpose or cake flour for shortbread cookies. I personally like to use cake flour because it gives light, crisp, and tender textures to the cookies. If you use all-purpose flour, I find them softer and chewier than the ones made with cake flour.
- Salt. To enhance the flavor.
Why You Should Chill Your Dough
Chilling the dough before and after shaping will help to retain the shape of the cookies. A short stay in the fridge will firm up the cookies and solidify the butter. This will help keep them from spreading too much and helps concentrate those flavors for your best shortbread. In addition, the cold dough will make the cutting neat with sharp edges.
Once I make the dough, I usually wrap it with plastic wrap then chill it for 30 minutes. Then, roll the dough into an even 1/4-inch thickness with a rolling pin. Cut the dough with a cookie cutter or sharp knife. Pierce the middle of the cookies with a skewer helps to minimize the spreading and chill the cut dough again if your dough has warmed up for a little more before baking.
Add More Flavors to These Cookies
Add your own twist to these cookies. You can add nuts and dried fruits for extra flavor and textures. These Lemon Shortbread Cookies also work well with most of the common culinary herbs, such as thyme, rosemary, oregano. I personally love pairing these with thyme. The herb tastes earthy, a little bit sweet, with a slightly minty taste. For this recipe, you only need to add 1 tablespoon of your preferred herbs.
More Shortbread Cookies Recipes
While you are here, check out also these shortbread cookies recipes!
- Earl Grey Shortbread Cookies
- Matcha Shortbread Cookies
- Masala Chai Shortbread Cookies
- Zebra-Striped Shortbread Cookies
- Zebra-Striped Matcha Shortbread Cookies