Inspired by a recent Salted Lemon Butter Recipe, these lemon shortbread cookies are made using fresh lemons to impart a delicate lemon flavor and are just sweet enough to welcome a sprinkle of salt. I can’t get enough of them!
They’re not for everyone. But if you’re here… they’re probably for you!
If you are skeptical, you can salt one or two cookies and see if you like them. If not, you can always pivot and rename this recipe to Easy Lemon Shortbread Cookies and use a sprinkle of lemon sugar instead. No one will ever know!
My kids love them! My husband, who doesn’t like sweet cakes or cookies, did not hate them.. So, if you love butter and lemons, give them a try; you might be pleasantly surprised!
Remember to let me know what you think in the comments below!
Two ways to make shortbread
METHOD 1: Roll the dough in parchment paper to make a long sausage like in this post for Gingerbread Shortbread Cookies. Place in the refrigerator for half an hour to an hour and use a sharp knife to cut round cookies.
METHOD 2: Roll out the shortbread dough on a lightly floured surface and use cookie cutters or a jar ( like in this post for Whole Wheat Shortbread Cookies ) or a sharp knife to cut out rustic shortbread fingers like I do here.
Both methods taste equally good.
Need a recipe to use up the rest of your lemon? This delicious Lemon Sorbet uses fresh lemon juice and is easily made without an ice cream maker.
Perfectly Salty Lemon Shortbread Recipe
Ingredients
125g /1 stick/ 8 tbsp Unsalted butter – at room temperature
50g / 1/4 Cup sugar – granulated sugar or light brown sugar
170g / 3/4 Cup all purpose flour¨
Fresh Lemon zest from 1 lemon.
Method
1. Cream the butter and sugar together in a large mixing bowl by stirring vigorously with a wooden spoon.
2. Measure out the flour in a separate bowl and sift it into the creamed butter. Add the lemon zest to the flour mixture and mix gently until combined.
Add a teaspoon or two of water if the dough seems too dry!
3. Form a disk with the dough and wrap it in plastic wrap or parchment paper and chill for 10 minutes.
4. Preheat the oven to 370°F / 190°C and line a cookie sheet with parchment paper.
5. Lightly flour your working surface and roll out the dough to 1/4 inch thick.
Use a sharp knife to slice it into rectangles before placing each cookie on the prepared cookie sheet.
You’ll find it helpful to use a spatula to transfer the cookies without losing their shape.
Nag each cookie wiht a fork for a traditional shortbread look. The salt gathers nicely in the little holes.
6. Bake the cookies in the middle of the oven for 12-15 minutes or until the edges begin to turn golden brown.
Allow to cool slightly before sprinkling generously with plenty of salt and transferring to a wire rack to cool completely.
The baking time for these cookies varies slightly depending on the size of the cookies.
If using a kitchen assistant, choose a paddle attachment and low speed. We want to create tender cookies, so we don't want to activate the gluten, like when mixing bread dough!
Serving Tips
Serve simply with a cup of black tea or hot chocolate.
How to store these lemon shortbread cookies
Because of the high butter content, I recommend that you store these cookies in an airtight container in the refrigerator for up to a week. They also freeze really well!
If you enjoyed this recipe, I would love it if you would give it 5 stars and let me know in the comments below!
Salted Lemon Butter Recipe
Hi, I’m Holly. Welcome to my site!
Here, you’ll find a collection of delicious recipes, many inspired by my life in Sweden. I also enjoy sharing my knowledge of foraging and simple, back-to-basics cooking.
I’m also a potter passionate about connecting with other artists and sharing my passion for pottery. So you’ll also find inspiring interviews with fellow potters from around the world!
Whether you’re a budding potter or simply looking for a new recipe, I hope you’ll join the Potter in the Wild community!
Perfecly Salted Lemon Shortbread Cookies Recipe
Lemon lovers, get ready to be surprised! Love them or hate them, these lemon shortbread cookies are made using fresh lemons to impart a delicate lemon flavor and are just sweet enough to welcome a sprinkle of salt.
Instructions
1.Cream the butter and sugar together in a large mixing bowl by stirring vigorously with a wooden spoon.
2. Measure out the flour in a separate bowl and sift it into the creamed butter. Add the lemon zest to the flour mixture and mix gently until combined.
Add a teaspoon or two of water if the dough seems too dry!
3. Form a disk with the dough and wrap it in plastic wrap or parchmetn paper and chill for 10 minutes.
4. Preheat the oven to 370°F / 190°C and line a cookie sheet with parchment paper.
5. Lightly flour your working surface and roll out the dough to 1/4 inch thick.
Use a sharp knife to slice it into rectangles before placing each cookie on the prepared cookie sheet.
You’ll find it helpful to use a spatula to transfer the cookies without losing their shape.
6. Bake the cookies in the middle of the oven for 12-15 minutes or until the edges begin to turn golden brown.
Allow to cool slightly before sprinkling generously with plenty of salt and transferring to a wire rack to cool completely.
Notes
The baking time for these cookies varies slightly depending on the size of the cookies.
Because of the high butter content, I recommend that you store these cookies in an airtight container in the refrigerator for up to a week. They also freeze really well!
Leave a Reply