Lemon Shortbread Cookies
Brighten your dessert table with these irresistible Lemon Shortbread Cookies, a delightful blend of buttery richness and zesty citrus flavor. These melt-in-your-mouth treats are infused with fresh lemon zest and juice, offering a vibrant twist on classic shortbread. Perfectly tender and subtly sweet, they’re made with simple ingredients like softened butter, cornstarch for extra softness, and a touch of vanilla extract to enhance the lemony aroma. With just 20 minutes of prep time, these cookies are easy to make yet elegant enough for any occasion. Enjoy them as a refreshing afternoon snack or paired with tea for a sophisticated treat. Whether you serve them fresh or save them in an airtight container for up to a week, the zing of these lemon shortbread cookies is sure to brighten your day!
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 0.5 cup Granulated sugar
- 2 tablespoons Lemon zest
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
- 2.25 cups All-purpose flour
- 0.25 cup Cornstarch
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 325°F (165°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy using an electric mixer, about 2-3 minutes.
Add the lemon zest, lemon juice, and vanilla extract to the butter-sugar mixture and beat until well combined.
In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
Gradually add the dry ingredients to the wet ingredients and mix on low speed until a dough forms. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and roll it out to about 1/4 inch thickness.
Use a cookie cutter to cut out desired shapes and place the cookies on the prepared baking sheets, leaving about 1 inch of space between each cookie.
Bake in the preheated oven for 12-15 minutes, or until the edges just start to turn golden. Avoid overbaking to maintain the tender texture.
Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your lemon shortbread cookies with a cup of tea or store them in an airtight container for up to a week.
Nutrition Facts
Calories |
3152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.7 g | 250% | |
| Saturated Fat | 121.9 g | 610% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 517 mg | 172% | |
| Sodium | 630 mg | 27% | |
| Total Carbohydrate | 326.4 g | 119% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 101.9 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 402 mg | 9% | |
*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.
