Lemon Shortbread Cookies
Discover the perfect lemon shortbread cookie recipe! These buttery, zesty cookies are easy to make and melt in your mouth. Get step-by-step instructions, pro tips, and variations.
Ingredients
- 1 cup 225g unsalted butter – Softened to room temperature for easy mixing.
- 1/2 cup 100g granulated sugar – For sweetness.
- 1/4 cup 30g powdered sugar – Adds a delicate, melt-in-your-mouth texture.
- 2 cups 250g all-purpose flour – The base of the cookies.
- 2 tablespoons lemon zest – For that fresh tangy flavor.
- 1 tablespoon fresh lemon juice – Enhances the zest.
- 1/4 teaspoon salt – Balances the sweetness.
- Optional: Powdered sugar for dusting – Adds an elegant touch
Instructions
- Prepare Your Ingredients: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Measure out all your ingredients. Ensure your butter is softened and your lemons are zested and juiced.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and powdered sugar together until light and fluffy. This should take about 2-3 minutes with an electric mixer.
- Add the Lemon: Stir in the lemon zest and fresh lemon juice. Mix until well combined. The mixture should smell refreshingly citrusy.
- Incorporate the Dry Ingredients: Gradually add the all-purpose flour and salt to the butter mixture. Mix on low speed until a soft dough forms. Be careful not to overmix.
- Shape the Dough: Turn the dough onto a lightly floured surface. Roll it out to about 1/4 inch thickness. Use a cookie cutter to create your desired shapes or simply slice into squares.
- Bake: Place the cookies on the prepared baking sheet, spacing them about 1 inch apart. Bake for 12-15 minutes or until the edges are lightly golden.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Dust with powdered sugar if desired, and enjoy!