Five-Ingredient Lemon Shortbread Cookies

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Buttery shortbread cookies with a refreshing lemon zest twist, made with just five simple ingredients. This American-inspired recipe, ready in about 30 minutes, layers unsalted butter, powdered sugar, all-purpose flour into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 90 calories and feeds 24, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 24 American cuisine 90 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Bakeware worth owning for recipes like this → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Step 2: In a large bowl, cream together 1 cup softened unsalted butter and 1/2 cup powdered sugar using a hand mixer until light and fluffy, about 3 minutes.
  3. Step 3: Mix in 1 tbsp lemon zest and 1 tsp vanilla extract until evenly combined.
  4. Step 4: Gradually add 2 cups all-purpose flour, mixing on low speed until the dough just comes together and is smooth.
  5. Step 5: Roll the dough into 1-inch diameter logs, wrap in plastic wrap, and refrigerate for 30 minutes to firm up.
  6. Step 6: Slice the chilled dough into 1/4-inch thick rounds and place on the prepared baking sheet about 1 inch apart.
  7. Step 7: Bake for 12-15 minutes until the edges are just beginning to turn golden.
  8. Step 8: Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Related recipes