Description
Whipping up these delightful Citrus Shortbread Cookies brings pure joy to your kitchen! Zesty lemon and orange zest dance through buttery, crumbly dough, creating a delicate treat perfect for afternoon tea or sharing with friends.
Ingredients
Scale
Primary Ingredients:
- 2 cups (240g) all-purpose flour
- 1 cup (226g) unsalted butter, softened
- ¾ cup (90g) powdered sugar
Flavor Enhancers:
- 2 teaspoons vanilla extract
- Zest of 1 large orange
- Zest of 1 large lemon
Finishing Ingredients:
- ¼ teaspoon salt
- Granulated sugar, for sprinkling
Instructions
- Warm your oven to 350°F (175°C). Cover two baking sheets with parchment paper for easy cookie removal.
- In a large bowl, cream 1 cup (226g) softened unsalted butter with ¾ cup (90g) powdered sugar until the mixture becomes fluffy and pale, about 3-4 minutes using an electric mixer.
- Pour 2 teaspoons vanilla extract into the butter mixture. Blend until completely incorporated.
- Sift 2 cups (240g) all-purpose flour and ¼ teaspoon salt into the wet ingredients. Mix gently until your dough just comes together.
- Zest 1 large orange and 1 large lemon directly into the dough. Fold the citrus zest through the mixture, distributing the bright flavors evenly.
- Dust your work surface with flour. Divide the dough in half and roll each portion to ¼-inch thickness using a rolling pin.
- Cut your preferred cookie shapes using cookie cutters. Transfer the cut shapes onto prepared baking sheets, spacing them 1 inch apart.
- Sprinkle granulated sugar lightly across the cookie surfaces for a delicate crunch.
- Slide the baking sheets into the preheated oven. Bake for 10-12 minutes until the cookie edges turn a soft golden color.
- Remove sheets from the oven. Allow cookies to rest on the baking sheet for 3-4 minutes before transferring to a wire rack for complete cooling.
Notes
- Zest oranges or lemons directly over the mixing bowl to capture every bit of fragrant citrus oil for maximum flavor.
- Room temperature butter blends more smoothly and creates a more tender shortbread texture when creamed with sugar.
- Chill the dough for at least 30 minutes before rolling to help the cookies maintain their shape and prevent spreading during baking.
- For a gluten-free version, swap wheat flour with a 1:1 gluten-free baking blend, which will keep the delicate, crumbly shortbread texture intact.
- Prep Time: 15-20 minutes
- Cook Time: 10-12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3
- Calories: 481
- Sugar: 11 g
- Sodium: 42 mg
- Fat: 27 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 52 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 68 mg