Lemon Shortbread Cookies
Buttery, tangy lemon shortbread cookies with a melt-in-your-mouth texture, ready in just 30 minutes.
Print Pin Servings: 24 cookies
Calories: 130kcal
Cost: $5
Equipment
- 1 Electric mixer or large mixing bowl For creaming butter & sugar
- 1 set Measuring cups/spoons Standard set
- 2 Baking sheets Lined with parchment
- 1 roll Parchment paper To prevent sticking
- 1 Sharp knife For slicing dough
- 2 Wire cooling racks For even cooling
- 1 Plastic wrap For chilling dough
Ingredients
- 2 cups All-purpose flour Spoon & level
- 1 cup Unsalted butter Softened
- 0.5 cup Powdered sugar For dough
- 1 tablespoon Fresh lemon zest Packed, from 1–2 lemons
- 0.25 teaspoon Salt Enhances flavor
- Lemon glaze (powdered sugar + lemon juice) For finishing
Instructions
- Cream butter & sugar until fluffy
- Add lemon zest & mix
- Mix in flour & salt
- Shape dough into log & wrap
- Chill for 1 hour
- Preheat oven to 325°F
- Slice dough into rounds
- Bake 12–15 min, edges pale golden
- Cool on racks before glazing
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 28g | Calories: 130kcal | Carbohydrates: 14g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 40mg | Potassium: 15mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 240IU | Vitamin C: 0.5mg | Calcium: 8mg | Iron: 0.5mg