Desserts > Cookies > Cut-Out Cookies > Shortbread Cookies Recipe

Lemon Shortbread Cut-Out Cookies

Bright and zesty, these lemon shortbread cookies offer a refreshing twist on the classic recipe. The tangy lemon flavor perfectly complements the buttery richness of the shortbread. A delightful treat for lemon lovers!

Prep Time
25 minutes
Cook Time
8-12 minutes
Servings
About 24 cookies
Ingredients
  • 2 1/4 cups All-purpose flour
  • 1 cup (2 sticks) Unsalted butter, softened
  • 3/4 cup Powdered sugar
  • 2 tablespoons Lemon zest
  • 1/2 teaspoon Lemon extract
  • 1/4 teaspoon Salt

Cream Butter and Sugar

In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. The mixture should be pale and airy.

Add Lemon Zest and Extract

Beat in the lemon zest, lemon extract, and salt until well combined. The lemon zest provides a bright, citrusy flavor, while the extract intensifies the lemon taste. Be sure to use fresh lemon zest for the best flavor.

Incorporate Flour

Gradually add the flour to the butter mixture, mixing on low speed until just combined. Avoid overmixing. Mix until just combined, ensuring there are no streaks of flour.

Chill the Dough

Form the dough into a disc, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes, or up to 2 hours. Chilling is crucial for preventing the cookies from spreading.

Roll and Cut

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness. Use cookie cutters to cut out desired shapes. Use festive shapes for holidays or special occasions.

Bake

Carefully transfer the cut-out cookies to the prepared baking sheets. Bake for 8-12 minutes, or until the edges are lightly golden brown. Bake until the edges are set but the center is still slightly soft.

Cool and Decorate

Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Decorate with a simple glaze made from powdered sugar and lemon juice. A drizzle of glaze adds a touch of sweetness and enhances the lemon flavor.

Nutrition Facts Estimated per 100g of product

Calories: 460-510, Carbohydrates: 52-62g, Fat: 26-36g, Protein: 4-6g. These are estimates and will vary based on specific ingredients and portion sizes.

Other Important Considerations for Nutrition

Lemon shortbread cookies are high in fat and sugar. Consume in moderation as part of a healthy diet. Consider using a sugar substitute to reduce the sugar content. Remember that artificial sweeteners may affect the taste and texture.

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FAQ

  • Can I use lemon juice instead of lemon extract?

    Yes, you can use lemon juice, but you may need to reduce the amount of liquid in the recipe slightly to maintain the dough's consistency. Start with 1 tablespoon of lemon juice and adjust as needed.
  • How do I store lemon shortbread cookies?

    Store the cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for longer storage.
  • Can I add poppy seeds to the dough?

    Yes, adding poppy seeds to the dough will add a nice texture and visual appeal. Use about 1-2 tablespoons of poppy seeds for the entire batch.