Zesty Lemon Shortbread Cookies: Strawberry Patch Edition

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🌸 🍋 🧈 Zesty Lemon Shortbread Cookies but make them into a Strawberry Patch 🌿🍓✨

These shortbread cookies are buttery, delicately sweet, and a melt-in-your-mouth experience in every bite. The secret to these cookies is using a good quality European butter as they’ll have 82% fat (more than the average American butter) to add a richer flavor, flakiness in your pastries, and overall tastiness. Learn more about European butters with @TasteEuropeButterofFrance !

How to make a classic butter shortbread cookie? Simple steps.

  1. Combine the lemon zest and sugar in the bowl of a stand mixer. Use your hands to mix until fragrant.
  2. Add the butter and cream for 2 minutes.
  3. Add the vanilla extract, almond extract, and salt. Mix to combine.
  4. Add the flour and mix until moist crumb-like texture.
  5. Press the cookie dough into a round disc-like shape about ½” thick.
  6. Wrap tightly in plastic wrap. Chill in the fridge 20-30 minutes.
  7. Preheat oven to 350F. Line a baking sheet pan with parchment paper.
  8. Roll out the dough in between 2 sheets of parchment paper to ¼ - ½” thick.
  9. Use a cookie cutter to cut the individual cookies.
  10. Bake for 6-10 minutes, until lightly golden on the edges. Let cool for 5 minutes.

How to make the artwork for the cookies?

  1. Double the cookie dough recipe.
  2. Split into two parts.
  3. Use one part to incorporate all your colors for the design and the other part will remain normal.
  4. Once you have added food coloring, let chill 30 minutes before slicing into your shapes.
  5. Roll out the normal dough to ½” thick, add the colored shapes and place parchment on top to lightly press in the shapes.
  6. Be sure to keep the dough ½” thick.
  7. Cut into your cookie shapes and bake as normal.

TIP 1: The key here is to not worry about perfection and just have fun with it! Personally, I prefer the more homemade-look 😉

TIP 2: Make sure you do not roll out the cookies thin (like a accidentally did). You want them to stay right under 1/2" thick for that soft inside texture.

Can I make ahead the shortbread cookie dough?

Yes, shortbread and sugar cookie doughs can be made in advance. Simply make the dough, wrap tightly, and chill in the fridge up to 2 days in advance. When ready to roll out, you may need to let the cookie dough sit at room temperature for 10-15 minutes so it's easier to roll out.

How to store shortbread cookies?

After baking, let the shortbread cookies cool completely. Place in airtight containers, separating each stacked layer with parchment paper or foil. Store covered at room temperature for up to 4 days, or in the freezer up to 3 months.

Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL

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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram @brightmomentco. It always makes my day seeing y’alls creations!

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“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

Zesty Lemon Shortbread Cookies: Strawberry Patch Edition

PREP:
10
MINS
HOURS
COOK:
8
MINS
HOURS
TOTAL:
38
MINS
HOURS

Ingredients

Servings: 8-10

  • 2 cups All Purpose Flour
  • 1 cup Unsalted French Butter
  • ½ cup Granulated Cane Sugar
  • 1 tsp. Vanilla Extract
  • ½ tsp. Almond Extract
  • Zest of 1 Lemon
  • ½ tsp. Fine Sea Salt
  • Food Coloring (optional)

Instructions

  1. Combine the lemon zest and sugar in the bowl of a stand mixer. Use your hands to mix until fragrant. Add the butter and cream for 2 minutes.
  2. Add the vanilla extract, almond extract, and salt. Mix to combine.
  3. Add the flour and mix until moist crumb-like texture.
  4. Press the cookie dough into a round disc-like shape about ½” thick. Wrap tightly in plastic wrap. Chill in the fridge 20-30 minutes.
  5. Preheat oven to 350F. Line a baking sheet pan with parchment paper.
  6. Roll out the dough in between 2 sheets of parchment paper to ¼ - ½” thick. Use a cookie cutter to cut the individual cookies.
  7. Bake for 6-10 minutes, until lightly golden on the edges. Let cool for 5 minutes.
  8. If Making Artwork: Double the dough recipe. Split into two parts. Use one part to incorporate all your colors for the design and the other part will remain normal. Once you have added food coloring, let chill 30 minutes before slicing into your shapes. Roll out the normal dough to ½” thick, add the colored shapes and place parchment on top to lightly press in the shapes. Be sure to keep the dough ½” thick. Cut into your cookie shapes and bake as normal.

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