Description
Delicate shortbread cookies infused with bright lemon zest and dusted with powdered sugar for a refined treat.
Ingredients
Scale
- 1 cup (225 g) unsalted butter, room temperature
- 2/3 cup (85 g) confectioners’ sugar, sifted
- 2 cups (250 g) all-purpose flour
- 1/4 cup (30 g) cornstarch
- 1/2 tsp fine sea salt
- 1 tbsp finely grated lemon zest (from 1–2 lemons)
- 1 tsp vanilla extract
- 3/4 cup (90 g) confectioners’ sugar, for glaze (optional)
- 1–2 tbsp fresh lemon juice, for glaze (optional)
- Additional confectioners’ sugar for dusting
Instructions
- In a large bowl, beat room-temperature butter with 2/3 cup sifted confectioners’ sugar until pale and airy, about 2–3 minutes. Add vanilla and lemon zest.
- In a separate bowl, whisk together flour, cornstarch, and salt.
- Add dry ingredients to the creamed butter in two additions, folding gently until the dough comes together.
- Turn dough onto plastic wrap, form into two 1-inch logs, and chill for at least 1 hour.
- Preheat oven to 325°F (160°C). Slice logs into 1/4–1/2-inch rounds and place on parchment-lined sheet.
- Bake for 12–15 minutes until edges are just set and bottoms are pale golden.
- Cool on tray for 5 minutes, then transfer to a rack. For glaze, whisk sifted confectioners’ sugar with lemon juice and drizzle over cooled cookies. Dust with additional powdered sugar once glaze sets.
Notes
Use room temperature butter for easier creaming. Avoid overworking the dough to keep the texture tender.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg