Description
These Lemon Shortbread Cookies are buttery, tender, and delightfully infused with bright lemon zest and a hint of vanilla. Perfectly crisp edges with a melt-in-your-mouth texture, these cookies make a refreshing twist on classic shortbread. Ideal for tea time or as a light, citrusy treat.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup cornstarch
- 1/2 tsp salt
Wet and Flavoring Ingredients
- 1 cup unsalted butter, softened
- 1 tsp lemon zest (about 1 lemon)
- 1/2 tsp vanilla extract
- 1 tbsp fresh lemon juice (optional, for added citrus flavor)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to ensure the cookies bake evenly and don’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, powdered sugar, cornstarch, and salt thoroughly to distribute the ingredients evenly.
- Cream Butter and Flavoring: In a large bowl, beat the softened butter, lemon zest, and vanilla extract until the mixture is light and fluffy, which should take about 2 to 3 minutes. This aerates the butter, ensuring tender cookies.
- Combine the Mixture: Gradually incorporate the dry ingredients into the butter mixture, mixing just until combined. If using, add the fresh lemon juice at this stage for a more pronounced citrus flavor, and blend evenly without overmixing.
- Shape the Cookies: Roll the dough into 1-inch balls or, for a classic shortbread look, roll out the dough and use cookie cutters to create rounds or other shapes. If the dough feels too soft or sticky, chill it in the refrigerator for about 20 minutes to firm up before shaping.
- Bake the Cookies: Arrange the dough balls or cut shapes on the prepared baking sheet, spacing them appropriately. Gently flatten each cookie slightly with the back of a spoon or your fingers to encourage even baking. Bake for 12 to 15 minutes or until the edges become lightly golden, signaling doneness.
- Cool: Allow the cookies to cool on the baking sheet for about 5 minutes to set up, then transfer them to a wire rack to cool completely for best texture and flavor.
Notes
- For deeper lemon flavor, add an extra 1/2 tsp of lemon zest or increase the fresh lemon juice slightly.
- Chilling the dough helps to prevent spreading and makes shaping easier.
- Store cookies in an airtight container at room temperature for up to 5 days for optimal freshness.
- These cookies can be frozen after baking for up to 2 months; thaw at room temperature before serving.
- Dust with powdered sugar before serving for a decorative touch, if desired.
