Tender Shortbread Stamped Lemon Cookies. These pressed cookies are unique and pretty. Lemon is the perfect flavor to welcome in Spring; its undertones bring a fresh and citrusy feel to a yummy treat.
I used Nordic Ware Honeybee Stamps for these cookies. Cookie stamps can get expensive, but it is so important to have a good cookie stamp to achieve a beautiful and intentional stamped cookie that holds its shape. You might even be able to find some stamps at your local antique store!
Making The Tender Shortbread Stamped Lemon Cookie Batter
Tips and Tricks for the Perfect Stamped Cookie:
- Never use leaveners in stamped cookies as you want these cookies to hold their shape and not rise.
- Give them a good chill time BEFORE rolling the dough out and AFTER you stamp your cookies.
- You don’t want a lot of air in these cookies so avoid beating your dough too much so they can maintain their shape.
To begin, cream together your butter and sugar, but not for too long. Then add in egg, vanilla, and lemon zest, not juice. The flavor is enhanced and intensified by the lemon zest, giving a pop of freshness to your cookie. Next, you will add in all of your dry ingredients. This dough is partial wheat. It is mostly all-purpose flour, but I always try to use whole wheat flour in my baking, so I put a small amount of soft winter wheat in this dough.
Methods For Forming The Tender Shortbread Stamped Lemon Cookies
Allow your dough to chill for at least a couple of hours. After chilling, roll your dough out to ¼- ½” thick. I try to keep mine thicker to hold the shape of my cookies better.
Now, roll the dough out and cut it with a biscuit cutter.
I sprinkle granulated sugar on the top of my cookies before cutting them, so the cutter doesn’t stick to the cookie dough. After that, you stamp your cookie, put them into the freezer to set up before baking. I prefer this method then if you simply roll your dough into a ball and press it down. You will have cracks around the edges of your cookie, I prefer clean lines.
Baking The Tender Shortbread Stamped Lemon Cookies
You only want to bake these until the edges are a light golden brown.
You can glaze these cookies, or leave them plain like I did. I don't think they need anything extra, but that is up to you!
If you are looking for more cookie options, let me give you a few ideas!
- These Dark Chocolate Rye Cookies are some of my all-time favorite cookies!
- I also love this Mandelmusslor recipe!
- If lemons are your thing, this Lemon Drizzle Cookie will thrill you!
Tender Lemon Stamped Cookies
- cookie press, sheet pans, stand or hand mixer
- 1 cup softened butter
- 1 cup brown sugar
- 1 egg
- 1 ½ teaspoon vanilla
- 1 ½ tablespoons lemon zest
- 2 cups all-purpose flour
- ½ cup whole wheat pastry flour
- ½ teaspoon salt
- In a small bowl combine all-purpose flour, whole wheat flour, and salt. Set aside. Line 2 baking sheet with parchment and set aside. You don't have to line with parchment, but I always like to for easy cleanup. Cream butter and brown sugar together for about 1 minute.Add in egg, lemon zest, and vanilla. Mix again only to combine. Last, add in your dry ingredients. These will only be mixed to combine as well. Don't overmix. Wrap the dough in saran wrap or a ziplock bag. Place in the fridge for about 2 hours. Remove from fridge. Lightly flour work surface. Roll the dough to about ¼-1/2 inch thick. Cut with a biscuit cutter. Move to your baking sheets. Now sprinkle with granulated sugar and press with your cookie cutters. Place in the freezer and preheat oven to 350 degrees. Bake your cookies until they are a very light golden brown around the edges. Remove from oven and allow to cool slightly.These make the best gifts, as they are so beautiful, or simply enjoy them yourself! If you don't eat them the day of, they can be stored at room temp for about 2 days. Or in the fridge for 4. Now, sit back and enjoy. You deserve it!
Not at all. I just like to add it into everything.
Yes!! The cookies will not hold their shape as well without it.
The dough can be made up to 2 days in advance. You can bake them the day before, but I really like them the day of.
I love lemon on lemon. So I make mine with 1 cup powdered sugar, 1 teaspoon lemon zest, then enough fresh lemon juice to reach the consistency you want.