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Lemon Shortbread Cookies

Delicious, buttery Lemon Shortbread Cookies with a crisp exterior and melt-in-your-mouth texture, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: Scottish
Calories: 100
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted butter, softened Ensure butter is at room temperature for a creamy texture.
  • 1/2 cup powdered sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 tablespoon lemon zest Use fresh zest for the best flavor.
  • 2 tablespoons lemon juice
  • 1/2 teaspoon vanilla extract Can substitute with almond extract for a nutty flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing well until the mixture is light and fluffy.
  3. Sift together the all-purpose flour and salt in a separate bowl. Slowly add this mixture to the butter mixture, stirring until just combined.
  4. Mix in the lemon zest, lemon juice, and vanilla extract, ensuring everything is integrated well.
  5. Turn the dough onto a floured surface and gently knead it several times until smooth. Roll the dough into a log, then slice it into rounds about 1/4-inch thick.
  6. Place the cookie rounds onto a parchment-lined baking sheet, spacing them about 1 inch apart.
  7. Bake for 12-15 minutes or until they are lightly golden around the edges.
  8. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

To keep your cookies fresh, store them in an airtight container at room temperature for up to one week. For longer storage, freeze for up to three months. To reheat, place in the oven at 350°F (175°C) for a few minutes.