Dessertsbeyondfrosting4.3
Lemon Shortbread Cookies
These slice-and-bake lemon shortbread cookies are crisp, buttery, and melt-in-your-mouth. Roll the cookie dough in sanding sugar for sweet, crunchy edges!
👥 24 Servings⏱️ Prep & Cook: 4h 42m⏳ Prep: 4h 30m🔥 Cook: 12 min👤 Beyond Frosting📖 beyondfrosting
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- baking sheet
- oven
📝 Preparation Steps
1
Zest the lemon into the sugar and mix to coat the sugar with the zest.
2
In a stand mixer, combine the butter, sugar, extract, and salt. Beat until light and fluffy and well combined, scraping down the bowl as needed.
3
Next, slowly add the flour ½ cup at a time until all the flour has been added. Mix at a low speed until the dough is crumbly, then increase the speed to medium-high and beat only until the dough starts to come off the sides of the bowl and stick together.
4
Turn the dough out onto a piece of parchment paper, press and shape into a log about 1 ½ -2 inches wide and about 5 inches long. Roll the log in sanding sugar, pressing the sanding sugar into the edges of the dough. Tightly wrap the dough in plastic wrap, place it vertically in a glass, and chill for at least ⏱️ 2 hours or up to ⏱️ 24 hours.
5
Preheat the oven to 375°F. Line a large cookie sheet with a silicone baking mat or parchment paper. Unwrap the dough and slice the cookies at least 3/8″ thick. Place on the prepared baking sheet approximately 1 inch apart. Bake for ⏱️ 9-12 minutes or just until the edges start to brown. Cool on the baking sheet for about ⏱️ 5 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts
calories
148 calories
fat Content
7.8 g
serving Size
1
fiber Content
0.4 g
sugar Content
8.4 g
sodium Content
49.9 mg
protein Content
1.4 g
trans Fat Content
0 g
cholesterol Content
20.3 mg
carbohydrate Content
18.4 g
saturated Fat Content
4.8 g
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