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Lemon Shortbread Cookies Recipe

Scottish · Dessert · 27 min total

Buttery, melt-in-your-mouth shortbread cookies with a bright lemon flavor, perfect for tea time or as a light dessert.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 2 tablespoons lemon zest (from about 2 lemons)
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 tablespoon fresh lemon juice
• 1/2 cup powdered sugar (for dusting, optional)

Instructions

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a large bowl, beat butter, granulated sugar, and lemon zest with an electric mixer until light and fluffy, about 2 minutes.
3. Add flour and salt; mix on low until just combined. Stir in lemon juice until dough comes together.
4. Shape dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
5. On a lightly floured surface, roll dough to 1/4-inch thickness. Cut into desired shapes using cookie cutters.
6. Place cookies 1 inch apart on prepared baking sheets. Bake for 10-12 minutes, until edges are lightly golden.
7. Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely. Dust with powdered sugar if desired.

Tips

• For extra lemon flavor, add 1 teaspoon lemon extract with the lemon juice.
• Store in an airtight container at room temperature for up to 1 week.
• Cookies can be frozen before baking; add 2 minutes to bake time.

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