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Soft and buttery lemon shortbread cookies with fresh lemon zest and juice, using a classic 3-2-1 ratio of flour, butter, and sugar for perfect texture and shape.

  • Total Time: 1 hour 5 minutes
  • Yield: About 24 cookies (2-inch size) 1x

Ingredients

Scale
  • 12 ounces (about 2 1/3 cups) all-purpose flour
  • 8 ounces (1 cup or 2 sticks) unsalted butter, softened (recommended brands: Tillamook, Kerrygold, or Challenge)
  • 4 ounces (1/2 cup) granulated sugar
  • Zest of 2 to 3 medium lemons (choose lemons with smooth, bright skin)
  • 2 tablespoons fresh lemon juice (preferably freshly squeezed)
  • 1 large egg yolk

Instructions

  1. Preheat oven to 300°F (149°C).
  2. Zest 2 to 3 lemons directly over granulated sugar in a bowl. Rub the zest into the sugar with your fingers until the mixture is sandy and fragrant.
  3. Add softened butter to the lemon sugar mixture. Beat together until creamy and smooth.
  4. Stir in the egg yolk and fresh lemon juice, mixing just until incorporated to avoid toughening the dough.
  5. Add all the flour at once and mix on low speed until the dough starts to come together. Avoid overmixing to keep dough tender.
  6. Turn dough onto a lightly floured surface and gently knead until smooth and cohesive. Roll out dough to 1/4-inch thickness.
  7. Use a 2-inch round cookie cutter (or preferred shape) to cut out cookies.
  8. Gather scraps, reroll, and cut remaining dough.
  9. Place cut cookies on parchment-lined baking sheets. Refrigerate cookies for at least 20 minutes (or up to two days) before baking to prevent spreading.
  10. Bake cookies at 300°F for approximately 25-30 minutes until just golden brown around edges on the bottom.
  11. Let cookies rest on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Use granulated sugar instead of powdered sugar for slight crisp edges and golden bottoms., Gently mixing and low mixer speed helps develop a tender, delicate crumb by preventing excess gluten formation., Chilling the dough before baking is important to maintain shape and prevent spreading., If dough is too crumbly, knead in a small splash of lemon juice or milk gently to bring it together without becoming sticky., For gluten-free version, substitute with a gluten-free all-purpose flour blend containing xanthan gum., Store in an airtight container at room temperature for up to 2 weeks or refrigerate up to 1 month. Cookies can be frozen for up to 2 months.

  • Author: mapps6841@gmail.com
  • Prep Time: 35 minutes
  • Cook Time: 25-30 minutes
  • Category: Dessert / Cookie
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: Approximately 110-130 calories per cookie
  • Fat: 7 grams per cookie
  • Carbohydrates: 12 grams per cookie
  • Protein: 1.5 grams per cookie