Lemon Shortbread Cookies

4.92 from 25 votes

Lemon Shortbread Cookies

Easy, light and refreshing Lemon Shortbread Cookies recipe that offers a little crunch, hint of lemon and that buttery flavor we all love! A perfect spring and summer recipe that taste as heavenly as they look.

Prep Time15

Cook Time10

Chill time30

Total Time55

Course: Dessert

Cuisine: American

Servings:

Author: Julie Blanner

Ingredients

2 cups salted butter at room temperature
1 cup light brown sugar packed
3½ cups all-purpose flour + up to ½ cup more flour, if needed
1 teaspoon lemon extract
zest of 1 lemon

Instructions

In a large mixing bowl or stand mixer, beat butter until smooth and light in color. (about 3 minutes). Add brown sugar and beat until well combined.
2 cups salted butter, 1 cup light brown sugar
Mix in lemon extract and lemon zest.
1 teaspoon lemon extract, zest
Gradually add in flour a half cup at a time until dough begins to form. Add up to an additional ½ cup flour if needed so that the dough forms and ball and isn't sticky.
3½ cups all-purpose flour
Preheat oven to 300°F.
Make a dough ball and press into a disc. Cover in plastic wrap and refrigerate for 30 minutes.
On a floured surface, roll dough to ½" thick. Cut with cookie cutter and gently stamp. Place 12 on a large cookie sheet spaced equally.
Bake 10-15 minutes (depending on size of your cutters), watching carefully as to not over-bake. Cookies are done when they're just set.

Notes

Refrigerate your dough, even between sheets. It's best to divide the dough into two disks for chilling.
If you’re not using cookie stamps, roll chilled dough into a log shape on a lightly floured surface and slice.
Don't over-mix. The more air you add to the cookie, the more they’ll rise.
Use softened butter, not melted butter.

Substitutions and Variations

If you’re really in a pinch, you can substitute lemon juice for the lemon extract. You typically need about twice the amount of lemon juice as you would lemon extract to achieve a similar flavor. Keep in mind that adding extra liquid can change outcomes.

You can also add extra lemon zest instead of the extract.

You can pair these with my easy 3 Ingredient Lemon Glaze.

Storage Notes

Allow cookies to cool. Store in an airtight container, layered with parchment paper or a sealable bag up to 1 week.

To freeze shortbread cookies in an airtight container, wrap container with plastic wrap or place in a freezer bag to prevent freezer odor from seeping in. Freeze up to 1 month.

Leftover Cookies

Crumble and mix into Lemon Ice Cream
Crush and use as a Shortbread Crust for No Bake Lemon Pie

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