Lemon Shortbread Cookies

Lemon shortbread cookies are a delicious buttery cookie with a subtle lemon flavor (thanks to the lemon zest!). These cookies are so so yummy and melt-in-your mouth!

Course Dessert

Cuisine English

Prep Time 20

Cook Time 14

Total Time 34

Servings cookies

Calories 196kcal

Author Whitney Wright

Equipment

Ingredients

1 lb (2 cups) salted butter use a high quality butter if possible, softened
1 cup + 2 tablespoons granulated sugar plus additional sugar for sprinkling overtop of the cookies
1/4 cup lemon zest zest from about 6 large lemons
4 cups all-purpose flour
1/3 cup cornstarch

US Customary - Metric

Instructions

Preheat oven to 375°F. Line a baking sheet with parchment paper.
In a medium bowl combine the sugar and lemon zest. Rub the sugar and zest between your fingers for a minute to help the oils release from the zest, it will also help the tang from the citrus infuse into the sugar.
In a large bowl, or bowl of a stand mixer fitted with a paddle attachment, beat 1 cube (or ½ cup) of butter and ¼ cup of lemon sugar on medium speed for 2-3 minutes. Scrape down the sides of the bowl with a rubber spatula.
Add an additional cube (1/2 cup) of butter and another ¼ cup of lemon sugar and beat on medium speed for 2-3 minutes. Scrape down the sides of the bowl with a rubber spatula.
Add another cube (1/2 cup) of butter and another ¼ cup of lemon sugar and beat on medium speed for 2-3 minutes or until white. Scrape down the sides of the bowl with a rubber spatula.
Add the last cube (1/2 cup) of butter and the last ¼ cup of lemon sugar and beat on medium speed for 2-3 minutes or until white. Scrape down the sides of the bowl with a rubber spatula.
In a medium bowl whisk the flour and cornstarch. Slowly add the flour mixture to the butter and sugar mixture, mix on low until combined.
Pat or roll out the dough into ½ inch thickness. Cut into desired shape. Poke the tops with a forks tines, sprinkle with granulated sugar then transfer to the prepared baking sheet and bake for 14 minutes.
Remove from the oven and let cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Amount of cookies made will vary. depending on the size of cookie or biscuit cutter you use.

If using unsalted butter, add 1 tsp of salt.

Nutrition