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Plate of lemon shortbread cookies with lemon zest on a white table.
Alyssa Coleman

Lemon Shortbread Cookies

Buttery, tangy lemon shortbread cookies with a melt-in-your-mouth texture, ready in just 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Scottish
Calories: 130
Ingredients Equipment Method Notes

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

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

Method
 

  1. Cream butter & sugar until fluffy
  2. Add lemon zest & mix
  3. Mix in flour & salt
  4. Shape dough into log & wrap
  5. Chill for 1 hour
  6. Preheat oven to 325°F
  7. Slice dough into rounds
  8. Bake 12–15 min, edges pale golden
  9. Cool on racks before glazing

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.