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Soft, Small Batch Lemon Shortbread Cookies

Delightful buttery shortbread cookies infused with zesty lemon, perfect for a small batch treat.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened Richness is key!
  • 1/2 cup granulated sugar To add sweetness.
  • 1/4 cup powdered sugar For that delightful melt-in-the-mouth texture.
  • 2 cups all-purpose flour The base of our cookies.
  • 1 large lemon, zest For that zesty punch.
  • 1 tsp vanilla extract A hint of warmth.
  • a pinch salt To balance the flavors.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, cream together the softened unsalted butter, granulated sugar, and powdered sugar until light and fluffy.
  3. Stir in the lemon zest and vanilla extract, mixing until well incorporated.
  4. In a separate bowl, whisk the flour and salt together. Gradually add this to the butter mixture, mixing on low speed until just combined. Be careful not to overmix!
  5. Use a cookie scoop or spoon to drop small balls of dough onto the prepared baking sheet, ensuring there’s space between each for spreading.
  6. Gently press down on each ball with the bottom of a glass (dipped in flour) to flatten them slightly.
  7. Bake in your preheated oven for 10-12 minutes or until the edges are just starting to turn golden.
  8. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

For the best texture and flavor, use room temperature butter. You can sprinkle powdered sugar on top for flair, and experiment with other citrus zests like lime or orange.