Can I use unsalted butter instead of salted butter?

Absolutely! If using unsalted butter, simply add an additional 1/4 teaspoon of salt to the recipe. I highly recommend using a European-style butter for the richest flavor, but any good quality butter will work.

Why did my shortbread spread too much during baking?

Spreading usually happens when the butter was too warm or the dough wasn't chilled long enough. Make sure your dough is properly chilled for at least 30 minutes before baking, and your butter should be softened but not melty when mixing the dough.

Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture might be slightly different, but they'll still be delicious. Add 1/4 teaspoon xanthan gum if your blend doesn't already include it.

How do I know when the shortbread is done baking?

The shortbread is done when the edges and top are just turning a light golden brown. Don't wait until it's dark golden or it may become too dry. The center might still look slightly soft but will firm up as it cools.

Lemon Shortbread Cookies Recipe

Description

Delightfully buttery and zesty, these Lemon Shortbread Cookies are the perfect treat for citrus lovers! Infused with fresh lemon zest and topped with crunchy lemon sugar, these cookies offer a bright, tangy flavor that amplifies with time. Whether enjoyed with tea or as an afternoon snack, these cookies are simple to make and guaranteed to impress.

Ingredients

Units Scale

Shortbread

1 cup granulated sugar (225g)
2 tablespoons lemon zest (12g, about 2 large lemons)
2 cups salted butter (454g), softened
1 teaspoon vanilla extract
5 cups all-purpose flour (670g), spooned and leveled
1/3 cup powdered sugar (45g)
2 tablespoons cornstarch (18g)
1/4 teaspoon salt

Topping

2 tablespoons granulated sugar (or more if desired)
1 tablespoon lemon zest (about 1 lemon)

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Instructions

Prepare the baking pan
Line a 9×13-inch metal baking pan with parchment paper and set aside.
Infuse the sugar
In a large mixing bowl, combine 1 cup granulated sugar and 2 tablespoons lemon zest. Mix well to infuse the sugar with lemon flavor.
Cream the butter and sugar
Add the 2 cups salted butter to the sugar mixture and beat for 2 minutes, scraping down the sides of the bowl halfway through.
Add vanilla
Mix in 1 teaspoon vanilla extract until fully incorporated.
Combine dry ingredients
In a separate large bowl, whisk together the flour, powdered sugar, cornstarch, and salt.
Mix the dough
Gradually add the dry ingredient mixture to the butter mixture in three parts, mixing between each addition until just incorporated. The dough should be crumbly but mixed.
Press into the pan
Transfer the dough into the prepared baking pan and press it evenly to cover the bottom.
Prick the dough
Use a fork to gently prick the surface of the dough all over. This prevents air bubbles from forming during baking.
Chill the dough
Place the pan in the refrigerator and chill for 30 minutes.
Preheat the oven
With 15 minutes left of chilling, preheat your oven to 325°F (165°C).
Initial bake
After chilling, bake the shortbread for 35 minutes.
Prepare the topping
While the shortbread is baking, combine 2 tablespoons sugar with 1 tablespoon lemon zest. Pinch the mixture together in a small bowl to infuse the sugar.
Add topping and finish baking
Once the shortbread has baked for 35 minutes, sprinkle the lemon sugar mixture over the top and return to the oven. Bake for an additional 5 to 10 minutes, or until the edges are just turning golden brown.
Cool and cut
Remove from the oven and let cool on a wire rack. Use a sharp knife to gently cut the shortbread in the pan while it’s still warm, being careful not to damage the parchment or pan.
Let it rest
Allow the shortbread to cool completely before removing from the pan. For the best lemon flavor, enjoy these cookies the day after baking, as the flavor intensifies over time.

Notes

These cookies taste even better the day after baking due to the intensified lemon flavor.
If using unsalted butter, add an extra ¼ teaspoon of salt to the recipe.
For the best results, use European-style butter like Kerrygold or Finlandia to enhance the shortbread’s buttery flavor.
For the topping, try a simple lemon glaze with powdered sugar and lemon juice for a softer texture and extra tang.
You can also skip the lemon sugar topping and opt for plain granulated sugar for a subtler flavor.

Nutrition

Serving Size: 1 cookie
Calories: 200
Sugar: 10g
Sodium: 90mg
Fat: 12g
Saturated Fat: 8g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 2g
Cholesterol: 35mg