Community Pick
Lemon Shortbread Cookies

photo by Erin B.

- Ready In:
- 55mins
- Ingredients:
- 5
- Yields:
-
3 dozen
ingredients
- 1 cup butter, softened
- 3⁄4 cup light brown sugar, packed
- 2 teaspoons fresh lemon juice or 2 teaspoons lemon extract
- lemon, zest of
- 2 cups sifted flour
directions
- Preheat oven to 325 degrees.
- In a large bowl, cream butter and sugar with electric mixer.
- Scrape sides of the bowl.
- Add lemon juice, zest and flour and mix thoroughly on low speed.
- Shape level tablespoons of dough into logs on ungreased cookie sheet.
- Bake 15-20 minutes until cookie spreads and is very light brown in color.
- Cookies may be dipped in soft lemon frosting or melted chocolate on one end.
- Chill to set chocolate or frosting.
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Reviews
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Very nice cookie.. easy to make and tasty, too. Thanks for posting. I'm going to add it to my cookie file. I used the fresh lemon juice and the zest of one lemon. I left some of the cookies plain..and some of them I put 2 chocolate chips on the middle of the cookie as soon as they came out of the oven. Then when the chips melted I spread the chocolate down the middle.. It sure saved melting and dipping!
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I like this recipie but I found the cookies were much better when I changed up some things. I would use 3 tsp lemon juice (extract or just zest don't have that needed acid note) an additional tsp vanilla and a 1/4 tsp nutmeg & salt to round out the flavor. I also rolled out the dough to 1/3 inch thick square and cut out the cookies. Make sure to space them out because the spread a bit more. A dusting of powdered sugar or lemon glaze is really required to make these cookies 5 star material.
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My family and I really loved this recipe. I too increased the lemon zest as well as added a bit more lemon juice, a bit of lemon oil and even a bit of vanilla extract. They came out incredible; very lemony and the bit of vanilla extract gave them a...richer flavor. Definately something I will make over and over again. Thanks for posting!
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Made your lemon shortbread cookies the other day, and they are great! Wonderful flavor and very easy to make. I wasn't sure about the amount of lemon zest to add, so I used 2 teaspoons fresh lemon juice, and 3 teaspoons of zest....think next time I'll use 4 teaspoons of zest. Like Susan, I made a powdered sugar & lemon juice frosting, which I drizzled down the length of the cookie in a zig-zag pattern. They looked soooo pretty! Some I sprinkled lightly with powdered sugar, the rest I left plain. They will definitely become a permanent addition to my holiday cookie tray!
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RECIPE SUBMITTED BY
Debster
Stroudsburg, Pennsylvania
Love all things British...good food, a good cup of tea, writing, books, 40's films, reality shows & of course, love to cook.