8-Ingredient Lemon Shortbread Cookies with Vanilla

Baked Lemon Shortbread Cookies on a sheet pan.

8-Ingredient Lemon Shortbread Cookies with Vanilla

*Advance Prep Required* - the cookie dough needs to rest in the refrigerator for 2 hours prior to rolling and cutting, then again for 20 minutes before baking.

Not too sweet and not too sour with the warm scent of vanilla, these Lemon Shortbread Cookies are tender and buttery with just the right amount of bright lemon flavor.

This 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 with your favorite cookie cutter and bake or freeze the dough for later. Share with friends and family for the holidays or anytime! This recipe is vegetarian and egg-free.

NOTE: Prep time above is an estimate. This time can vary widely depending on baker experience.

Course Dessert

Cuisine American

Diet Vegetarian

Keyword Lemon Shortbread Cookies

Prep Time 30

Cook Time 16

Rest Time 2 20

Servings , 1/4 inch thick Cookies

Calories 67kcal

Author Traci York

Ingredients

1 3/4 cup + 2 tablespoons (265g) Unbleached All Purpose Flour I use Bob's Red Mill
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

Instructions

Mix the Dough:

In a medium mixing bowl, whisk the flour, corn starch and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, 1/4 cup (60 grams) of cane sugar and powdered sugar, and 1 tablespoon of lemon zest.
Mix on medium for about 2 minutes or until smooth (not fluffy), stopping to scrape bowl at least once.
Add the lemon juice, vanilla extract and vanilla beans. Mix again on medium for about 30 seconds, or until incorporated. Scrape down bowl.
Add the flour mixture all at once, pulse to start, then mix on medium until the dough forms somewhat of a ball on the paddle and has pulled away from sides of the bowl.

To Shape, Cut and Rest:

Transfer the cookie dough to your work surface (you shouldn't need any flour here, but if the dough is sticking, add a touch of flour). Knead the dough a few times until a mass forms. Divide it in half. Shape each piece into about 1 inch (2.5 centimeters) thick discs. Wrap snugly in parchment paper and refrigerate for two hours or up to two days.
To Freeze (optional): At this point, the dough can be frozen for up to two months. Be sure to double wrap the dough to prevent freezer burn.
Thaw overnight in the fridge then proceed.
Make the Sparkling Lemon Sprinkle (optional): While the cookie dough is resting, in a small bowl, mix the 2 tablespoons of remaining cane sugar and 1/4 teaspoon of lemon zest. Set aside at room temperature, uncovered (for about two hours) where the lemon zest oils will infuse the sugar and dry out slightly.

To Cut and Pan:

Line two large sheet pans with parchment paper. Set aside. Make room in the refrigerator for your pans. Alternatively, you can rest one pan in the refrigerator while preparing or baking the other.
Remove the dough from the refrigerator and allow it to set at room temperature for about 20-30 minutes to make rolling easier. Flour your work surface, pin and surface of dough. Beat the dough with the rolling pin a few times to condition the dough. Using a rolling pin, roll the dough out to 1/4 inch (6 millimeters) thick.
Cut the cookies with a 1 3/4 inch (4.4 centimeter) cookie cutter, reflouring as needed to prevent sticking. If the dough starts cracking, gather what you've rolled, knead it a few times and beat it with the pin to condition it. Shape into a rough disc, reroll to 1/4 inch thick and cut. Gather the scraps and reroll and cut as needed.
Transfer cookie cutouts to the sheet pans. Space cookies at least 1 inch (2.5 centimeters) apart on the sheet pan.
Place the cookies in the refrigerator for at least 20 minutes before baking (do not skip this step or the cookies will lose their shape).

To Bake:

Arrange a baking rack in the center of the oven and one directly underneath. Preheat the oven to 325 Fahrenheit (160 Celsius) while the cookies rest in the refrigerator.
Remove the cookies from the refrigerator and working quickly, sprinkle the sparkling lemon sprinkle if using over the tops of the cookies, less than 1/8 teaspoon each.
Bake at 325 Fahrenheit 15-18 minutes, until the cookies turn lightly golden brown around the edges. If baking two pans at once, rotate the pans front to back and top to bottom halfway through baking.
Allow the cookies to cool on the sheet pan for five minutes, then transfer cookies to a cooling rack and cool them completely. They'll become crisp as they cool.
Store in a covered container at room temperature for up one week.

Notes

Kitchen Tools: For accurate oven temperature monitoring, I recommend a digital oven thermometer with an air probe. Weigh your ingredients using a digital kitchen scale for the best outcome (affiliate links).

Recipe adapted from my Bourbon Vanilla Bean Shortbread Cookies.

Nutrition