Salted Lemon Shortbread Cookies
These salted lemon shortbread cookies are divine! Sweet, buttery shortbread infused with fresh lemon zest and topped with a sprinkle of salt – I can’t get enough! Lemon lovers, let me know what you think in the comments below!
These cookies are inspired by Swedish people's love of strangely salty foods. Salted chocolate and even salted licorice is popular here!
My Best tips for making these cookies
- I love this basic shortbread cookie recipe because it can make many different-shaped cookies! These cookies are rectangular, but you can use a cookie cutter or a glass jar to cut the dough.
- For quick and easy cookie rounds, roll the cookie dough in parchment paper to make a long sausage. Refrigerate for half an hour to an hour, then use a sharp knife to cut round cookies.
- Because shortbread tends to have a crumbly texture, I find it easier to cut the cookies before baking them.
- The baking time varies slightly depending on the size of the cookies – for best results keep your eye on the oven and remove them when they turn golden brown.
Ingredients
Makes 10 medium sized cookies
- 1 Stick/ 1/2 Cup Unsalted butter/ 125g – at room temperature
- 1/4 Cup Sugar – granulated sugar or light brown sugar
- 3/4 Cup All purpose flour¨
- Lemon zest from 1 lemon.
- 2 Teaspoons Lemon juice
- 1/2 Teaspoon Sea Salt – You can choose between fine or flaky salt.
Equipment
This easy recipe makes a small batch of cookies, so I find it most straightforward to mix the dough by hand.
If you prefer to use a stand mixer, I recommend that you double the recipe ingredients and use the paddle attachment on low speed.
You can also use a food processor to carefully combine the ingredients. We want to create tender cookies, so we don’t want to activate the gluten, like when mixing bread dough!
- Medium baking sheet ( 9×13 inches)
- Parchment paper
- Optional: Hand mixer – to cream the butter and sugar together.
Method
1. Combine butter and sugar together in a medium bowl using a hand mixer on medium speed or by stirring vigorously with a wooden spoon.
2. Measure out the flour in a separate small bowl and sift it into the creamed butter. Add the lemon zest and lemon juice and mix gently until combined. Add an extra teaspoon of lemon juice or water if the dough is too dry to come together.
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 pan. You can also use a cookie cutter.
It’s helpful to use a spatula to transfer the cookies without losing their shape.
6. Prick each cookie with a fork for a traditional shortbread look. (The salt gathers nicely in the little holes!) 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 on the baking pan before sprinkling generously with plenty of salt and transferring to a wire rack to cool completely.
Variations
You can also make a lemon glaze for these cookies. Add 1-2 tablespoons of fresh lemon juice to 1/4 cup of icing sugar( confectioners’ sugar) and mix thoroughly. You can also add some extra lemon zest. Drizzle over your cookies when they have cooled to room temperature and sprinkle with salt.
Storage
Because of the high butter content, I recommend storing these cookies in an airtight container in the refrigerator for up to a week. They can also be frozen and thawed at room temperature an hour or two before serving.
If you love lemons, then you won't want to miss this Marrow Jam With Lemon And Ginger or this easy Lemon Salt Recipe- With Fresh Lemons And Sea Salt !
Salted Lemon Shortbread Cookies
Equipment
- 1 Medium baking sheet ( 9×13 inches)
- 1 Sheet parchment paper
- Optional: Hand mixer
Ingredients
- 1 Stick Unsalted butter at room temperature
- ¼ Cup Sugar – granulated sugar or light brown sugar
- ¾ Cup All purpose flour
- Lemon zest from 1 lemon.
- 2 Teaspoons Lemon juice
- ½ Teaspoon Sea Salt Fine or flaky salt.
Instructions
- Combine butter and sugar together in a medium bowl using a hand mixer on medium speed or by stirring vigorously with a wooden spoon.
- Measure out the flour in a separate small bowl and sift it into the creamed butter. Add the lemon zest and lemon juice and mix gently until combined. Add an extra teaspoon of lemon juice or water if the dough is too dry to come together.
- Form a disk with the dough and wrap it in plastic wrap or parchment paper and chill for 10 minutes.
- Preheat the oven to 370°F / 190°C and line a cookie sheet with parchment paper.
- 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 pan. You can also use a cookie cutter. It’s helpful to use a spatula to transfer the cookies without losing their shape.
- Prick each cookie with a fork for a traditional shortbread look. (The salt gathers nicely in the little holes!) 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 on the baking pan before sprinkling generously with plenty of salt and transferring to a wire rack to cool completely.
Notes
A food processor can also be used to combine the ingredients carefully. For quick and easy cookie rounds, roll the cookie dough in parchment paper to make a long sausage. Refrigerate for half an hour to an hour, then use a sharp knife to cut round cookies. Store in an airtight container in the refrigerator for up to a week. They can also be frozen and thawed at room temperature an hour or two before serving.
Nutrition
Please note:
This nutritional information is an estimate and values may vary. It is for guidance only and should not be considered dietary advice.
Turned out perfectly! Really yum!
Feel free to ask any questions you have here and I’ll do my best to answer them! Hope you enjoy this recipe!
Will make double batch next time because they disappeared quickly!