Solstice Shortbread Cookies
Recipes

Solstice Shortbread Cookies

Hope everyone had a good first day of summer! One of the items on my summer bucket list this year was to make solstice shortbread cookies. Traditions are important to me and since Fin and Lox were born I’ve wanted to start making traditions of our own. I’ve always been drawn to the change of the seasons and the summer solstice is one of my favorite days of the year. Not only is it the start of summer, but it’s the day where we get the most amount of daylight.

To honor the day we made some simple shortbread cookies. Shortbread cookies are so easy to make and I knew it was something the girls could be involved it. I’ve seen these made with edible flowers (which are stunning), but I have no idea where to buy them locally, so I used the first things that came to mind: lemons and earl grey tea.

Simple Shortbread Cookies

To make the cookies I made a simple shortbread cookie and adjusted flavors for each batch.

Lemon Shortbread Cookies:

1 stick of butter, room temperature
1/4 c powdered sugar
1/2 tsp vanilla extract
1 Tbsp lemon zest
1 c all-purpose flour
pinch of salt

  1. Preheat oven to 350.
  2. Cream together the butter, powdered sugar, vanilla, and lemon zest in a large bowl or stand mixer.
  3. Add in flour and salt and mix until a soft dough forms.
  4. Roll out dough on a lightly floured surface until about 1/4 inch thick.
  5. Cut out cookies using a 2 inch round cookie cutter and lay out on a baking sheet.
  6. Bake cookies in the oven for 10-12 minutes, or until edges turn golden brown.

Earl Grey Shortbread Cookies:

1 stick of butter, room temp
1/4 c powdered sugar
1/2 tsp vanilla extract
2 Tbsp earl grey tea, finely ground
1 c all-purpose flour
pinch of salt

  1. Cream together butter and tea and let sit at room temperature for about an hour.
  2. Preheat oven to 350.
  3. Cream together the tea butter, powdered sugar, and vanilla in a large bowl or stand mixer.
  4. Add in flour and salt and mix until a soft dough forms.
  5. Roll out dough on a lightly floured surface until about 1/4 inch thick.
  6. Cut out cookies using a 2 inch round cookie cutter and place on a baking sheet.
  7. Bake cookies in the oven for 10-12 minutes, or until edges turn golden brown.

Lemon Drizzle

1 cup powdered sugar
2-3 tbsp lemon juice

Whisk together powdered sugar and 2 tbsp lemon juice. Add more lemon juice until you reach desired consistency. Drizzle over cooled cookies.

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