Deliciously Easy Lemon Shortbread Cookies Recipe

You know, there’s something about lemon shortbread cookies that just feels like sunshine in your mouth. The buttery crumb, crisp at the edges yet oh-so-tender inside, is made even better with that bright, citrus zing from the lemon. It’s like a little slice of happiness that never fails to lift my spirits, especially on those lazy afternoons when a cup of tea is calling my name… okay, maybe it’s also calling my friends over for a little gathering. Honestly, if I had to pick a recipe to share, this would be it—perfectly comforting and just the right amount of fancy!

Why You’ll Crave It

• Buttery and melt-in-your-mouth goodness, it’s hard to stop at just one.
• The bright lemon flavor brings such a refreshing twist, especially with tea.
• Super quick to whip up—perfect for those unexpected guests!
• Versatile enough to switch up the flavors—try with different citrus or even herbs!
• They look pretty on a plate too, making them a hit for any gathering.

My family fights over the last one… like really, it’s almost a sport!

What You’ll Need

• 100 grams of softened butter: that rich, creamy base that makes it all happen.
• 50 grams of sugar: just enough sweetness to enhance that lemony zing.
• 150 grams of all-purpose flour: this is where the magic of texture begins.
• 50 grams of cornstarch: helps to get that shortbread just right—crisp and tender.
• Zest of one lemon: it’s where the lemony aroma comes alive, a must-have!
• Juice of half a lemon: for that tart, tangy punch, just what we need.
• A pinch of salt: it really brings out all those lovely flavors.

Easy How-To

Getting Things Ready

So, let’s dive in, shall we? First up, preheat that oven to 160°C (or 320°F if you’re in the USA). It’s important to get it nice and warm to bake those cookies just right. Meanwhile, grab a big mixing bowl and toss in your 100 grams of softened butter along with the 50 grams of sugar. Mix it up until it’s all creamy—think soft and fluffy, like a dream. Then, you’re going to add the lemon zest and give it one more good mix. Mmm, you’ll love that fresh smell! Next, as you gradually fold in the 150 grams of flour, you wanna be gentle—don’t overmix, or you’ll end up with tough cookies. Just like, mix until it comes together, okay?

Good to Know

• If you want a fun twist, you can use orange or lime zest—change it up!
• After baking, let them cool completely on a wire rack… patience is key!

Serving Ideas

• These shortbreads are perfect with a warm cup of chamomile or Earl Grey tea—they’re like besties!

Top Tricks

• A quick chill in the fridge before slicing helps them hold their shape… trust me on this!

Frequently Asked Questions

What can I substitute for lemon zest?

Oh, you can absolutely use lime or even orange zest if you’re feeling adventurous! It’ll change the flavor but still be totally tasty.

Can I freeze shortbreads?

Definitely! Just wrap them up well and stick them in the freezer for about three months. Thaw them at room temp, and you’re good to go!

Why are my shortbreads too crumbly?

If they’re a bit too crumbly… it might be too much flour or not enough moisture. Maybe add a bit more butter or a splash of something to help it hold together. You got this!

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So there you have it—my go-to lemon shortbread cookie recipe! It’s simple, it’s fun, and honestly, your kitchen will smell amazing. These cookies are just perfect for anytime—a sweet moment with tea, or even as a little treat for friends. Enjoy baking, and don’t forget to share (if you can bear to…), or just savor them all by yourself. Happy baking, friend!