Lemon Shortbread Cookies with Vanilla
Jan 18, 2025 12:49 PM
Not too sweet and not too sour with the warm scent of vanilla, these Lemon Shortbread Cookies are buttery, tender, and crisp with just the right amount of bright lemon flavor.
This cookie recipe features lemon zest and juice, vanilla extract, and beans with a touch of cornstarch for extra tenderness. Mix, then refrigerate so flavors have time to marry. Cut the dough with your favorite cookie cutter then bake in the oven or freeze it for later. Share with friends and family for the holidays or anytime! This recipe is vegetarian and egg-free.
Shortbread may seem high-brow, but they’re one of the simplest cookies to make and a joy to share. They’re make ahead easy because the cookie dough can be stored in the fridge for days, where their flavor improves, or frozen to be baked later. As a bonus, they have a long shelf life and are perfect for gifting near and far. No wonder they’re cherished cookies!
Ingredients:
- 1 3/4 cup + 2 tablespoons (265g) Unbleached All Purpose Flour
- 1 tablespoon Corn Starch
- 1/4 teaspoon Fine Sea Salt
- 3/4 cup (170 grams) or 1 1/2 Sticks Unsalted Butter, room temperature
- 1/4 cup + 2 tablespoons (90 grams) Cane Sugar divided
- 1/3 cup (40 grams) Powdered Sugar
- 1 tablespoon + 1/4 teaspoon Lemon Zest packed, divided, from about 3 1/2 lemons
- 1 tablespoon + 1 teaspoon Fresh Lemon Juice from about 1 lemon
- 1 teaspoon Pure Vanilla Extract
- 1/2 Vanilla Bean Pod scraped of its seeds, or 1/2 teaspoon vanilla bean paste
Prep Time:
30 minutes
Cook Time:
16 minutes
Total Time:
186 minutes
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