Zesty Lemon Shortbread Cookies
Zesty Lemon Shortbread Cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 tablespoon lemon zest, from 1 large lemon
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup powdered sugar, for dusting (optional)
Instructions
- 1
In a large bowl, cream together the softened unsalted butter, granulated sugar, and lemon zest until light and fluffy. This should take about 3-5 minutes with an electric mixer.
⏱️ 5 min
- 2
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Be careful not to overmix.
⏱️ 5 min
- 3
Divide the dough in half. On a lightly floured surface, roll each half into a log approximately 1 1/2 inches in diameter. Wrap each log tightly in plastic wrap.
⏱️ 5 min
- 4
Chill the dough logs in the refrigerator for at least 30 minutes. This step is crucial for firming up the butter and making the dough easier to slice.
⏱️ 30 min
- 5
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
⏱️ 2 min•🌡️ 350
- 6
Remove one dough log from the refrigerator. Using a sharp knife, slice the dough into 1/4-inch thick rounds. Place the rounds about 1 inch apart on the prepared baking sheets.
⏱️ 5 min
- 7
Bake for 12-15 minutes, or until the edges are lightly golden. The centers should still be pale. Do not let them brown too much.
⏱️ 15 min•🌡️ 350
- 8
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 3 min
- 9
Once completely cooled, dust with powdered sugar, if desired, before serving.
Kitchen Tools
Nutrition Facts (per serving)
Zesty Lemon Shortbread Cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 tablespoon lemon zest, from 1 large lemon
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup powdered sugar, for dusting (optional)
Instructions
- 1
In a large bowl, cream together the softened unsalted butter, granulated sugar, and lemon zest until light and fluffy. This should take about 3-5 minutes with an electric mixer.
⏱️ 5 min - 2
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Be careful not to overmix.
⏱️ 5 min - 3
Divide the dough in half. On a lightly floured surface, roll each half into a log approximately 1 1/2 inches in diameter. Wrap each log tightly in plastic wrap.
⏱️ 5 min - 4
Chill the dough logs in the refrigerator for at least 30 minutes. This step is crucial for firming up the butter and making the dough easier to slice.
⏱️ 30 min - 5
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
⏱️ 2 min•🌡️ 350 - 6
Remove one dough log from the refrigerator. Using a sharp knife, slice the dough into 1/4-inch thick rounds. Place the rounds about 1 inch apart on the prepared baking sheets.
⏱️ 5 min - 7
Bake for 12-15 minutes, or until the edges are lightly golden. The centers should still be pale. Do not let them brown too much.
⏱️ 15 min•🌡️ 350 - 8
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 3 min - 9
Once completely cooled, dust with powdered sugar, if desired, before serving.