English Lemon Shortbread Cookies

These buttery, soft cookies with a refreshing lemon flavour are super easy to make and pretty, too. The lace imprint can be done with cookie stamps or place a doily on top of the dough while rolling it out.


  • For the Cookies
  • 1 Cup Butter
  • 1/2 Cup Sugar
  • 1 ¾ Cup Flour + Extra
  • 1/2 Tsp Lemon Extract
  • Zest Of 1/2 Lemon


Prep: 15 minutes
Cooking: 10 minutes

  1. Beat butter until pale and light. Add sugar and combine till smooth.
  2. Add in Lemon extract and zest.
  3. Slowly add the flour till it forms a dough. Add extra flour, if needed, if the dough is too sticky.
  4. Wrap the dough in plastic wrap and refrigerate for half an hour.
  5. Preheat oven to 160C.
  6. Roll out dough about ½ inch thick on a floured surface. Use stamps or doily and cutters to cut out cookies.
  7. Bake for 10-15 mins, making sure the cookies don’t turn brown.