Easy Lemon Shortbread Cookies
An easy lemon shortbread cookie recipe with only 4 ingredients that can be used for cut-out cookies or rolled into balls and decorated as you please!
Servings: 3 dozen
Equipment
- Rolling Pin
- Cookie Cutters
Ingredients
- 1 ½ cups butter, softened 3 sticks
- ¾ cup granulated sugar
- 1 Tbsp lemon extract
- 3 cups all-purpose flour
- Icing, powdered sugar, candy toppings as desired
Instructions
- Beat butter, sugar and lemon extract together until creamy.
- Add flour, beating on low speed until mixed.
- Divide dough into thirds.
- Press each third into a 2/3″ thick disk using parchment paper or plastic wrap.
- Chill for 30 minutes.
- Roll each third to 1/8″ thick on a floured surface.
- Cut out shapes. Re-roll remaining dough to get more cookies! You can add sprinkles before baking, if desired.
- Place on an uncreased baking sheet and bake at 350 degrees for 12-15 minutes.
- Decorate however you’d like, or not at all!
Notes
Tips:
- If you don't want to make three dozen cookies, you can freeze one or more of the thirds!
- As an alternative to cut-out cookies, roll the cookies into balls and press each with a fork. Top with sprinkles before baking.
Tried this recipe?Mention @studiodiy or tag #studiodiy!