These delightful Lemon Shortbread Cookies are a burst of tangy and buttery goodness that will leave you craving for more. With their delicate texture and refreshing lemon flavor, they are perfect for any occasion. Whether you’re enjoying them with a cup of tea or serving them at a gathering, these cookies are sure to impress. Get ready to indulge in a zesty treat!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 12-15 minutes
Serving: 24 cookies
Yield: 2 dozen cookies
Calories: Approximately 120 calories per cookie
Ingredients:
- 1 cup (226g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 2 tablespoons freshly grated lemon zest
- 2 tablespoons fresh lemon juice
- 2 cups (250g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup (30g) powdered sugar, for dusting
Equipment:
- Mixing bowl
- Electric mixer
- Zester or fine grater
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone baking mat
Step-by-Step Guide:
Step 1: Prepare the Dough
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the freshly grated lemon zest and lemon juice to the butter-sugar mixture. Mix well to incorporate the flavors.
- In a separate bowl, whisk together the all-purpose flour and salt.
- Gradually add the flour mixture to the butter mixture. Mix until the dough comes together and forms a smooth consistency.
Step 2: Shape the Cookies
- Divide the dough in half and shape each portion into a log, about 1.5 inches (4 cm) in diameter.
- Wrap the logs tightly in plastic wrap and refrigerate for at least 1 hour, or until firm.
Step 3: Bake the Cookies
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Remove the chilled dough logs from the refrigerator and unwrap them.
- Slice the logs into 1/4-inch (0.6 cm) thick rounds and place them on the prepared baking sheet, leaving some space between each cookie.
- Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies turn golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Step 4: Dust with Powdered Sugar
- Once the cookies have cooled, dust them with powdered sugar using a fine-mesh sieve.
- Gently tap the sieve over the cookies to create an even layer of powdered sugar on top.
Step 5: Enjoy!
- Serve the Lemon Shortbread Cookies with a hot cup of tea or coffee.
- Store any leftovers in an airtight container at room temperature for up to a week.
Tips and Tricks:
- For an extra burst of lemon flavor, you can add a few drops of lemon extract to the dough.
- Make sure to use freshly grated lemon zest for the best flavor. Avoid the white pith, as it can be bitter.
- If the dough becomes too soft while shaping the logs, you can refrigerate it for a few minutes to firm it up.
- To achieve evenly sliced cookies, use a sharp knife and apply gentle pressure while cutting through the chilled dough.
- Experiment with different shapes by using cookie cutters instead of slicing the dough into rounds.
Nutritional Information (per cookie):
- Calories: 120
- Fat: 8g
- Carbohydrates: 11g
- Protein: 1g
- Fiber: 0.3g
Final Thoughts:
These Lemon Shortbread Cookies are a delightful treat that will brighten up your day with their tangy and buttery flavor. The crisp yet tender texture combined with the zingy lemon notes make them truly irresistible. Whether you’re baking them for yourself or sharing them with loved ones, these cookies are guaranteed to bring smiles and satisfy cravings. Enjoy every bite!
Looking for more inspiration? Check out this mouthwatering YouTube video for a visual reference. Prepare to be tempted by the irresistible creations and let your creativity run wild in the kitchen. Elevate your dessert game and impress your loved ones with these delightful sweet treats. Enjoy the journey of exploring new flavors and techniques in the world of desserts!
FAQ
Q1. Can I use salted butter instead of unsalted butter in the Lemon Shortbread Cookies recipe?
Yes, you can use salted butter instead of unsalted butter. Just be mindful of the salt content in the recipe and adjust accordingly.
Q2. Can I substitute whole wheat flour for all-purpose flour in the Lemon Shortbread Cookies recipe?
While it’s possible to use whole wheat flour as a substitute, keep in mind that it will result in a denser texture and slightly nuttier flavor. You may need to adjust the amount of flour or add a bit more liquid to achieve the desired consistency.
Q3. Can I freeze the Lemon Shortbread Cookies dough for later use?
Yes, you can freeze the dough logs for later use. Wrap them tightly in plastic wrap and place them in a freezer-safe bag or container. When you’re ready to bake, simply thaw the logs in the refrigerator and proceed with slicing and baking as directed in the recipe.
Q4. How long do the Lemon Shortbread Cookies stay fresh?
When stored in an airtight container at room temperature, the cookies can stay fresh for up to a week. However, their flavor and texture are best within the first few days.
Q5. Can I add other flavors or mix-ins to the Lemon Shortbread Cookies?
Absolutely! You can customize the recipe by adding mix-ins such as chopped nuts, dried fruits, or even a drizzle of white chocolate on top of the baked cookies. Be creative and experiment with flavors that you enjoy.
Q6. Can I use lemon juice from a bottle instead of fresh lemon juice in the Lemon Shortbread Cookies recipe?
While fresh lemon juice is recommended for the best flavor, you can use bottled lemon juice if fresh lemons are not available. Just make sure it’s 100% pure lemon juice without any additives or sweeteners.
Q7. Can I double the Lemon Shortbread Cookies recipe to make more cookies?
Yes, you can easily double or even triple the Lemon Shortbread Cookies recipe to make a larger batch. Just make sure you have enough baking sheets and oven space to accommodate the increased quantity.
Q8. Can I use a stand mixer instead of an electric mixer for making Lemon Shortbread Cookies?
Yes, a stand mixer can be used instead of an electric mixer for making Lemon Shortbread Cookies. Simply use the paddle attachment on low to medium speed to cream the butter and sugar together until light and fluffy.
Q9. Can I use margarine instead of butter in the Lemon Shortbread Cookies recipe?
While butter is recommended for the best flavor and texture, you can use margarine as a substitute in the Lemon Shortbread Cookies recipe. However, keep in mind that the flavor and texture of the cookies may differ slightly.
Q10. Can I add lemon glaze or icing on top of the Lemon Shortbread Cookies?
Certainly! If you prefer a sweeter and more pronounced lemon flavor, you can drizzle a simple lemon glaze or icing on top of the cooled Lemon Shortbread Cookies. Mix powdered sugar with lemon juice until you achieve a pourable consistency, then drizzle it over the cookies and let it set before serving.
Q11. Can I use lemon oil instead of lemon zest in the Lemon Shortbread Cookies recipe?
Yes, lemon oil can be used as a substitute for lemon zest in the Lemon Shortbread Cookies recipe. However, lemon oil is more concentrated, so you’ll need to use it sparingly. Start with a small amount and adjust to taste.
Q12. Can I add food coloring to the dough of Lemon Shortbread Cookies for a vibrant look?
Yes, if you want to add a pop of color to the Lemon Shortbread Cookies, you can incorporate a few drops of food coloring to the dough. Gel food coloring works best as it won’t affect the consistency of the dough.
Q13. Can I use this Lemon Shortbread Cookies recipe to make other citrus-flavored shortbread cookies?
Absolutely! This Lemon Shortbread Cookies recipe serves as a great base for other citrus flavors. You can substitute the lemon zest and juice with orange, lime, or even grapefruit zest and juice to create unique and delicious variations.
Q14. Can I use confectioners’ sugar instead of granulated sugar in the Lemon Shortbread Cookies dough?
Confectioners’ sugar, also known as powdered sugar, has a finer texture and can affect the consistency of the Lemon Shortbread Cookies dough. It’s best to use granulated sugar in the dough and reserve the powdered sugar for dusting the baked cookies.
Q15. Can I add a pinch of salt to the Lemon Shortbread Cookies dough if I’m using salted butter?
If you’re using salted butter for the Lemon Shortbread Cookies dough, you can omit thepinch of salt called for in the recipe. Salted butter already contains salt, so there’s no need to add additional salt unless you prefer a slightly saltier flavor in your cookies.
