Lemon Butter Shortbread Cookies: A Zesty Delight
Lemon butter shortbread cookies are the perfect treat when you crave something buttery, crumbly, and bursting with citrusy flavor. These cookies melt in your mouth, offering a delightful combination of rich buttery notes and the bright, refreshing tang of lemon. They are surprisingly easy to make and require just a handful of ingredients, making them ideal for a quick baking project or a special occasion. This recipe offers detailed instructions to ensure your lemon butter shortbread cookies turn out perfectly every time.
Why You’ll Love These Cookies
* **Buttery and Crumbly Texture:** The high butter content creates a melt-in-your-mouth texture that’s characteristic of shortbread.
* **Bright Lemon Flavor:** Fresh lemon zest and juice infuse the cookies with a vibrant, zesty flavor that balances the richness of the butter.
* **Simple Ingredients:** This recipe uses pantry staples, making it easy to whip up a batch whenever the craving strikes.
* **Easy to Make:** The recipe is straightforward and doesn’t require any special equipment or techniques.
* **Versatile:** These cookies are perfect as a snack, dessert, or even as a homemade gift.
Ingredients You’ll Need
* **Unsalted Butter:** The foundation of any good shortbread. Make sure it’s softened to room temperature for easy creaming.
* **Granulated Sugar:** Adds sweetness and helps create a tender crumb.
* **All-Purpose Flour:** Provides structure to the cookies. Weighing the flour is recommended for consistent results.
* **Lemon Zest:** Adds a concentrated burst of lemon flavor.
* **Lemon Juice:** Enhances the lemon flavor and adds a touch of tanginess.
* **Salt:** Balances the sweetness and enhances the other flavors.
* **Powdered Sugar (Optional):** For dusting the cookies after baking, adding a touch of sweetness and visual appeal.
Equipment You’ll Need
* **Mixing Bowls:** To cream the butter and sugar, and to combine the dry and wet ingredients.
* **Electric Mixer (Optional):** A stand mixer or hand mixer makes creaming the butter and sugar easier, but you can also do it by hand.
* **Measuring Cups and Spoons:** For accurate measurements.
* **Zester:** To grate the lemon zest.
* **Juicer:** To extract the lemon juice.
* **Parchment Paper or Silicone Baking Mat:** To prevent the cookies from sticking to the baking sheet.
* **Baking Sheet:** To bake the cookies.
* **Rolling Pin:** To roll out the dough.
* **Cookie Cutters (Optional):** To create different shapes.
* **Wire Rack:** To cool the cookies.
Detailed Recipe Instructions
Here’s a step-by-step guide to making these delectable lemon butter shortbread cookies:
**Yields:** Approximately 24 cookies
**Prep Time:** 20 minutes
**Chill Time:** 30 minutes
**Bake Time:** 12-15 minutes
**Ingredients:**
* 1 cup (2 sticks) unsalted butter, softened to room temperature
* ½ cup granulated sugar
* 2 cups all-purpose flour, plus more for dusting
* Zest of 2 lemons
* 2 tablespoons fresh lemon juice
* ¼ teaspoon salt
* Powdered sugar, for dusting (optional)
**Instructions:**
**1. Cream the Butter and Sugar:**
* In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes using an electric mixer. If creaming by hand, it will take longer and require more effort. The mixture should be pale and airy, incorporating air which helps create a tender crumb.
**2. Add Lemon Zest and Juice:**
* Add the lemon zest and lemon juice to the creamed butter and sugar mixture. Mix until well combined. The lemon zest will add tiny specks of yellow throughout the mixture, and the lemon juice will add a pleasant citrusy aroma.
**3. Combine Dry Ingredients:**
* In a separate bowl, whisk together the flour and salt. This ensures that the salt is evenly distributed throughout the flour.
**4. Gradually Add Dry Ingredients to Wet Ingredients:**
* Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in tough cookies. Stop mixing as soon as the dough comes together.
**5. Form the Dough into a Disc and Chill:**
* Turn the dough out onto a lightly floured surface. Gently knead it a few times to bring it together into a smooth ball. Flatten the ball into a disc, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes. This chilling time is crucial as it allows the butter to solidify, which prevents the cookies from spreading too much during baking. It also makes the dough easier to roll out.
**6. Preheat Oven and Prepare Baking Sheet:**
* Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. This will prevent the cookies from sticking and make cleanup easier.
**7. Roll Out the Dough and Cut Out Shapes:**
* Remove the chilled dough from the refrigerator. On a lightly floured surface, roll out the dough to about ¼ inch thickness. Use cookie cutters to cut out desired shapes. If you don’t have cookie cutters, you can simply use a knife or pizza cutter to cut the dough into squares or rectangles.
**8. Place Cookies on Baking Sheet:**
* Carefully transfer the cut-out cookies to the prepared baking sheet, leaving a little space between each cookie.
**9. Bake the Cookies:**
* Bake for 12-15 minutes, or until the edges are lightly golden brown. Keep a close eye on the cookies, as they can burn easily.
**10. Cool the Cookies:**
* Remove the baking sheet from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This prevents the cookies from breaking while they are still warm and delicate.
**11. Dust with Powdered Sugar (Optional):**
* Once the cookies are completely cooled, dust them with powdered sugar, if desired. This adds a touch of sweetness and visual appeal.
**12. Store the Cookies:**
* Store the cooled cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for longer storage.
Tips for Perfect Lemon Butter Shortbread Cookies
* **Use High-Quality Butter:** Since butter is a key ingredient in shortbread, using high-quality butter will make a noticeable difference in the flavor and texture of the cookies.
* **Don’t Overmix the Dough:** Overmixing the dough develops the gluten in the flour, resulting in tough cookies. Mix until just combined.
* **Chill the Dough:** Chilling the dough is essential for preventing the cookies from spreading too much during baking and for making the dough easier to handle.
* **Roll the Dough Evenly:** Roll the dough to an even thickness to ensure that the cookies bake evenly.
* **Don’t Overbake the Cookies:** Overbaking the cookies will result in dry, crumbly cookies. Bake until the edges are lightly golden brown.
* **Let the Cookies Cool Completely Before Dusting with Powdered Sugar:** Dusting warm cookies with powdered sugar will cause the sugar to melt and become sticky.
Variations and Additions
* **Add Extracts:** Enhance the flavor of the cookies by adding a few drops of vanilla extract, almond extract, or lemon extract to the dough.
* **Add Nuts:** Incorporate finely chopped nuts, such as almonds, pecans, or walnuts, into the dough for added texture and flavor.
* **Dip in Chocolate:** Dip the cooled cookies in melted chocolate for a decadent treat. White chocolate pairs particularly well with lemon.
* **Make Lemon Glaze:** Drizzle the cooled cookies with a simple lemon glaze made from powdered sugar and lemon juice.
* **Add Poppy Seeds:** Add a tablespoon or two of poppy seeds to the dough for a subtle crunch and visual appeal.
* **Sandwich Cookies:** Make sandwich cookies by spreading lemon curd or frosting between two cookies.
Serving Suggestions
* Enjoy these cookies as a snack with a cup of tea or coffee.
* Serve them as a dessert after a light meal.
* Pack them in a lunchbox for a sweet treat.
* Bring them to a potluck or bake sale.
* Give them as a homemade gift.
* Serve them with a scoop of vanilla ice cream or a dollop of whipped cream.
Troubleshooting
* **Cookies are Spreading Too Much:** Make sure the butter is properly chilled and that you’re not overmixing the dough. You can also try chilling the cut-out cookies in the refrigerator for 15-20 minutes before baking.
* **Cookies are Too Dry:** Make sure you’re not overbaking the cookies. Also, ensure that you’re using the correct amount of butter and flour.
* **Cookies are Too Tough:** Avoid overmixing the dough. Overmixing develops the gluten in the flour, resulting in tough cookies.
* **Cookies are Burning:** Make sure your oven temperature is accurate. You can also try lowering the oven temperature by 25 degrees and baking the cookies for a few minutes longer.
Nutritional Information (Approximate, per cookie)
Please note that the following are estimates and can vary based on specific ingredients and portion sizes:
* Calories: 80-100
* Fat: 5-7g
* Saturated Fat: 3-4g
* Cholesterol: 15-20mg
* Sodium: 10-20mg
* Carbohydrates: 8-10g
* Sugar: 4-5g
* Protein: 0-1g
This recipe for lemon butter shortbread cookies is a guaranteed crowd-pleaser. The bright lemon flavor and buttery, crumbly texture make them irresistible. With simple ingredients and easy-to-follow instructions, you can bake a batch of these cookies anytime you crave a delicious treat. Enjoy!