Lemon Shortbread Cookies

Overhead photo of a cookie from Lemon Shortbread Recipe.

Lemon Shortbread Cookies Recipe creates the most amazing melt in your mouth buttery sweet cookie with a luscious lemon flavor. These cookies are perfect for everything from Holidays to special occasions or just simply as a treat for lemon lovers.

Course Dessert

Cuisine American

Keyword Lemon Shortbread Cookies

Prep Time 15

Cook Time 25

Chilling Time 30

Total Time 40

Servings cookies

Calories 208kcal

Author Heather

Ingredients

Cookies

2 lg lemons zested *about 3 tablespoons of zest, see Note #1 below
3/4 lb unsalted butter *room temperature
1 cup granulated sugar
1 tsp lemon extract
3 1/2 cups all-purpose flour *see Note # 2 below
1/4 tsp salt *see Note # 3 below

Cookie Topping

1 lg lemon zested *approximately 1 1/2 tablespoons
1/4 cup Sparkling Sugar *see Note # 4 below

Instructions

Using a stand mixer with paddle attachment mix together softened butter with zest of 2 lemons making sure to scrape down sides halfway through mixing.
Mix granulated sugar with butter just until combined and then mix in lemon extract.
Sift together flour and salt. With stand mixer turned off, add all of the flour mixture and mix on the lowest speed until dough just comes together, about 2 mins. See Note # 5 below.
Place dough between two layer of parchment paper.
Using the under side of a large cookie sheet press dough to flatten. Wrap the dough with the edges of parchment and chill for 30 mins. See Note # 6 below.
Preheat oven to 350℉.
Zest 3rd lemon and mix with sparkling sugar.
Roll chilled dough into 1/2 inch thickness and form into a rectangle as best as possible. Using a sharp knife cut cookies into 1 inch by 3 inch rectangles.
Using a spatula place cookies on 2 ungreased cookie sheets. Evenly sprinkle each cookie with sparkling sugar mixture.
Bake for 20-25 mins or until corners turn a light golden brown, making sure to rotate cookie trays halfway through baking.
Let cookies cool on cookie sheets for about 10 minutes and then carefully transfer with a spatula to a wired rack to completely cool.

Notes

**Inspired by Ina Garten original shortbread recipe.

Recipe Notes

Note #1- For these cookies I used lemons from Costco which tend to run on the larger side. Depending on the size store bought lemons, it is wise to purchase 5-6 when they are smaller to ensure there is enough zest to flavor the cookies.

Note #2- To make sure that the cookie dough is not too crumbly, measure the flour by scooping with a spoon and level with a knife. This will ensure that the flour is not packed into the measuring cup thereby adding too much flour into the dough.

Note #3- If using flakey salt in baking, it is crucial to grind the salt with a mortar and pestle to break down the flakes.

Note #4- Regular sugar may be substituted. However, it will not give the same sparkling effect that sparkling sugar does.

Note #5- Depending on the temperature of the butter, it may take longer than 2 minutes for the dough to come together. You will know the dough is done mixing when it sticks to the paddle attachment (see video for visual).

Note #6- Flattening the dough with a cookie sheet and forming into a rectangle as best as possible makes for easier rolling and cutting of the cookies after chilling the dough.

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