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    Home » Recipes » Dessert » Simple Lemon Zest Shortbread Cookie

    Simple Lemon Zest Shortbread Cookie

    Published: Apr 25, 2020 · Modified: Mar 1, 2021 by Marni Katz · This post may contain affiliate links

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    I don’t know about you, but I’ve been wanting to bake more and more since we’ve been stuck at home, but haven’t had the time to take on very ambitious baking projects...too little space, too many little people who need me = not enough time.  However, the people (and me too) need cookies. These lemon zest slice & bake shortbread cookies are the perfect solution.

    lemon short bread cookies with a kids hand trying to steal one

    Anyone remember the coffee chocolate chunk shortbread cookie from a few months ago?  This lemony shortbread cookie is its cousin from the spring. It’s got a little pucker, but is as easy (if not easier) to make when short on time and possible short on ingredients.

    With just 4 simple ingredients plus one or two optional ones, you can have a zesty cookie in no time.  The best part is that you can’t make these quickly. I know, that's totally the opposite of what you find around here normally, but right now, being able to do a part of something in 10 minutes and then return to them later is a real win.  We’ve been getting by one minute at a time, one hour at a time, one day at a time...how about you?

    “This post may contain affiliate links, which means I receive a small commission, at no extra cost to you, if you make a purchase using this link.”

    What’s the best way to really taste the lemon flavor in these cookies?

    The trick here is to use both lemon juice and lemon zest.  Oftentimes, lemon juice on its own will get lost in a cookie once it’s baked, but the flavor of the zest will shine through.

    Another place we going to punch up the lemon flavor in these shortbread cookies is in the sugar that we roll them in before baking. 

    I like to rub the zest of a lemon in the sugar so that you end up with a lemon sugar. Again, totally optional, but definitely adds another pop of lemon to these slice and bake cookies.

    If I have the time, can I make these slice and bake cookies "fancy"?

    You sure can.  While shortbread cookies are traditionally a simple cookie you can easily fancy these up for any occasion.  They would be great for tea time, brunch, a wedding or baby shower and perfect for a picnic.

    If you want to make them look a bit fancier, dip one half of each cookie in melted white chocolate once they have cooled and sprinkle with lemon zest or yellow sprinkles.

    Another idea would be to use yellow sanding sugar to roll the logs of cookie dough in before you slice and bake them.

    What if I can’t get my hands on any lemons?

    You can easily substitute for limes or oranges in this cookie recipe.  Any citrus will do. Just remember that lemon typically has a stronger flavor, so you may need to up the amount of zest and juice you use in order to get the flavor you are looking for.  

    I want you to use this recipe as a base and be creative.  We may be stuck at home for a while, we will always “need” cookies and this is a great simple recipe to play around with.

    How do you make lemon zest shortbread cookies?

    A little secret: the hardest part is rolling them into logs and slicing, just have patience

    Now, that you know the hard part, here’s how simple it is to make these cookies.

    Cream the butter, sugars, and lemon juice, lemon zest and lemon extract (if using it) together until light and fluffy. Let your stand mixer run 4-5 minutes on medium, scraping down the sides as needed. 

    butter and sugar in a stand mixer with lemon zest being grated on top

    Then carefully add the flour and run the mixer on low until the flour is incorporated.

    lemon shortbread cookie dough in a stand mixer with paddle atachement

    Now, the “hard” part.  Lay a piece of cling wrap down on your counter.  Put half of the cookie dough onto the cling wrap and shape into a log that’s about 2 ½” in diameter.  Use your hands to get it into as tight of a log as you can, and then roll up tightly in the plastic wrap.  Repeat with the second half of the dough.

    log of dough laying on cling wrap

    Put both logs in the fridge for at least two hours but up to 5 days.

    two logs of cookie dough wrapped in plastic wrap

    When ready to bake, take the logs out of the fridge.  In a small dish, beat an egg. Then unwrap the cookie log leaving it on the plastic wrap and brush the egg wash on the entire log.  Roll the egg washed log in plain sugar or lemony sugar (just zest one lemon and rub it into the sugar so the oils infuse the sugar).

    sliced cookie dough with egg wash in the background

    Now, carefully cut the log into ½” slices and place the cookies on a parchment lined baking sheet.  Bake at 350 degrees for about 12 mins or until the edges are just turning golden brown.

    Tips and Tricks:

    • Definitely make these ahead of time.  The best part of this recipe is that you can make the dough logs one day and bake them up to 5 days later.  
    • Lemon zest shortbread cookies also freeze great at a few different stages.  You can freeze the whole logs, you can freeze them sliced or you can freeze them once they are baked.  Just make sure no matter at what step you freeze them, you wrap them well in plastic wrap and then put them in a zip top bag.  The frozen dough keeps up to 3 months easily.
    • The dough may feel crumbly, that’s okay, that’s how shortbread is supposed to be 😊.
    3 lemon shortbread cookies with a slice of lemon on parchment paper

    Looking for other easy dessert recipes? Check these out!

    • coffee chocolate chunk shortbread cookies
    • Passover chocolate chip cookies
    • peanut butter tahini cookie bars

    When you try this recipe and love it 😍 let me know by leaving a comment below or 5 ⭐ rating!

    lemon shortbread cookies sprinkled with lemon zest

    Simple Lemon Zest Slice and Bake Shortbread Cookie

    Marni Katz
    A simple to put together lemon shortbread slice and bake cookie that can easily be made in advance!
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Cookies
    Cuisine American
    Servings 30 cookies
    Calories 55 kcal

    Ingredients
      

    • 2 sticks butter
    • ¾ cup sugar
    • 2 cups flour
    • Juice of one lemon
    • Zest of one lemon

    Right Before Baking

    • 1 egg
    • 2 tablespoon sugar sanding sugar, demerara or plain white will work

    Instructions
     

    Making the Dough

    • Cream the butter and sugar, lemon juice and lemon zest together until light and fluffy
    • Add the flour and mix until just combined
    • Split the dough in half and form a log with the dough (about 2.5" diameter)
    • Wrap the dough log tightly in plastic wrap and refridgerate a few hours up to 5 days

    Slice and Bake

    • Take the cookie dough out of fridge and preheat the oven to 350 degrees
    • Line a baking sheet with parchment paper 
    • In a small dish, beat the egg well and egg wash the roll of cookie dough
    • Then sprinkle the sugar over the whole log (make sure to turn it as you go to get all sides coated)
    • Slice the cookies (you should get about 15 cookies out of each log) and place on prepared baking sheet
    • Bake 12-15 minutes until the edges just turn light brown
    • Take out of oven and cool on cookie sheet 5-10 minutes and then cool on cooling rack the rest of the way.
    • Enjoy!

    Notes

    These freeze great at three different stages, as cookie dough logs, once sliced, and once they are baked.  Just be sure to wrap them up well before freezing. 
    Store these cookies in an airtight container and they will last a long time if they don't get gobbled up!
    The dough may be crumbly, that’s the sign of a good shortbread cookie...it’s appropriately “short”.

    Nutrition

    Calories: 55kcalCarbohydrates: 12gProtein: 1gFat: 1gSaturated Fat: 1gCholesterol: 5mgSodium: 3mgPotassium: 16mgFiber: 1gSugar: 6gVitamin A: 8IUVitamin C: 2mgCalcium: 3mgIron: 1mg
    Keyword easy shortbread, lemon shortbread, shortbread recipe
    Tried this recipe?Let me know what you think!

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      About Marni Katz

      Marni Katz is the recipe developer, photographer and writer behind Simple Gray T-Shirt. She wants to help people keep things simple in the kitchen. With simple recipes, easy menu ideas and plenty of tips and tricks along the way, she wants getting a meal on the table to be as simple as putting on your favorite gray tee!
      "I want to inspire you to get back in the kitchen and do this, because you can!"

      Reader Interactions

      Comments

      1. Megan Clarkson

        May 07, 2020 at 8:28 pm

        Love these cookies! When I make shortbread cookies i take the dough out and place on the countertop split in half then roll into logs. I place a piece of plastic wrap and place it atop the roll the log onto the plastic - easy.

        Reply
        • Marni Katz

          May 09, 2020 at 8:08 am

          so glad you love these!

          Reply
      2. Lisa

        April 26, 2020 at 1:15 pm

        Hi, trying these today. FYI, you mention salt in the step-by-step but it is not listed in the recipe card. I’ll add a pinch but you will want to edit.

        Reply
        • simplegraytshirt

          April 26, 2020 at 9:43 pm

          Hope you like them! Thanks for letting me know about that little mistake...ooops! I really appreciate the feedback 🙂

          Reply

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