Lemon Shortbread
These buttery lemon shortbread cookies are tender, crumbly, and bursting with a bright, zesty flavor. Perfect for a cozy afternoon tea or a last-minute gathering, this easy recipe comes together effortlessly with just a handful of ingredients.
Equipment
- mixing bowl
- Hand or stand mixer
- Rolling pin
- Cookie cutters
- Baking sheet
- Parchment paper
Ingredients
- ½ cup butter softened
- ⅓ cup cane sugar
- 1 tbsp lemon zest
- 1 tbsp lemon juice fresh
- 1 cup all-purpose flour
- ¼ tsp sea salt
Instructions
- In a mixing bowl, cream the butter and sugar together until light and fluffy (about 3 minutes).
- Add the lemon zest and lemon juice, mixing until combined.
- Gradually mix in the flour and sea salt, stirring until a dough forms.
- Shape the dough into a disc, wrap it in cling film, and chill in the refrigerator for at least 3 hours.
- Preheat the oven to 170°C (340°F) and line a baking sheet with parchment paper.
- On a floured surface, roll out the dough to ¼-inch thickness and cut into desired shapes using cookie cutters.
- Place the cookies on the prepared baking sheet and bake for 10-12 minutes, or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.