Lemon Shortbread Recipe
The perfect Lemon Shortbread Cookies recipe - these are crunchy and buttery with so much lemon flavor - make them bar cookies, wedges, or cutout shortbread!
Servings: 34 cookies
Cost: $8
Ingredients
- 2 cups (248g) all-purpose flour
- 3 tablespoons (24g) cornstarch
- ½ teaspoon salt
- ¾ cup (85g) powdered sugar
- 2 tablespoons lemon zest (from about 2 lemons)
- 1 cup (226g) unsalted butter , softened
- 2 teaspoons fresh lemon juice
- ½ teaspoon vanilla extract
Instructions
- Whisk together flour, cornstarch, and salt in a medium bowl. Set aside.
- Whisk zest into powdered sugar and set aside.
- In a large bowl with a hand or a stand mixer, cream butter and powdered sugar until smooth and fluffy.
- Add vanilla and lemon juice, then mix until smooth.
- Add flour mixture and mix until combined.
- Divide dough in half. Roll each half out to 1/4-inch thick between two pieces of wax paper or parchment paper.
- Chill at least 4 hours or overnight. Chilling the dough lets it rest and adds to the overall flavor of the shortbread.
- Preheat oven to 350°F. Line 3 cookie sheets with parchment paper or silicone baking mats.
- You can cut your shortbread as desired, using cookie cutters for shapes or circles or just cut them into squares or rectangles.
- These don’t spread, so you don’t need to space them more than an inch or two on the cookie sheets. Bake for about 9-12 minutes (depending on size of cookie and thickness) until they start to get golden around the edges.
- Store in an airtight container for up to 3 days or freeze for up to a month.
Video
Nutrition
Serving: 1serving | Calories: 88kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 35mg | Potassium: 11mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 167IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 0.4mg
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