Description
These lemon shortbread cookies are a delightful treat with a tangy lemon kick and buttery shortbread texture, perfect for sharing or enjoying with tea.
Ingredients
Scale
- 2 ½ cups (315 g) all-purpose flour, sifted
- 1 cup (226 g) unsalted butter, softened
- ¾ cup (90 g) powdered sugar
- Zest of 2 lemons
- 2 tablespoons (30 ml) freshly squeezed lemon juice
- 1 teaspoon vanilla extract (optional)
- Pinch of salt
Instructions
- Measure all ingredients and allow the butter to soften at room temperature. Preheat your oven to 325°F (163°C).
- In a bowl, whisk together 2 ½ cups (315 g) of all-purpose flour and a pinch of salt.
- In a separate bowl, beat 1 cup (226 g) of unsalted butter with ¾ cup (90 g) of powdered sugar until light and fluffy. Add the zest of 2 lemons and 2 tablespoons (30 ml) of lemon juice. Mix well.
- Gradually add the flour mixture to the butter mixture, stirring until a dough forms. Don’t overmix—it’s okay if it’s slightly crumbly.
- Roll the dough into 1-inch balls or flatten slightly for a classic shortbread look. Place them on a parchment-lined baking sheet.
- Bake for 12-15 minutes, or until the edges are lightly golden. Let the cookies cool on a wire rack.
Notes
For best results, use freshly grated lemon zest and freshly squeezed lemon juice. Chill the dough for 15-30 minutes if it feels too soft. Watch the cookies closely while baking to avoid overbrowning.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: Scottish
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5
- Sodium: 20
- Fat: 7
- Saturated Fat: 4.5
- Carbohydrates: 13
- Protein: 1
Keywords: lemon shortbread cookies, lemon cookies, shortbread recipe, easy cookies, buttery cookies, citrus dessert