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Lemon Shortbread Cookies

Delightfully zesty and buttery, these melt-in-your-mouth Lemon Shortbread Cookies are quick and easy to make, perfect for any baking enthusiast.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the cookies
  • 1 cup unsalted butter, softened Room temperature is key for light, fluffy texture.
  • 1/2 cup powdered sugar
  • 2 tablespoons lemon zest Fresh zest recommended for a brighter taste.
  • 1 tablespoon lemon juice Use fresh lemon juice instead of bottled.
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt Omit if using salted butter.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, cream the butter and powdered sugar until light and fluffy.
  3. Add the lemon zest, lemon juice, and vanilla extract. Mix until combined.
  4. Gradually add the flour and salt, mixing until the dough just comes together.
  5. Turn the dough out onto a lightly floured surface. Shape it into a log, or roll it out to your desired thickness.
  6. Slice the log into 1/4-inch thick rounds or cut out fun shapes, then place them on the prepared baking sheet.
  7. Chill the cookie shapes in the refrigerator for 15 minutes.
  8. Bake for 15 to 20 minutes or until the edges are lightly golden.
  9. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For added creativity, serve with lemon glaze or a dusting of powdered sugar. Store cookies in an airtight container at room temperature for about a week, or refrigerate/freezing for longer storage.