Description
Lemon Shortbread Cookies are buttery, crumbly slice-and-bake treats infused with fresh lemon zest and juice. These melt-in-your-mouth cookies are perfect for spring gatherings, gifting, or a light citrusy dessert any day.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tbsp fresh lemon zest
- 2 tbsp fresh lemon juice
- 1/4 tsp salt
- Optional: powdered sugar for dusting or lemon glaze
Instructions
- Cream together softened butter and granulated sugar until light and fluffy.
- Add lemon zest, lemon juice, and salt; mix until combined.
- Gradually stir in flour and cornstarch until a soft dough forms.
- Shape the dough into a log, wrap in plastic wrap, and chill for at least 1 hour or overnight.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Slice dough into 1/4-inch rounds and place on the baking sheet.
- Bake for 10–12 minutes, or until edges are just turning golden.
- Cool completely, then dust with powdered sugar or drizzle with lemon glaze if desired.
Notes
- For stronger lemon flavor, add extra zest or use a lemon glaze.
- Vanilla extract adds warmth—try 1/2 tsp for a variation.
- Substitute orange or lime zest for different citrus versions.
- If dough is crumbly, add a teaspoon of lemon juice or milk.
- Freeze baked cookies or unbaked dough logs for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
