Easter Shortbread Cookie Dough with Lemon
Classic Italian pasta frolla dough for Easter-themed biscotti. Combines soft butter, powdered sugar, and bright lemon zest for delicate, buttery cookies with subtle citrus notes. Mix by hand or stand mixer, chill, cut into shapes, and bake until golden.
Ingredients
- 2 ½ cups all-purpose flour 00, siftedgluten-free blend1:1dietarygluten-free
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- ½ cups powdered sugar
- 7 tbsp butter, at room temperature
- 2 eggs
- 1 lemon, zest only
Instructions
- 1
Sift flour into a bowl and add softened butter and lemon zest, then mix together by hand or with a stand mixer
- 2
Add eggs and powdered sugar, then mix very quickly
- 3
Remove dough from plastic wrap and roll out on a work surface to about half a centimeter thick, or thinner for crispier cookies
- 4
Cut shapes with Easter-themed cookie cutters and place on a baking sheet
- 5
Bake in a preheated oven
Tips
Mix the wet and dry ingredients quickly to prevent overdeveloping gluten
Roll dough thinner for crispier cookies, thicker for softer texture
Let cookies cool completely before decorating
Good to Know
Keep in an airtight container at room temperature for up to 5 days
Dough can be wrapped and refrigerated for up to 2 days before shaping and baking
Decorate with icing or serve plain with tea or coffee
Common Mistakes
Overmix after adding eggs and sugar to avoid tough cookies
Use room temperature butter so it incorporates smoothly
Do not overbake; cookies will firm up as they cool
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
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