Lemon Shortbread Cookies Recipe
Buttery, crumbly lemon shortbread with bright zest and a delicate crunch. Perfect with tea or for gifting.
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Servings:
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened
- 0.75 cup powdered sugar
- 0.25 cup granulated sugar
- 1 tbsp finely grated lemon zest
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 2.25 cup all-purpose flour
- 0.33 cup cornstarch
- 0.5 tsp fine sea salt
- 2 tbsp granulated sugar, for sprinkling
Instructions
Preparation Steps
- Preheat oven to 325°F. Line two baking sheets with parchment paper.
- Beat butter, powdered sugar, granulated sugar, and lemon zest until pale and creamy, about 2 minutes.
- Mix in lemon juice and vanilla until fully combined.
- Whisk flour, cornstarch, and salt. Add to the bowl and mix on low just to form a soft dough.
- Chill the dough 20 minutes to firm up for easier shaping.
- Roll to about 1/4 inch thick or press into a slab. Cut shapes and place 1 inch apart.
- Sprinkle lightly with sugar. Prick each cookie once with a fork for even baking.
- Bake 14 to 16 minutes until set and edges are barely golden. Rotate pans halfway.
- Cool 5 minutes on the sheets, then transfer to a rack to finish cooling.
Notes
For extra lemon pop, dust cooled cookies with a quick lemon sugar: rub 1 tsp zest into 2 tbsp sugar. Or drizzle with a simple glaze made from powdered sugar and lemon juice. Store airtight up to 1 week, or freeze up to 2 months.
This recipe is an original creation inspired by classic Lemon Shortbread Cookies Recipe flavors. All ingredient ratios and instructions are independently developed.