Lemon Ginger Shortbread – a delicious recipe with butter, sugar, flour, ginger, powdered sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 325*.
2
In large bowl, combine butter and sugar; beat until light and fluffy.
3
Lightly spoon flour into measuring cup; level off. Add flour, ginger and lemon peel; mix well.
4
Shape dough into ball; divide into 4 pieces. On ungreased cookie sheets, flatten each piece to 6-inch round; press edges to smooth.
5
Bake at 325* for 15 to 25 minutes or until edges are light golden brown. Cool 5 minutes; cut each round layer into 8 wedges; pierce surface with fork if desired. Cool on cookie sheet for 15 minutes or until completely cooled.
6
In small bowl, combine powdered sugar and enough lemon juice for desired drizzling consistency; blend until smooth. Place mixture in small resealable food storage plastic bag; seal bag. Cut off small corner of bag. Squeeze glaze onto cooled cookies.
779
kcal
Calories
47
g
Fat
87
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: COOKIES, 1 cup butter, softened, 1/3 cup sugar, 2 cups all-purpose flour, and more.
Yes, Lemon Ginger Shortbread falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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