a close up of a salted lemon shortbread cookie with more cookies in the background

Lemon Shortbread Cookies With Sea Salt

Course: Cookies, Snack

Cuisine: Swedish

Keyword: Fresh lemon, lemon zest, shortbread

Prep Time: 15

Cook Time: 15

Chill Time: 10

Total Time: 40

Servings: Cookies

Calories: 176kcal

Author: Holly Campbell

Sweet, buttery shortbread infused with fresh lemon zest and topped with a sprinkle of salt - this is my go-to cookie recipe when I need something simple but impressive. They come together in just 30 minutes with 5 ingredients that you probably already have at home. These cookies are inspired by the Swedish people's love of strangely salty foods. (Salted chocolate and even salted licorice are popular here! ) You can of course easily skip the sea salt flakes and finish these cookies with a sprinkle of regular or brown sugar.

Print Recipe

Equipment

1 Medium baking sheet ( 9×13 inches)
1 Sheet parchment paper
Optional: Hand mixer or stand mixer

Ingredients

2 Sticks Unsalted butter 225 g - at room temperature
1 Cup Sugar 200g– granulated sugar or light brown sugar
2.5 Cups All purpose flour 300g
Lemon zest from 3 lemons.
2 Tbsp Cold water
1 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. You can also use a stand mixer.
Measure out the flour in a separate small bowl and sift it into the creamed butter. Add the lemon zest and cold water and mix gently until combined. Add an extra teaspoon of lemon juice or water if the dough is too dry to come together.
Form 2 disks with the dough and wrap them in plastic wrap or parchment paper and chill for 10-15 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 each disk of dough to 1/4 inch thick.
Use a sharp knife to slice them 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

Notes:

This recipe makes a small batch of cookies and is easy to mix by hand. If you prefer to use a stand mixer, double the recipe ingredients and use the paddle attachment on low speed.
A food processor can also be used to combine the ingredients carefully.

Lemon Shortbread Variations

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.

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.

Serving Suggestions

Perfect for afternoon tea or fika, spring gatherings, or as a light dessert. Pair with a coffee, tea, or even iced tea on a warm summer day.

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 for 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.