Slice-and-Bake Lemon Shortbread


Craving something sweet and a little tart? This lemon shortbread recipe is for you.

Slice-and-Bake Lemon Shortbread
This buttery cookie gets a lift from lemon zest and a final sprinkle of coarse sugar for extra shine and texture. Get the recipe. Photo: Victor Schrager
Hands On Time:
30 mins
Total Time:
5 hrs
36 cookies


  • 2 ¼ cups all-purpose flour, spooned and leveled

  • ¼ teaspoon fine salt

  • 1 cup (2 sticks) unsalted butter, at room temperature

  • ¾ cup granulated sugar

  • 1 tablespoon finely grated lemon zest, plus 2 teaspoons lemon juice

  • coarse sanding or turbinado sugar for sprinkling


  1. In a medium bowl, whisk together the flour and salt.

  2. Using an electric mixer, beat the butter, granulated sugar, lemon zest and juice on medium speed until fluffy, 2 to 3 minutes. Reduce speed to low and gradually add the flour mixture, mixing until the flour is incorporated.

  3. On a piece of parchment, press the dough together firmly to form a rectangular block, 12 by 2 by 1 inches (use a ruler or metal spatula to square off the sides). Wrap in the parchment and refrigerate until firm, about 3 to 4 hours.

  4. Heat oven to 350°F. Cut the dough into ⅓-inch-thick slices and place on baking sheets spaced 1 inch apart; sprinkle with the coarse sugar.

  5. Bake, rotating the baking sheets halfway through until the edges begin to brown, 12 to 15 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely. Store the cookies in an airtight container at room temperature for up to 7 days.

Nutrition Facts (per serving)

104 Calories
5g Fat
13g Carbs
1g Protein
Nutrition Facts
Calories 104
% Daily Value *
Total Fat 5g 6%
Saturated Fat 3g 15%
Cholesterol 14mg 5%
Sodium 14mg 1%
Total Carbohydrate 13g 5%
Total Sugars 6g
Protein 1g
Calcium 3mg 0%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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