The Story Behind My Lemon Shortbread Obsession
Alright, so I’ll admit it—slice and bake lemon shortbread cookies are totally my weakness. There was this one summer, ages ago, when I baked a batch for my sister’s birthday (not the main event, just the treats for after), and honestly, I think people talked more about the cookies than the cake. I didn’t even mean for that to happen! I still laugh about how my uncle pretended to “help with clean up” and snuck, I swear, at least six cookies when he thought no one was looking. There’s just something about that buttery crunch and lemony zing that knocks everyone’s socks off. Plus, making them is about as easy as pie—actually, easier. Pie crust and I don’t always get along if I’m being honest.
Why You’ll Love This Recipe (Or at Least Why I Do)
I make these when I’m craving something sweet and bright but don’t want to faff around with rolling pins and fancy cutters (who has time?). They’re my favourite for lazy afternoons or, let’s be real, when friends announce they’re popping by in, like, an hour. My family goes absolutely bonkers for these, especially because they’re not cloyingly sweet (if you’re after the sugar rush of fudge, this ain’t it). Oh, and the dough—if I’m honest, it’s a teeny bit sticky sometimes, but I’ve learned to stop caring. Still tastes fantastic! And if you’re a fan of things you can prep ahead, this is your cookie. Stick the dough in the fridge, slice, bake, and voila—biscuity magic.
Stuff You’ll Need (Substitutions Totally Welcome!)
- 225g (1 cup) unsalted butter, room temp (my grandma swore by Kerrygold, but any decent block does fine)
- 100g (about 1/2 cup) granulated sugar (caster is fine, and in a pinch I’ve used brown for a deeper vibe)
- Zest from 2 lemons (okay, sometimes it’s just 1 if that’s all I’ve got, but more = zestier… obviously!)
- 1/2 tsp salt (if your butter is salted, just skip this bit)
- 280g (a bit over 2 cups) all-purpose flour (one time I tried cake flour—cookies were way too soft, so not my favorite swap)
- 1 tbsp lemon juice (or, if you ran out, a splash of orange juice works but… it’s not quite the same, haha)
- Extra sugar for rolling the dough (demerara makes a nice crunchy edge, but regular is still great)
How I Make ‘Em (Steps—Plus My Rambling Thoughts)
- Cream the butter & sugar: Grab your biggest mixing bowl—pop in the soft butter and sugar. Beat until it’s a bit fluffy. An electric mixer helps if you have one; I do it by hand more often than I should (arm workout, anyone?).
- Add lemony goodness: In goes the lemon zest, juice, and salt. Mix again. It smells so good—this is where I usually sneak a taste. No shame.
- Flour it up: Toss in the flour all at once. Stir gently til it just comes together—this dough can get weirdly crumbly, but don’t panic. Squish it together with your hands if needed. Actually, I find it works better if I knead just a tiny bit, but don’t overwork it or you’ll get tough cookies.
- Shape & chill: Plonk the dough onto some baking paper, then sort of smush and roll it into a log. Roughly the thickness of a fat carrot, maybe 2 inches across? If you want it tidy, wrap and roll it inside the paper, twisting the ends. Fridge time for at least an hour—overnight is easier if you’re lazy like me.
- Slice & bake: Preheat the oven to 170C (340F), line a tray, and sprinkle sugar on a plate. Unwrap dough, roll it in sugar, then slice rounds about half an inch thick. Don’t worry if some look wobbly—mine always do. Space ’em on the tray, bake for 13–15 mins until just golden underneath.
- Cool & devour: Let them cool a bit on the tray (they’ll firm up), then move to a wire rack if you’ve got one. Try not to eat them all at once. Good luck with that part.
Notes I Wish I’d Known Earlier
- Rolling the log too thin = crispy cookies that break. Not my best batch, let’s just say.
- If the dough crumbles when you slice it, just squish the pieces back into a circle—no one will know.
- Sometimes I get impatient and try to microwave the dough to soften it for slicing; not a great idea (ends up uneven, hot spots, yada yada).
Weird and Wonderful Variations (Plus a Dud)
- Swap out lemons for limes for a sharper flavor—my cousin says it tastes “like summer in a biscuit tin.”
- I mixed in chopped dark chocolate once; didn’t love it, but maybe you will. The lemon and chocolate kinda fought each other?
- A pinch of dried lavender in the dough is lovely, but make sure it’s culinary grade. One time I used a bit too much, and my kitchen smelt like my nan’s perfume. Not ideal.
- Half dip them in white chocolate for a fancy party. Kids love it; adults act like they’re too grown-up for it and then, well, the plate’s empty.
Do You Really Need Special Equipment?
You’ll want a good sharp knife for slicing the chilled dough—if you don’t have one, a piece of unflavored dental floss actually works in a pinch (weird, I know, but it works). Mixer is nice but not required. As for a wire rack, sometimes I just balance the cookies on a wooden spoon laid across two mugs—does the job!
How to Store These (But Will You Need To?)
Theoretically, airtight container, counter, 4–5 days. In reality, they’re usually all gone by Day Two—if not sooner. If you’re some sort of cookie hoarder, you can freeze the dough log before slicing for, I don’t know, a month or so. Slice straight from the freezer, just add an extra minute or two to baking. I’ve done it and, honestly, it’s like having a secret stash for emergencies (or midnight snacks; no judgements).
How I Like to Serve These (And One Odd Family Tradition)
Straight up with tea or coffee is the classic move. My dad dunks his in cold milk, which I always thought was a bit odd, but now my kids do it too, so maybe he’s onto something. We sometimes stick a few on top of a bowl of lemon curd ice cream—outrageous, but seriously good.
Lessons Learned (From Mess-Ups)
- Don’t rush the chilling—if you try to slice the dough too soon, it sticks and smooshes into sad blobs. Yes, I learned this the hard way.
- Baking too long makes ’em more crisp than shortbread-like; better to pull them out a smidge early (they’ll firm as they cool).
- Tried doubling the lemon juice for extra zing. Turns out, it can make the dough way too soft and almost cake-like. Nice, but not shortbread. So maybe don’t get carried away.
FAQ from Real Live Folks (Okay, Mostly Just My Friends)
- Can I make the dough ahead?—Yep! I actually prefer making it the night before. Chilled dough = cleaner slices.
- What if I only have margarine?—It’ll work, but the flavor’s not as rich. If that’s all you’ve got, carry on (no shame).
- Why is my dough so crumbly?—This happens! Just squeeze it together; a little warmth from your hands helps. Worst case, a teaspoon of extra lemon juice smooths it out (though I’d maybe go easy on that).
- Do I have to roll in sugar?—No, but you’ll miss the sparkly crunchy edge! Then again, sometimes I skip it because I’m out, and they’re still delish.
- Can these be gluten free?—Actually, yes, just use a decent 1:1 gluten free flour blend. Texture changes a bit, but still surprisingly great.
- Is the lemon flavor strong?—It’s definitely present, but not over the top. If you like big lemon, add more zest. If you don’t, maybe use just one.
- Could I use orange or another citrus?—Of course! Orange makes a slightly sweeter twist; grapefruit didn’t work for me (bit too strange?), but hey, try anything once.
Okay, so now I’m off to make another batch, because just writing this has me craving one with a hot mug of tea. Let me know how they turn out—and if you do something weird and wonderful (or disastrous) with the recipe, I want to hear about it!
Ingredients
- 1 cup (227g) unsalted butter, softened
- 3/4 cup (90g) powdered sugar
- 2 tablespoons lemon zest (from about 2 lemons)
- 2 tablespoons fresh lemon juice
- 2 cups (250g) all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup (50g) granulated sugar, for rolling
Instructions
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1In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
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2Mix in the lemon zest, lemon juice, and vanilla extract until well combined.
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3Gradually add the flour and salt, mixing until a soft dough forms.
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4Divide the dough in half and roll each portion into a 1.5-inch thick log. Wrap in plastic wrap and chill for at least 2 hours, or until firm.
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5Preheat the oven to 350°F (175°C). Slice the chilled dough into 1/4-inch thick rounds and roll edges in granulated sugar.
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6Arrange cookies on a parchment-lined baking sheet and bake for 10-12 minutes, or until edges are lightly golden. Cool before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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