Lemon Shortbread Cookies

These refreshingly sharp lemon shortbread cookies are balanced with a buttery punch that is perfect during citrus season. They're crisp, crumbly, and the perfect cookie!

Course Cookies

Cuisine American

Difficulty Easy

Method Baking

Prep Time 20

Cook Time 50

Total Time 1 10

Servings cookies

Calories 397kcal

Author Kaleb

Ingredients

1 ¾ cups all-purpose flour
¾ cup white granulated sugar
⅓ cup cornstarch
1 tsp kosher salt
2 tbsp lemon zest (about 2 lemons)
1 tbsp lemon juice
16 tbsp unsalted butter room temperature

Instructions

Mix flour, sugar, cornstarch, and salt in a food processor until blended, about 20 seconds.
Add lemon zest and lemon juice.
Cut butter into tablespoon-size pieces. Add to processor and pulse until dough resembles a coarse meal. The dough will form a ball if pressed together but seem crumbly in the bowl.
Press dough into an 11-inch tart pan with a removable bottom. A 10-inch cake pan can also be used if desired. Ensuring the dough is pressed evenly will create a firm shortbread.
With a sharp knife, score the shortbread into eight wedges, making sure to not cut all the way through.
Place on a parchment-lined sheet pan and bake in a preheated 300°F oven for 40-50 minutes (50-60 minutes if using a cake pan). When done baking, the shortbread will be firm to the touch around the edges.
Remove from oven and cut shortbread while still warm, using the scored lines as a guide.
Once cool, remove the shortbread from pan and enjoy!

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