Soft, Small Batch Lemon Shortbread Cookies
There’s something utterly delightful about the combination of buttery shortbread and zesty lemon that makes Soft, Small Batch Lemon Shortbread Cookies a simple yet irresistible treat. These cookies are perfect for those days when you want to indulge but don’t need a mountain of sweets lying around. With just a handful of ingredients and a short preparation time, you can whip up a batch of these crowd-pleasers in no time!
Did you know that shortbread cookies date back to the 12th century in Scotland? They were originally made with leftover bread dough, making them a frugal treat. Fast forward to today, and we’ve taken this humble cookie and given it a bright citrus twist. So whether you’re preparing for afternoon tea or looking for a simple dessert to share with family, these cookies are the perfect addition! If you enjoy other quick and easy baking recipes, like my classic chocolate chip cookies, you’re guaranteed to love this fresh take as well. Now, let’s dive in and discover why these cookies should be your next baking adventure!
What are Soft, Small Batch Lemon Shortbread Cookies?
Soft, Small Batch Lemon Shortbread Cookies—what a fun name, right? It sounds fancy, yet it’s incredibly straightforward, just like the cookies themselves! So, why all the fuss about these lemony delights? Well, think about it: who wouldn’t be curious about a dessert that rolls off the tongue with such charm? With a name like this, it’s practically shouting, “Bake me now!”
Besides, isn’t it true that "the way to a man’s heart is through his stomach"? Imagine whipping up a batch of these cookies, and with just one bite, everyone is hooked. The lemon zest gives these cookies a refreshing flair, making them a splendid accompaniment to any occasion. So why not find out for yourself? Get ready to bake your way to happiness!
Why You’ll Love These Soft, Small Batch Lemon Shortbread Cookies
There are countless reasons to adore these cookies! First and foremost, the main highlight is undoubtedly the delightful tang of lemon that contrasts beautifully with the rich, buttery shortbread. You get a cookie that’s not only indulgent but also refreshingly light, which makes it a delicious treat for any time of day.
Secondly, making a small batch saves you time and money. Instead of baking two dozen cookies that may go stale, this recipe focuses on the joy of fresh-baked cookies without the leftovers piling up! And trust me, the flavor is doubled when they are fresh out of the oven.
Lastly, the simple, high-quality ingredients will have you in and out of the kitchen in less than thirty minutes. Want to add a little flair? You can sprinkle some powdered sugar on top or pair them with a refreshing herbal tea or a scoop of vanilla ice cream. If you love the refreshing contrast of flavors, you might also want to check out my scrumptious lemon bars—it’s another irresistible treat! Now, let’s get to baking and put this lovely recipe into action!
How to Make Soft, Small Batch Lemon Shortbread Cookies
Quick Overview
These cookies are an absolute breeze to make! They require minimal preparation, feature simple ingredients, and have a delightful texture that’s both tender and crumbly. With just 15 minutes of prep time and a 10-12 minute baking duration, you’ve got lemon-infused cookies ready to serve in no time.
Key Ingredients for Soft, Small Batch Lemon Shortbread Cookies
- 1 cup (2 sticks) unsalted butter, softened – Richness is key!
- 1/2 cup granulated sugar – To add sweetness.
- 1/4 cup powdered sugar – For that delightful melt-in-the-mouth texture.
- 2 cups all-purpose flour – The base of our cookies.
- Zest of 1 large lemon – For that zesty punch.
- 1 tsp vanilla extract – A hint of warmth.
- A pinch of salt – To balance the flavors.
Step-by-Step Instructions
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Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
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Cream the Butter and Sugars: In a mixing bowl, cream together the softened unsalted butter, granulated sugar, and powdered sugar until light and fluffy.
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Add Flavors: Stir in the lemon zest and vanilla extract, mixing until well incorporated.
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Combine Dry Ingredients: In a separate bowl, whisk the flour and salt together. Gradually add this to the butter mixture, mixing on low speed until just combined. Be careful not to overmix!
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Shape the Cookies: Use a cookie scoop or spoon to drop small balls of dough onto the prepared baking sheet, ensuring there’s space between each for spreading.
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Flatten: Gently press down on each ball with the bottom of a glass (dipped in flour) to flatten them slightly.
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Bake: Bake in your preheated oven for 10-12 minutes or until the edges are just starting to turn golden.
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Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
What to Serve Soft, Small Batch Lemon Shortbread Cookies With
These delightful cookies can be enjoyed on their own, but why not elevate your experience? Consider pairing them with a fresh lemon tea for an afternoon pick-me-up or a rich cup of hot chocolate for a cozy night in. They also make a fantastic addition to dessert platters, especially when served alongside fruit salad or chocolate-covered strawberries.
Top Tips for Perfecting Soft, Small Batch Lemon Shortbread Cookies
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Use Room Temperature Butter: For the best texture and flavor, make sure your butter is softened at room temperature.
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Don’t Overmix: Mix the dough until just combined to keep your cookies light and tender.
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Try Different Zests: Experiment with other citrus zests like lime or orange for a different flavor profile.
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Store Properly: Keep them in an airtight container to ensure they stay fresh longer.
Storing and Reheating Tips
To store your Soft, Small Batch Lemon Shortbread Cookies, simply place them in an airtight container at room temperature for up to a week. They can also be frozen for longer storage—just make sure to layer them with parchment paper to prevent sticking. For the best taste, allow them to thaw at room temperature for a few hours before enjoying. Reheating isn’t typically necessary, but a quick 5-second nuke in the microwave will bring back that fresh-baked texture!
Enjoy your delightful baking experience! These Soft, Small Batch Lemon Shortbread Cookies are the perfect treat to brighten your day, and I can’t wait to see how you enjoy them. Happy baking!
Soft, Small Batch Lemon Shortbread Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened unsalted butter, granulated sugar, and powdered sugar until light and fluffy.
- Stir in the lemon zest and vanilla extract, mixing until well incorporated.
- In a separate bowl, whisk the flour and salt together. Gradually add this to the butter mixture, mixing on low speed until just combined. Be careful not to overmix!
- Use a cookie scoop or spoon to drop small balls of dough onto the prepared baking sheet, ensuring there’s space between each for spreading.
- Gently press down on each ball with the bottom of a glass (dipped in flour) to flatten them slightly.
- Bake in your preheated oven for 10-12 minutes or until the edges are just starting to turn golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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