These lemon shortbread cookies are a fan favorite, and once you try them, you'll see why! They're tender, buttery, and filled with bright lemon flavor.
Ingredients
- ½ cup butter, softened
- ⅓ Cup cane sugar
- Zest of 1 medium lemon
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh thyme leaves, chopped
- 1¼ cups all-purpose flour
- ¼ teaspoon sea salt
Instructions
Preheat the oven to 350°F and line a large baking sheet with parchment paper.
First, make the dough. Cream the butter in the bowl of an electric mixer. Add the sugar and beat until fluffy, followed by the lemon juice, zest, and thyme. Mix again. Then, add the flour and salt and mix until just combined.
Rolling out lemon shortbread cookies
Turn the dough out onto a floured surface and flatten it into a 1″ disk. If it’s sticky, wrap it up and chill it for 15 to 30 minutes, or until it’s firm, but still pliable.
Next, roll out the dough and cut out the cookies. Aim for the dough to be about 1/4″ thick. Then, use cookie cutters to cut out any shapes you like.
We recommend starting at the edges of the dough and working inwards, puzzling together the cutters to cut out as many cookies as you can. Transfer the cut-outs to parchment-lined baking sheets, and re-roll the scraps to make more cookies.
Then, bake! Transfer the cookies to a 350° preheated oven, and bake until the edges are starting to turn light brown. Transfer them to a wire cooling rack to cool completely.
Finally, share them with someone you love!
