Lemon Shortbread Cookies Recipe

Introduction

Lemon shortbread cookies are a delightful twist on a classic treat, combining buttery richness with bright citrus flavor. These tender, melt-in-your-mouth cookies are perfect for tea time or a sweet snack any day of the week.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 cup confectioners’ sugar
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 2 cups all-purpose flour
• 1/4 cup cornstarch
• 1/4 teaspoon salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: Line a baking sheet with parchment paper to prevent sticking.
3. Step 3: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
4. Step 4: Mix in the lemon zest evenly throughout the butter and sugar mixture.
5. Step 5: Gradually add the all-purpose flour, cornstarch, and salt, mixing until just combined.
6. Step 6: Form spoonfuls of dough into small balls and place them on the prepared baking sheet.
7. Step 7: Flatten each dough ball gently into a thick disc using the bottom of a glass or your fingers.
8. Step 8: Bake for 12-15 minutes, or until the edges are lightly golden.
9. Step 9: Remove from oven and let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For extra lemon flavor, add a teaspoon of lemon extract along with the zest.
• Use room temperature butter to ensure easier creaming and a tender cookie texture.
• Try sprinkling a little coarse sugar on top before baking for a subtle crunch.

Storage

Store your lemon shortbread cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed container for up to 3 months. When ready to eat, thaw at room temperature and enjoy. These cookies do not require reheating but can be warmed briefly for a soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use lemon extract instead of fresh lemon juice and zest?

Yes, lemon extract can be used as a substitute, but fresh lemon juice and zest provide a brighter, more natural flavor. If using extract, start with 1 teaspoon and adjust to taste.

How can I make these cookies gluten-free?

You can replace the all-purpose flour with a gluten-free flour blend suitable for baking. Make sure the blend contains xanthan gum or a similar binder for best results.

Lemon Shortbread Cookies Recipe

Print Recipe

★★★★★

4.5 from 120 reviews

These Lemon Shortbread Cookies are buttery, tender, and infused with fresh lemon juice and zest for a bright citrus flavor. Perfectly crisp on the edges while soft in the center, these cookies are easy to make and ideal for sharing or enjoying with tea or coffee.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 12-15 minutes
• Total Time: 30 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup unsalted butter, softened
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest

Dry Ingredients

• 1/2 cup granulated sugar
• 1 cup confectioners’ sugar
• 2 cups all-purpose flour
• 1/4 cup cornstarch
• 1/4 teaspoon salt

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the ideal temperature by the time the dough is ready for baking.
2. Prepare the Baking Sheet: Line a baking sheet with parchment paper to prevent the cookies from sticking and to ensure easy cleanup.
3. Cream the Butter and Sugar: In a mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy, which should take about 2-3 minutes using a hand mixer or stand mixer.
4. Add Lemon Zest: Stir in the freshly grated lemon zest thoroughly into the butter and sugar mixture to distribute the citrus flavor evenly throughout the dough.
5. Incorporate the Dry Ingredients: Gradually add the all-purpose flour, confectioners’ sugar, cornstarch, and salt to the butter mixture, mixing gently until just combined to form a smooth dough without overworking it.
6. Form the Cookie Dough: Scoop spoonfuls of dough and roll them into small balls, then place each ball on the prepared baking sheet spaced evenly apart.
7. Flatten the Dough Balls: Using the bottom of a glass or your fingers, gently press each dough ball to form a thick disc shape to ensure even baking.
8. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden, indicating that the cookies are perfectly baked.
9. Cooling Time: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, which helps them set and maintain their texture.

Notes

• For best results, use fresh lemon juice and zest for maximum flavor.
• Make sure the butter is softened but not melted to achieve the right cookie texture.
• You can store these cookies in an airtight container at room temperature for up to a week.
• Adding cornstarch helps create a tender, melt-in-your-mouth texture typical of shortbread.
• If you prefer a more intense lemon flavor, add an extra teaspoon of lemon zest.

Keywords: lemon shortbread cookies, lemon cookies, shortbread recipe, citrus cookies, buttery cookies