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Tender Lemon Stamped Cookies

Are you looking for cookies that are not only delicious but tender too? These cookies are for you!
Prep Time10 mins
Cook Time12 mins
resting time1 hr
Total Time1 hr 22 mins
Course: Dessert
Cuisine: American
Keyword: lemon cookies, lemon shortbread, lemon stamped cookie, lemon stamped cookies, stamped cookies
Servings: 18 cookies
Author: Modified from Nordicware Recipe

Equipment

  • cookie press, sheet pans, stand or hand mixer

Ingredients

  • 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

Instructions

  • 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!