Easy, light and refreshing Lemon Shortbread Cookies recipe that offer a little crunch, hint of lemon and that buttery flavor we all love! ... I mixed up our favorite shortbread cookie recipe for summer and they’re as heavenly as they look.
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 plastic wrap and refrigerate for 30 minutes.
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 over-bake.
You can pair these with this easy 3 Ingredient Lemon GlazeOptional: If you're not using cookie stamps, roll chilled dough on a lightly floured surface and slice.Store shortbread cookies in an airtight container for up to a week!Refrigerated they keep 10-14 days. To freeze shortbread cookies in an airtight container, wrap container with plastic wrap or in a ziplock to prevent freezer odor from seeping in and freeze up to 1 month.