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.
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.
Mix in lemon extract and lemon 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.
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
Tips:
If you’re not using cookie stamps, roll chilled dough into a log shape on a lightly floured surface and slice.
Don’t chill the dough for more than 30 minutes. The dough won’t stick together if it’s chilled for too long.