Description

These Lemon Shortbread Cookies are a delightful treat with a perfect balance of buttery goodness and zesty lemon flavor. Quick to prepare and easy to make, they’re ideal for any occasion, making your dessert table shine with joy!

Ingredients

Scale

1 cup (226g) unsalted butter, at room temperature
2 tablespoons lemon zest
¾ cups (143g) granulated sugar
2 ½ cups (300g) all-purpose flour
½ teaspoon salt
½ teaspoon lemon extract
¼ cup or more sparkling sanding sugar

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Instructions

Zest the lemon into the sugar and combine them to infuse the sugar with lemon flavor.
In a stand mixer, mix the butter, sugar, lemon extract, and salt until the mixture is light, fluffy, and smooth; be sure to scrape down the sides of the bowl.
Gradually add the flour in ½ cup increments while mixing on low speed until a crumbly dough forms. Increase the speed and mix until the dough sticks together.
Shape the dough into a log about 1 ½ to 2 inches wide and 5 inches long using parchment paper. Roll the log in sparkling sanding sugar, ensuring the sugar coats the edges. Wrap tightly in plastic wrap and chill vertically for 2 to 24 hours.
Preheat the oven to 375°F. Prepare a baking sheet with a silicone mat or parchment paper. Slice the chilled dough into cookies approximately 3/8 inch thick and place them on the sheet about an inch apart. Bake for 9 to 12 minutes until the edges are golden brown. Let cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Chilling the dough enhances the flavors and makes slicing easier.
Sprinkling the cookies with sanding sugar adds a delightful sparkle and crunch to each bite.
Store the cooled cookies in an airtight container for up to a week.

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 7g
Sodium: 55mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 0g
Protein: 2g
Cholesterol: 30mg