Picture this- it's hot out and any chocolate, sweet baked good tends to immediately melt in your hands every where and let's be honest here, it's not always the most refreshing of things. But we of course can't just dismiss sweets and desserts all together when the hot weather arrives, and although I am a firm believer in ice cream all the time in the summer months, sometimes you want a treat that isn't dripping down your hands when you're sitting outside on a sunny day. Enter these cookies! A quick, sweet, and light dessert and that will still satisfy your sweet tooth.
These Lemon Shortbread Cookies have the classic shortbread base with that pop of lemony flavor that adds that extra something for the summer.
The lemon in these cookies is the perfect subtle flavor to compliment the classic shortbread but you still want the lemon to pop. The perfect way to ensure that you get that burst of citrus is by using freshly squeezed lemon juice from lemons and to ensure that your zest is nice and fresh too, not skimping on it at all of course either.
These are a pretty quick and easy shortbread cookie to whip up but just like any other cookie recipe, when rolling out the dough it can get tricky and sticky real quick if you don't take the necessary steps. First off, after your dough is made if you feel as though it's too soft to work with it can help a lot to just throw it in the fridge for 5-10 so it's not as warm when trying to roll it out and cut your cookies.
don't skimp on the flour on your work surface! Seriously, be generous with it or it may just become a slightly frustrating and sticky mess. I would recommend flouring your surface first, kneading your dough and then coating the rolling pin with flour and then begin rolling the dough. Lastly, don't forget to flour the spatula that you use to transfer the cookies to the baking sheets before baking. Also, feel free to experiment with what cookie cutters you want to use for your cookies. Some flowers here, some circles there, they'll all look beautiful!
After baking approximately 12-15 minutes or until cookies have begun to brown and become golden along the edges, you're ready to enjoy! Share with friends and family for the perfect summery dessert.
The perfect spring time-almost summer lemon shortbread cookies! Buttery shortbread with a pop of lemony flavor.
Servings: 16 cookies
1. Preheat oven to 350 degrees.
2. Combine flour, powdered sugar, salt, baking soda, and cubed butter in a stand mixer with paddle attachment.
3. After mixing for approximately 1-2 minutes, turn mixer off and clump the dough together using your hands, helping to break up the cubes of butter.
4. Keep dough in bowl and add lemon juice and zest and mix to combine.
5. Once combined, remove dough from the bowl and knead dough for 3-4 minutes.
6. Flour your work surface and then roll out the dough using a rolling pin. Use cookie cutters of your choice.
7. Place cookies on greased baking sheets and refrigerate for approximately 20 minutes.
8. Once done chilling, bake cookies for 12-15 minutes or until edges begin to brown.
9. After baking, let cookies cool and then sprinkle with additional powdered sugar. Enjoy!
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