Lemon Shortbread Cookies
These Lemon Shortbread Cookies are buttery, zesty, and melt-in-your-mouth delicious. Perfect for spring, afternoon tea, or holiday dessert trays, they combine rich butter, delicate sugar, and fresh lemon zest for a crisp yet tender treat.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 24 cookies
Ingredients
– 1 cup unsalted butter, room temperature
– 1/2 cup powdered sugar
– 1 1/2 cups all-purpose flour
– 1/2 cup cornstarch
– 1/4 teaspoon salt
– Zest of 1 lemon
– 2 tablespoons fresh lemon juice
– 1 teaspoon vanilla extract
Optional:
– Lemon glaze (powdered sugar + lemon juice)
– Decorative sugar for sprinkling
Instructions
1. Preheat oven to 325°F (165°C) and line baking sheets with parchment paper.
2. Beat butter and powdered sugar until light and fluffy.
3. Mix in lemon zest, lemon juice, and vanilla extract.
4. Gradually add flour, cornstarch, and salt; mix until a soft dough forms.
5. Shape dough: roll & cut or slice logs into rounds.
6. Bake 12–15 minutes until edges are lightly golden.
7. Cool on wire rack; optionally drizzle with lemon glaze.
Notes
Store in an airtight container at room temperature for up to 1 week or freeze baked cookies for up to 3 months.