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Shortbread cookies have long been a beloved classic in the realm of baked goods, revered for their crumbly texture and buttery flavor. Originating from Scotland, these cookies have stood the test of time, delighting taste buds with their simplicity and versatility. Traditionally made with just three key ingredients—butter, sugar, and flour—shortbread cookies offer a rich, melt-in-your-mouth experience that is hard to resist. However, our recipe for Zesty Lemon Bliss Shortbread Cookies takes this classic treat to a new level by incorporating the bright and refreshing flavor of lemon.

Lemon Shortbread Cookies

Discover the refreshing delight of Zesty Lemon Bliss Shortbread Cookies, a perfect twist on the classic treat! This recipe combines the rich, buttery texture of traditional shortbread with a burst of bright lemon flavor, making them ideal for any occasion. Learn how to create these melt-in-your-mouth cookies with simple ingredients and step-by-step instructions. Enjoy them with tea, coffee, or as a sweet homemade gift that will impress everyone!
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Ingredients
  

1 cup unsalted butter, softened (2 sticks)

2/3 cup powdered sugar

2 cups all-purpose flour

1/4 cup cornstarch

Zest of 1 large lemon

3 tablespoons fresh lemon juice

1 teaspoon vanilla extract

1/2 teaspoon salt

Optional: Extra powdered sugar for dusting

Instructions
 

Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. This should take about 2-3 minutes.

      Add Flavorings: Mix in the lemon zest, lemon juice, and vanilla extract. Combine well until the mixture is smooth.

        Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt. This will ensure the dry ingredients are evenly distributed.

          Mix Dry and Wet Ingredients: Gradually add the dry mixture to the wet mixture, mixing just until combined. Be careful not to overmix, as you want your cookies to be tender.

            Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. Chilling helps in slicing the cookies easily.

              Shape the Cookies: Once chilled, take the dough out of the refrigerator. Roll it into a log shape (about 2 inches in diameter). Wrap the log in parchment paper and freeze for another 30 minutes or until firm.

                Slice and Bake: Preheat the oven again if you haven't already. Remove the dough log from the freezer and slice it into 1/4-inch thick rounds. Place the cookies on the prepared baking sheet, leaving space in between each cookie.

                  Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The centers should remain pale.

                    Cool and Dust: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. Once cooled, dust with extra powdered sugar if desired.

                      Enjoy: Savor these refreshing Lemon Shortbread Cookies with a cup of tea or coffee. They’re perfect for sharing or enjoying as a treat for yourself!

                        Prep Time, Total Time, Servings: 15 minutes | 1 hour | 24 cookies