Lemon Shortbread Cookies

Prep Time: 45

Cook Time: 10

Total Time: 55

Serves 30

These lemon shortbread cookies are tender, buttery, and filled with bright lemon flavor. Enjoy them plain, or top the cooled cookies with my quick lemon glaze for an extra citrusy pop. These cookies are perfect for the holidays or any time of year.

Ingredients

½ cup unsalted butter, softened
⅓ cup cane sugar
Zest of 1 medium lemon
1 tablespoon fresh lemon juice
1 tablespoon fresh thyme leaves, chopped (optional)
1¼ cups all-purpose flour, spooned and leveled
¼ teaspoon sea salt

Instructions

Preheat the oven to 350°F and line a large baking sheet with parchment paper.
Cream the butter in the bowl of an electric mixer. Add the sugar and beat until fluffy, scraping down the sides of the bowl as needed. Next, add the lemon zest, lemon juice, and thyme, if using, and mix again. Finally, add the flour and salt and mix until just combined. Turn the dough out onto a floured surface and flatten into a 1” disk. If the dough is sticky, wrap and chill for 15 to 30 minutes until firm but still pliable.
Roll out the dough on a lightly floured surface until about ¼“ thick. If desired, you can roll the dough between two pieces of parchment paper. Use 2” cookie cutters to cut out desired shapes. Transfer to the baking sheet and bake for 10 to 14 minutes or until the edges are lightly browned. Keep any extra cut-out cookies in the fridge until ready to bake.
Remove from the oven and transfer the cookies to wire racks to cool. Store at room temperature for up to 5 days.

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