lemon shortbread

Shortbread is a glorious mix of butter, sugar, and flour. I added lemon zest and it became even better, with a nice zing cutting through that buttery amazingness. The dough can be refrigerated for a day before baking and the baked shortbread keeps very well. A great holiday idea!

Easy Lemon Shortbread

(175 grams) unsalted butter,

(175 grams) all-purpose or cake flour

salt

lemon zest

vanilla extract (drops, literally)

(70 grams) powdered sugar, sifted

granulated sugar, for topping

Have

ready a 9-inch (20x20cm) square baking pan that has been buttered or sprayed with baking spray.

Line

it with parchment paper: take a large piece of parchment paper of about 8 inches (almost as wide as the pan) and cover the bottom and two sides of the pan. The other two sides will remain buttered but not lined with paper. This will help you remove the shortbread after it's baked. 

a large bowl mix soft butter with the lemon zest and vanilla.

the powdered sugar and incorporate well so there are no lumps. I recommend sifting the sugar before adding, or sifting it directly over the butter mixture as I do.

the flour and salt in 2 parts, mixing with the spatula until it is smooth, well combined and no dry spots remain. 

Transfer

the dough to the prepared pan, scattering small amounts on the bottom. 

With

your hand, lightly pat the dough until it covers the whole surface. Make sure the edges are covered. Make it as even as possible, but relax because it will not be very smooth. 

Refrigerate

the whole pan, covered in plastic wrap, for 1 hour or up to 24 hours. 

Preheat

Sprinkle

the granulated sugar over the top before baking.

Bake

the shortbread for 40-45 minutes, until the top is dry, it has puffed a little and is beginning to color. You can leave a couple more minutes if you want a more golden shortbread. Just don’t let it dry out.

cool 10 minutes on a wire rack and carefully cut into sticks or squares o triangles with a smooth bladed knife. 

cool on the cooling rack completely, lift the whole square of the pan with the aid of the parchment paper, and carefully break each piece. 

Keep

Great recipe, so good it’s hard to share!  I baked in my 8” sq pan &amp; for some reason they were done @ about 30  minutes. I did add a few drops of lemon extract to up the lemon flavor even more.  So easy &amp; delicious!  Thanks for sharing!

Really simple and easy to make shortbread and the results are gorgeous! I think the timings may be off a little though as mine were done by 35 mins (in fact a little over-golden) thankfully still tasted fantastic x

I’ve used this recipe a couple of times. Can’t remember how long I baked them but they were delicious.  
Your recipe says bake for 40-45 minutes, but at the top of the recipe it says prep time 45 minutes and cook time 20 minutes ???

Great Recipe - steps were really easy to follow. My dough came out sticky and soft - I was wondering if that’s normal? I ended up adding extra flour to help it come together. 

I used a cookie mould with this recipe - Dough kept getting stuck. I was wondering if anyone else had the same problem?

This Lemon Shortbread Cookies recipe gives you thick, melt-in-your-mouth, buttery soft cookies that are packed with the perfect amount of lemon flavor. For some extra lemon flavor, top them with a simple lemon glaze and a sprinkling of lemon zest.

Lemon Shortbread Cookies

All-Purpose Flour

tsp Baking Powder

Salt

Unsalted Butter (room temperature)

Sugar

Brown Sugar

Lemon Zest (from 1 small lemon)

tbsp Lemon

tsp Vanilla Extract

Powdered Sugar

Milk

In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set to the side.

Using your hand mixer or stand mixer fitted with the paddle attachment, beat together the unsalted butter, granulated sugar, light brown sugar, lemon zest, lemon juice, and vanilla extract on medium-high speed until well blended.

Reduce the mixer speed to low, gradually adding in the whisked dry ingredients, mixing until just combined.

Adjust oven rack to the 2nd level position (just above center), preheat oven to 300ºF, and line a cookie sheet with parchment paper or silicone baking mat.

Using a spoon or a 1 tablespoon-size cookie scoop, roll the cookie dough into balls. Place roughly 1 1/2 inches apart on the prepared cookie sheets. You can also use a 1 1/2 tablespoon-size cookie scoop which will yield slightly fewer cookies.

With the bottom of a glass, gently press down on the tops of each cookie to flatten slightly. I recommend dipping the bottom of the glass in some flour so the cookies won&#39;t stick to the glass.

Bake for 15-20 minutes at 300ºF or until the edges are a light golden brown. For reference, mine baked for 18 minutes. If baking these cookies on smaller cookie sheets, one at a time, I recommend keeping the cookie dough stored in the refrigerator until you&#39;re ready to bake the next batch.

The cookies will still be very soft—let them cool on the cookie sheet for about 5-10 minutes first before transferring them to a wire cooling rack to finish cooling.

In a small mixing bowl, whisk together the powdered sugar, lemon juice, and milk until well combined. Using a spoon, drizzle some lemon glaze over each cookie. You can also dip the tops of each cookie into the glaze. Let any extra glaze drip off, then enjoy!

Lemon Glaze

Store cookies at room temperature in a sealed container for up to 5 days. Lemon shortbread cookies can also be stored in the freezer for up to 4 months. Place them in a well sealed container separating cookies with a layer of wax paper.

Storing Cookies

These melt-in-the-mouth vegan lemon shortbread cookies have a bright lemony flavor and they need just six ingredients!

Vegan Lemon Shortbread Cookies

sugar

vegan butter ((at room temperature))

lemon juice

Zest of one large lemon ((about 1 tbsp))

tsp pure vanilla extract

¼ cup unbleached all purpose flour

rice flour

Use a hand mixer or whisk to cream together the butter and sugar in a bowl until light and fluffy, about a minute.

Add the lemon juice, lemon zest and pure vanilla extract to the bowl. Beat together until well-incorporated.

Add the rice flour and all-purpose flour to the bowl and beat briefly with the electric beater.

Gather the cookie dough into a ball, wrap tightly in cling wrap, and refrigerate. After 30 minutes remove the cookie dough from the fridge.

Preheat the oven to 350 degrees Fahrenheit/180 degrees Celsius.

Dust a surface and a rolling pin with powdered sugar and roll out the refrigerated shortbread cookie dough to a thickness of ¼th of an inch.

Use a cookie cutter to cut out square or round shapes or any shape you desire. I used a 2-inch square cookie cutter. Gather up any scraps, pat into a disc, roll, and cut out more cookies.

Place the cookies an inch apart on a baking sheet and bake 20 minutes or until the cookies are just beginning to color very lightly at the edges. Smaller cookies will need less time.

Place the cookies on a wire rack so they can cool down and firm up further. After 15 minutes, use a thin spatula to transfer the cookies directly to the wire rack where they can continue cooling.

Lemon Shortbread Squares are a classic dessert that are known for their buttery, crumbly texture and bright, tangy flavor. To make these soft lemon cookies, all you need is a few simple ingredients: butter, sugar, flour, pecans, lemon extract, and lemon zest.

LEMON PECAN SHORTBREAD SQUARES

butter (softened, ½ cup plus 2 TBSP)

flour

lemon extract

TBSP lemon zest

pecans

Dough: In a mixing bowl, cream the butter and sugar using an electric mixer or whisk by hand. Add in the flour and lemon extract. Mix until the dough forms a ball and pulls away from the side of the bowl. Stir in the lemon zest.

Chill: Cover the bowl with plastic wrap and place in the fridge for 1-2 hours to chill.

Prep: About 10 minutes before the dough is done chilling, get the oven preheating to 325°F.

Bake: Press the dough into an ungreased 9-inch square baking pan. Score the top with a sharp knife into 16 squares and prick each square twice with a fork. Sprinkle the pecans over the dough and press them firmly into it.

Place the bars in the preheated oven and bake for 20-25 minutes or until lightly browned and the pecans are toasted.

Let the lemon squares cool for about 5 minutes, then cut along scored lines. Leave them in the pan, on a wire rack, to cool completely. Serve and enjoy!

Irresistible Cinnamon Roll Shortbread Bars combine your favorite breakfast treat with a classic dessert into one delightful creation! Experience the perfect harmony of a warm cinnamon swirl nestled in a rich, buttery shortbread. Topped with a sweet drizzle of vanilla icing, these bars offer a mouthwatering twist on classic shortbread that you won’t want to miss!

Cinnamon Roll Shortbread Bars

salted butter (454 grams, softened)

sugar (200 grams)

vanilla bean paste (or extract)

all-purpose flour (650 grams, spooned and leveled)

sugar (45 grams)

cornstarch (18 grams)

brown sugar (250 grams)

salted butter (113 grams, softened)

cinnamon

cornstarch

vanilla extract

heavy cream

vanilla bean paste

Line a 9x13-inch metal baking pan with parchment paper. Set aside.

In a large mixing bowl, cream together 2 cups salted butter, 1 cup granulated sugar, 1 tablespoon vanilla bean paste, and ½ teaspoon salt for 2 minutes, scraping down the sides of the bowl about halfway through.

In a separate, large mixing bowl, whisk together 5 cups all-purpose flour, ⅓ cup powdered sugar, 2 tablespoons cornstarch, and ½ teaspoon salt.

Add the flour mixture to the butter mixture in 3 parts, mixing between each addition just until incorporated. The dough will be mixed but slightly crumbly.

Transfer about ⅔ of the dough to the prepared baking pan and press it evenly into the bottom of the pan.

In a medium bowl, mix together 1¼ cup dark brown sugar, ½ cup salted butter, 2 tablespoons ground cinnamon, 2 tablespoons cornstarch, 2 teaspoons vanilla extract , and ¼ teaspoon salt until fully combined.

Spread the cinnamon roll filling mixture out over the top of the shortbread dough, but don&#39;t spread it all the way to the edge; leave a border of about ¼ inch.

Top with the remaining shortbread dough and gently press to cover; some gaps are perfectly fine!

Chill the shortbread in the refrigerator for 30 minutes.

With 15 minutes left of chilling, preheat the oven to 325°F.

After chilling, bake for 40 to 45 minutes until the tops and edges of the shortbread should be just turning golden brown.

Transfer the pan to a wire rack to cool.

Let the shortbread cool completely before lifting it out of the pan. Then use a sharp knife to cut the shortbread into squares.

In a small bowl, whisk together 1 cup powdered sugar, 2 tablespoons heavy cream, 1and 1 tablespoon vanilla bean paste to create the icing.

Drizzle the icing over the sliced shortbread bars and let set.

Unbelievably delicious. I cut the recipe in half (and sorta regret it) because I made these to send to someone. I just didn't need the full 9x13 pan this time. I will definitely make a full batch next time.

I made these for the first time yesterday, and they were delicious! The dough and filling were easy to make. Spreading the filling was hard, but my butter was not all the way to room temperature. I won’t make that mistake again. My siblings loved them, and I will make these again!

https://content.jwplatform.com/videos/JUs7UQb6.mp4

This recipe for Cinnamon Roll Shortbread Cookies combines two favorite treats into one delicious bar! A cozy cinnamon swirl ripples through buttery, flaky shortbread that's finished off with a drizzle of vanilla icing, making for one tasty twist on shortbread bars!

REEL Cinnamon Roll Shortbread Bars.mp4

Easy, light and refreshing Lemon Shortbread Cookies recipe that offers a little crunch, hint of lemon and that buttery flavor we all love! A perfect spring and summer recipe that taste as heavenly as they look.

salted butter (at room temperature)

brown sugar (packed)

all-purpose flour (+ up to ½ cup more flour, if needed)

(of 1 lemon)

In a large mixing bowl or stand mixer, beat butter until smooth and light in color. (about 3 minutes). Add brown sugar and beat until well combined. 

Mix in lemon extract and lemon zest.

Gradually add in flour a half cup at a time until dough begins to form. Add up to an additional ½ cup flour if needed so that the dough forms and ball and isn&#39;t sticky.

Preheat oven to 300°F.

Make a dough ball and press into a disc. Cover in plastic wrap and refrigerate for 30 minutes.

On a floured surface, roll dough to ½&quot; thick. Cut with cookie cutter and gently stamp. Place 12 on a large cookie sheet spaced equally.

Bake 10-15 minutes (depending on size of your cutters), watching carefully as to not over-bake. Cookies are done when they&#39;re just set.

I have my husband’s great grandmother’s family’s cookie molds and presses from Austria.  They worked so well with this recipe!  I will definitely be making again!  These mold and presses are over 100 years old.

I’ve made these cookies three or four times now. They’re delicious but it’s taken a bit of tweaking to get them to turn out anything close to the pictures here. In my experience the extra flour must be added. It also works better if you divide the dough into two disks for chilling. The dough barely gets cold all the way through if it’s in such a large ball to chill. That way you can also only take out half, roll them out, cut them and place on tray to bake more quickly before the dough starts warming up again. If it takes awhile you’d better put the whole tray of cookies back in the fridge to chill again before baking. 
Despite this extra chilling and extra flour I have yet to be able to prevent the cookies from puffing and spreading, losing definition in the cookie shape, though my last attempt was the best. I have no idea how the author got the definition she did using the cookie press. I also only used zest and a little lemon juice no extract and flavor is great. This is my favorite new cookie recipe.

These taste good but I had much better luck baking at 350 than 300. At the lower temp the center was gooey vs tender. I wonder if that is a typo…

I followed the direction exactly and these cookies are really good. I am using some as a crust for mini lemon curd pies.

Buttery lemon shortbread cookies with a delicate crumb and a bright citrus glaze. Simple to make, easy to roll and cut, and just right for everyday baking.

all-purpose flour

unsalted butter (softened)

lemon zest (from about 1 lemon)

confectioners’ sugar

lemon juice (adjust for consistency)

Whisk together the flour, cornstarch, and salt. Set aside.

Using an electric mixer on medium speed, beat the butter, sugar, and zest until light and creamy, about 2 minutes. Mix in the lemon juice and vanilla.

Add the flour mixture to the butter mixture and mix on low just until combined. The dough should be soft but not sticky; if needed, chill 10–15 minutes to make it easier to handle.

Roll out the dough between sheets of parchment paper to about ¼ inch thick. Chill until firm, about 30 minutes.

Cut into 2-inch rounds. Gather and re-roll as needed. Arrange on parchment-lined baking sheets and chill again for 15–20 minutes.

Preheat the oven to 325°F (165°C).

Bake one pan at a time for 14–16 minutes, or until set and just barely golden at the edges.

Top 7 lemon shortbread recipes from across the web

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Easy Lemon Shortbread

Lemon Shortbread Cookies

Vegan Lemon Shortbread Cookies

LEMON PECAN SHORTBREAD SQUARES

Cinnamon Roll Shortbread Bars

Lemon Shortbread Cookies

Lemon Shortbread Cookies

Top 7 lemon shortbread recipes from across the web

The most viewed lemon shortbread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Lemon Shortbread

Lemon Shortbread Cookies

Vegan Lemon Shortbread Cookies

LEMON PECAN SHORTBREAD SQUARES

Cinnamon Roll Shortbread Bars

Lemon Shortbread Cookies

Lemon Shortbread Cookies

The most viewed lemon shortbread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine