Wednesday, February 26, 2020

Lemon Citrus Shortbread Cookies by @EllieAlexander

The first signs of spring are starting to appear here in the Pacific Northwest as the light lingers later into the evening and buds begin to burst on the cherry trees. I’m so tempted to start planting spring flowers and move my lemon tree back outside. But, I know all too well that spring can be a fickle beast. It’s just as likely to snow next weekend, so for the short term I’m settling with a touch of spring in my kitchen. These Lemon Citrus Shortbread Cookies are light, buttery, with a lovely lemon and orange zest. They’re quick and easy to bake with just a few ingredients. While you wait for spring wherever you are, might I suggest baking up a batch of these delights to tide you over.
~Happy baking!

Lemon Citrus Shortbread Cookies

1 1/2 cups butter
1 1/4 cups powdered sugar
2 tbsp fresh squeezed lemon juice
1 tbsp lemon zest
2 tbsp fresh squeezed orange juice
1 tbsp orange zest
3 cups flour
Turbinado sugar for dusting


Preheat oven to 350 degrees. Cream butter in a mixer until pale yellow and fluffy.

Add in powdered sugar, lemon and orange juices and zest. Mix until well combined.

Slowly add in flour, one cup at a time. Form dough into ball. Dust a cutting board with flour and roll dough out until 1/8 inch thick.

Cut out round shapes—or your favorite spring shapes. Arrange cookies on a parchment-lined baking tray.

Dust with Turbinado sugar and bake at 350 degrees for 10-12 minutes. Allow to cool and enjoy!

Coming this June the 11th book in the Bakeshop Mysteries, Nothing Bundt Trouble!

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  1. How simple and easy. Love the recipe. And the cookie press you used made such a pretty cookie. May I ask what you used? Thanks for sharing. ~ Daryl

  2. A buttery blast of spring! Perfect.