Lemon Basil Shortbread Cookies

lemon shortbread cookies stacked about 10 high with the top cookie broken in half.

5 from 2 votes

Lemon Basil Shortbread Cookies

These Lemon Basil Shortbread Cookies will melt in your mouth and are the perfect blend of bright lemon and fragrant basil. These easy to make, buttery cookies are perfect for tea time, holidays or a special afternoon treat! Top with a sprinkle of sugar for a sparkling finish that no one will be able to resist!

Course Cookies, Dessert

Cuisine American

Keyword lemon basil shortbread cookies, lemon shortbread cookies, shortbread cookies

Prep Time 15

Cook Time 12

Servings

Calories 120kcal

Author Trish - Mom On Timeout

Ingredients

¾ cup powdered sugar
1 ½ tablespoons lemon zest
2 teaspoons fresh basil minced
2 cups all purpose flour
16 tablespoons salted butter frozen
1 tablespoon lemon juice
1 to 2 tablespoons water

Garnish

coarse sugar or raw sugar
lemon zest
fresh basil

Instructions

Preheat the oven to 325°F and line one or two large baking sheets with parchment paper. Set aside.
In a large mixing bowl or the bowl of a stand mixer, combine the powdered sugar, basil and lemon zest. Beat together for two minutes or until the sugar is fragrant.
Whisk in the flour until combined.
Grate the frozen butter and transfer to the mixing bowl. Beat in on low speed until evenly distributed and combined with the dry mixture.
Use the dough hook to incorporate the lemon juice and then gradually add water, 1 to 2 teaspoons at a time, until a soft dough forms. (If you don't have a dough hook, beat in on low speed.)
Transfer dough to one of the prepared baking sheets and place another piece of parchment paper on top. Use a rolling pin to roll the dough out to about ¼ inch thick.
Use 2 to 3 inch cookie cookers to cut out cookies. Place the cookies on the other baking sheet, making sure to leave cookies about one inch apart.
Sprinkle each cookie lightly with coarse sugar and bake for 12-17 minutes or just until the edges are golden brown.
Cool the cookies for 5 minutes on the baking sheet before transferring to a cooling rack. Let cookies cool completely before storing or enjoying.
Garnish with additional lemon zest and fresh basil, if desired.

Notes

Storage Information

These cookies should be stored in an airtight container at room temperature for up to 4 days. The cookies are really best within two days of baking.

To freeze, wrap the cookies in plastic wrap, then again in foil and place in a freezer safe, airtight bag or container for up to 3 months. Let cookies come to room temperature before enjoying.

Note: If at any point you find the dough sticking (to the rolling pin, parchment paper or cutters), place in the refrigerator for 30 minutes before continuing on with the recipe.

Nutrition