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Crisp Lemon Shortbread Cookies Recipe

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4.3 from 3 reviews

These Crisp Lemon Shortbread Cookies offer a delightful combination of buttery, tender texture with bright lemon zest and a sparkling lemon sugar sprinkle. Perfectly crisp and subtly sweet, they make a refreshing treat for any occasion.

  • Total Time: 46 minutes (plus 2 hours chilling time)
  • Yield: 41 cookies

Ingredients

Dry Ingredients

  • 1 3/4 cup + 3 tablespoons (265g) Unbleached All Purpose Flour
  • 1 tablespoon Corn Starch
  • 1/4 teaspoon Fine Sea Salt

Wet Ingredients

  • 3/4 cup (170 grams) Unsalted Butter, room temperature
  • 1/4 cup + 2 tablespoons (90 grams) Organic Cane Sugar, divided
  • 1/3 cup (40 grams) Powdered Sugar
  • 1 tablespoon + 1/4 teaspoon Lemon Zest, divided (from about 3 1/2 lemons)
  • 1 tablespoon + 1 teaspoon Fresh Lemon Juice (from about 1 lemon)
  • 1 teaspoon Pure Vanilla Extract
  • 1/2 Vanilla Bean Pod, seeds scraped (or 1/2 teaspoon vanilla bean paste)

Instructions

  1. Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, corn starch, and fine sea salt. Set this mixture aside for later use.
  2. Prepare the Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, combine the unsalted butter, 1/4 cup of organic cane sugar, powdered sugar, and 1 tablespoon of lemon zest. Mix on medium speed for about 2 minutes until smooth, stopping once to scrape down the sides.
  3. Add Flavorings: Add the fresh lemon juice, vanilla extract, and scraped vanilla bean seeds to the butter mixture. Mix on medium for about 30 seconds until just incorporated, then scrape down the bowl.
  4. Incorporate Dry Ingredients: Add the flour mixture all at once to the wet ingredients. Use a pulse or low speed at first to combine, then mix on medium until the dough forms a ball on the paddle and pulls away from the sides.
  5. Shape and Chill Dough: Transfer the dough onto a work surface. Knead it a few times without adding flour unless very sticky. Divide the dough in half and shape each into a 1-inch thick disc. Wrap tightly in parchment paper and refrigerate for at least 2 hours or up to 2 days.
  6. Optional: Freeze Dough: For longer storage, double wrap the dough discs and freeze for up to two months. Thaw overnight in the fridge before rolling.
  7. Make the Lemon Sugar Sprinkle (Optional): While chilling the dough, mix the remaining 2 tablespoons cane sugar with 1/4 teaspoon lemon zest in a small bowl. Leave uncovered at room temperature for about two hours so the zest oils infuse the sugar.
  8. Prepare to Roll and Cut: Line two large sheet pans with parchment paper. Remove dough from fridge and let it sit at room temperature for 20-30 minutes to soften slightly. Lightly flour your work surface and rolling pin. Beat the dough gently with the rolling pin to condition it.
  9. Roll and Cut Cookies: Roll the dough to 1/4 inch (6 mm) thickness. Use a 1 3/4 inch (4.4 cm) cookie cutter to cut shapes, reflouring cutter as needed to prevent sticking. If the dough cracks, gather scraps, knead lightly, condition with rolling pin, and reroll. Place cutouts on prepared sheet pans, spacing at least 1 inch apart.
  10. Chill Cookies Before Baking: Refrigerate the cut cookies on sheet pans for at least 20 minutes to help them maintain their shape during baking.
  11. Preheat the Oven: Place one oven rack in the center and one below center. Preheat oven to 325°F (160°C) during cookie chilling.
  12. Apply Lemon Sugar and Bake: Sprinkle each cookie with less than 1/8 teaspoon of the lemon sugar mixture if using. Bake cookies at 325°F for 15-18 minutes until edges are lightly golden. If baking two pans at once, rotate pans front to back and swap rack positions halfway through baking.
  13. Cool: Let cookies cool on the sheet pan for 5 minutes, then transfer to a cooling rack to cool completely. Cookies crisp up while cooling.
  14. Store: Store cooled cookies in a covered container at room temperature for up to one week.

Notes

  • Resting the dough discs in the refrigerator for at least two hours is essential for flavor development and easier handling.
  • The optional lemon sugar sprinkle adds extra brightness and sparkle but can be omitted if desired.
  • If dough cracks during cutting, knead and condition the dough again before rerolling to maintain texture.
  • Cookies will become crisp only after cooling; do not skip cooling on a wire rack.
  • For longer storage, freeze dough or baked cookies in an airtight container.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 15-18 minutes
  • Category: Dessert Cookies
  • Method: Baking
  • Cuisine: American

Find it online: https://avascooking.com/crisp-lemon-shortbread-cookies-recipe/