Lemon Zest 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, crumbly shortbread cookies infused with bright lemon zest and a delicate sugar coating. This American-inspired recipe, ready in about 63 minutes, layers all-purpose flour, unsalted butter, granulated sugar 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 120 calories and feeds 12, 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: 45 min Cook: 18 min Serves 12 American cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: Beat 1/2 cup unsalted butter at room temperature until creamy, then mix in 1/2 cup granulated sugar and 1/4 tsp salt until light and fluffy.
  2. Step 2: Sift 1 cup all-purpose flour into the butter mixture, then fold in 2 tbsp lemon zest until just combined.
  3. Step 3: Chill the dough for 30 minutes, then roll into a 1-inch thick log. Wrap in plastic and refrigerate for 1 hour.
  4. Step 4: Slice into 1/4-inch thick rounds and place on a parchment-lined baking sheet.
  5. Step 5: Bake at 325°F for 15-18 minutes, or until edges are lightly golden. Cool on the sheet for 5 minutes, then transfer to a wire rack and sprinkle with 3 tbsp powdered sugar.

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