Lemon shortbread cookies

Lemon shortbread cookies

lemon shortbread cookies

Store jars of these zesty lemon shortbread cookies for teatime or lunchbox treats.

  • 40 mins + cooling
  • Makes about 50
  • Easy


  • 230g butter, softened
  • 5ml vanilla essence
  • 60ml castor sugar, sifted
  • 60ml icing sugar, sifted + extra
  • 625ml cake flour, sifted
  • pinch salt
  • zest of 1 lemon
  • 30ml lemon juice


  1. Preheat oven to 180˚C. Line baking trays with baking paper. Beat the butter, vanilla and sugars together until creamy. Add the flour and salt and blend until just combined. Fold through zest and juice.
  2. Shape the dough into 2 x 22cm cylinders and cover in plastic wrap. Chill in the fridge for about 20 minutes, until firm. Remove wrap and cut into 5mm discs. Bake on prepared trays for 8-10 minutes, or until golden underneath, but still soft in the middle. Cool on the trays. Dust with extra icing sugar. Store in airtight containers.


Magazine issue date: July, 2019

Joni van der Merwe

About Joni van der Merwe

Your Family’s Digital editor. Avid retweeter. When I’m not scrolling Instagram you’ll find me in my garden. Keen on DIY and I don’t believe there’s anything that can’t be fixed with some chalk paint.