Lemon Shortbread Cookies
Easy, light and refreshing Lemon Shortbread Cookies recipe that offer a little crunch, hint of lemon and that buttery flavor we all love!
I love summer, but it’s hot. I like to spend my days submerged in water, or at least poolside to beat the heat. As I’ve said “no” to work this summer and “yes” to more family time, I have enjoyed a lot of time outdoors and look forward to a lot more of it.
Each day we wake and talk about our plans for the day instead of having our summer mapped out. I’m really looking forward to check out the baby rhino at the St. Louis zoo when he makes his debut. I’ve been watching the incredibly adorable videos with his sweet clunky feet. I have found that after these fun summer excursions the girls want sweet treats, but something a little more refreshing like homemade ice cream or anything with a hint of citrus.
I mixed up our favorite shortbread cookie recipe for summer and they’re as heavenly as they look. These Lemon Shortbread Cookies were a huge hit and so pretty, too! Even better that they require just a few ingredients and are easy to make, too!
What ingredients are in Lemon Shortbread Cookies?
- salted butter {because butter makes everything better}
- brown sugar
- flour
- lemon extract
- lemon zest
Lemon Shortbread Cookies are perfect for when you’re in the mood for something sweet, but not too sweet. I can’t resist the buttery flavor of shortbread!
The Best Recipe for Lemon Shortbread Cookies:
Lemon Shortbread Cookies
Ingredients
- 2 c salted butter, at room temperature
- 1 c packed brown sugar
- 3 1/2 c flour + up to 1/2 c flour
- 1 tsp lemon extract
- zest of 1 lemon
Directions
- Whip butter until smooth and light in color. Add brown sugar until combined.
- Mix in lemon extract and zest.
- Gradually add in flour until dough begins to form. Add up to an additional ½ c flour if needed so that the dough forms and ball and isn't sticky.
- Wrap dough ball in seran wrap for 30 minutes {no longer}.
- Preheat oven to 300 degrees.
- Roll dough to ½" thick on a floured surface, use cookie stamps and cutters to cut and place on a baking sheet. Bake 10-15 minutes {depending on size of your cutters}, watching carefully as to not overbake.
You can find the pretty little summer inspired honey comb and bee cookie stamps here and more details about this summer soirée here. Hope you’re having a sunny summer! What are you favorite refreshing summer sweets?
LET’S CONNECT!
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These were so good! I’ll definitely make them again.
This looks so yummy! Shortbread is my husband’s favorite cookie but I’ve never tried a lemon one.
I am confused about the nutrition facts? We read those closely since my husband is a type I diabetic. I do know that one Walker shortbread cookie is 11g of carbs. So I assume the 300g listed here is for the whole recipe? Not just one cookie? The right side of the nutrition chart is cut off on my page – maybe it’s my browser? So I can’t read it clearly.
Thanks!
No, that’s the daily recommendation. I’m sorry, nutrition isn’t configured for all of my recipes yet, but I’m working on it.
Where did you find your adorable cookie molds? As always, a great post. Can’t wait to try this recipe!
Ha! No problem! Enjoy!
Had I only read a little further, I would have seen it! Thanks for including it in the post.
Shortbread cookies are my favorite because they’re not too sweet and the lemon took them over the top!
Great recipe! Can’t wait to try it, where can I find the lovely stamps?
You can find them here! Enjoy!
Esa cantidad que dices C en la harina es cucharadas o tazas que medida es
c = cup Enjoy!
I was skeptical, but you’re right, these were really easy to make and everyone loved them! Thanks for another great recipe!