Lemon Shortbread Cookies
These buttery Lemon Shortbread Cookies are crisp, tender, and infused with fresh lemon zest for a bright citrus flavor. Perfect with tea or as a light dessert!
Equipment
- Mixing bowls
- Electric mixer
- Baking sheet
- Parchment paper
- Rolling Pin
- Cookie Cutter
Ingredients
- 1 cup unsalted butter softened
- 1/2 cup powdered sugar
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
Instructions
- Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a mixing bowl, beat the softened butter and powdered sugar until light and fluffy.
- Add the lemon zest and vanilla extract, mixing until combined.
- Gradually add the flour and salt, mixing until a soft dough forms.
- Roll out the dough on a floured surface to about 1/4-inch thickness.
- Use a cookie cutter to cut out shapes and place them on the prepared baking sheet.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Storage: Store in an airtight container at room temperature for up to a week.
- Customization: Drizzle with lemon glaze or dip in white chocolate for added sweetness.
- Serving Tip: Enjoy with a cup of tea or coffee for a delightful treat.