Irresistible Lemon Shortbread Cookies: Grandma’s Secret

Okay, let me tell you about my obsession: **Lemon Shortbread Cookies**. I’m Lisa Raymond and I adore these cookies. Seriously, is there anything better than that first bite of a perfectly crumbly, buttery cookie with a bright lemon zing? I think not!

This isn’t just *any* lemon shortbread recipe, though. This is *the* recipe. The one that’s foolproof, guaranteed to make you look like a baking superstar even if, like me, you sometimes set off the smoke alarm trying to toast bread (oops!). My grandma, bless her heart, passed down her shortbread secrets, and I’ve added my own little twist with a touch of extra lemon. The recipe is so simple I just have to share it.

I remember the first time I had one of these. I was at a little bakery in Seattle, the sun was shining, and that first bite was pure heaven. I knew I *had* to recreate that magic at home, and after a lot of tweaking, I think I’ve nailed it. Get ready for the best **lemon shortbread cookies** you’ve ever tasted!

Why You’ll Adore These Lemon Shortbread Cookies

Okay, so why *this* recipe? Trust me, you’re gonna be obsessed. Here’s why:

• They’re unbelievably buttery and melt-in-your-mouth tender. Seriously, the texture is divine!
• The lemon flavor! It’s perfectly tangy, not too sweet, and just the right amount of zing to wake up your tastebuds.
• Super easy to make. I’m talking, like, barely-any-effort easy. Perfect for a lazy afternoon.
• They bake up quick! You can have a batch ready in under an hour. That’s my kind of baking.
• They are absolutely perfect for any occasion! From a simple weeknight treat to a fancy tea party, these cookies always shine.

Ingredients for Perfect Lemon Shortbread Cookies

Alright, let’s gather our goodies! The key to amazing **lemon shortbread cookies** is using quality ingredients. Don’t skimp here, okay?

• 1 cup (2 sticks) unsalted butter, softened. This is *crucial*. Make sure that butter is nice and soft, but not melted!
• ½ cup granulated sugar. Just the regular stuff!
• 2 teaspoons lemon zest (from 2 medium lemons). And hey, when life gives you lemons….zest them! Make sure you only zest the yellow part, the white part underneath is bitter.
• 2 cups all-purpose flour. I haven’t tried it with gluten-free, so I can’t vouch for that!
• ¼ teaspoon salt. Just a pinch to balance the sweetness!

Lemon Glaze Ingredients (Optional)

Okay, so the glaze is totally optional, but HIGHLY recommended. It adds that extra bit of zing, ya know?

• 2 tablespoons fresh lemon juice.
• ½ cup powdered sugar.

How to Make Lemon Shortbread Cookies: Step-by-Step Instructions

Okay, here’s the fun part! Don’t worry, I’ll walk you through it. These **lemon shortbread cookies** are so easy to make, even if you’re a total newbie in the kitchen.

1. First things first, preheat your oven to 350°F (175°C). And don’t skip lining your baking sheet with parchment paper! Trust me; you’ll thank me later when those cookies slide right off.
2. In a large bowl, cream together the softened butter, granulated sugar, and lemon zest. Get in there with your mixer (or a sturdy spoon if you’re feeling old-school!) and beat until it’s light and fluffy. This usually takes a few minutes.
3. Now, in a separate bowl, whisk together the flour and salt. This just helps to distribute the salt evenly, ya know? Nobody wants a salty surprise!
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until *just* combined. Be careful not to overmix! That’s the secret to that perfectly tender shortbread. You want a soft dough to form.
5. Turn the dough out onto a lightly floured surface. Roll it out to about ½ inch thickness. At this point, you can get creative! Use cookie cutters to make fun shapes (my favorite are lemon slices, duh!). Alternatively, you can form the dough into a log, wrap it in plastic wrap, and chill it in the fridge for about 30 minutes. This makes slicing them later a breeze!
6. Place the cookies on the prepared baking sheet, leaving about 1 inch between them. They don’t spread *too* much, but give ’em some breathing room.
7. Bake for 12-15 minutes, or until the edges are *lightly* golden. The centers should still be pale. That’s how you know they’re perfectly shortbread-y!
8. Remove from oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. (Careful, hot cookies!)
9. Optional Lemon Glaze: While the cookies are cooling (or after, if you’re impatient like me!), whisk together the powdered sugar and lemon juice until smooth. Drizzle or spread it over the cooled cookies. Wow, that lemon glaze really adds to the flavor.

Tips for the Best Lemon Shortbread Cookies

Okay, you’ve got the recipe; now let’s chat about taking these **lemon shortbread cookies** from “good” to “OMG-these-are-amazing!” These are a few tricks I’ve learned over the years baking them.

• Make sure that butter is *actually* soft! You want it to be easily creamed with the sugar. If it’s too cold, it’ll be impossible to mix properly. Too melted is a problem also.
• Don’t overmix the dough! Seriously, I can’t stress this enough. Overmixing develops the gluten in the flour, which will make your cookies tough. We want tender!
• Watch them closely in the oven! Every oven is different, so keep an eye on those cookies. You want them to be *just* lightly golden around the edges.
• Let them cool completely before glazing! I know, it’s tempting to dive right in, but the glaze will melt right off if the cookies are still warm.

Lemon Shortbread Cookies: Variations to Try

Okay, so you’ve mastered the basic **lemon shortbread cookies** (and I know you have!). Now, let’s get a little fancy, shall we? Here are a couple of fun twists to try:

• Lemon & Lavender Shortbread: Ooh la la! Add a teaspoon of dried lavender to the dough along with the lemon zest. It’s surprisingly delicious!
• Lemon Poppy Seed Shortbread: Stir in a tablespoon or two of poppy seeds into the dough for a little added texture and visual appeal.

Storing Your Homemade Lemon Shortbread Cookies

Alright, so you’ve baked these amazing **lemon shortbread cookies**… now how do you keep them fresh (assuming they last that long, hehe!)? The key is an airtight container. They’ll stay perfectly delicious at room temperature for about 3-4 days. I honestly don’t recommend refrigerating them; they tend to get a little soft. And get this, you can even freeze them! Just pop ’em in a freezer-safe bag, and they’ll be good for up to 2 months!

Lemon Shortbread Cookies: Frequently Asked Questions

Got questions? I’ve got (hopefully!) answers! Here are a few of the most common questions I get asked about these **lemon shortbread cookies**, especially when people dive into this easy lemon shortbread recipe.

Can I use salted butter instead of unsalted?

Okay, so this is a tricky one! I *really* recommend unsalted butter for baking. It gives you way more control over the saltiness of the cookies. If you absolutely *have* to use salted butter, I’d suggest cutting back on the added salt (maybe omit it entirely!), but honestly, the results won’t be quite the same. Trust me, just grab the unsalted!

How do I prevent my lemon shortbread cookies from spreading?

Ah, the dreaded cookie spread! There are a couple of things that can cause this. First, make sure your butter isn’t too warm when you cream it with the sugar. Also, chilling the dough before baking really helps to firm up the butter and prevent spreading. If you’re still having issues, try adding a tablespoon or two of flour to the dough.

Can I make these lemon shortbread cookies ahead of time?

You betcha! That’s one of the best things about these **lemon shortbread cookies**. You can totally make the dough ahead of time, wrap it tightly in plastic wrap, and store it in the fridge for up to 2 days. Or, you can bake the cookies and store them in an airtight container. The flavor will still be amazing!

Can I add other citrus zests to the dough to make other shortbread cookie recipes?

Oh, absolutely! Feel free to experiment with different zests! Orange, lime, or even grapefruit would be delicious for your homemade lemon shortbread and will really diversify your shortbread cookie recipes! Just swap out the lemon zest for an equal amount of your favorite citrus zest!

Estimated Nutritional Information for Lemon Shortbread Cookies

Okay, so everyone always asks about the nutrition info! Keep in mind these are estimates, but here’s a rough idea of what you’re looking at per serving. This easy lemon shortbread recipe is definitely a treat!

Enjoyed This Lemon Shortbread Cookies Recipe? Leave a Comment!

Did you love these **lemon shortbread cookies**? I’d love to hear from you! Leave a comment below, rate the recipe, or share it with your friends on social media. And hey, while you’re at it, check out my other lemon cookie recipe!

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