Lemon Shortbread Cookies
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Lemon Shortbread Cookies
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I love these lemon shortbread cookies for their zesty flavor and buttery texture. Ready in under 30 minutes, they're perfect for a quick and delightful snack.
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Ingredients
- ½ cup butter softened
- ⅓ cup cane sugar
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 tablespoon poppy seeds
- 1¼ cups all-purpose flour
- ¼ teaspoon sea salt
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Instructions
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- In the bowl of an electric mixer, cream the butter. Add the sugar and beat until fluffy, occasionally scraping down the sides of the bowl. Incorporate the lemon zest, lemon juice, and poppy seeds, and mix again. Finally, add the flour and salt, mixing until just combined.
- Turn the dough out onto a floured surface and flatten it into a 1-inch disk
- Roll the dough on a lightly floured surface to about ¼ inch thick. Alternatively, you can roll the dough between two pieces of parchment paper.
- Use 2-inch cookie cutters to cut out shapes and transfer them to the prepared baking sheet.
- Bake for 10 to 14 minutes, or until the edges are lightly browned. Keep any extra cut-out cookies in the fridge until ready to bake.
- Once baked, transfer the cookies to wire racks to cool. Store them at room temperature for up to 5 days.
Equipments used:
Notes
- Troubleshooting shortbread dough:
- This is butter-based dough, so the colder the dough is, the easier it’s to shape it. If the dough is sticky it means the butter is melting, so wrap it and chill for 15 minutes until firm but still pliable.
- This is a rather fragile dough, and it may break when shaping and cutting the cookies, so work quickly while the dough is still cold and keep the cutouts in the fridge.
- In case your cookie breaks, firmly press it into shape again and they will hold.
- They don’t rise while cooking, so you can leave just about ½ inch of space between them.
- This is butter-based dough, so the colder the dough is, the easier it’s to shape it. If the dough is sticky it means the butter is melting, so wrap it and chill for 15 minutes until firm but still pliable.
- This is a rather fragile dough, and it may break when shaping and cutting the cookies, so work quickly while the dough is still cold and keep the cutouts in the fridge.
- In case your cookie breaks, firmly press it into shape again and they will hold.
- They don’t rise while cooking, so you can leave just about ½ inch of space between them.
Nutrition Information
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Calories
85kcal
(4%)
Carbohydrates
10g
(3%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Trans Fat
0.2g
Cholesterol
12mg
(4%)
Sodium
66mg
(3%)
Potassium
14mg
(0%)
Fiber
0.3g
(1%)
Sugar
3g
(6%)
Vitamin A
142IU
(3%)
Vitamin C
1mg
(1%)
Calcium
10mg
(1%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 85 kcal
% Daily Value*
| Calories | 85kcal | 4% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 12mg | 4% |
| Sodium | 66mg | 3% |
| Potassium | 14mg | 0% |
| Fiber | 0.3g | 1% |
| Sugar | 3g | 6% |
| Vitamin A | 142IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 10mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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