Lemon Shortbread Cookies

Every family has that one recipe that brings everyone together, and for me, it's these lemon shortbread cookies.

I still remember the first time my grandmother handed me one of her homemade creations—a buttery, crumbly delight with just the right amount of lemony zing.

It was love at first bite, and since then, these cookies have become a staple in our family gatherings.

A Recipe Packed with Love and Tradition

This cookie recipe is not just about satisfying a sweet tooth; it’s about preserving tradition and adding a modern touch. Whether you’re a fan of citrus flavors or looking for an easy cookie recipe to impress your guests, lemon shortbread cookies tick all the boxes.

A Perfect Blend of Simplicity and Flavor

What makes these cookies unique? Their melt-in-your-mouth texture, balanced with the freshness of lemon, creates a perfect harmony of flavor.

Best of all, they require only a few simple ingredients and can be whipped up in under an hour. Ready to create a new family favorite?

Let’s dive in!

Ingredients You’ll Need

1 cup (225g) unsalted butter – Softened to room temperature for easy mixing.
1/2 cup (100g) granulated sugar – For sweetness.
1/4 cup (30g) powdered sugar – Adds a delicate, melt-in-your-mouth texture.
2 cups (250g) all-purpose flour – The base of the cookies.
2 tablespoons lemon zest – For that fresh, tangy flavor.
1 tablespoon fresh lemon juice – Enhances the zest.
1/4 teaspoon salt – Balances the sweetness.
Optional: Powdered sugar for dusting – Adds an elegant touch

DOWNLOAD FREE RECIPE CARD

How to Make Pineapple Upside Down Cake

1. Prepare Your Ingredients

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Measure out all your ingredients. Ensure your butter is softened and your lemons are zested and juiced.

2. Cream Butter and Sugars

In a large mixing bowl, beat the softened butter, granulated sugar, and powdered sugar together until light and fluffy. This should take about 2-3 minutes with an electric mixer.

3. Add the Lemon

Stir in the lemon zest and fresh lemon juice. Mix until well combined. The mixture should smell refreshingly citrusy.

4. Incorporate the Dry Ingredients

Gradually add the all-purpose flour and salt to the butter mixture. Mix on low speed until a soft dough forms. Be careful not to overmix.

5. Shape the Dough

Turn the dough onto a lightly floured surface. Roll it out to about 1/4 inch thickness. Use a cookie cutter to create your desired shapes or simply slice into squares.

6. Bake

Place the cookies on the prepared baking sheet, spacing them about 1 inch apart. Bake for 12-15 minutes or until the edges are lightly golden.

7. Cool and Serve

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Dust with powdered sugar if desired, and enjoy!

DOWNLOAD FREE RECIPE CARD

Pro Tips for Perfect Cookies

Use Fresh Lemons: Fresh lemon zest and juice provide the best flavor. Avoid bottled lemon juice as it can taste artificial.
Chill the Dough: If your dough feels sticky, refrigerate it for 15-20 minutes. This helps maintain the cookie’s shape while baking.
Don’t Overmix: Overmixing can result in tough cookies. Stop mixing as soon as the dough comes together.
Uniform Thickness: Roll the dough evenly to ensure consistent baking.
Watch the Edges: Remove the cookies from the oven as soon as the edges start to turn golden. They’ll continue to firm up as they cool.

Variations and Customizations

Add Vanilla: A teaspoon of vanilla extract complements the lemon flavor beautifully.
Make It Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour.
Add Poppy Seeds: Stir in a tablespoon of poppy seeds for a delightful crunch.
Drizzle with Icing: Combine powdered sugar and lemon juice to make a tangy glaze for drizzling over the cookies.
Experiment with Shapes: Use fun cookie cutters to make seasonal or festive designs.

Storage Instructions

At Room Temperature: Store the cookies in an airtight container for up to 1 week.
In the Refrigerator: Keep them in an airtight container in the fridge for up to 2 weeks.
Freezing: Freeze the cookies for up to 3 months. Thaw them at room temperature before serving.
Pre-Baking Storage: You can also freeze the dough. Roll it into a log, wrap it tightly in plastic wrap, and freeze for up to 3 months. Slice and bake as needed.

FAQs

Q: Can I use salted butter instead of unsalted?

A: Yes, but reduce or omit the additional salt in the recipe.

Q: Can I substitute lemon with another citrus fruit?

A: Absolutely! Lime or orange zest and juice work well as substitutes.

Q: How do I know if my cookies are done?

A: The edges should be lightly golden. The cookies may appear soft but will firm up as they cool.

Q: Can I make these cookies vegan?

A: Yes, replace butter with a plant-based alternative and ensure your sugar is vegan-certified.

Q: Why are my cookies spreading too much?

A: Ensure your butter isn’t too soft and that the dough is chilled before baking.

Happy baking!

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