Go Back
A delicious plate of Lemon Whipped Shortbread Cookies

Lemon Whipped Shortbread Cookies

These light and buttery lemon shortbread cookies are whipped for extra tenderness, with a delicate citrus flavor and a melt-away texture.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Chill Time 20 minutes
Total Time 45 minutes
Servings: 20 cookies
Course: Dessert
Cuisine: Italian
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Cookies
  • 226 g unsalted butter softened
  • 60 g powdered sugar
  • 180 g all-purpose flour
  • 30 g cornstarch
  • 0.5 cucchiaino vanilla extract
  • 1 g zest of lemon
  • 1 g pinch of salt
Optional Toppings
  • 1 g extra lemon zest
  • 1 g sanding sugar or powdered sugar

Equipment

  • Baking Sheet
  • Parchment Paper

Method
 

  1. Preheat to 325°F (165°C). Line a baking sheet with parchment paper.
  2. In a large bowl, beat the softened butter on medium-high speed for 2–3 minutes until pale and fluffy.
  3. Add powdered sugar, vanilla extract, lemon zest, and salt. Beat again until light and creamy.
  4. In a separate bowl, whisk together flour and cornstarch. Gradually add to the butter mixture, mixing on low speed just until combined. Do not overmix.
  5. Scoop tablespoon-sized portions and roll into balls or pipe using a star tip for a classic whipped look. Place cookies 2 inches apart.
  6. Chill the shaped cookies for 15–20 minutes for cleaner edges.
  7. Sprinkle with sanding sugar or extra lemon zest if desired.
  8. Bake for 12–15 minutes, until the bottoms are just lightly golden. Tops should remain pale.
  9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

These cookies can be stored in an airtight container for up to a week. They make a great gift or treat for afternoon tea.