Salted Lemon Shortbread Cookies
Servings: 10 Cookies
Calories: 135kcal
Sweet, buttery shortbread infused with fresh lemon zest and topped with a sprinkle of salt- these cookies are simply divine! This is a small batch recipe that can be mixed by hand.
Print Recipe
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
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. 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.
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
Serving: 50g | Calories: 135kcal | Carbohydrates: 12g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 24mg | Sodium: 118mg | Potassium: 14mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 282IU | Vitamin C: 0.4mg | Calcium: 4mg | Iron: 0.4mg
Please note:
This nutritional information is an estimate and values may vary. It is for guidance only and should not be considered dietary advice.
