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Easy and addictive Buttery Lemon Shortbread Squares via

Buttery Lemon Shortbread Squares


Buttery lemon shortbread squares – an easy and delicious citrus twist on classic shortbread cookies. Made with simple ingredients, these irresistible little squares are sweet, salty, and perfect for holiday gifting!



  • 3/4 cups pure cane sugar
  • zest of one lemon
  • 11/2 cups (3 sticks) unsalted butter, softened, plus more for the pan
  • 1 tsp pure vanilla extract
  • 1 tsp fine sea salt
  • 31/4 cups all-purpose flour


  1. Preheat the oven to 350℉. Lightly grease a 9-inch square baking pan with butter. Line with parchment paper. Set aside.
  2. Combine the sugar and lemon zest in a small bowl. Use your fingers to massage the zest into the sugar for a minute or two, until fragrant and completely incorporated.
  3. Add the butter to a stand-up mixer fitted with a paddle attachment. Beat together the butter and sugar on medium-high speed until light and fluffy (about 1 minute), scraping down the bowl with a spatula, as needed. Mix in the vanilla and salt.
  4. Add the flour, and mix on low speed until just combined. The dough will be thick and clumpy.
  5. Press the dough into an even layer in the prepared pan. Prick with the flat end of a wooden skewer, every half-inch or so.
  6. Bake for 30-35 minutes until just golden. Remove from the oven and let cool 10-15 minutes before slicing into bars.

Keywords: lemon shortbread, shortbread squares, butter, sugar, bars, egg free cookie, holiday cookie