Lemon Shortbread
Brighten up your dessert table with these irresistibly buttery Lemon Shortbread cookies, a delightful twist on the classic shortbread that’s perfect for any occasion. Infused with zesty lemon zest and a hint of pure vanilla extract, these melt-in-your-mouth cookies strike the perfect balance between sweet and tangy. The dough, enriched with a touch of cornstarch for an ultra-tender crumb, is easy to work with—whether you prefer to roll and cut fun shapes or slice rustic rounds. Baked to perfection with a light golden edge, each cookie boasts a rich, buttery foundation enhanced by a playful citrus kick. Whether dusted with powdered sugar or enjoyed plain, these lemon shortbread cookies promise to be a crowd-pleaser. Ready in under an hour, this recipe is ideal for quick treats, holiday baking, or simply indulging your sweet tooth. A must-try for lovers of lemon desserts!
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Recipe Information
Ingredients
- 226 grams unsalted butter, softened
- 100 grams granulated sugar
- 2 tablespoons lemon zest
- 1 teaspoon pure vanilla extract
- 280 grams all-purpose flour
- 50 grams cornstarch
- 0.5 teaspoons fine sea salt
- 2 tablespoons powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 160°C (325°F) and line a baking sheet with parchment paper.
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand or stand mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
Mix in the lemon zest and vanilla extract until fully incorporated.
In a separate small bowl, whisk together the all-purpose flour, cornstarch, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed. Continue mixing just until the dough comes together. Avoid over-mixing.
Transfer the dough onto a lightly floured surface, and shape it into a log or disk. Wrap it in plastic wrap and chill in the refrigerator for 30 minutes to make it easier to roll and cut.
Once chilled, roll the dough out to about 0.5 cm (1/4 inch) thick if desired. Alternatively, slice the log into 0.5 cm (1/4 inch) rounds.
Use cookie cutters or a knife to shape the cookies into your preferred size and design.
Place the shaped dough onto the prepared baking sheet, about 2.5 cm (1 inch) apart.
Bake in the preheated oven for 18-20 minutes, or until the edges of the cookies are just beginning to turn golden but not browned.
Remove the shortbread from the oven and allow them to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
If desired, dust the cooled cookies with powdered sugar for an extra touch of sweetness before serving.
Nutrition Facts
Calories |
3297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.1 g | 239% | |
| Saturated Fat | 116.5 g | 582% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 493 mg | 164% | |
| Sodium | 1012 mg | 44% | |
| Total Carbohydrate | 379.0 g | 138% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 116.0 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 117 mg | 9% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 389 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
